Triple Chocolate Buttermilk Loaf Cake

A touch of vanilla enhances the rich flavor from three types of chocolate in this cake: cocoa, bittersweet, and chips. Tangy buttermilk complements the chocolate and keeps the cake moist. For the best texture, bring all the ingredients to room temperature before mixing.

Ingredients

• Butter and flour for pan
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 1/2 teaspoon pure vanilla extract
• 3 large eggs
• 2 ounces bittersweet chocolate, melted and cooled to room temperature
• 1 cup buttermilk
• 1/2 cup bittersweet or semisweet chocolate chips
• Preheat the oven to 350 degrees F and position a rack near the center. Butter and flour a 9-by-5-by-3-inch metal loaf pan.
• For glaze:
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 4 ounces bitterasweet chocolate, chopped

Directions

Sift together the flour, cocoa, baking powder, baking soda, and salt; set aside. Beat together the butter, sugar, and vanilla at medium speed using a standing mixer with the paddle attachment until very creamy, about 4 minutes. Add the eggs, one at a time, incorporating each completely before adding the next and scraping down the bowl between additions. Stir in the melted chocolate. (Alternatively, use a handheld electric mixer.)

Stir in half of the flour mixture, then the buttermilk, then the remaining flour, mixing each time just until all the ingredients are incorporated. Stir in the chocolate chips.
Spread the batter into the prepared pan and smooth the top. Bake until the cake springs back when pressed lightly near the center and a toothpick inserted about 1 inch from the edge emerges clean, 55 to 60 minutes. Transfer the pan to a rack and cool to room temperature.

Run a sharp knife around the sides of the pan and invert, tapping the bottom of the pan if needed to release the cake. Place the cake right-side up on a serving plate and cut it into 1-inch slices with a sharp knife. (Store the cake at room temperature, tightly wrapped, for up to 4 days, or freeze for up to a month.)

To make glaze:
Bring 1/2 cup heavy cream and 1 tablespoon light corn syrup to a simmer over low heat, stirring to dissolve the syrup. Remove from the heat and add 4 ounces of chopped bittersweet chocolate. Wait 1 minute for the chocolate to begin melting, then whisk gently to smooth the glaze. Cool a few minutes until it is slightly thickened but still pourable. Pour and spread the glaze over a cooled cake set on a rack over a plate to catch the dripping chocolate. Leave the glaze to set at least 1 hour before serving.

Submitted 5/12/06.
Source: the wine lovers dessert cookbook
Submitted By: bobi randzoni

Triple Chocolate Buttermilk Loaf Cake