Chocolate Buttermilk Tea Bread

By: The Local Palate
chocolate buttermilk tea bread
Image courtesy of Alexandre Godreau

This chocolate buttermilk tea bread is an excellent sliceable addition to your afternoon tea, or, can be wrapped up and given as a gift around the holidays. With the addition of buttermilk and sour cream, these tea cakes come out moist and rich in flavor.

Note: Cakes will need to chill overnight.

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Makes 2 loaves

  • Butter for greasing loaf pans
  • 1¼ cups cake flour
  • ½ cup cocoa powder
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2¼ cups sugar
  • ¾ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1¼ cups buttermilk
  • ½ cup sour cream
  1. Preheat oven to 350 degrees. Grease 2 loaf pans, line with parchment paper, then grease parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In bowl of a stand mixer fitted with paddle attachment, mix together sugar, oil, eggs, and vanilla on medium-high speed for 2 minutes until thick and light in color.
  4. Add all dry ingredients, turn mixer to low, and immediately add buttermilk and sour cream.
  5. Mix for another 2 minutes until combined and smooth.
  6. Divide batter evenly between pans. Bake until a toothpick inserted in center comes out clean, approximately 45 minutes.
  7. Remove cakes from oven and set on wire rack. Allow to cool completely in pan and refrigerate overnight.
  8. The following day, unmold cake, trim edges, and cut loaf in half lengthwise. Then, slice into 8 petite tea bread pieces. Each loaf should yield 16 slices.
  • Recipe By
    Sara Ayyash, The Jefferson Hotel, Richmond, Virginia

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