Triple Chocolate Buttermilk Cake
2 cups unbleached all-purpose flour
3/4 cup 100% Unsweetened Dark Chocolate Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk
2 tablespoons unsulphured black-strap molasses
1 teaspoon chocolate extract*
¾ cup (1 1/2 sticks) unsalted butter, softened
1 3/4 cups packed light sugar
2 large eggs
¾ cup dark bittersweet chocolate chips
Powdered sugar (optional)
- Preheat the oven to 350 degrees F.
- Line an 8-cup Tea loaf pan (or 10 x 5 x 3 inch bread loaf pan), with parchment paper.
- Into a large bowl, mix the flour, cocoa, baking soda and salt.
- In a small bowl, stir together the buttermilk, molasses, and chocolate extract.
- In a large bowl with an electric mixer, cream together the butter and sugar, beating about 3-4 minutes until lighter in color and airy.
- Add the eggs 1 at a time, beating well after the addition of each.
- Alternating, add the wet and dry ingredients in 3 additions each, mixing just until combined.
- Gently sir in the chips
- Pour into the prepared pan and bake until a tester inserted into the middle of the cake comes out clean, about 50 to 55 minutes.
- Cool in the pan 10 minutes, then turn out onto a wire rack to finish cooling. Sprinkle powered sugar over the top of cake if desired.
How to make chocolate extract.
Pour 8 oz vodka over the ½ cup of cocoa nibs. Seal jar tightly and give the jar a good shake. Store in a dark cabinet for at least three months, shaking occasionally. When the extract has reached the depth of flavor you prefer - a process that can take up to six months depending on your preference - strain out the cacao nibs.