Monday, March 3, 2008

cinnamon chocolate bread

Talk about the best of both worlds... sheesh. This is definitely going on my to-do list!

Starbuck’s Chocolate Cinnamon Bread

3 sticks of unsalted butter, room temperature
3 cups of sugar
5 large eggs, at room temperature
2 cups all-purpose flour
1 ¼ cups Dutch-processed cocoa
1 tablespoon cinnamon
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
¼ cup water
1 teaspoon of vanilla extract

Cocoa Spice Sugar Crust

¼ cup sugar
¾ teaspoon cinnamon
½ teaspoon of dutch cocoa
Pinch of ground ginger
Pinch ground cloves
¼ cup sanding sugar

Preheat the oven to 350F. Grease two 9x5x3-inch loaf pans and line with parchment paper.

In the bowl of an electric mixer, cream the butter and sugar until fluffy, 5 minutes. Add the eggs one at a time scraping down the sides of the bowl after each addition.

In the meantime sift the flour, cocoa, cinnamon, salt, baking soda, and baking powder in a medium bowl. Set aside. In a small bowl whisk together the buttermilk and water. Set aside. With the mixer on low speed alternately add the flour and buttermilk mixture, making sure to end with the flour mixture. Divide the batter evenly between the pans, set aside.

In a small bowl whisk together the sugar, cinnamon, cocoa, ginger, and the cloves. Sprinkle both the pans with the sanding sugar then sprinkle the loaves with the sugar-spice mixture. Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Cool the loaves completely in the pans and run a thin knife around the edges to release cakes.

{ via gigi cakes}

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