Chocolate claw

Contrary to popular belief, it is rare that I will bake something simply because I want to eat it. For somewhat obvious reasons, I most often bake with the intention of sharing, giving away, or storing whatever emerges from the oven. This week was different. As happens on occasion, I was overcome on Tuesday with a need to consume chocolate. Sadly, in my home, there is never any chocolate for more than a few hours before the vultures attack.

So I decided to take charge of the situation and quell this overwhelming craving. I considered running to the corner store and purchasing a candy bar, but I knew this was not going to suffice. I jumped on my bike and rode to Rainbow grocery, where I picked up some plain dark chocolate, butter and chocolate chips (planning ahead!). Upon arriving home, I got to work. The wonderful Nic had gifted me a most splendid baking book for New Year's. It is entitled Baked Explorations, written by Matt Lewis and Renato Poliafito. These dishy men are the brains behind the Baked bakeries that have sprung up around the country. Although I have never tasted their creations, after receiving this book, I intend to as soon as humanly possible. On Tuesday, having read the book cover to cover at least three times, I knew exactly what I would be making. I also knew that, for once, I would be following the recipe to a tee.

Double chocolate loaf cake
from Baked Explorations

* 3/4 cup packed brown sugar
* 1 cup unsweetened cocoa powder
* 1 1/2 cups all purpose flour
* 3/4 cup granulated sugar
* 1 1/2 tsp baking soda
* 3/4 tsp baking powder
* 1 tsp salt
* 2 eggs
* 1 egg yolk
* 3/4 cup buttermilk
* 1/2 cup vegetable oil

* 1 tsp vanilla
* 3.5 oz dark chocolate (note: at this point I did diverge from the original recipe. I only had a 3.5 oz bar of chocolate to work with, but the recipe called for 8 oz. This is a mistake I will not repeat.)

Preheat oven to 350˚ F.

If you are using a chocolate bar, chop the chocolate.

Place the brown sugar in a bowl (the recipe calls for a standing mixer, but since I still lack a kitchenaid, I did it the hardcore way) and mush out the lumps with a spoon. Mix in the cocoa powder, flour, sugar, baking soda, b.p., and salt.

In another bowl, whisk the eggs and yolk. Add the buttermilk, oil and vanilla, and mix until blended. Slowly pour the wet ingredients into the dry. Stir until just combined. Add the chopped chocolate and mix in. Pour the batter into a greased loaf pan and bake for 1 hour to 1 hour ten minutes.

The Baked book included a peanut butter cream cheese mixture to accompany the cake. Due to my excessive laziness and feeling that there was enough sugar in this treat already, I chose not to prepare this topping in its entirety. I did, however, mix equal-ish parts cream cheese and peanut butter and spread this on my first slice of cake. Highly recommended.