Double Chocolate Fudge-Stuffed Loaf Cake

 

INGREDIENTS

4 ounces cream cheese

Cooking spray

4 ounces dark chocolate (about 60% cacao), divided

1/2 cup Dutch-process cocoa powder

1 cup packed dark brown sugar

1 teaspoon instant coffee or espresso granules

1 cup boiling water

2/3 cup vegetable oil

1/2 cup sour cream

2 large eggs

3 teaspoons vanilla extract, divided

1 1/2 cups all-purpose flour

1 cup granulated sugar, divided

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

1/4 teaspoon baking soda

1 large egg yolk

 

INSTRUCTIONS

 

Place 4 ounces cream cheese on the counter to soften at room temperature.

 

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray. Line the pan with parchment paper, making sure the paper hangs over the 2 long sides.

 

Finely chop 4 ounces dark chocolate. Place 2 ounces in a small microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until the chocolate is smooth and completely melted, 60 to 90 second’s total; set aside for the fudge swirl.

 

Place the remaining 2 ounces chopped chocolate, 1/2 cup Dutch-process cocoa powder, 1 cup packed dark brown sugar, and 1 teaspoon instant coffee or espresso powder granules in a medium bowl and stir to combine.

 

Pour 1 cup boiling water and whisk until the everything is melted and smooth, about 1 minute.

 

Set aside to cool for 5 minutes. Add 2/3 cup vegetable oil, 2 large eggs, 1/2 cup sour cream, and 2 teaspoons of the vanilla extract and whisk to combine.

Place 1 1/2 cups all-purpose flour, 3/4 cup of the granulated sugar, 1 1/2 teaspoons baking powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon baking soda in a large bowl and whisk to combine.

 

 Add the chocolate mixture and whisk just until smooth.

 

For the swirl, place the cream cheese and the remaining 1/4 cup granulated sugar in a small bowl and stir vigorously until smooth.

 

Stir in the remaining 1 teaspoon vanilla extract, 1 large egg yolk, and reserved melted chocolate until smooth and combined.

 

Pour three-quarters of the cake batter into the prepared loaf pan. Drop all but 2 to 3 tablespoons of the cream cheese mixture by the tablespoon onto the batter.

 

 Drag a wooden skewer or table knife through the cream cheese dollops to make a swirled pattern. Top with the remaining cake batter. Drop the remaining cream cheese mixture onto the cake and swirl again with the skewer or knife.

 

Bake until a skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 50 to 65 minutes. Place on a wire rack to cool completely before slicing.