Salted Chocolate Loaf
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This salted chocolate loaf is my go to when I want something decadent but don't have hours to spend in the kitchen. The whole thing comes together in just fifty five minutes, which means fresh baked chocolate goodness is on your table before dinner. I love that cocoa powder packs antioxidants into every slice, so you can feel a bit better about indulging. The flaky sea salt on top brings out the chocolate's richness in a way that seems fancy but honestly couldn't be simpler. It's become my favorite recipe to share because it's foolproof and impressive every single time.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 200 ggranulated sugar(null)
- 150 gunsweetened cocoa powder(null)
- 12 gbaking powder(null)
- 10 gsalt(null)
- 5 gespresso powder(null)
- 150 gunsalted butter, softened(null)
- 4 nulllarge eggs(null)
- 250 gsemi-sweet chocolate chips(null)
- 20 gflaky sea salt(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 9x5cm loaf pan and line it with parchment paper.
Tip: To ensure the loaf releases easily, make sure the parchment paper is large enough to cover the entire bottom of the pan.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Whisking together dry ingredients ensures an even distribution of flavors.
- 3
In a large bowl, use an electric mixer to beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Use room temperature ingredients for the best results.
- 4
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Stir the chocolate until it's fully incorporated and the mixture is smooth.
- 5
Add the espresso powder to the chocolate mixture and stir to combine.
Tip: The espresso will enhance the chocolate flavor and add depth.
- 6
Gradually add the dry ingredients to the chocolate mixture, alternating with the softened butter, beginning and ending with the dry ingredients.
Tip: This ensures the batter is well combined and the loaf is even.
- 7
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Make sure the batter is evenly distributed and the top is smooth.
- 8
Sprinkle the flaky sea salt over the top of the loaf (if using) and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: The flaky sea salt adds a touch of sophistication and a hint of saltiness.
- 9
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tip: Letting the loaf cool completely ensures it sets properly and is easier to slice.
- 10
Once the loaf is cool, slice it and serve.
Tip: Serve the Salted Chocolate Loaf at room temperature or slightly warm, garnished with additional flaky sea salt if desired.
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