P&Q: Dressy Chocolate Loafcake

One of the only chocolate recipes that I have not made yet. Looking forward to squeezing it into this very busy week.

Go to it..

Sidenote: To all the wonderful people who donated to the Epilepsy Foundation in honor of my son Colby, thank you! Colby will pick a raffle winner from a hat later today. The winner of the autographed cookbooks will be announced tomorrow! Thanks again. MUAH! -LW

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36 thoughts on “P&Q: Dressy Chocolate Loafcake

    • It actually makes a huge difference in my opinion. Completely brightens the cake, which would be a bit too heavy and chocolate-focused otherwise. Then again, if you love chocolate, there you go! But I think the jam turns it into a celebration cake, and keeps it away from the chocolate-on-chocolate stereotype.

      • I agree with Caitlin. You totally need it. I got lazy and only did one layer of jam. I really wished I would have done two.

        I really thought this cake was delicious. Loved that it was in a loaf pan. It was incredibly moist and easy to make.

    • OK, I respectfully disagree with the jam-lovers. I used Dorie’s chocolate ganache in the middle and on top and it was awesome. Maybe it’s too chocolate-on-chocolate for some, but my tasters & I loved it.

  1. I made 1/2 of the recipe and used my jumbo muffin tin. I got 5 big cupcakes.
    I also used low-fat buttermilk instead of sour cream since that is what I had.

    I didn’t use jam or the frosting called for. I actually used some leftover chilled fondue as the frosting and it was really, really good.

  2. *edit* Nevermind. Half the loaf fell apart and some stuck to the pan. I may have to do a rewind or skip this one. I don’t have a 9 1/2 inch pan.

    I do have a 10 1/2 inch glass pan. Does anyone know if that would work?

    • That’s frustrating. I find that glass pans make the outside too dark, and as Dorie already says that you may need to cover the top with foil I don’t think it’s a great idea. Reduce oven temperature by 25 degrees if you do. What about using a 9″ round pan? The capacity of it is about the same as a 9″x5″ loaf pan. I was thinking of doing this, for a dressy chocolate round cake. Or two 6″ round pans.

      • Thanks, Mary. I may try using a 9-inch round pan. I just hate the fact that I lost 2 sticks of precious butter. Maybe, just to be safe, I’ll add parchment paper next time. :)

        Thank you for the idea!

      • I feel your pain: unsalted butter is almost $6 a pound here if it’s not on sale. I’d make a trifle with the crumbly bits. Maybe with some berries and cream? Oh, and booze.

  3. I am going to be under the wire with this one. We have the epilepsy walk on Sat. Then, we leave on vacation. Hoping I can bang it out one we settle in at the summer house. It sounds sooo good.

    • It is a very quick bake, Laurie, and it packs a fairly big “wow” factor, so I’d definitely recommend it. The cake + jam + frosting really are a perfect combination, and I’m not usually a sour cream person OR a fruit/chocolate person.

      • Hrm. Good to know! Im not usually a fruit/chocolate person either. If I have time, I may be able to sneak it in on Tuesday. Thanks for the tips Nancy!

  4. I made this last week using chocolate as the filling. Now, after reading the comments, I think I will make some cupcakes, slice, and fill them with the jam with a little chocolate on top. They should be a hit at a Father’s Day pool party.

  5. Making a trifle, for as delicious as it sounds, was not possible. The entire mid-section of the cake was underbaked (normally this would not stop me from eating it.) Since I’m making this for a party, I remade it in an 8×8 inch square pan. It’s a single layer, mini-sheet cake, but it’s fantastic!!

    A word of warning to anyone who has not made this yet. The cake rises quite a bite while it’s baking so be sure your loaf pan really is 9 1/2 inches or even 10. If you make it in a different pan, be sure that it has high edges. I think a cake pan would be too shallow.

  6. I’m thinking of halving the recipe for a 5 inch square or 6 inch round pan – it looks like it might overflow. Did anyone else halve the recipe and, if so, what pan did you use?

  7. I had exactly the same problem Valerie. My cake fell apart when I turned it out of the pan. Half the cake was stuck to the pan. :-( I had a delicious pile of crumbs! I think I’m going to have to try this recipe again because the cake does taste really good. I won’t be defeated!

  8. My cake is all finished and ready for tonight’s solstice/birthday party. The only issue I had was obstinate cocoa powder. Next time I’ll add it during the sugar/butter creaming stage. The cake didn’t overflow, didn’t crumble, and held up nicely during assembly. I used sour cherry jam for the filling, adding a bit more than called for. We’ll see how the ladies like it.

  9. Hello baker girls & baker guys,
    So far so good (Valerie, sorry about your mishaps), I hope you all enjoy your chocolate love this week. Doesn’t the batter just do it for you? Hope this is a recipe everyone enjoys.
    AmyRuth

  10. I just made this, and as I was putting the batter in the pan, I thought of Valerie, so I measured my pan. 8″x 4″! So, I held back about a cup and a half of batter and baked that in ramekins. I used parchment and had no troubles removing it, and it sliced cleanly with a serrated knife when cool.
    It’s for my mover friends tomorrow, who love chocolate. Kind of sad that it’s the last thing I’ll be baking in my little kitchen though!

  11. Margot mine did the same thing. But this cake is fabulous! Mine just doesn’t hold together. I can’t even get a forkful. But I’m loving it anyway.

  12. Pingback: >TWD: Dressy Chocolate Loaf Cake « The Baking Bluefinger

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