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Monday, March 9, 2015

double chocolate rum raisin loaf.

So as you guys know, I have a penchant for using leftover ingredients to create new ideas (in fact my creativity is maximised that way); this time I worked with some rum soaked raisins I had in surplus from the tart I made last week. I wouldn't call a chocolate cake with chocolate chips and rum raisins folded into the batter particularly innovative but I figured that it's been a while since I made chocolate cake.

dessert / tea cake - double chocolate rum raisin loaf

I turned to the ever reliable cake bible by Rose Levy Beranbaum for the basic chocolate cake recipe. It promises a dense velvety texture with a flavour that intensifies with time and I can promise you that the description is absolutely true. I baked the cake in an evening and tried it the next morning, and then the next next morning, and the cake was definitely more delicious two days later.

I forgot to toss the chocolate chips and raisins in a bit of flour before folding them into the batter this time so most of them sunk to the bottom and I had to practically pry the cake from the pan whoops.

Double Chocolate Rum Raisin Loaf
makes a 8 x 4 inch loaf
adapted from The Cake Bible by Rose Levy Beranbaum

3 1/2 tbsp unsweetened cocoa powder
3 tbsp boiling water
1 1/2 tsp vanilla extract
3 large eggs
1 1/4 cups sifted cake flour
3/4 cup + 2 tbsp sugar
3/4 tsp baking powder
1/4 tsp salt
13 tbsp unsalted butter, softened
1/3 cup chocolate chips
1/3 cup rum soaked raisins

Preheat oven to 350F.

Whisk the cocoa power and water together until smooth. Allow to cool to room temperature and lightly whisk in the vanilla and eggs.

In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add half the chocolate mixture and butter. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining chocolate mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Fold in the chocolate chips and raisins.

Scrape the batter into the prepared pan and bake for 50 to 60 minutes or until an inserted wooden toothpick comes out clean. Cool before slicing.

1 comment :

  1. Wow, your Double Chocolate Rum Raisin loaf looks and sounds very good. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick