Chocolate Stack Loaf Recipe

How to make it

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• Position rack in lower third of oven
• Preheat oven to 350 degrees F. Lightly grease sides of 13x9x2-inch baking pan. Line bottom of pan with parchment paper;
• set aside.
• In large mixing bowl whisk together flour, brown sugar, 1/3 cup cocoa powder, baking soda, and salt.
• Add butter, eggs, and vanilla.
• Whisk gently until dry ingredients are moistened and mixture resembles a thick paste.
• Whisk briskly about 30 strokes.
• Tap or shake any batter from whisk. Use rubber spatula to stir in hot water, scraping sides as necessary, just until batter is blended and smooth.
• With spatula scrape batter from bowl into prepared pan and spread to make a thin even layer.
• Bake 14 to 16 minutes or until a wooden pick inserted into center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Slide a thin metal spatula or knife around cake edges to loosen from pan. Invert cake onto rack.
• Remove paper liner; carefully turn cake right side up.
• Cool completely.
• Cut cake crosswise in three equal rectangles.
• Thickly spread frosting on one piece, top with a second piece and spread with frosting.
• Leave top unfrosted. Thickly frost long sides.
• Before serving, dust top with cocoa powder.
• Makes 12 servings.
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• Easy Fudge Frosting:
• In medium saucepan
• melt 6 Tbsp. unsalted butter.
• Stir in 1 cup sugar, 1 cup natural unsweetened cocoa powder, and a pinch of salt
• Gradually stir in 1 cup whipping cream. Heat, stirring constantly, until smooth and hot but not boiling.
• Remove from heat; stir in 1 tsp. pure vanilla extract. Set aside;
• cool until thickened and spreadable.
• To cool quickly, loosely cover and refrigerate 1 hour. Store up to 1 week in refrigerator.
• Makes 2 cups.

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