Ingredients
- 1 cup of Unsalted Grassland Butter at room temp
- 1 cup of all-purpose flour
- ¾ cup of Dutch-processed cocoa powder
- 1 teaspoon of salt
- 1 cup of granulated sugar
- 1/4 cup of light brown sugar
- 2 oz of finely chopped milk chocolate
- ⅓ cup of boiling water
- 2 teaspoons of vanilla extract
- 5 room temperature eggs
Instructions
- Adjust your oven rack to a lower, middle position. Preheat oven to 325 degrees.
- Grease and flour a 8 1/2 x 4 1/2 in loaf pan.
- In a small bowl combine flour and salt.
- In a medium bowl, place the cocoa powder and chocolate. Pour the boiling water over the chocolate and cocoa and stir until the chocolate is melted. Let cool for 5 minutes.
- With an electric mixer, beat the butter, sugars, vanilla, and the chocolate mixture on medium-high until fluffy, about 2-3 minutes. Add the eggs one at a time and beat until combined.
- Reduce speed of mixer and add flour in three additions. Scrape bowl as needed.
- Give the mixture a final stir by hand with a rubber spatula. Pour finished batter into prepared pan. Gently tap the pan on counter to release any air bubbles.
- Bake about an hour, rotating pan after 30 minutes. Use a toothpick and insert in center of loaf. When it comes out clean, the cake is done.
- Let cool in pan for 10 minutes. Place on wire rack and let cool completely before serving.
