Saturday, January 29, 2011

Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread-LYL

This was one of the easiest recipes I've come across in the BAKED Cookbook. And the boys from Brooklyn recommend it for breakfast-lightly toasted with the Peanut Butter Cream Cheese Spread.  Add a good cup of coffee and the morning newspaper-great way to start the day.  Well maybe not everyday but it makes a special treat at least once a week.

Double Chocolate Loaf with Peanut Butter Cream Cheese Spread
For the Double Chocolate Loaf
3/4 cup firmly packed dark brown sugar
1 cup dark unsweetened cocoa powder, (like Valrhona ), sifted
1 1/2 cups all purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
8 ounces good-quality dark chocolate (60-72%), coarsely chopped

For the Cream Cheese Spread
5 ounces cream cheese, softened
2 tablespoons creamy peanut butter
1/3 cup sugar

Make the Double Chocolate Loaf
Preheat the oven to 350 degrees F and position the rack in the center.  Butter a 9 by 5 inch loaf pan, dust it with flour, and knock out the excess flour.

Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment.  Press out any lumps with the back of a large spoon.  Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt.  Scrape down the sides and bottom of the bowl.

In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk,oil, and vanilla; whisk until combined.

Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing just until combined.  Stir in the dark chocolate chunks by hand.

Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Make the Peanut Butter Spread
In the bowl of a standing mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until smooth.  Add the sugar and beat until incorporated.  (If you are not using the spread immediately, place it in a ramekin, tightly cover it in plastic wrap, and refrigerate it for up to 3 days.)

Serve the loaf plain or toasted, topped with the peanut butter spread.

The loaf will keep , in an airtight container or wrapped tightly, at room temperature for up to 3 days.

This loaf is the ultimate gift.  Double or triple the recipe, cool the loaves completely, and remove them from the pans. To give the loaves a nifty bakery look, wrap them in brown parchment paper, and then wrap them in plastic and drop them off to friends along with a card.


  1. Made it with an orange twist and absolutely love how easy to make! Topped with homemade marmalade too.

  2. I couldn't believe how chocolately this was -- and I am completely in love with the peanut butter cream cheese spread!

  3. Oh my gosh, what a way to enjoy the chocolate peanut butter combo. That PB spread sounds heavenly. I have a linky party on my blog right now called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up.

  4. A great combo - or just as good by themselves! Very chocolatey!

  5. here it is, gluten-free!

  6. This was so easy and fun to make.

  7. Agreed, this was wonderfully easy to make!

  8. Almost didn't happen, but here you go!

  9. I'm baking this one again today! I was so sad when this very chocolaty loaf was gone...must have more!!! And it is such an easy recipe yet tastes and looks so much more involved.

  10. This recipe was so easy to make!


    What a pleasure to make. Chocolate is so good.

  12. I love this group-you all have such enthusiasm !

  13. i was finally able to upload my pictures! here is the finished product. happy to be back and baking ... this loaf was GREAT! not to dense or heavy. I will make this again ... very soon.

  14. I really enjoyed this cake, yum!

  15. LOVED this cake. Making again today to bring into work tomorrow!

  16. Loved it. A bit of sinkage in the middle.

  17. I also had a bit of sinkage in the middle. It was really easy to make!

  18. this has been one of my favorites!

  19. this was incredible. sorry i didn't post earlier; it was so awesome and i had friends over to eat it, and, well, today just got away from me!

    but here goes:


    Fun recipe!

  21. Sorry this is late! Loved the flavor; I just wish it hadn't stuck to my pan. I'll just have to make it again!

  22. I've fallen off the bandwagon. But I'm back, a bit late. And with a crazy, spicy kick. This loaf is killer!

  23. I will always this blog! Love all the recipes and it helped me a lot in baking!

  24. Has anyone made this without the chocolate chunks? Thanks!

  25. Has anyone made this without the chocolate chunks? Thanks.