Chocolate is always a good thing...

Chocolate is always a good idea.  I made some quick bread this summer for the guys.  I made

 Chocolate Chip Raspberry Banana Bread.  One of my sons said to me, "Why put the bananas or raspberries in it?"  "Just make a chocolate bread."  This is a kid after my own heart.   Yeah I thought, why not just a chocolate bread?  This is the second recipe I have tried for a chocolate bread and although it is good I still haven't gotten it perfect yet.  

I also decided to really explore my chocolate fix and try a Black Chocolate Tea to go with the bread.  This tea is from the Tea and Spice Exchange.  It is a dessert tea and it was delicious with the pound cake.  The teacup is made by Gracie China.

I don't often use loose leaf tea but, it's wonderful and worth the effort to brew.  I made this right in my teacup with this little sun, moon, and stars infuser.

This is the Chocolate Pound Cake with a Chocolate Ganache.  It smelled amazing baking in the oven.  I am really starting to create a coffee house atmosphere in my house with the smells and the coffee and or tea brewing.  The college age sons have no complaints, just more suggestions.   It was really good but,I am still not satisfied with this recipe either.  I will keep searching for the perfect chocolate bread recipe.

Ingredients for the cake:

1 cup flour 

1 teaspoon salt

3/4 cup cocoa

2 ounces chocolate, chopped (I used Ghirardelli semi-sweet baking chocolate)

1/3 cup boiling water

1 cup butter, softened

1 1/4 cup sugar

5 eggs

Ingredients for chocolate ganache:

6 ounces chocolate, chopped

1/2 cup heavy whipping cream

Grease the 9 x 5 loaf pan.  

Preheat oven to 325 degrees F.  

In a bowl mix flour and salt.  

Place the chopped chocolate in a heat proof bowl and pour boiling water to melt. Set aside.

Mix the butter and the sugar until it's fluffy, add the chocolate and the cocoa and mix it well.

Put the eggs in one at a time and mix well.

Gradually add the flour and salt and stir in well.

Spread the batter into a prepared pan and tap gently to release any air bubbles.

Bake for 60 minutes or until a toothpick comes out clean. (Do not over bake it will come out dry.) 

Let it cool for 5 minutes and then turn out to completely cool on a wire rack.

Make the chocolate ganache melting the chocolate over a double boiler.  Whisk in the heavy cream until silky.  Spread over the cake.

Recipe slightly adapted from: OMG Chocolate Desserts    

Sherry

I will link this to:
  

Tea Time Tuesday at Rose Chintz Cottage 

A Return to Loveliness  at A Delightsome Life 

Tea Cup Tuesday at Martha's Favorites

Tea Cup Tuesday at Artful Affirmations

Tuesday Cuppa Tea at Antiques and Teacups 

Friends Sharing Tea at Bernideen's Tea Time Blog 

Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style

Inspire Me Tuesday at A Stroll Thru Life

Tweak It Tuesday at Cozy Little House

Show and Tell Friday at My Romantic Home

Feathered Nest Friday at French Country Cottage

Say G'Day at Natasha in Oz

Cottage Style Party at Lavender Garden Cottage 

Share Your Cup Thursday at Have a Daily Cup of Mrs. Olsen

Your Going to Love it Tuesday At Kathe with an E

Project Inspire at Cupcakes and Crinoline
The Scoop at Confessions of a Plate Addict
Weekends are Fun Party at Oh My Heartsie Girl
Time Travel Tuesdays at Brambleberry Cottage
Wake Up Wednesday at Sew Crafty Angel