Mexican chocolate loaf cake recipe

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  • Yield: 1 (9½") loaf


  • 1¼ cups all-purpose flour
  • 2⁄3 cup Dutch process cocoa powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 sticks unsalted butter, softened at room temperature
  • ¾ cup crème fraîche, softened at room temperature
  • 1 cup dark brown sugar
  • ¼ cup white sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces Mexican chocolate, chopped finely
  • Confectioners’ sugar, for garnish
How to Make It
  1. Preheat the oven to 350°F. Butter and lightly flour the loaf pan and set aside.
  2. In a bowl, sift together the flour, cocoa powder, cinnamon, baking powder, baking soda, and salt.
  3. Fit a stand mixer with the paddle attachment or use a hand mixer, and cream together the butter, crème fraîche, and the sugars until light and fluffy using a medium speed. Stop and scrape down the sides of the bowl to make sure everything is fully incorporated. With the mixer back on, add the eggs one at a time and the vanilla extract.
  4. Reduce the speed on the mixer and add 1⁄3 of the flour mixture followed by 1⁄3 of the chocolate. Repeat twice and then scrape down. Mix again briefly only so that the batter is just uniform—be careful not to overmix.
  5. Transfer batter to the loaf pan and bake for 60 to 70 minutes, until a toothpick comes out clean when inserted. Let cool on a rack before unmolding—run a thin knife along the sides if it’s sticking a bit. Serve garnished with confectioners’ sugar.

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