Chocolate is an absolute necessity for Valentine’s Day, however, it doesn’t have to be overly complicated. Rather than melting chocolate bars for strawberries covered in chocolate or splurging on pre-made bon bons, present your valentine with an incredibly decadent double chocolate loaf cake boasting a luxurious, velvety texture. The inspiration for this delectable treat was drawn from Claire Ptak of Violet Cakes, a bakery-café located in East London. In this recipe sourced from our cookbook, “Milk Street Bakes,” we achieve a multi-layered chocolate experience by incorporating a generous amount of bittersweet chocolate alongside unsweetened cocoa powder. While any type of quality bittersweet chocolate will suffice, it is recommended to opt for one that is enjoyable on its own and contains roughly 70% cocoa solids.
Avoid using natural cocoa and instead opt for Dutch-processed for optimal results, as the alkali utilized in its processing provides the cocoa with a deeper color and smoother taste that are vital for enhancing both color and flavor intensity. If your cocoa packaging does not specify the type, refer to the ingredient list – if it states “processed with alkali,” then it is Dutch-processed. Serve slices of this indulgent cake with fresh berries and dollops of crème fraîche, boasting a delicate tanginess and creamy texture that perfectly complement the richness of the cake. Leftovers can be stored at room temperature, tightly wrapped, for up to three days.
Double Chocolate Loaf Cake
Preparation time: 1¼ hours (with 20 minutes of active time), plus cooling
Serves: One 9-inch loaf cake
Ingredients:
– 200 grams (7 ounces) of finely chopped bittersweet chocolate (as mentioned above)
– 198 grams (14 tablespoons) of salted butter, cut into chunks
– 195 grams (1½ cups) of all-purpose flour
– 214 grams (1 cup) of white sugar
– 43 grams (½ cup) of Dutch-processed cocoa powder
– 2 teaspoons of baking powder
– ¼ teaspoon of table salt
– 3 large eggs at room temperature
– 1 cup of boiling water
Directions:
1. Preheat the oven to 350°F with a rack positioned in the middle. Grease a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to hang over the long sides of the pan.
2. In a medium saucepan over medium heat, bring 1 inch of water to a simmer. Place the chocolate and butter in a large heatproof bowl and set the bowl over the saucepan ensuring it doesn’t touch the water. Stir occasionally until the chocolate and butter have melted. Remove the bowl from the pan and allow it to cool until just warm to the touch
