Chocolate Loaf Cake with a Mint Cream Cheese Swirl {Recipe}

Can I join in on the discussion about the crazy weather? I'm sure everybody is just as tired of hearing about it as they are tired of the crazy weather itself, but...come on! Like everywhere else it seems, Virginia has been freezing cold one day and warm enough to wear shorts the next. This past Tuesday was an amazing 80 degrees and today the high is 40 with a wind chill of 25 degrees. In fact, I just went to check the weather and it informed me that it is "much colder than yesterday." And it looks like they are calling for snow on Monday. Again. I have seen enough snow this winter to last me 3 winters. I think I can count on this cake to help me make it through, though.

I don't have much to say about this cake, other than it is delicious. I mean, just look at all the chocolate chips on top. It is a perfectly moist chocolate loaf cake with a delicious minty cream cheese ribbon swirled throughout it. It has a perfect balance of mint and chocolate. The mint does not overpower the chocolate, but it is definitely there.

 

Chocolate Loaf Cake with a Mint Cream Cheese Swirl
{Printer Version Here}
Source: Once Upon a Tier. Heavily adapted from Tutti Dolci
Yields ~12 servings

Ingredients:
Mint Cream Cheese Swirl:
6 ounces cream cheese, softened
2 Tablespoons sour cream
4 Tablespoons powdered sugar
1 teaspoon mint extract
2 drops green food coloring (optional)

Chocolate Loaf Cake:
1 1/4 cups flour
1/3 cup cocoa powder (I used dark cocoa powder)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup sour cream
Chocolate chips for topping

Directions: 
For the Mint Cream Cheese Swirl:
1. Using an electric mixer fitted with the paddle attachment, beat the cream cheese, sour cream, powdered sugar, mint extract, and food coloring (if using) until combined and smooth. Transfer to another bowl and set aside.

For the cake:
2. Preheat oven to 350 degrees F. Spray an 8x4 inch loaf pan with nonstick baking spray.  

3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

4. Using an electric mixer with the paddle attachment (no need to wash the bowl or paddle from the cream cheese), beat the butter and sugar on medium speed until light and fluffy. Beat in the egg and vanilla until combined. Add half of the flour mixture and mix on low speed until just combined. Add the sour cream and mix until combined. Add the remaining flour mixture and, once again, mix until just combined. 

5. Spread one third of the batter into the loaf pan. Drop half of the cream cheese mixture by spoonfuls onto the batter. Spread another third of the batter over the cream cheese. Drop remaining cream cheese mixture by spoonfuls. Top with remaining batter. Using a knife or skewer, swirl the batter and cream cheese together. Smooth the top with a spatula. Top with as many chocolate chips as you would like (nobody is judging). 

6. Bake for 55 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool completely. Slice and devour. Enjoy!