I solved the dilemma of whether to call it a cake loaf, or a loaf cake, by deciding on calling it a quick bread instead! Haha! Having said that, though, it really is more like a cake than a bread, I think. But whatever! Call it what you want. It’s an easy recipe with more than just a hint of coffee. I like my chocolate with heavy notes of coffee and espresso! Bake away! This keeps fairly well for a few days tightly wrapped at room temperature. And it’s really good with a scoop of vanilla ice cream and a drizzling of chocolate sauce.
chocolate mocha loaf
1 and 1/4 cup all-purpose flour
1/2 cup Dutch-process cocoa
1 teaspoon salt
1/2 teaspoon baking powder
1 Tablespoon espresso powder
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup brown sugar, packed3 large eggs, room temperature
1 Tablespoon vanilla extract
1 teaspoon coffee extract
1/2 cup Greek yogurt
1/4 cup heavy cream
Grease an 8.5 x 4.5 loaf pan and line with a piece of parchment paper that overhangs on two opposite sides for easy removal. Heat oven to 350 degrees F.
Sift the flour ingredients–all-purpose flour, cocoa, salt, baking powder, espresso powder–together in a bowl and stir with a whisk to ensure ingredients are well combined.
Cream the butter with the sugars until light and fluffy. Add the eggs, one at a time, beating until well combined. Scrape the bottom and sides of the bowl as needed.
Add the extracts and continue to beat until well integrated.
Alternate adding the flour mixture with the yogurt/cream mixture. Start by adding about ⅓ of the flour mixture, mixing, then ½ of the yogurt mixture, then mixing, then repeating these steps until all the ingredients are added. Scrape sides and bottoms as needed.
Pour or spoon batter into prepared pan and bake for about an hour, maybe a little more than an hour if the middle looks raw. Do a toothpick test in the center to check if still raw or done. Remove from the oven and let cool on a wire rack for at least 10 minutes before serving.