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Ingredients
| unsalted butter: 1/2 cup (softened) |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1/2 cup |
| eggs: 1 (large//at room temperature) |
| buttermilk: 1 cup |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
Chocolate Breag
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
70 min -
Servings
1 serving(s)
Tags
- Preheat the oven to 325°F.
- Butter and lightly flour a 9x5x3-inch loaf pan, or spray it with a butter-flour spray.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugars and beat until fluffy, about 3 minutes.
- Add the egg and beat well, then the buttermilk and vanilla.
- Sift the flour, cocoa, baking soda and salt together right into your wet ingredients.
- Stir together with a spoon until well-blended but do not over mix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
- Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
- Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.
- Serve with fresh berries.