Intense Chocolate Bread

1/2 C. butter, at room temperature

1- 1/4 C. granulated sugar

1 t. vanilla extract

2 large eggs

1 C. unsweetened cocoa powder (preferably Dutch process)

1 C. sour cream

1 t. baking powder

1 t. baking soda

1/4 t. salt

1- 3/4 C. all-purpose flour

Confectioners' sugar

Preheat oven to 350° F. Grease a 9-by-5-by-3-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.

Set the beaters aside and add cocoa, 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 until 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.

Yield: 14 slices.

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