Saturday, September 6, 2008

Chocolate Loaf Cake (made with yogurt)

I can't take any credit for this recipe. It came from a great blog I only recent discovered. This was super easy to make, and really good...but only after it sits for a few hours on the counter in a plastic bag...I know that sounds strange, but it's true.

I tried a sliced of this loaf cake when it was still warm, and I wasn't terribly impressed. But I cut a few more slices anyway for my husband to try when he got home from work. I put a plastic zipper bag over the whole thing to keep it moist and, low and behold, it tasted really great after that! It seemed more moist, and the flavors seemed to have blended better by then. It also seemed more chocolate-y and rich, even though the only change was a little time on the counter and the bag. My only guess about this is that, since this is a lower-fat recipe than many chocolate recipes, and since the yogurt has such a distinctive flavor, it just needed the time to blend and soften a bit.
I'm definitely going to make this recipe again, but next time, despite how good it smells while it's baking, I'm going to resist the temptation to try a piece until it's had a little time to rest.

1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup butter, room temperature
1-1/4 cups sugar
1 large egg
1 large egg white
1/4 cup water
1/3 cup cocoa powder
2 tsp. vanilla
1 cup plain, low-fat yogurt

Preheat oven to 350. Lightly grease a 9x5 loaf pan.

Whisk first four ingredients together. In a large mixing bowl, cream butter and sugar. Beat in egg and egg white. Mix in 1/3 of the flour mixture.

In a medium-sized bowl, whisk remaining ingredients until smooth. Add half to the sugar mixture, followed by another 1/3 of the flour mixture. Stir in the remaining yogurt and remaining flour, stirring only until no streaks of flour remain. Pour batter into prepared pan and spread evenly. Bake for 50-60 minutes, or until toothpick inserted into the center comes out clean.

Let cake cool in pan for about 10 minutes. Then carefully loosen the sides of the cake from the pan with a knife and turn it out into a wire rack to cool completely before slicing.

Note: Did you notice that the instructions call for letting it sit until cool? I should not have ignored these instructions the first time. :-)

No comments: