ULTIMATE CHOCOLATE LOAF CAKE (sugar or sugar-free)
4 TB (1/2 cup butter), room temp ………….........................1 cup sugar ~or~ plain white Splenda
3/4 tsp salt …………………………………….............….............2 tsp. pure vanilla extract
1/2 tsp baking powder ……………………….........................3 large eggs
1 TB espresso or strong instant coffee powder (to intensify chocolate flavor)
2/3 cup dark unsweetened cocoa powder.......................1 TB chocolate syrup (can be sugar-free)
(I like DARK unsweetened cocoa powder and DARK chocolate syrup best)
1-1/4 cups flour …………………………………..........................3/4 cup milk (any kind is fine)
(NOTE: You can substitute 1/2 cup sour cream or Greek yogurt for 1/2 cup milk to make a denser, more moist cake if you want)
add 1/2 tsp. baking soda, ONLY if using Splenda
FROSTING:
3/4 cup powdered sugar (or 1/2 cup regular white Splenda whisked with 1/4 cup cornstarch)
1 TB dark unsweetened cocoa powder.................................1 tsp. chocolate syrup
milk, brewed coffee or flavored liquid coffee creamer
***
Preheat oven to 350. Spray an 8" or 9" loaf pan (or 2 or 3 mini 5" pans) with non-stick baking spray.
Beat together butter, sugar/Splenda, salt, vanilla, baking powder, espresso powder, and cocoa until well blended. (It may look clumpy, but don't worry; the eggs will smooth it out.)
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
Add half the flour to the bowl, beating at low speed to combine. ~ Add all of the milk, beating at low speed to combine. ~ Add the remaining flour, beating gently just until the batter is smooth. ~ Scoop & spread the batter in the prepared pan(s).
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. (A larger loaf may take a longer ~ check the mini loaves after 15 minutes)
Remove cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool. You can either dust the COOLED cake with powdered sugar, or spread the CHOCOLATE FROSTING on warm cake (after cooling about 5 min.). Sprinkle the extra coconut and/or chopped almonds on top of the frosting.
CHOCOLATE FROSTING: in small bowl, whisk together unsweetened cocoa powder and powdered sugar. Add chocolate syrup and extract(s); and then whisk in milk (1 tsp at a time), until thick, smooth consistency.