Picture this- an aromatic espresso in hand and a good book in the other. This decadent chocolate loaf hits the spot for my chocolate lovers out there. (The secret is Kefir!)
INGREDIENTS
[FOR THE CAKE]
¾ cups unsalted butter softened
1 ¼ cups granulated sugar
2 eggs plus 1 yolk
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 cup ground hazelnuts
1 ½ cups all-purpose or rye flour
⅔ cups dutch processed cocoa
1 ¼ cups low fat kefir or buttermilk, preferably Low or Full Fat
[GLAZE]
⅔ cup organic powdered sugar- sifted
3 tablespoons dutch processed cocoa
3-5 tablespoons heavy cream, milk, or even kefir
Pinch fine sea salt
DIRECTIONS
STEP 1
Preheat the oven to 350 F. Grease and line a loaf pan with parchment paper. You can can also make two shorter loaves or one loaf and some muffins.
STEP 2
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, baking powder and soda and salt for at least 5 minutes – until very light and fluffy.
STEP 3
Add the eggs and yolk and beat for another 3 minutes, scraping down as needed, batter should be very smooth.
STEP 4
Add the ground nuts, flour, and cocoa and mix it in with a spatula (to avoid dry ingredients making a mess).
STEP 5
With the mixer on, pour in the kefir. Scrape the bowl as needed and run the mixer until you have a smooth batter.
STEP 6
Pour the batter into the prepared ban(s).
STEP 7
Bake for 65-75 minutes for the loaf. If using a standard-size loaf pan, check the cake at the 50-minute mark. In both cases, the cake will be done when pressed at the top and it springs back.
STEP 8
Let the cake cool for a few minutes in the pan then turn it onto a cooling rack.
STEP 9
Once it’s completely cool make the glaze: whisk all the ingredients together in a bowl. Add more heavy cream if it’s very thick, add more powdered sugar if it’s too loose. Try to get the consistency of spreadable but not overly drippy.
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