Cinnamon Chocolate Loaf

More of a cake than bread, this is moist and full of buttercream. A little time consuming, but worth it. Served on a pretty plate and dusted with powdered sugar, it is an impressive dessert.

• Ready In: 2 hrs 5 mins
• Serves: 12
• Yields: 1 9x5 loaf

Ingredients

• Loaf

• 2  ounces  unsweetened chocolate, chopped fine
• 1  cup boiling water
• 2  cups flour
• 1  teaspoon cinnamon
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄2 cups  packed brown sugar
• 1⁄2 cup butter, softened
• 2  eggs
• 1⁄2 cup sour cream

• Filling

• 1⁄2 cup confectioners' sugar
• 1⁄4 cup butter, softened
• 1 1⁄2 tablespoons heavy cream
• 1  tablespoon corn syrup
• 1⁄2 teaspoon cinnamon

Directions

1. Mix chopped chocolate and boiling water together until chocolate melts. Cool completely.
2. Mix flour, soda, cinnamon and salt.
3. Beat brown sugar and butter together till light and fluffy. Add eggs one at a time, beating well. Add sour cream.
4. Slowly add chocolate mixture and flour mixture to butter mixture. Mix till thoroughly blended. Spread into a 9 x 5 -inch loaf pan that has been well greased and floured. Smooth top evenly.
5. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool for 10 minutes.
6. Loosen loaf with a metal spatula and turn out to cool completely.
7. To make filling:
8. Beat together confectioners sugar, and butter till light and fluffy. Beat in cream, corn syrup and cinnamon.
9. To assemble: cut a 3/4-inch slice off of each side of the cake starting with the sides. Lay slices on a piece of parchment with the baked side down and the cut side up. Spread all surfaces with filling and use it all.
10. Replace sides and top and bottom. Wrap with plastic and chill for an hour. Remove wrap, place on a plate or platter and dust with confectioners sugar. Serve with fresh berries if desired.