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Double Chocolate Loaf Cake
1¼ hours 20 minutes active, plus cooling
This loaf cake comes together quickly and easily, and boasts a remarkably deep color, intensely rich flavor and a plush, velvety crumb. The recipe came to us by way of Claire Ptak, of Violet Cakes, a bakery-café in East London. To achieve the cake’s deep, complex chocolatiness, she uses a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but we recommend using one that’s tasty enough to eat out of hand and contains about 70 percent cocoa solids. Serve slices with spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days.
grams (7 ounces) bittersweet chocolate (see headnote), finely chopped
grams (14 tablespoons) salted butter, cut into several chunks