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. 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.


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close up of a slice of chocolate and coffee cake


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.


chocolate and coffee loaf partially sliced up with a glass of milk


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.


close up of chocolate and coffee loaf


Cookbook favourite.

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.


a slice of chocolate and coffee cake with a glass of milk


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.


chocolate and coffee loaf slice half eaten


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.



chocolate and coffee loaf


chocolate and coffee loaf

Chocolate and Coffee Loaf

A deep dark chocolate loaf with a coffee undertone.
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Course: Cake / Afternoon Tea
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 loaf (1 pound)
Author: Emma


  • 190 grams unsalted butter - soft ((1 cup))
  • 130 grams plain flour - (all purpose, (1 cups + 1 tablespoon))
  • 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
  • 4 teaspoons milk
  • 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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