Monday, November 15, 2010

Chocolate Rum Loaf

By: Karen Young of Karen's Kitchen

Chocolate Rum Loaf
If chocolate is your thing, a forkful of this rich, moist, fudgy loaf will send you to chocolate heaven.

Yield 1 loaf  Prep Time 20 minutes  Baking Time 30 to 40 minutes

2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
3/4  cup sour cream
1/2 cup unsalted butter
n 2 cups sugar
3 large eggs
60 grams unsweetened chocolate, melted
1 teaspoon vanilla extract

For the Rum Syrup
1/2 cup sugar
1/4 cup water
1/4 cup rum

1  Preheat oven to 325ºF. Butter and flour a 9x5x2½-inch loaf pan, including pan corners. Line with parchment paper then grease and flour the paper lining. ( Click here to learn how to line and grease a pan)
Combine flour, cocoa powder, baking soda, and salt, then sift together; set aside.
3  Combine milk and sour cream; set aside.
With a flat beater, cream butter and sugar on medium speed for 4 minutes.
5  Add eggs one at a time, beating well after each addition. Gradually add melted chocolate and vanilla.
6  Shift mixer speed to lowest setting. Alternately add dry ingredients and liquid mixture.
7  Pour batter into loaf pan.
8  Bake for 30 to 40 minutes or until cake tester inserted in middle of cake comes out clean.
9  Prepare Rum Syrup: Put sugar and water in a saucepan. Bring to a boil over medium heat without stirring. Simmer for 5 minutes. Remove from heat and set aside.
10  When baked loaf is done, heat Rum Syrup lightly. Remove from heat and add rum. While cake is hot, using a cake tester, puncture holes on the loaf. Brush Rum Syrup on top surface areas of the loaf. Stand on cooling rack for about 15 minutes or until the pan is no longer too hot to touch. Remove loaf from pan and allow to cool completely. Best served immediately.

Nutty tip  Add nuts and chocolate chips for a more decadent loaf!

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