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Chocolate Loaf Cake Noir

Chocolate Loaf Cake Noir

Get Ready

Servings: Serves 10

Prep Time: 25 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

1/2 cup chopped prunes (Cake)
1/2 cup brewed coffee (Cake)
vegetable cooking spray (Cake)
3 Tbsp. plus 1/2 cup sugar, divided (Cake)
1/3 cup canola oil (Cake)
2 eggs (Cake)
1/4 cup water (Cake)
1/3 cup unsweetened cocoa powder (Cake)
11/2 cups all-purpose flour (Cake)
11/2 tsp. baking powder (Cake)
1/4 tsp. baking soda (Cake)
1/4 tsp. salt (Cake)
1/2 cup mini semisweet chocolate chips (Cake)
1/2 cup shredded coconut (Cake)
vanilla ice cream (optional) (Cake)
12 oz. fresh or frozen raspberries (Raspberry-Rum Sauce - Optional)
2 Tbsp. dark rum (Raspberry-Rum Sauce- Optional)
2 tsp. sugar, or to taste Raspberry-Rum Sauce- Optional)

directions:

1. In a small bowl, combine prunes and coffee. Microwave for 11/2 minutes. Set aside.
2. Preheat oven to 325 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray. Sprinkle 3 Tbsp. of the sugar over the pan, and tilt and shake to coat inside of pan. Discard excess sugar.
3. In a large bowl, whisk together remaining 1/2 cup sugar, oil, eggs, applesauce, water, and cocoa. With a fork or spoon, mash together the prunes into the coffee. Add to the large bowl and stir mixture until well blended.
4. Using a spoon or rubber spatula, stir in flour, baking powder, baking soda, and salt, mixing until smooth. Stir in chocolate chips and coconut.
5. Pour into prepared pan. Bake until a tester inserted in the center of the loaf comes out clean, about 50 to 55 minutes. Cool in pan 10 minutes, then remove cake from pan and cool on a rack.
6. While cake bakes, prepare the sauce if desired. Combine raspberries, rum, and sugar in a medium saucepan and cook over medium heat, stirring to break up berries. Cook until sugar dissolves, then remove from heat.
7. Serve warm or at room temperature, cut into slices. If desired, top with a vanilla ice cream scoop and ladle with raspberry sauce.
Source: Hannaford fresh Magazine, May June 2015

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Quantity Ingredients  
1/2 cup chopped prunes (Cake)  
1/2 cup brewed coffee (Cake)  
vegetable cooking spray (Cake)  
3 Tbsp. plus 1/2 cup sugar, divided (Cake)  
1/3 cup canola oil (Cake)  
2 eggs (Cake)  
1/4 cup water (Cake)  
1/3 cup unsweetened cocoa powder (Cake)  
11/2 cups all-purpose flour (Cake)  
11/2 tsp. baking powder (Cake)  
1/4 tsp. baking soda (Cake)  
1/4 tsp. salt (Cake)  
1/2 cup mini semisweet chocolate chips (Cake)  
1/2 cup shredded coconut (Cake)  
vanilla ice cream (optional) (Cake)  
12 oz. fresh or frozen raspberries (Raspberry-Rum Sauce - Optional)  
2 Tbsp. dark rum (Raspberry-Rum Sauce- Optional)  
2 tsp. sugar, or to taste Raspberry-Rum Sauce- Optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 390 kcal (19%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 5 g (22%)
Cholesterol 35 mg (11%)
Sodium 200 mg (8%)
Total Carbohydrates 50 g (16%)
Dietary Fiber 3 g (12%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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