SERVES 8
The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. See the sidebar that follows the recipe.
|
1 |
cup (5 ounces) all-purpose flour |
|
1 |
teaspoon salt |
|
⅓ |
cup boiling water |
|
¾ |
cup (2¼ ounces) Dutch-processed cocoa powder |
|
2 |
ounces milk chocolate, chopped fine |
|
16 |
tablespoons unsalted butter, softened |
|
1 |
cup (7 ounces) granulated sugar |
|
¼ |
cup packed (1¾ ounces) light brown sugar |
|
2 |
teaspoons vanilla extract |
|
5 |
large eggs, room temperature |
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 8½ by 4½-inch loaf pan. Combine flour and salt in bowl. Pour water over cocoa and chocolate in second bowl and stir until chocolate is melted and no dry streaks of cocoa remain. Let mixture cool for 5 minutes.
2. Using stand mixer fitted with paddle, beat butter, cocoa mixture, granulated sugar, brown sugar, and vanilla on medium-high speed until fluffy, 2 to 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed, until just combined. Give batter final stir by hand (it may look curdled).
3. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 1 hour to 1 hour 10 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan and let cool for 2 hours. Serve.