Raspberry Chocolate Loaf!
Here, Carina has made the most wonderful Chocolate Loaf, moist and of course a dream for chocolate lovers. Adding delicious raspberries makes this cake really delicious.
The recipe is for 2 loaves, this is necessary as one loaf never lasts! (You can always freeze one of halve the recipe if you wish).
Easy to make and so delicious, perfect with a nice cup of tea or glass of cold milk. Ahhhhh!
Recipe adapted from The Canadian “milk calendar” from 2009.
Prep Time: 10 minutes
Cook Time: 60 – 70 minutes
Yield: **** Makes TWO Loaves
You will need a 10-in (25 cm) Bundt pan or two 9 x 5-in (23 x 13 cm) loaf pans.
1 cup Milk
1 cup cocoa powder
1/2 cup plain yoghurt, (not fat-free)
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
2 cups sugar
4 eggs, at room temperature
1 tbsp vanilla extract
1 cup semisweet chocolate chips
1 cup raspberries
1. Preheat oven to 350 °F (180 °C). Butter a 10-in (25 cm) Bundt pan or two 9 x 5-in (23 x 13 cm) loaf pans.
2. In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yoghurt and set aside.
3. In another bowl, combine flour, baking powder, baking soda and salt.
4. In a large bowl, using an electric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla extract.
5. Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk. Fold in chocolate chips and raspberries.
6. Spread into prepared pan, smoothing top. Bake for 60 to 70 min or until a tester inserted in centre comes out with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 min. Invert onto rack, remove pan and let cool completely.
Allow to cool. Store in an airtight container. You can also freeze half or all of it, wrap in parchment paper, then place in a zippy bag. Defrost as normal and enjoy! It will still be moist.