Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread

Name: Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread
Yield: Yield: one 9-by-5-inch Loaf
Cuisine: United States
Ingredients: 2 large eggs; 1 large egg yolk; 1 teaspoon salt; 8 ounces good-quality dark chocolate (60 to 72%), coarsely chopped; 1 teaspoon pure vanilla extract; ½ cup vegetable oil; ⅓ cup sugar; 5 ounces cream cheese, softened; 2 tablespoons creamy peanut butter; ¼ cup granulated sugar; 1½ teaspoons baking soda; 1½ cups all-purpose flour; 1 cup dark unsweetened cocoa powder, (like Valrhona), sifted; ¾ cup firmly packed dark brown sugar; ¾ teaspoon baking powder; ¾ cup buttermilk

Preparation info

Yield:
one
9-by-5 inch Loaf

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

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