Chocolate Brownie Loaf
This scrumptious chocolate brownie cake is very dense and moist. Serve topped with a dollop of freshly whipped cream.
List of Ingredients
- 1 1/4 cups flour
- 1 1/4 cups sugar
- 6 T baking cocoa
- 1 T instant coffee powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped toasted walnuts
- 12 oz sour cream
- 1 egg
- 1/4 cup butter, melted
- 1 1/2 tsp vanilla
Instructions
- Preheat oven to 300 degrees. Butter loaf pan, line with wax paper, then butter and flour paper.
- In large mixing bowl combine flour, sugar, cocoa, coffee powder, baking soda and salt; blend well. Stir in walnuts; set mixture aside.
- Combine sour cream, egg, butter and vanilla in medium bowl; add to dry mixture and stir until just blended.
- Pour into prepared pan, spreading evenly. Bake for 1 hour and 10 minutes or until toothpick inserted into center comes out clean.
- Cool in pan on wire rack for about 5 minutes; carefully invert onto rack to cool.
- Wrap in plastic wrap then in aluminum foil. Let stand in cool place for 1 day.
Final Comments
Cooking Tips:
Keep cake tightly wrapped after the first day to keep it moist.
Do not refrigerate but freeze if cake is to be uneaten after 5 to 7 days.
Thaw at room temperature.
Try this cake toasted.
Servings: 12
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