Chocolate Chocolate Teacake From 'Huckleberry'

Name: Chocolate Chocolate Teacake From 'Huckleberry'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup/100 g pastry flour; 6 tablespoons/45 g all-purpose flour; 6 tablespoons/30 g unsweetened cocoa powder; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 cup/120 ml strong brewed coffee, cooled; 1/2 cup/120 ml buttermilk; 1 teaspoon vanilla extract; 1 3/4 cups/300 g coarsely chopped dark chocolate, 60 to 70% cacao; 1/2 cup + 2 tablespoons/140 g unsalted butter, cubed, at room temperature; 1 cup + 2 tablespoons/225 g sugar; 1/2 teaspoon kosher salt; 3 eggs; Powdered sugar for topping (optional)

Servings: persons

3/4 cup/100 g pastry flour
6 tablespoons/45 g all-purpose flour
6 tablespoons/30 g unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup/120 ml strong brewed coffee, cooled
1/2 cup/120 ml buttermilk
1 teaspoon vanilla extract
1 3/4 cups/300 g coarsely chopped dark chocolate, 60 to 70% cacao
1/2 cup + 2 tablespoons/140 g unsalted butter, cubed, at room temperature
1 cup + 2 tablespoons/225 g sugar
1/2 teaspoon kosher salt
3 eggs
Powdered sugar for topping (optional)

1
Position a rack in the middle of your oven and preheat to 350u00b0F/ 180u00b0C. Grease a 9-by-5-in/23-by-12-cm loaf pan.
2
Sift together the pastry flour, all-purpose flour, cocoa powder, baking powder, and baking soda. Set aside.
3
Combine the coffee, buttermilk, and vanilla. Set aside. Melt 3/4 cup/ 130 g of the chocolate gently over a double boiler or in a small bowl set over a small saucepan of simmering water. Remove the pan from the heat, but leave the chocolate over the double boiler to keep warm while you mix the cake. In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the flour mixture. Mix just until incorporated. With the mixer on low speed, pour in the coffee mixture. Fold in both the melted and chopped chocolate.
4
Pour the batter into the prepared pan and bake for 55 minutes, or until a cake tester comes out clean. Do not overbake! Allow to cool completely.
5
Place a flat plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the plate. Once cooled, top with powdered sugar, if desired.
6
This keeps beautifully, tightly wrapped, at room temperature, for up to 4 days.

1794

kcal

Calories

Fat

293

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup/100 g pastry flour, 6 tablespoons/45 g all-purpose flour, 6 tablespoons/30 g unsweetened cocoa powder, 1 teaspoon baking powder, and more.

Yes, Chocolate Chocolate Teacake From 'Huckleberry' falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!