Triple Chocolate Loaf Cake
Adapted from a recipe by King Arthur Flour
8 tablespoons (1 stick) butter, softened
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1 teaspoon espresso powder
1/3 cup Hershey's cocoa powder
1/3 cup Hershey's Special Dark cocoa powder
3 large eggs
1 1/4 cups all purpose flour
2 Tablespoon cocoa nibs
3/4 cup whole milk
2 1/2 cups semisweet chocolate chips, divided
1/2 cup heavy cream
Sprinkling of Fleur de Sel
Preheat the oven to 350°F. Line a 9x5-inch loaf pan with foil, leaving a two-inch overhang for easy removal from the pan. Spray with Pam.
Using a stand mixer beat the butter, sugar, salt, vanilla, baking powder, espresso powder, and both cocoas until well combined, about 3 minutes on medium speed. Add the eggs one at a time. Add the flour and nibs, alternating with milk, and mix on low speed for about 2 minutes. Fold in 1 1/4 cups of the chocolate chips.
Transfer the batter to your prepared loaf pan and smooth out evenly. Place in oven and bake for 60 minutes or until the top of the loaf springs back when gently pushed on the surface.
Let cool while making the ganache: Warm the cream in a small pan over low heat. Add 1 cup of the chocolate chips, and let the heat of the cream melt the chocolate for a few minutes. Stir until smooth and lump free. Pour the ganache over the cake covering completely. It's okay if it runs down the side. Let the cake rest until the ganache sets. (Refrigeration speeds up this process.) When ganache is set, lift the cake out of the pan using the foil "tails," and garnish with the remaining 1/4 cup of chocolate chips, if desired. Sprinkle lightly with fleur de sel. Slice the cake into thick wedges and serve.