So maybe I should have this in the dessert section? I mean it is pound cake with all it’s buttery goodness. But I had it for breakfast, so why not you?
I got this new cookbook a while back, recommended to me by my dear friend Joy. It’s called, “Breakfast and Brunches” by the Culinary Art Institute. This is one of many recipes I have made from it and I love it.
This bread was a definite two thumbs up. I have made it a couple times now and it is completely delicious. It is very moist, buttery and heavy just like a pound cake should be.
Even though it has a ton of butter IN it, I still like to put a smear on my slice when I’m eating it, I know…. can’t cure a butter addict….
- ¾ cup bittersweet chocolate
- 3½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups butter (yup, that’s why it’s good)
- 2¼ cups sugar
- 9 large eggs, beaten
- 1 teaspoon vanilla extract
- Preheat the oven to 375º.
- Prepare two 9” loaf pans buy brushing with soft butter and then coating with flour, shake out any excess. Set aside.
- Melt the chocolate over very low heat just until melted and then set aside to cool.
- Sift together the flour, baking powder and salt.
- Cream together the butter and sugar in a mixer with the paddle attachment until light and fluffy (I did end up using my food processor for this part).
- Add the eggs in 3-4 additions, mixing in between additions, scrape down the bowl between additions. (this I did by hand with a VERY large scraper)
- Add the vanilla.
- Stir in the flour mixture until well combined and smooth.
- Add half the batter to the chocolate and stir until completely combined.
- Gently fold the chocolate batter into the plain just a tiny bit to get the swirls.
- Divide the batter, evenly, between the two loaf pans filling them about ¾ of the way full.
- Bake about 15 minutes, just until the batter starts to form a bit of a skin on the top, then with a sharp paring knife cut a slit down the center of each loaf.
- Continue to bake until a a toothpick inserted in the center comes out clean, about another 40 minutes.
- Remove from oven and allow to cool in the pans for 10 minutes and then remove to a wire rack.
Latest posts by Megan (see all)
- Healthy-Yet-Completely-Amazing Dark Chocolate Cupcakes - July 3, 2015
- Double Chocolate Coconut Muffin-In-A-Mug (grain and sugar free) - May 22, 2015
- Easy Roasted Parmesan Broccoli - May 11, 2015