Servings: 8 people
Calories: 290kcal
Cost: $10
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 1 9x5-inch loaf pan
- Parchment paper (optional)
Ingredients
- 115 g unsalted butter, softened
- 200 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 190 g all-purpose flour
- 40 g unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 120 ml buttermilk
- 120 ml hot water
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, beat the butter and sugar until light and fluffy, then add eggs one at a time and stir in vanilla extract.
- In another bowl, sift together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, followed by mixing in hot water until smooth.
- Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool completely before adding the ganache.
- Heat heavy cream until simmering, pour over chocolate chips, let sit for 2 minutes, then whisk until smooth.
- Spread the ganache over the cooled loaf and garnish with fresh raspberries and powdered sugar.
Notes
If you don’t have buttermilk, mix regular milk with a bit of lemon juice or vinegar.
To enhance the ganache, consider adding a teaspoon of vanilla extract or a pinch of salt.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator longer. Always allow to return to room temperature before serving.
To enhance the ganache, consider adding a teaspoon of vanilla extract or a pinch of salt.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator longer. Always allow to return to room temperature before serving.
Nutrition
Calories: 290kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 400IU | Calcium: 40mg | Iron: 1.5mg
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