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Chocolate Fudge Loaf |
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| Ingredients: |
Cooking spray
1 cup plus 2 tablespoons hot strong coffee or black tea
3/4 cup (about 3 ounces) plus 2 tablespoons Dutch-process cocoa
1/2 cup unsalted butter (4 ounces), melted
1 3/4 cups packed light brown sugar
1/3 cup canola oil
2 1/4 teaspoons fine sea salt, divided
2 large eggs
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1 cup crème fraîche or sour cream, divided
1 1/2 cups unbleached all-purpose flour, sifted
2/3 cup dark rye flour, sifted
1 teaspoon baking soda
1 cup chopped bittersweet chocolate (70% cacao)
1 tablespoon light corn syrup
Flaky sea salt, for garnish
Cacao nibs, for garnish
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| Procedures: |
Preheat oven to 350°F. Line a 9- x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on long sides. Spray parchment lightly with cooking spray; set aside.
Whisk together coffee, cocoa, and butter in a medium bowl until smooth and well combined; let stand 5 minutes. Add brown sugar, oil, and 2 teaspoons fine sea salt to coffee mixture; whisk until sugar dissolves and mixture is smooth, about 1 minute. Add eggs and 1/2 cup crème fraîche; whisk until batter thickens slightly, about 30 seconds. Add all-purpose flour, rye flour, and baking soda; whisk until all dry ingredients are just incorporated. Transfer batter to prepared pan.
Bake in preheated oven until cake forms a crust, cracks in the center, and springs back lightly when pressed, 1 hour to 1 hour and 20 minutes. Transfer pan to a wire rack, and let cake cool in pan 15 minutes. Run an offset spatula around edges of cake; using parchment overhang as handles, remove cake from pan. Transfer cake to wire rack, and let cool completely, about 2 hours. Remove and discard parchment paper.
Cook chocolate, corn syrup, remaining 1/2 cup crème fraîche, and remaining 1/4 teaspoon fine sea salt in a saucepan over low, whisking constantly, until chocolate is melted and mixture is smooth, about 2 minutes. Remove from heat; let cool until thickened and spreadable, 15 to 20 minutes, whisking every 5 minutes.
Spread chocolate mixture on top of cooled cake, letting some drip down cake sides. Let stand 5 minutes. Garnish with flaky sea salt and cacao nibs.
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| Notes: |
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2025-03-14: Added to our cookbook.
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03/15/2025
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