Ingredients
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1 1/2 cups unsalted butter, at room temperature
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3 cups granulated sugar
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5 large eggs, at room temperature
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2 cups all-purpose flour
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1 1/4 cups Dutch-processed cocoa powder
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1 tablespoon ground cinnamon
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1 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1 cup buttermilk
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1/4 cup water
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1 teaspoon vanilla extract
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1/4 cup granulated sugar
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3/4 teaspoon ground cinnamon
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1/2 teaspoon Dutch-processed cocoa powder
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1 pinch ground ginger
Instructions
- Preheat oven to 350°F Grease two 9 x 5 x 3-inch loaf pans and line bottom of pans with parchment paper.
- Chocolate Batter: in bowl of electric mixer, cream together butter and sugar with paddle attachment on medium speed, until light and creamy about 5 minutes.
- Beat in eggs, one at a time, beating until each egg is completely incorporated before adding the next and scraping down sides of bowl several times.
- Meanwhile, in medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda.
- In another bowl, whisk together buttermilk, water and vanilla.
- With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended.
- Divide batter between the two pans, shake pans to even tops and set aside.
- Cocoa Spice Sugar Crust: in another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves.
- Sprinkle surfaces of both batters with decorating sugar.
- Sprinkle with cocoa sugar mixture, dividing evenly.
- Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes.
- Let cool completely, run thin knife around sides to release breads and remove from pans.