Spacer Chocolate Bread
  | Asymmetry | Cooking | Chocolate Bread |



(All ingredients should be at room temperature)
3 Tbsp plus 1 1/2 tsp unsweetened Dutch-process cocoa
3 Tbsp boiling water
1/2 tsp vanilla
3 large eggs
1 1/4 c sifted cake flour
1/4 c plus 2 Tbsp sugar
1/4 tsp baking powder
1/4 tsp salt
13 Tbsp unsalted butter, softened


  1. Preheat oven to 350°.
  2. Prepare an 8x4x2 1/2 inch loaf pan. Grease, flour, line the bottom with parchment paper, then grease and flour again.
  3. In a medium mixing bowl, whisk together cocoa and water until smooth. Allow to cool to room temperature and lightly whisk in the vanilla and eggs.
  4. In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
  5. Add the butter and half the chocolate mixture. Mix on low speed until the dry ingredients are moistened.
  6. Increase to medium speed (high if using a hand mixer) and beat for 1 minute to develop the cake's structure. Scrape down the sides.
  7. Add the remaining chocolate mixture in two batches, beating for 20 seconds after each addition. Scrape down the sides of the bowl.
  8. Scrape the batter into the pan and smooth with a spatula.
  9. Bake for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Tent loosely with butttered foil after 25 minutes to prevent overbrowning.
  10. Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small spatula and invert the cake onto a greased wire rack. To keep the bottom from splitting, reinvert so that the top is up. Cool completely, then wrap airtight. Keeps for 3 days at room temperature, 1 week in the refrigerator, 2 months frozen.

Berenbaum, Rose Levy. The Cake Bible. (New York: William Morrow & Company, 1988), 28-29.

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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson