DOUBLE CHOCOLATE LOAF CAKE

Double Chocolate Loaf Cake image

Provided by Linda Dalton

Time 1h30m

Number Of Ingredients 17

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cooking spray
1 Tbsp ap flour for dusting pan
1 c old fashioned oats ground in food processor or spice mill
2/3 c ap flour
1/2 c hershey's special dark cocoa
3/4 tsp baking soda
1/2 tsp salt
1 stick unsalted butter
1/4 c canola oil
1 c sugar
1/3 c brown sugar
2 large eggs
1 Tbsp pure vanilla extract
1/2 c light sour cream
1/2 c warm, brewed coffee
1 c semi sweet chocolate mini chips
confectioners' sugar for dusting

Steps:

1. Pre heat oven to 325 degrees. Put a baking sheet in the oven at this time and it let pre heat. Take everything out of the refrigerator so all ingredients come to room temp. Prepare loaf pan (approx 9 x 5-1/4 x 3) with cooking spray and dust with 1 T flour. Shake out any excess flour and set aside.
2. In medium size bowl sift flour, ground oats, cocoa, salt and baking soda. You will probably have about a tablespoon or so of small pieces of oat bran that didn't blend, just discard them. Set bowl aside.
3. In large mixing bowl combine butter, oil and sugars. Mix about 3 minutes. I use a hand mixer. Add eggs, vanilla extract and sour cream and mix until incorporated. Scrape down the sides of the bowl with a rubber spatula to insure ingredients are well blended. Add dry ingredients in three batches and combine. Now add the warm coffee and mix, then fold in the mini chips. Pour batter into prepared pan and place on the pre-heated baking pan in the oven for 1 hour. Test for doneness with a toothpick, then remove pan to wire rack to cool.
4. Cool cake in pan on wire rack for at least 30 to 45 minutes. Remove to serving platter, dust liberally with confectioners' sugar, slice and serve. Or you can jazz up each serving with fresh raspberries and whipped cream, or chocolate syrup and chocolate shavings.