Ingredients
- 3/4 stick (6 tablespoons) unsalted butter, softened, plus additional for buttering pan
- 2/3 cup unsweetened Dutch-process cocoa powder plus additional for dusting pan
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup whole-milk plain yogurt
- 1/3 cup water
- 1 teaspoon vanilla
- 1 1/4 cups sugar
- 2 large eggs
- Special equipment: an 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan (6-cup capacity)
Directions
- Put oven rack in middle position and preheat oven to 350°F. Generously butter pan, then dust with cocoa powder, knocking out excess.
- Whisk together flour, 2/3 cup cocoa, baking powder, salt, and baking soda in a bowl. Whisk yogurt with water and vanilla in another bowl. Beat 3/4 stick butter with sugar in a large bowl using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition. Reduce speed to low and add half of flour mixture. Add yogurt mixture, then remaining flour mixture, mixing until just combined.
- Transfer batter to pan and bake until a skewer inserted into center comes out clean, about 1 hour. Cool in pan on a rack 15 minutes, then turn out onto rack to cool completely.
