Moist Chocolate Coffee Loaf Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/4 cup all-purpose flour
02 -
1 cup granulated sugar
03 -
1/2 cup unsweetened cocoa powder
04 -
1 1/2 teaspoon baking powder
05 -
1 teaspoon instant espresso (optional)
06 -
1/2 teaspoon baking soda
07 -
1/2 teaspoon salt
→ Wet Ingredients
08 -
2 large eggs, at room temperature
09 -
1/2 cup Greek yogurt, at room temperature
10 -
1/2 cup milk, at room temperature
11 -
1 1/2 teaspoon vanilla
12 -
1/4 cup hot water or coffee
→ Chocolate Glaze
13 -
1 cup powdered sugar
14 -
1/4 cup cocoa powder
15 -
3 tablespoons milk
# Instructions:
01 -
Preheat oven to 350°F. Line the length of a 9 x 5-inch loaf pan with parchment paper, leaving some overhang on each side to use as a sling to remove the cake once baked.
02 -
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 -
In a separate medium bowl or measuring cup, whisk together the eggs, yogurt, milk, and vanilla until smooth.
04 -
Pour the wet ingredients into the flour mixture and whisk until just combined and no flour streaks remain. Slowly pour in the hot water, stirring consistently, to loosen the batter.
05 -
Transfer the cake batter to your prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
06 -
Allow the loaf to rest in the pan for 10 minutes and then transfer to a wire rack to cool completely.
07 -
While the cake is cooling, whisk together the chocolate glaze ingredients until smooth. Then drizzle on top of the chocolate loaf cake for serving.
# Notes:
01 -
Cake will keep in an airtight container in the fridge for up to 5 days
02 -
Can be stored whole or sliced with parchment paper between slices