This chocolate loaf combines the decadence of a rich chocolate sponge with the comforting flavors of nuts and cream cheese frosting.
If you enjoy warm, inviting Autumn dishes, give this a try and share it with your friends and family.
You can eat your plain chocolate loaf without the pecans or cream cheese frosting.
▪️1&1/4cup all purpose flour
▪️1&1/2cup granulated sugar
▪️2/3cup unsweetened cocoa powder
▪️1/2 cup butter (room temp)
▪️3 large eggs (room temp)
▪️3/4 cup milk (room temp)
▪️3/4 tsp salt
▪️1 tsp baking soda
▪️1/4 tsp baking powder
▪️1/4 cup chopped pecans (optional)
Preheat the oven 180c for 15min.
Greese a loaf pan & dust with COCOA POWDER & keep aside.
Sift together all of the dry ingredients in a bowl, mix well, and set aside.
In a separate dish, mix together the eggs, sugar, butter, and vanilla extract for 2-3 minutes, or until well incorporated.
Add the eggs one at a time, whisking thoroughly after each addition.
Stir in half of the sifted dry ingredients and half of the milk.
Mix in the remaining dry ingredients and milk until thoroughly combined (do not overmix).
Add the pecans, chopped (optional).
Pour the batter into the loaf pan and bake for 40-45 minutes at 180°C, or until a toothpick inserted in the center comes out clean.
After 5-10 minutes, carefully take the lpaf from the pan and set it to cool completely.
Frosting with cream cheese:
1 cup cream cheese (room temperature) and 5 tablespoons butter (room temperature) whisked together in a mixing bowl
Mix in 3/4 cup powdered sugar and 1 teaspoon vanilla extract.
Mix in 5-6 tbsp milk (you can add more if you want a thinner consistency), until totally smooth.
Frost the cooled chocolate loaf, sprinkle with cocoa or cinnamon powder, and serve.