Amy of Amy Ruth Bakes chose this amazing recipe which can be found on pages 286 and 287 of Dorie Greenspan’s book Baking: From My Home to Yours for this week’s Tuesdays with Dorie. The cake has all that chocolatey goodness and is a little bit decadent. The fruit jam filling balanced the flavor. In this case, I used ready-made Lingonberry jam. The tartness just made the chocolate cake even more yummy!
Here’s my version:
- 1 1/2 cups wholewheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 sticks unsalted butter at room temperature
- 1/2 cup sugar
- 2 eggs
- 1 cups vanilla yogurt
- 1/2 cups lingonberry jam (or any fruit jam)
- 6 oz semi-sweet chocolate chips
- 1/2 cup vanilla yogurt
- Preheat oven to 350F. Prepare loaf pan by greasing and dusting with flour. If using silicone loaf pan, you can skip this part.
- In a bowl, combine flour, cocoa powder, baking powder and baking soda. Set aside.
- Using a stand mixer with paddle attachment, beat butter and sugar until light and fluffy (approx 3 minutes). Add eggs, one at a time, continuing to beat after each addition. Reduce speed to low and add yogurt. Add dry ingredients and mix only until combined. Pour batter onto loaf pan.
- Bake for 60 minutes (or longer depending on your oven) until cake tester (or toothpick or skewer) comes out clean. Transfer to cooling rack and let rest for 5 minutes. Remove from pan to rack and let cool to room temperature.
- When cooled, slice the loaf cake lengthwise in 3 pieces. Spread fruit jam on top of two of the pieces. Put pieces back on top of each other, with the top layer being the piece with no fruit jam spread on it. Set aside.
- Make the frosting by melting chocolate on heatproof bowl over boiling water or in a double boiler on low heat. Stir until all melted then add yogurt. Continue stirring until smooth and shiny. Remove from heat and spread over top and sides of loaf cake.
Notes: This cake freezes well. Defrost in refrigerator before slicing.