Double chocolate loaf cake

I love making quick breads even though I shouldn’t be having gluten. Quick breads are easy to make and a total crowd pleaser. It was eaten in half a day by my family so I didn’t even have a chance to break my no gluten rule. I also adapted this recipe from www.bakingobsession.com

Double Chocolate loaf cake



Ingredients:

• 1 ¼ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

• ¼ cup freshly made coffee
• 2 tsp pure vanilla extract

• 1 stick unsalted butter, at room temperature
• 1 cup fine granulated sugar
• 8 oz whole fat ricotta cheese, at room temperature 
• 3 large eggs

• 1 cup white chocolate chunks
• ½ cup (3 oz) coarsely chopped chocolate

Preparation:
Center an oven rack and preheat the oven to 350F. Line an 8×4-inch loaf pan with parchment paper.
Sift the flour, cocoa, baking powder, soda, and salt onto a sheet of parchment paper or into a bowl. In another small bowl or a cup, combine the coffee and vanilla extract.
In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy. Gradually add the sugar and beat until light and fluffy, 6 to 7 minutes. Add the ricotta and beat well to combine. With the mixer on medium, add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the dry ingredients in three additions alternating with the espresso, starting and ending with the dry ingredients. Stir in both the white chocolate and the milk chocolate.
Transfer the batter into the prepared loaf pan, smooth the top and bake for about 1 hr. to 1 hr. 10 min.