Cherry Chocolate Loaf Cake
This is a little chocolate cherry snack cake recipe designed for an 8x4 inch loaf pan.
Servings 8 slices
Cost 5
Ingredients
- 4 oz unsalted butter, softened (114 grams)
- ¾ cup very firmly packed light brown sugar (150 grams)
- 2 large eggs room temperature
- 1 ½ teaspoon cherry extract or vanilla or almond
- 1 cup all-purpose flour, weigh or spoon into cup (130 grams)
- 6 tablespoons unsweetened cocoa powder, natural (30 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup strong black coffee or water
- 1 cup halved Maraschino cherries or drained Morellos patted dry
- 1 ½ cups semi-sweet or extra dark chocolate chips, divided
Topping
- 1 tablespoon powdered sugar plus the other ½ cup chips from above
Instructions
- Preheat oven to 325 degrees F. Grease and flour an 8x4 inch loaf pan. Note, this is a pretty small loaf pan. You can use a larger one, but the cake will be shorter in stature and might take longer to bake.
- Mix the flour, cocoa powder, baking soda and salt together in a medium size bowl and set aside.
- In a large mixing bowl using an electric mixer, beat the butter and brown sugar for about two minutes or until light and creamy. Add the eggs one at a time and beat for 30 seconds after each egg. Beat in the cherry extract. By hand or using lowest speed of the mixer, stir in the flour mixture. Stir in the cherries and 1 cup of the chocolate chips. Save remaining for top.
- Pour batter into pan and bake for 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool for about 15 minutes in the pan, then turn onto a cooling rack and let cool completely.
- Dust with powdered sugar. Melt the reserved chocolate chips in the microwave and drizzle over the top.
Notes
Make sure to weigh your flour. If you don't have a scale, sift before measuring.