Wednesday, June 1, 2011

Chocolate Strawberry Shortcake

If you like strawberries and chocolate, you will love this recipe. It is simply heavenly! The cake batter has a double dose of chocolate – cocoa powder and chocolate chunks. Trust me when I say it didn’t take long for my house to smell like chocolate and that the smell is simply torturous. You won’t be able to wait to taste it, believe me. Incredibly moist and extremely decadent, you have to make this cake. It’s a chocolate lover’s dream!

Chocolate Strawberry Shortcake
Makes one 9x5 loaf

¾ cup firmly packed dark brown sugar
1 cup dark unsweetened cocoa powder, sifted
1 ½ cups all purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
1 teaspoon salt
2 large eggs
1 large egg yolk
¾ cup buttermilk
½ cup vegetable oil
1 teaspoon pure vanilla extract
8 ounces good-quality dark chocolate (60-72%), coarsely chopped
Whipped cream and strawberries, for serving

Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9 by 5 inch loaf pan, dust it with flour, and knock out the excess flour.

Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Scrape down the sides and bottom of the bowl.

In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla; whisk until combined. Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing just until combined. Stir in the dark chocolate chunks by hand.

Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let the cake cool in the pan for 15 minutes, and then turn it out onto a wire rack to cool completely.

Slice the cake and serve with whipped cream and strawberries. Make layers if you’re so inclined. Enjoy!

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