Makes 1 loafAdapted from Baked Explorations: Classic American Desserts Reinvented
3/4 cup dark brown sugar, packed
1 cup dark unsweetened cocoa powder
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
8 ounces dark chocolate (60-72%), coarsely chopped
Preheat the oven to 350 F with the rack in the center. Butter and
flour a loaf pan (or a 9 x 2 square baking pan) and line with parchment
paper. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment,
combine brown sugar, cocoa, flour, sugar, baking soda, baking powder,
and salt. Turn the mixer on low to incorporate all ingredients.
In another bowl, whisk the eggs and egg yolk until blended, then add
the buttermilk,oil, and vanilla. Whisk again until just combined.
With the mixer to low, slowly add the wet ingredients to the dry,
stirring just until combined. Fold in the dark chocolate chunks by
Pour the batter into the pan and bake for 1 hour to 1
hour and 10 minutes, until a toothpick inserted in the center of the
loaf comes out clean.
Let the cake cool in the pan on a rack for 15 minutes, then turn it out onto a wire rack to cool completely.