This is a chocolate cake disguised as a quick bread, but you already knew that
, it’s a beautiful creation and we’re so lucky to have it in our lives. It’s also the perfect way to procrastinate whatever chores you had planned this weekend, which may or may not include: finally cleaning your shower curtain, commenting on celebrity Instagrams until you feel a human connection, or returning that thing you bought online that’s easier to return in person.
Cake is so much better than those things! Chocolaty, chocolaty cake. It looks like chocolaty is spelled wrong but nope, that’s how you do it. And in this new recipe, recipe developer Molly Baz said that what began as chocolate banana bread “turned into blackout cake when I decided to double down on the chocolate factor and use both cocoa powderchopped chocolate.” Double. Down. Plus, a dash of whole wheat flour brings out the nuttiness of the chocolate. Clever, clever.
That said, it’s a super flexible recipe and if you don’t have whole wheat flour, you can use AP in its place. If you’d prefer chocolate chips or your favorite, sure. If you’re more of a yogurt instead of sour cream, fiiiine. But you might be missing out on that one. A final note from Baz, if you’re still on the fence: “The recipe is a straightforward quick bread, but I will say that the aroma that comes from the oven while this thing bakes is freakingExhibit A: Please note the chocolate chunks, which are important.Photo by Chelsie Craig
Stock up: The Test Kitchen’s favorite cocoa powder and baking chocolate are Guittard. You can find the cocoa powder for
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