INTENSE CHOCOLATE BREAD

8 tablespoons unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup unsweetened cocoa powder (preferably Dutch process)
1 cup sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Confectioners' sugar (for dusting top)

Preheat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan.

In a large bowl, beat the butter, sugar and vanilla with an electric mixer on high speed until pale and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl. Beat in the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Add cocoa powder, sour cream, baking powder, baking soda and salt; mix in at low speed. When ingredients are well blended, scrape down sides of bowl. Add flour; mix only till blended. Spread the batter in the prepared pan.

Bake until a wooden pick inserted in the center comes out clean, about 60 to 70 minutes; do not overbake. Place the pan on a wire rack to cool for 30 minutes. Loosen edges of bread with a knife and invert onto the rack. Turn bread over and let cool completely.

Dust top with confectioners' sugar before serving.

Makes 14 slices
Source: The Contra Costa Times