This is a simple, but satisfying loaf, eat it buttered or glorify it with fruit, whipped cream or some dessert sauce. This is my favourite to take on a picnic and sometimes I bake it in a square baking pan for easy transport. I used a medium bread pan this time.
COCOA LOAF
For a Medium Bread Pan:2/3 cup butter, soft
3 eggs
3/4 cup sugar
1/2 cup cocoa
3/4 cup flour
1/4 tsp salt
1/2 tsp baking powder
2 tsp pure vanilla extract
For a Full Size Bread Pan:
1 cup butter
4 eggs
1 cup sugar
1/2 cup cocoa
1-1/4 cups flour
1/4 tsp salt
3/4 tsp baking powder
3 tsp pure vanilla extract
• Preheat oven to 350F.
• Line a medium bread pan with parchment paper. Leave a bit of overhang on two sides for easy removal.
• Beat the soft butter, sugar and vanilla until very fluffy
• Add eggs one at a time, keep beating.
• Place the flour, cocoa powder, salt and baking powder in a medium sized mixing bowl.
• Whisk with a balloon whisk. This eliminates having to sift the dry ingredients.
• Add the flour mixture to batter, and fold in until just combined. Do not beat.
• Bake in the preheated oven until cake tester comes out clean.
• Remove from the tin, and cool on rack.
1 cup butter
4 eggs
1 cup sugar
1/2 cup cocoa
1-1/4 cups flour
1/4 tsp salt
3/4 tsp baking powder
3 tsp pure vanilla extract
• Preheat oven to 350F.
• Line a medium bread pan with parchment paper. Leave a bit of overhang on two sides for easy removal.
• Beat the soft butter, sugar and vanilla until very fluffy
• Add eggs one at a time, keep beating.
• Place the flour, cocoa powder, salt and baking powder in a medium sized mixing bowl.
• Whisk with a balloon whisk. This eliminates having to sift the dry ingredients.
• Add the flour mixture to batter, and fold in until just combined. Do not beat.
• Bake in the preheated oven until cake tester comes out clean.
• Remove from the tin, and cool on rack.
