Chocolate Loaf Cake (Buttermilk)

I call this a “Quick Loaf,” not because it is quick in the oven but because it is quick to mix together, and bakes up like a quick bread, like banana bread or zucchini bread. And, I wanted it to be in the shape of a loaf so that it can be used in a trifle or served at tea time. It’s simple and versatile. It can be frosted, left plain, cut in slices, or whatever you can think of. I plan on using any leftovers to make a Chocolate Bread Pudding.

2/3 cup cocoa powder
¼ cup boiling water
2 cups sugar
1¾ cups flour, unbleached
1 tsp. baking powder
½ tsp. baking soda
¾ tsp. sea salt
1 cup buttermilk
2 eggs, lightly beaten
½ cup sour cream
½ cup olive oil
4 Tbsp. butter, melted
1 tsp. pure vanilla extract
1 cup semi-sweet chocolate chips, melted

Preheat oven to 350°F. Spray 5 small loaf pans with nonstick cooking spray and place on a baking sheet or butter two 9" cake pans, lay in a round of parchment paper, butter, and dust with cocoa powder.

Combine cocoa powder with boiling water and stir until smooth. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, flour, baking powder, baking soda, and salt.

With the mixer turned off, add in buttermilk, sour cream, eggs, butter, and vanilla. Pour in cocoa powder and water mixture and mix everything to combine. Incorporate melted chocolate chips, and mix until everything is smooth. Pour into prepared pans.

Bake for loaves 45 minutes, layers for 35 minutes until cakes spring back when touched.

Cook's Note: If you are baking this as a layer cake, butter two 9" cake pans, lay in a round of parchment paper, butter, and dust with cocoa powder.