Chocolate Loaf Cake
Ingredients
-
1
zest
lemon
-
1¼
cups
spelt flour
-
1
teaspoon
baking soda
-
½
teaspoon
fine grain sea salt
-
1
cup
unsalted butter
-
1⅔
cups
dark Muscovado sugar
-
2
large
eggs, beaten
-
2
teaspoons
vanilla extract
-
4
oz
bittersweet chocolate, barely melted
-
1
cup plus 2 tablespoons
boiling water
-
⅓
cup
Muscovado sugar (optional)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9x5-inch loaf pan with butter and parchment paper, sprinkling the bottom with lemon zest.
- In a medium bowl, combine spelt flour, baking soda, and salt.
- Cream the butter until light, then beat in the Muscovado sugar, followed by the eggs, one at a time.
- Add the vanilla, then fold in the melted chocolate until just combined.
- Alternate adding the flour mixture and boiling water to the batter until fully incorporated.
- Pour the batter into the prepared pan and place it on a rimmed baking sheet.
- Bake for 30 minutes, then reduce the temperature to 325°F (165°C) and bake for an additional 15-18 minutes.
- Optionally, sprinkle the top with Muscovado sugar and broil for about a minute until melted.
- Let the cake cool completely before enjoying it the next day.
Nutrition Facts (estimated)
Servings
8 - 10 slices
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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