Ingredients
- 1¼ cups all-purpose flour
- 2⁄3 cup Dutch process cocoa powder
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 sticks unsalted butter, softened at room temperature
- ¾ cup crème fraîche, softened at room temperature
- 1 cup dark brown sugar
- ¼ cup white sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 8 ounces Mexican chocolate, chopped finely
- Confectioners’ sugar, for garnish
How to Make It
- Preheat the oven to 350°F. Butter and lightly flour the loaf pan and set aside.
- In a bowl, sift together the flour, cocoa powder, cinnamon, baking powder, baking soda, and salt.
- Fit a stand mixer with the paddle attachment or use a hand mixer, and cream together the butter, crème fraîche, and the sugars until light and fluffy using a medium speed. Stop and scrape down the sides of the bowl to make sure everything is fully incorporated. With the mixer back on, add the eggs one at a time and the vanilla extract.
- Reduce the speed on the mixer and add 1⁄3 of the flour mixture followed by 1⁄3 of the chocolate. Repeat twice and then scrape down. Mix again briefly only so that the batter is just uniform—be careful not to overmix.
- Transfer batter to the loaf pan and bake for 60 to 70 minutes, until a toothpick comes out clean when inserted. Let cool on a rack before unmolding—run a thin knife along the sides if it’s sticking a bit. Serve garnished with confectioners’ sugar.
