N hearts B...

I Love B.  If I were in junior high, I'd write his name all over my notebooks.  If I were Shakespeare, I'd be writing sonnets about him.  Instead, I'm a blog writer, so I guess this is as good as it gets.  This man is awesome.  He knows the way to my heart is through my stomach, therefore he has learned the art of baking and changed my life forever.  Saturday mornings, it's his famous coffee cake.  The guy makes a rhubarb cobbler like nobody's business.  He's no stranger to a good muffin.  And now, he has turned my former aversion to chocolate into a romance.  *Sigh* he's a keeper.

His latest conquest is this decadent chocolate loaf cake:

Oh, my, it's Heavenly.  As B so eloquently describes it, "It's fork-squishing good."  You know like in the old Duncan Hines commercials when they would use the fork to smash that last bite because it's so moist? This cake doesn't need frosting or whipped cream...it's manly enough to stand on its own two feet. 

It's a bit of a labor of love, and you need patience as you have to wait 24-hours to eat it...but it's so worth it!

Here's the recipe:

 Dense Chocolate Loaf Cake

Dry Ingredients:

1 1/4 C. Flour

1 tsp Baking Soda

1/2 tsp Salt

Moist Ingredients:

1 C. Unsalted Butter (softened)

1 2/3 C. Dark Brown Sugar

2 Eggs (beaten)

2 tsp Vanilla

4 oz. Bittersweet Chocolate melted and cooled

(B uses Ghiradelli 60% baking chips)

1 C. + 2 T. Boiling Water

Directions:

Preheat oven to 375 degrees.  Grease a loaf pan and line with parchment paper

(very important as the cake is super moist and will stick).

Combine dry ingredients and set aside.

In a large bowl, cream butter until fluffy.  Beat in sugar, then add eggs one at a time. 

Add vanilla then fold in the melted and cooled chocolate.

Add 1/3 of the flour mixture to the chocolate mixture.  Then

add 1/3 of the boiling water.  Continue alternating until all of the flour and water has been incorporated.

(it will be a very thin batter).

Pour into prepared pan, place on a rimmed baking sheet and bake for 30 minutes.

Turn oven temperature down to 325 degrees and bake for another 15-18 minutes.

Since this cake is so moist, a toothpick test isn't as accurate...B does a jiggle test...he slightly

jiggles the pan to see if the center of the cake done.  If it doesn't move then the cake is done.

This cake is better to be slightly under cooked...if it's cooked too long it looses it's moist,

dense texture.

Let the cake cool about 10 minutes in the loaf pan, then cover the pan with foil and let sit 24-hours.  Unwrap it's Heavenly goodness and enjoy!

Happy Friday!