Chocolate cake always reminds me of the bit in Matilda where Miss Trunchbull punishes a chubby kid by forcing him to eat an entire gigantic chocolate cake in a school-wide assembly. I wonder what the recipe for that cake is? Anyway, I've been meaning to bake a moist chocolate loaf cake for quite some time. I haven't done so since last winter's "I lava chocolate cake."
This time around, I made a few adjustments and decided to give it a minty twist, since I happened to have peppermint extract and a few peppermint patties lying around.
I have to say that the finished cake tastes a lot like Au Bon Pain's mint chocolate loaf, a favorite of one of my old boss's. He liked to warm it up in the microwave before eating it — a wise choice, since heat tends to revive and moisten pre-sliced pieces of cake from these sorts of establishments. And he always had it with a cup of cold milk. What a connoisseur of cake. Here's lookin' at you, boss.
(New) York Peppermint Patty Chocolate Loaf
Inspired by Ina Garten's recipe
1 3/4 cups flour
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 cup buttermilk
1/2 cup oil
1 tsp vanilla extract
1/4 tsp peppermint extract
1 cup of your favorite hot coffee
A few peppermint patties (like York), broken into chunks
1/2 cup chocolate chunks
Preheat oven to 350 °F. Grease a loaf pan and put on a baking sheet in case the cake overflows while baking.
Mix the dry ingredients together in a large bowl. In a medium bowl mix together the second wave of ingredients and pour into the dry mixture. Fold in until smooth. Incorporate the peppermint patties and chocolate chunks last. Pour into the loaf pan (note: this makes a little too much batter for one loaf pan, so if you want to prevent the cake from overflowing while baking, restrain your fatty tendencies in the name of aesthetics and use only 90–95% of the batter).
Bake for 50-60 min until a knife (or chopstick, if you're Asian like that) comes out clean.