Chocolate Loaf Cake

When chocolate hits your tongue, the emulsifiers in milk smooth out the flavor. This chocolate loaf was moist with an ever-so-slightly crusty top. The downtown SF skyline makes for a great backdrop.

Ingredients:

• 1 stick unsalted butter (plus more to greasing the loaf pan)

• 1/2 cup semi-sweet chocolate chips (nothing more than 75%)

• 1 cup black coffee

• 1/2 cup: unsweetened cocoa powder (dutch processed)

• 3 eggs

• 3/4 cup granulated sugar

• 1/2 cup plain yogurt (FULL FAT and not Greek yogurt)

• 1 teaspoon vanilla extract

• 1 cup all purpose flour

• 1/2 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

Steps:

1. Preheat oven to 325°F. Line an 8” x 4” loaf pan with parchment paper and butter.

2. In a medium microwave-safe bowl, heat up butter, chocolate chips, and coffee in the microwave for 60 seconds. It should be warm enough to melt the chocolate.

3. Add the cocoa powder and whisk until smooth.

4. In a separate bowl, whisk eggs and sugar for 2 minutes, until the sugar is mostly dissolved, and the eggs turn a pale yellos. Add in the yogurt, vanilla, and chocolate mix.

5. Add flour, salt, baking powder and baking soda and whisk until no dry flour remains. Do NOT overmix.

6. Pour batter into the loaf pan and bake on the middle rack for one hour or until a skewer comes our clean with a few moist crumbs.