Double Chocolate Chile Loaf Recipe
Double Chocolate Chile Loaf is the bold, surprising baking project for the kitchen adventurer — dense, deeply chocolatey, with a slow heat from ancho chile powder that creeps in behind the sweetness and makes you want another slice immediately. This is the loaf that changes the way people think about what chocolate cake can be.
Ingredients
1 stick Butter, room temperature
1 1/2 cup Sugar
2 tsp Vanilla
2 tsp Ancho chile powder
2/3 cup Cocoa Powder
3 Eggs, room temperature
3/4 cup Pioneer® Buttermilk Biscuit & Baking Mix
3/4 cup Milk, room temperature
1/2 cup Dark chocolate chips
This Double Chocolate Chile Loaf uses Pioneer Buttermilk Baking Mix for the tender, moist crumb that lets the deep cocoa and warming ancho chile flavors take center stage in every rich, complex slice.
Instructions
- Preheat and Prep Pan
Preheat oven to 350°F. Lightly grease and flour a 9×5 inch loaf pan.
- Cream Butter and Sugar
In a stand mixer, cream together butter, sugar, vanilla, and ancho chile powder.
- Add Eggs One at a Time
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl midway through the mixing process.
- Add First Half of Mix
Add half the Pioneer Buttermilk Baking Mix to the bowl, followed by all the milk, mixing at a low speed.
- Finish the Batter
Add the remaining Pioneer Buttermilk Baking Mix as well as the dark chocolate chips, beating until the batter is smooth.
- Bake the Loaf
Pour the batter into the prepared pan and bake for 60 minutes, or until a thin knife inserted into the center comes out clean.
- Cool on a Rack
Remove the cake from the oven; cool for 10 minutes before turning the cake out onto a cooling rack.
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