For my final cake in my mini chocolate challenge I have decided to fall back on a favourite cookbook of mine. Cake Days by the Hummingbird bakery, I decided to do another loaf cake because I wanted the chocolate to be the main aspect and not buttercream or sprinkles. Don’t worry they will be coming back soon.
So this time it is chocolate and coffee loaf, I am a total coffee addict. I drink and eat it as often as I can and coffee and chocolate are well known bedfellows, coffee can really enhance chocolate flavour. Its almost like it deepens it somehow, making it darker and richer.
One thing I have learnt through my little chocolate experiment is that dark chocolate is definitely my favourite type to bake with. I enjoy milk and white chocolate to eat but dark chocolate is the one for me when baking.
So lets talk a little more about this cake, its rich, dark and moist. Each slice is perfect without anything to accompany it, I don’t feel it needs buttercream, but if you wanted dress it up for a more fancy dessert you could glaze it with a chocolate ganache topping or drizzle melted chocolate over the top. But for me the dense crumb was rich enough by itself.
I knew I would have a cake success with this cookbook, we all have our favourites and I knew the hummingbird bakery wouldn’t let me down. I’m still cautious when baking with chocolate, I am not 100% confident yet with the flavour combinations and the amount to add to cakes but I am definitely gaining ground. I am pleased with what I have achieved during my mini chocolate-a-thon, a deeper appreciation of it as a dessert. I will definitely not turn my nose up at it as a dessert anymore, fruity desserts will always be my number one choice but I shall definitely let chocolate get a look in now and again.
The flavour combinations with chocolate almost seem endless; during my chocolate themed research I found that people use it in savoury dishes as well, one day I shall be brave enough to give one of them a go. But this time I stayed in safer territory and stayed with sweet treats. I love cake, I think that much is obvious and I love my cookbooks hence why I used a recipe from one of them this time.
Everyone who tried it loved it and it didn’t last long in my house but should you want to make it last a little longer or bake it a day or two in advance that will be fine. This cake will keep up to 5 days in an airtight tin. Good luck with keeping it that long! Its rich dark colour is just so inviting and so hard to resist.
*Measurements in cups is a guide, this recipe was made using metric weight*
Chocolate and Coffee Loaf
By June 18, 2013Published:
- Yield: 1 loaf (1 pound) (10-12 slices Servings)
- Prep: 50 mins
- Cook: 60 mins
- Ready In: 2 hrs 10 mins
A deep dark chocolate loaf with a coffee undertone.
- 190 grams unsalted butter - soft (1 and 1/2 sticks and 1 and 1/2 tablespoons)
- 130 grams plain flour - (all purpose) (1 and 1/4 cups)
- 190 grams soft light brown sugar (a scant 1 cup)
- 3 large eggs - at room temperature
- 60 grams good quality cocoa powder (1/2 cup)
- 1 teaspoon Baking powder
- 20 millilitres milk (4 and 1/2 teaspoons)
- 1 tablespoon strong black coffee - cooled
- Preheat your oven to 170C / 325F / Gas mark 3 and prepare you loaf tin by either lining it or greasing it.
- In a medium sized bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time beating between each addition.
- Give the whole mixture a good mix making sure you have scraped down the side of the bowl so everything is well incorporated.
- Sift together the flour, cocoa powder and baking powder.
- Pour the milk into a jug add the coffee and mix.
- Add half of the flour mix and mix on a low speed. Then add half of the liquid ingredients and mix in on a low speed.
- Add the final half of the flour mix and again on a low speed combine. Then add the remaining milk and coffee mix.
- Once everything is combined put you mixer on a medium speed or beat vigorously with your wooden spoon until everything is well combined and you have a smooth batter.
- Pour your batter into your prepared loaf tin, smooth out the top and place in the centre of your oven and bake for approximately one hour.
- After an hour if your cake is firm to the touch and a skewer comes out clean take it out of the oven and allow it to cool for a while in its tin. If it’s not ready give it anther few minutes.
- Once cool to the touch take it out of the tin and place it on a cooling rack to cool completely.
- When completely cool, serve.
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