My go to recipe for gift giving at holiday time. Stays moist and chocolaty! Cook in loaf pans to give away. Many new paper ones at gourmet shops, or buy small loaf or bundt pans at cookware or craft shops.
- ½ cup dutch cocoa, such as valrhona
- ½ cup very hot water
- 1 tablespoon expresso powder, such as Illy- finely ground
- 1 teaspoon vanilla
- 1 cup sugar
- 3 large eggs
- ¾ cup canola oil
- ½ teaspoon sea salt
- ½ cup dark chocolate, melted and cooled (microwave is ok)
- 1 cup vanilla greek yogurt
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup dark chocolate, grated
In a large bowl, add the cocoa, hot water, expresso and vanilla. mix well with a whisk. Add sugar, eggs – one at a time, oil and sea salt. Mix well with whisk.
Add the meted and cooled chocolate, whisk, and then the yogurt. Add the flour, baking powder, baking soda, and sea salt. Whisk until very smooth, 1 minute.
Fold in the grated chocolate until incorporated. Spoon batter into pans – that have been sprayed with a film of oil. Bake until risen and done, about 25 minutes, depending on the size of your pans. Cool cakes. To glaze and top with mini chocolate chips – see notes.
Makes enough batter for 5 small loaf pans (about 6″ X 3 1/2″), about 4 1/2 cups.
To make carmel glaze:
Measure 3 tablespoons of La Lachera – Dulce de Leche (Nestle)* in a microwave small bowl. Add 4 tablespoons of water.
Microwave until just bubbly, carefully remove to the countertop, stir with a fork. Add 1/2 teaspoon vanilla.
Let cool. Prick cooled cake all over with a skewer, to the bottom. Pour 2 teaspoons of caramel glaze over each loaf cake (approx. 6′” x 3 1/2 “).
Top with 1 1/2 tablespoons of mini chocolate chips on each (they will stick to the glaze). Cool then cover well with plastic wrap.
* Look for La Lachera – which is a caramelized sweetened condensed milk.