Dark Chocolate Loaf Cake

Did you have something that as a kid you thought was fancy AF but now you realize is just…a thing? Eddie recently shared that as a kid he thought the Ruby Tuesday at the local mall was the most expensive restaurant imaginable – which I think is adorable. Of course, I have some of my own too. Including bolo neckties, jelly sandals, rolling suitcases, and earmuffs.

Please do take a moment now to picture that person – epitome of glam, right? Of course I had these weirdly pre-conceived notions about food as well. And loaf cake, specifically chocolate loaf cake, even more specifically Entemann’s chocolate loaf cake was at the top of that list.

I’m not sure what it was. I know we bought it at the regular old grocery store, and that it wasn’t just for special occasions. Hell, it didn’t even have ANY FROSTING. But for some reason I felt like the freaking Queen of Sheba when I carefully opened that paper box and revealed the dense, dark, chocolately loaf within.

1 stick unsalted butter, cut into pieces
1/2 C semi-sweet chocolate chips
1 C strong brewed coffee
1/2 C unsweetened cocoa powder (dutch processed)
3 large eggs
3/4 C granulated sugar
1/2 C plain yogurt (I like whole milk for this)
1 tsp vanilla
1 C all purpose flour
1/2 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda

Preheat oven to 325°F. Line a loaf pan with parchment paper and spray with non-stick spray. Set aside.
In a medium bowl combine the butter, chocolate chips, and coffee. Melt in the microwave for 30 – 60 seconds or until the chocolate is melted. If your coffee is freshly brewed you can just pour it over the chocolate and butter and the heat of the coffee will melt everything. Add the cocoa powder and whisk until smooth.
In a large bowl vigorously whisk together the eggs and sugar for 2 minutes, until the sugar is mostly dissolved and the eggs begin to lighten in color. Add in the yogurt, vanilla, and chocolate coffee mixture. Sprinkle flour, salt, baking powder and baking soda over the top and whisk gently, just until no dry flour remains.
Pour batter into prepared loaf pan and bake on the middle rack for one hour and ten minutes, or until a cake tester inserted into the thickest part comes out with only a few moist crumbs attached, but no uncooked batter.
Let cool in pan completely before serving – about an hour.

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