Alright sugar plums we're not going to beat around the bush here.
Sometimes you just need a whole lotta chocolate.
And yes, you are correct in assuming that by sometimes we mean absolutely all the time, every moment of every day, round the clock, non stop, twenty four seven.
But that wouldn't make for the most dynamic blogging experience now would it?
But today? Today we're talking chocolate.
Nothing fancy, nothing frosted. No sprinkles, ganaches or fillings. Nope, not today.
Just chocolate, chocolate and more chocolate. We call it a Sunday night cake because seriously, if it's Sunday night and we're baking something, it best be easy, delicious and totally fuss free.
There are obviously rather an abunadance of chocolate cake recipes, though we adapted ours from the genius Baked boys.
They called it a double chocolate loaf. Which we sort of enjoy as well, you know, since anything in loaf form seems to be an acceptable anytime of day food.
Toasted with butter for breakfast, slathered with peanut butter for a snack or eaten all alone warm from the oven on a Sunday night.
Oh, and it's also not too terrible covered with vanilla ice cream.
Because usually when you need a whole lotta chocolate, you also need a little bit of ice cream.
Sunday Night Chocolate Cake
Makes 1 loaf
Adapted from Baked Explorations: Classic American Desserts Reinvented
3/4 cup dark brown sugar, packed
1 cup dark unsweetened cocoa powder
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
8 ounces dark chocolate (60-72%), coarsely chopped
Preheat the oven to 350 F with the rack in the center. Butter and flour a loaf pan (or a 9 x 9 square baking pan) and line with parchment paper. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine brown sugar, cocoa, flour, sugar, baking soda, baking powder, and salt. Turn the mixer on low to incorporate all ingredients.
In another bowl, whisk the eggs and egg yolk until blended, then add the buttermilk,oil, and vanilla. Whisk again until just combined.
With the mixer to low, slowly add the wet ingredients to the dry, stirring just until combined. Fold in the dark chocolate chunks by hand.
Pour the batter into the pan and bake for 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the center of the loaf comes out clean.
Let the cake cool in the pan on a rack for 15 minutes, then turn it out onto a wire rack to cool completely.