This cake! Yes, this cake! It may look unassuming but let me tell you, it is everything.
Completely delicious and one of the best slices of chocolate cake I’ve had in a long, long while.
It’s delish dusted with powdered sugar for breakfast or served for dessert with a dollop of whipped cream. But really It doesn’t even need anything at all… it’s that good. And that’s actually how I like cake best. When it’s so good, that plain is perfect!
This book is FULL of yum. There are tons of recipes for muffins, biscuits, scones, cakes, breads, doughnuts, pancakes, sandwiches and a bunch of brunch items, too. I think you’ll love it. I do. It’s published by Chronicle Books (my publisher, too) and photographed by my super-talented friend, Matt Armendariz.
Now, let’s bring on the cake.
Starting with 1 3/4 cups chopped dark chocolate!
It’s titled Chocolate Chocolate for a reason. Unsweetened cocoa in the cake batter and then chopped and melted dark chocolate folded in on top of that. Whoa.
The recipe calls for pastry flour. I ordered some from King Arthur Flour (right here) and while I was on their site, I picked up some of this non-melting sugar too. It stays perfectly powdery … and now I want to sprinkle it over everything.
Yield: One 9 X 12 inch loaf cake
Huckleberry's Chocolate Chocolate Teacake
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour15 minutes
3/4 cup (100 g) pastry flour
6 tbsp (45 g) all-purpose flour
6 tbsp (30 g) unsweetened cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 cup (120 ml) strong brewed coffee, cooled
1/2 cup (120 ml) buttermilk
1 tsp vanilla extract
1-3/4 cups (300 g) coarsely chopped dark chocolate, 60-70% cacao
1/2 cup + 2 tbsp (140 g) unsalted butter, cubed, at room temperature
1 cup + 2 tbsp (225 g) sugar
1/2 tsp kosher salt
powdered sugar topping (optional)
Position rack in middle of your oven and preheat to 350 degrees fahrenheit. Grease 9-by-5 in loaf pan with butter. Line bottom with a rectangular piece of parchment paper allowing for some of the paper to extend over the sides of the pan. Then grease paper with butter and dust inside of pan with cocoa.
Sift together pastry flour, all-purpose flour, cocoa powder, baking powder and baking soda. Set aside.
Combine coffee, buttermilk and vanilla. Set aside. Melt 3/4 cup (130 g) of the chocolate over a double boiler or in a glass bowl set atop a small saucepan of simmering water. Remove from heat, but leave bowl on top of saucepan to keep the chocolate warm while mixing the cake.
In a stand mixer, fitted with a paddle attachment, cream the butter, sugar and salt on medium-high speed for about 2 minutes, until light and fluffy.
Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl well. With the mixer on low, slowly add the flour mixture until just combined. Continue on low speed, and pour in the coffee mixture.
Fold in the melted and chopped chocolate. Pour into the prepared loaf pan and bake for 55 minutes or until a toothpick comes out clean. Don’t over bake. Cool Completely.
Holding the parchment paper, lift the cake out of the pan. Transfer cake to serving plate and dust with powdered sugar. Enjoy!
If pastry flour is not available can I use all purpose flour
Special cake with special flavor gives us special enjoy, keep enjoying.
Looking yummy. Chocolate is favorite of mine so I am going to try this recipe. Monginis also provide such yummy cakes with affordable cost.
I made this cake this evening after my husband kept begging me to make a “plain chocolate cake”. The whole family loved it and ended up polishing off about half of it straight out of the oven! Thanks for the great recipe and I love your site!
Great yummy pictures!
Gotta try the recipe thanks!
very informative blog on how to make decious items at home
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Looks like I might need that cookbook! Everything looks so delicious!
Looks amazing Lexi. :))
Any cake with that much chocolate has my name written all over it. Looks amazing. Pinned and pinned!!
Just made this cake. Soft & fluffy & intensely chocolatey without being too sweet. Yummy!
I made this luscious chocolate tea cake for my daughters birthday (#30) and everyone thought it was absolutely wonderful! I didn’t have or couldn’t obtain pastry flour in time to make it, so I decided to use unbleached cake flour (Swans Down) and hoped for the best. My daughter in law was given the printout and remarked she wants to get the cookbook!
Thank you for posting this teaser for what looks like an awesome cookbook!
Ah sadness. It never tastes the same without the coffee, but my husband cannot abide the stuff.
Yum! Simple but rich and delicious!
I love love love cake without the loads of icing you usually see, and I can’t wait to try this cake on your review :)
James – I used a pan similar to this. It is a 9 inch x 5 inch loaf pan.
Margarida Rodrigues – so glad you enjoyed it.
cakespy – now I just need to visit in person. Love the book.
Bakerella. How did you know this is one of my favorite cafes on earth!?!?! My little sister works near it and when I visit, it is a MUST. I haven’t seen this cake there, but I feel lucky to have the recipe now. Thank you my sweet!!
That looks devine!!!
It looks soooo yummy!!
Simple cakes are often the best. Thanks for a preview of the book, I’d love to add it to my collection.
I made this…, and is the best chocolate cake, ever!
Que delicioso aspeto.
I just printed this out. A person can’t have too many chocolate cake recipes. Thanks.
Definitely not for a 9×5 pan. Absolutely too much batter. Please correct.
This looks so delicious!
This looks delicious. Thank you. I must try this soon.
Yummy and so mouthwatering! I want chocolate right now!
Just been scrolling through all your amazing Oreo recipes! Check out the question on the ‘Whichit’ app to see which one is being voted the best! http://www.getwhichit.com/whichitapp.html#!/Whichits/542a8c9871f23f0f644e213c/
Izzy – King Arthur Flour describes it as a silky-smooth, low-protein (soft) flour.
Sara Carmel – I usually list that way as well – however I was listing it how it is printed in the book. : )
Cookbook Queen – you’ll love.
This cake looks amazing and that cookbook is gorgeous!
Huckleberries and chocolate are two of my most favorite things in the world! I used to pick huckleberries in the mountains when I lived in Montana and I can’t get that here in Cali. Thanks for the recipe!
I’ve searched for the perfect chocolate cake recipe for years. This one looks so moist! All I need is some pastry flour to give this recipe a try. The cookbook/photos look amazing!
Oh my yum! Drooling.
I’ve been seeing a lot of Huckleberry recipes around the web, this one just makes me want to order the book even more!
Oh my this looks amazing. I will definitely try it. Today is National Coffee day, and this would go great with a large cup now! Thanks for sharing.
I don’t think my life will be complete until I have this cake and the cookbook!
Definitely going to try this one. I think the loaf pan should be
9 x 5 inch..
Simple and elegant. I can envision this tea cake on a lovely white stand.
I want it! Looks delicious.
If it’s got chocolate in it, you can automatically assume I’m in! This looks fantastic!
Simple and elegant. I can envision this tea cake on a lovely white stand.
Mmmm chocolate *homer drool*
This looks too good! I’ve never heard of pastry flour before, is it similar to bread flour?
I need more purely chocolate cakes in my life. Love the simplicity of this.
This looks so delicious, and I am going to make it!
Chocolate is always great, but if it is in a recipe twice, it must be exceptionally good!
This looks absolutely delicious! Pinned!
This looks perfect!
Love a cake made using cocoa, giving this one a shot, thanks!