Ingredients:

  • 1 ¾ cups (210g) All-Purpose Flour (plus extra for dusting the pan)
  • ¾ cup (75g) Unsweetened Cocoa Powder
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ¾ cup (170g) Unsalted Butter, softened
  • 1 ½ cups (300g) Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup (240ml) Buttermilk (or full-fat milk with 1 tablespoon lemon juice/white vinegar added and left to sit for 5 minutes)
  • 4 oz (115g) Bittersweet Chocolate, melted and slightly cooled
  • 4 oz (115g) Bittersweet Chocolate, chopped (for glaze)
  • ¼ cup (60ml) Heavy Cream (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) the loaf pan.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gently melt the bittersweet chocolate using a double boiler or microwave. Let it cool slightly.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  7. Stir in the melted and cooled chocolate until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. If desired, prepare the chocolate glaze by heating heavy cream until simmering, then pouring it over the chopped chocolate. Let it sit for a minute, then whisk until smooth. Pour the glaze over the cooled cake.
  11. Once the cake is completely cool (and the glaze, if used, is set), slice and serve.