Coffee and chocolate are a match made in heaven and this loaf cake combines them into a delicious sweet treat you’ll love.
Let’s get started…
Begin by whisking 1/2 cup of softened butter with 3/4 cup of brown sugar, 1/2 cup of granulated sugar, 2 large eggs and 2 teaspoons of pure vanilla extract until everything is fully combined.
Add 2 cups of all purpose flour, 1 tablespoon of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt and mix until it is mostly combined. We still have a few other things going into this batter, so no need to fully mix it at this point.
In a separate bowl, whisk 3 tablespoons of instant coffee or 2 teaspoons of instant espresso into 1 1/4 cup of warm milk and then mix this into the batter. This will add great moisture and flavor to the cake.
The last thing we need to do is add some chocolate chips, but before we work them into the batter, toss them with a tablespoon of all purpose flour until they are all lightly coated. This will help prevent them from all dropping to the bottom of the loaf as it bakes leaving you with evenly distributed chocolate chips throughout each slice.
Transfer the batter into a generously greased and parchment lined loaf pan (you can use either an 8″x4″ or 9″x5″ here) and bake in a 350 degree oven for 60-65 minutes or until the center feels fully set and a toothpick will come out of the middle mostly clean.
Note: If you carefully press on the center of the loaf and it feels soft and looks wobbly, let it bake a little longer. Of course, we do not want to overbake a cake, but if you pull this one out when the middle is still soft, it will collapse as is cools.
See how those chocolate chips are all over the cake and not just gathered at the bottom? This is why we toss them in chocolate chips! It keeps them nicely suspended in the batter as it bakes leaving you with a melty bit of chocolate in every bite.
This loaf cake is wonderfully tender with the perfect amount of coffee and chocolate flavors.
This mocha chip loaf cake should definitely be enjoyed with your morning cup of coffee or an after lunch espresso, because there is no such thing as too much coffee in my opinion.
Mocha Chip Loaf Cake
Ingredients
- 1/2 cup of butter, softened
- 3/4 cup of brown sugar
- 1/2 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of pure vanilla extract
- 2 cups of all purpose flour
- 1 tablespoon of natural unsweetened cocoa powder
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 1/4 cups of milk, warm
- 3 tablespoons of instant coffee or 2 teaspoons of espresso powder
- 3/4 cup of chocolate chips
Instructions
- Preheat your oven to 350°
- Grease and line a 8”x4” loaf pan with parchment paper
- In a small bowl, toss 3/4 cup of chocolate chips with a tablespoon of all purpose flour until they are all coated and then set aside for now
- In a large bowl, whisk 1/2 cup of softened butter with 3/4 cup of brown sugar and 1/2 cup of granulated sugar until creamy
- Add 2 large eggs and 2 teaspoons of pure vanilla extract and mix until smooth
- Add 2 cups of all purpose flour, 1 tablespoon of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt and mix until mostly combined
- In a separate bowl, mix 3 tablespoons of instant coffee into 1 1/4 cups of warm milk until fully combined
- Add the milk and coffee mixture into the batter and mix until smooth
- Fold in 3/4 cup of flour coated chocolate chips until they are evenly distributed
- Spread the batter evenly in the prepared loaf pan
- Bake in a 350 degree oven for 60-65 minutes or until the center feels fully set and a toothpick will come out of the middle of the loaf clean
- Let the loaf cool for 15-20 minutes before transferring it out of the pan
- Store fully cooled leftovers in an airtight container for up to 4 days
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