Buttermilk experiment - Double Chocolate loaf with peanut butter cream cheese spread

Baked Explorations 一書內有數個食譜要用上buttermilk
當中Chocolate loaf 超深啡色的外表
加上近來喜歡上 Reeses 朱古力
那Peanut butter cream cheese spread 更顯得不能抵擋

用上61% dark chocolate
把她們切碎, 吃時就多一層朱古力口感
看見她們一絲絲的排列在蛋糕內也很誘人

書建議焗1小時至1小時10分鐘
每次用cake tester 試都有朱古力黏著
唉, 應該是那誘人的朱古力碎欺騙了我
最後一共焗了1小時20分鐘, 邊及底部硬了

我相信, 下一次再焗, 一定會完美整個濕潤超完美特濃大賣朱古力加花生醬萬歲!

Double Chocolate Loaf with Peanut Butter Cream Cheese Spread
adapted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito

Makes one 9 x 5-inch loaf

The authors suggest slicing this and eating it plain, or toasting it and spreading with a bit of butter, cream cheese or, of course, this peanut butter cream cheese spread.

For the loaf:

3/4 cup (120 g) firmly packed dark brown sugar
1 1/2 cups (180 g) flour
1 cup (120 g) dark unsweetened cocoa powder, sifted
3/4 cup (150 g) granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 eggs
1 egg yolk
3/4 cup (180 ml) buttermilk
1/2 cup (125 ml) vegetable oil
1 teaspoon vanilla extract
8 oz (225g) good-quality dark chocolate, coarsely chopped

For the peanut butter cream cheese spread:
5 oz (140 g) cream cheese, softened
2 tablespoons creamy peanut butter
1/3 cup (75 g) sugar

Preheat the oven to 180°C and position the rack in the center of the oven. Butter a 9 x 5-inch loaf pan, dust it with flour and knock out the excess flour.

Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the flour, cocoa, granulated sugar, baking soda, baking powder and salt. Scrape down the sides and bottom of the bowl.

In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil and vanilla and whisk until combined.

Turn the mixer to low and slowly pour the wet ingredients into the dry ingredients, mixing until just combined (don’t overmix!). Stir in the dark chocolate chunks by hand.

Pour the batter into the prepared loaf tin and bake for 1 hour to 1 hour 10 minutes, or until a tester inserted in the center of the loaf comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Meanwhile, to make the peanut butter spread, beat the cream cheese and peanut butter together in a bowl with an electric mixer until smooth. Add the sugar and beat until incorporated. If you aren’t using the spread immediately, place it in a ramekin, tightly cover it with cling film and it will keep in the fridge for up to 3 days.

Serve the loaf plain or toasted, topped with the peanut butter spread. The loaf will keep in an airtight container or wrapped tightly at room temperature for up to 3 days.

Recipe from: http://dinnerdujour.org/2011/06/07/double-chocolate-loaf-with-peanut-butter-cream-cheese-spread/