Recipe Book Grocery List

Chocolate Raspberry Loaf

Bread 90 min

≈ 10 servings

Adapted from (original recipe, adapted from classic chocolate loaf technique)

Ingredients

  • 1 1/2 cup 190 g all-purpose flour
  • 1/2 cup 45 g unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup 150 g granulated sugar
  • 1/4 cup 50 g brown sugar
  • 1/2 cup 120 ml neutral oil (canola or sunflower)
  • 1/3 cup 80 g sour cream or plain yogurt
  • 1 tsp vanilla extract
  • 1/2 cup 120 ml hot water or hot brewed coffee
  • 1 1/2 cup 190 g fresh raspberries
  • 1/2 cup 85 g semisweet chocolate, chopped (or chips)
  • 1/3 cup 80 ml heavy cream

Method

  1. Set the oven to 175°C (350°F). Grease the loaf pan and dust it with flour, or line it with parchment paper, leaving some overhang on the long sides as handles for lifting the loaf out later.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Scoop out about 1 tbsp into a small bowl and reserve it for tossing the raspberries.
  3. Toss the raspberries with the reserved flour mixture — this keeps them from sinking to the bottom of the loaf. Set aside.
  4. In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly frothy, about 1–2 minutes of whisking.
  5. Whisk in the oil, then the sour cream, then the vanilla extract, until the mixture is uniform.
  6. Pour the wet ingredients into the bowl with the dry ingredients. Fold with a spatula until mostly combined, then stream in the hot water (or coffee) and stir until smooth. The batter will be noticeably thin — that's normal for a moist chocolate loaf.
  7. Gently fold in the floured raspberries with just a few strokes, being careful not to crush them.
  8. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs, 45–55 minutes total — start checking at 45 minutes, since a full 60 runs the loaf a little dry.
  9. Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before glazing with ganache — a warm loaf will just melt it right off.
  10. Heat the heavy cream in a small saucepan (or microwave) until just simmering. Pour over the chopped chocolate in a heatproof bowl, let sit 2 minutes, then whisk until smooth and glossy. Let it cool a few minutes until thick enough to hold its shape when drizzled, then spoon over the cooled loaf.

Notes