• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sherry Baby Recipes

  • Sherry Baby
  • Appetizers
  • Breakfast
  • Dessert
  • Drinks
  • Main Course
  • Side Dish
  • Salads
  • Soups
  • Favorites
  • Recipes

Triple Chocolate Loaf Cakes

December 27, 2019 by Lee Leave a Comment

Print Recipe
No ratings yet

Triple Chocolate Loaf Cakes

Course: Dessert
Keyword: cake, chocolate
Servings: 0
Author: Ina Garten

Ingredients

  • 16 tablespoons 2 sticks unsalted butter, at room temperature, plus more for the pans
  • 2 tablespoons plus 2 cups flour plus more for the pans
  • 1 cup boiling water
  • 5 ounces bittersweet chocolate such as Lindt, coarsely chopped
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant coffee granules
  • 1 teaspoon baking powder
  • 1 1 ⁄2 teaspoons kosher salt
  • 1 cup coarsely chopped walnuts
  • 1 cup semisweet chocolate chips
  • 1 cup granulated sugar
  • 1 cup loosely packed dark brown sugar
  • 3 extra-large eggs at room temperature
  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 350 degrees. Use a little butter and flour to grease then dust the inside of two 8 1/2-inch-by-4 1/2-inch loaf pans, then line the bottoms with parchment paper.
  • Pour the boiling water into a 2-cup liquid (glass) measuring cup, then add the bittersweet chocolate, cocoa powder and coffee granules, stirring until smooth. Let cool for 15 minutes.
  • Sift together the 2 cups of flour, the baking powder and salt in a bowl. Combine the walnuts, chocolate chips and the remaining 2 tablespoons of flour in a separate bowl.
  • Combine the 16 tablespoons of butter and both sugars in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for 2 minutes. Reduce the speed to low; add the eggs one at a time, and then the vanilla extract, stopping to scrape down the sides of the bowl as needed.
  • Alternating in thirds, add the flour mixture and the melted chocolate mixture, beginning and ending with the dry ingredients, to form a thick batter. Stir in the nut/chips mixture by hand, until evenly distributed.
  • Divide the batter evenly between the pans; bake (middle rack) for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. (Test in a few places, because you may poke into a melted chocolate chip.) The tops may crack; that’s okay. Cool in the pans for 30 minutes, then loosen the edges of the cakes with a rounded knife to turn out the cakes onto a wire cooling rack. Discard the parchment.
  • Cool to room temperature before slicing or storing.

Notes

Recipe By: Ina Garten
Serving Size: 20
Yield: two 8 1/2-by-4 1/2-inch loaves

Related posts:

No-Bake Peanut Butter Pretzel Bars

Whole Lemon Bars

Whole Lemon Tart

Yellow Cupcakes with Chocolate Ganache Frosting

Zucchini Brownies

Filed Under: Dessert Tagged With: cake, chocolate

Previous Post: « Turkey Cranberry Wrap
Next Post: Tortilla Rollups »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recent Recipes

  • Sha Cha Beef Stir Fry
    July 14, 2020
  • Pesto Pasta with Chicken, Asparagus and Sun Dried Tomatoes
    July 14, 2020
  • Cuban Style Roast Pork
    July 13, 2020
  • Peruvian Kebabs with Beef Heart
    July 13, 2020
  • Pork Satay With Thai Spices and Peanut Sauce
    July 3, 2020

Random Recipe

  • Shepherd’s PieShepherd’s Pie

Archives

  • July 2020
  • June 2020
  • December 2019
  • November 2019

Posts/Updates

1,194 Posts / July 14, 2020 @ 11:31 pm

Copyright © 2025 Sherry Baby Recipes on the Foodie Pro Theme