This was originally supposed to be Chocolate Spice Bread from Nick Maligieri’s The Modern Baker, but I was, um. Out of sour cream. And then I accidentally added twice as much cinnamon, ginger, and nutmeg. And had to add an extra egg. And substituted goat cheese for the sour cream.
In other words, this is not Nick’s chocolate spice bread, but it is one of the most decadent chocolate desserts I’ve made, and that includes the afternoon I spent getting drunk on chocolate bourbon cake.
Chocolate Spice Cake Loaf
1 1/2 C AP flour
1/3 C dutch process cocoa powder
1 t baking powder
1/2 t salt
1 t cinnamon
1 t nutmeg
1 t ground ginger
3 eggs
1/2 C granulated sugar
1/2 C brown sugar
5 T melted butter
4 oz goat cheese, softened
1 t almond extractSift together flour, cocoa, baking powder, spices and salt. Set aside.
Whisk eggs with sugar. Add melted butter, goat cheese, and almond extract and beat until smooth. Add dry ingredients and beat until combined.
Spread in a greased loaf pan and bake in a 350F oven for 40-50 minutes or until a clean knife inserted into the center comes out clean. Let cool in the pan for five minutes, then remove and cool completely before serving.
I figured that yet another recipe full of substitutions and minor errors was the right way to end the year. It is, after all, the way I bake 90% of my recipes.