Double Chocolate Loaf with Peanut Butter Cream Cheese Spread

Double Chocolate Loaf with Peanut Butter Cream Cheese Spread

This recipe contains gluten free notes


  • For the Loaf:
  • ¾ cup dark brown sugar
  • 1 cup dark unsweetened cocoa powder
  • 1½ cups all-purpose flour (GF use domata)
  • ¾ cup granulated sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • ¾ cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate, coarsely chopped


  1. For the loaf: Preheat the oven to 350 degrees F. Butter a 9x5-inch loaf pan; set aside.
  2. Combine the brown sugar, cocoa, flour, granulated sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Mix on low speed just to combine.
  3. In a separate bowl, whisk together the eggs and egg yolk to blend, then add the buttermilk, oil and vanilla; whisk until combined.
  4. Turn the mixer to low and slowly pour the wet ingredients into the dry ingredients, mixing just until combined. Stir in the chopped chocolate by hand using a rubber spatula. Give it all a good last stir, making sure to scrap up everything on the bottom and sides and mixing it in.
  5. Pour the batter into the prepared pan and bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.