This recipe delivers a rich, deeply chocolatey loaf cake with a tender crumb and a hint of coffee for extra depth of flavor.
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup brewed coffee, cooled
- 1 cup semisweet chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Whisk dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together sugar, brown sugar, buttermilk, oil, egg, vanilla extract, and cooled coffee.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Bake: Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Tips & Variations:
- For a richer flavor: Use high-quality dark chocolate cocoa powder.
- Add nuts: Stir in 1 cup of chopped walnuts or pecans along with the chocolate chips.
- Make it fudgy: Increase the amount of chocolate chips to 1 1/2 cups.
- Glaze it: Once cooled, top with a simple powdered sugar glaze.
Enjoy!