make mine a double

A double shot of espresso. I love coffee flavored bakes!! This loaf cake has coffee in the cake and in the frosting! Double yum! 

I realized lately that I love a lot of things. I love apple, cinnamon, apple + cinnamon, vanilla, brownies, peanut butter, caramel, coffee, and so on. I also realize that when I make something with these flavors I am always going on about how I love them. You all must think I am very fickle.

Maybe I don’t have to just love one thing? I mean my relationship with flavors doesn't have to be monogamous does it?? I didn't think so.

When someone my husband knows let it be known that he enjoys coffee and dark chocolate, great flavors on their own, but even better together, I made this chocolate and coffee loaf and topped it with my favorite espresso buttercream and chocolate sprinkles with him in mind!

I am told he really enjoyed it. I did too. I didn't give up the whole loaf, because like I said I am a huge fan of coffee flavored bakes! Also I’m not that generous and maybe sometimes a little possessive? Not possessive enough not to share the recipe with you! Enjoy!

Chocolate Coffee loaf
190g butter
130g plain flour
190g light brown sugar
3 large eggs
60g cocoa powder
1 tsp baking powder 
20ml whole milk
1 tbsp coffee extract

Preheat 170C/325C/gas3. Grease a 2lb loaf tin with butter and lightly flour it tap out the extra flour. 
Cream the butter and sugar together until it lightens in color and is fluffy. While the butter and sugar are beating sift the flour, brown sugar, and cocoa powder together in a separate bowl and measure out your milk. Then lightly beat the eggs in a jug and gradually add the eggs, making sure it's completely mixed in. Add half of the dry ingredients, then half the milk, then the other half of the dry, and lastly the rest of the milk. Mix well after each addition and scrape down the sides as needed. Up the speed to med/high until it's a smooth even batter. Pour into the prepared tin. Bake for about 1 hour, check on it just before the hour is up and take out if a skewer comes out clean or give it a few more minutes if it's not. Allow to cool in the tin for a bit before trying to turn it out. 

Espresso Buttercream:
I used the same recipe I used on these espresso cupcakes just follow the link and half the recipe for the buttercream.



notes: Check the side bar for buttons to all the things I love! The recipe is adapted from Hummingbird Bakery Cake Days. How to make coffee extract

5 comments:

  1. Yum, yum,YUM!!! I am making this SOON!

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    1. Super easy! You could use a 1lb loaf tin, but make sure it has really tall sides or it will spill over and if you don't have coffee extract, 1tbsp strong coffee or espresso can be used, but I like the extra kick of the extract! Hope you like it!

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  2. I've made this same recipe from the Hummingbird Bakery book and used strong coffee to make it but couldn't really taste it, maybe extract is the way forward. Love the sound of the espresso buttercream as well and the decorated cake looks really pretty.

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    Replies
    1. The cake has a lesser coffee flavor, mostly it acts as an enhancer for the chocolate. I still felt there was a coffee taste in the cake, but the espresso butter cream is what gives it the real coffee kick!

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  3. My daughter just emailed me this link because her birthday is this weekend and I always tell my children to let me know whatever dessert they want for their special day and I will fix it for them. This is what she chose! It looks amazing. Thanks for sharing.

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