Intense Chocolate Bread
1/2 C. butter, at room temperature
1 1/4 C. granulated sugar
1 t. vanilla extract
2 large eggs
1 C. unsweetened cocoa powder (preferably Dutch process)
1 C. sour cream
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 3/4 C. all-purpose flour
Preheat oven to 350° F. Grease a 9-by-5-by-3-inch loaf pan.
In a large bowl, beat the butter, sugar, and vanilla with an electric mixer on
high speed until pale and fluffy, 3 to 5 minutes. Scrape down the sides of the
bowl. Beat in the eggs, 1 at a time, scraping down the sides of the bowl after
Set the beaters aside and add cocoa, sour cream, baking powder, baking soda, and
salt; mix in at low speed. When ingredients are well-blended, scrape down sides
of bowl. Add flour; mix only until blended.
Spread the batter in the prepared pan. Bake until a wooden pick inserted in the
center comes out clean, about 60 to 70 minutes; do not overbake.
Place the pan on a wire rack to cool for 30 minutes. Loosen edges of bread with
a knife and invert onto the rack.
Turn bread over and let cool completely. Dust top with confectioners' sugar
Yield: 14 slices.