I have been touting the chocolate-as-breakfast philosophy for some time now. I am neither a medical doctor nor a nutritionist, but I wholeheartedly believe that a few bites of chocolate throughout the day will save you from an all-out midnight binge (the kind where you devour a pint of ice cream and black out). Though this philosophy has not been tested under the supervision of a scientist, I can assure you that the Double-Chocolate Loaf is a great way to start your own experimentation. It is extremely easy to make—it is a quick bread, after all—and the chocolate flavor is intense without being too sweet. Slice and eat it plain, or toast and spread it with a bit of butter, cream cheese, or our recommended spread: Peanut Butter Cream Cheese. It is wonderful with coffee and the morning newspaper.
Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Scrape down the sides and bottom of the bowl.
In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla; whisk until combined.
Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing just until combined. Stir in the dark chocolate chunks by hand.
Pour the batter into the prepared pan and
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
In the bowl of a standing mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until smooth. Add the sugar and beat until incorporated. (If you are not using the spread immediately, place it in a ramekin, tightly cover it in plastic wrap, and refrigerate it for up to 3 days.)
Serve the loaf plain or toasted, topped with the peanut butter spread.
The loaf will keep, in an airtight container or wrapped tightly, at room temperature for up to 3 days.
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