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Chocolate Teacake

Chocolate Teacake recipe image
This Chocolate Teacake is a comforting, old-fashioned dessert that feels like a warm hug in every bite. Dense yet tender, the crumb is deeply chocolatey, enriched with butter and buttermilk for a luxurious texture. The addition of plumped currants and crunchy pecans provides delightful bursts of sweetness and chew. It&# 226;ÂÂs the kind of cake that pairs beautifully with a steaming cup of coffee or tea. Simple to make with pantry staples, this loaf is ideal for sharing with friends or enjoying as a special treat on weekend afternoons. A timeless recipe that brings homemade warmth to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 1086.8
Dietary: Vegetarian
Description
This Chocolate Teacake is a comforting, old-fashioned dessert that feels like a warm hug in every bite. Dense yet tender, the crumb is deeply chocolatey, enriched with butter and buttermilk for a luxurious texture. The addition of plumped currants and crunchy pecans provides delightful bursts of sweetness and chew. It&# 226;ÂÂs the kind of cake that pairs beautifully with a steaming cup of coffee or tea. Simple to make with pantry staples, this loaf is ideal for sharing with friends or enjoying as a special treat on weekend afternoons. A timeless recipe that brings homemade warmth to your table.
Ingredients
  • 2 1/4 cup Flour
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 6 tablespoon Cocoa powder
  • 2 ounce Butter
  • 1/2 teaspoon Vanilla extract
  • 1/2 cup Sugar
  • 1 Egg
  • 1 cup Buttermilk
  • 2 ounce Currants; plumped in warm water and drained
  • 2 ounce Chopped pecans
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease and flour a 7x5x3-inch loaf pan.
  2. 2
    In a bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  3. 3
    In a large mixing bowl, cream the softened butter until smooth. Add sugar and vanilla extract, beating until light and fluffy, about 5 minutes.
  4. 4
    Beat in the egg until well combined.
  5. 5
    Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. 6
    Gently fold in the drained currants and chopped pecans.
  7. 7
    Pour the batter into the prepared loaf pan, smoothing the top.
  8. 8
    Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
  9. 9
    Let the cake cool in the pan for 10 minutes. Then remove from the pan and cool completely on a wire rack.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1086.8kcal
% Daily Value *
Total Fat 47.1g73%
Saturated Fat 28.1g141%
Cholesterol 155.3mg52%
Sodium 3168.9mg133%
Total Carbohydrate 156.0g52%
Dietary Fiber 11.8g48%
Sugars 39.9g
Protein 22.6g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, butter, buttermilk, chocolate, cocoa, currants, dessert, egg, extract, flour, international, loaf, pecans, plumped, powder, salt, soda, sugar, teacake, vanilla
Read it online: https://www.chefs-mate.com/recipe/chocolate-teacake/