Recipe | Chocolate Coffee Loaf Cake

{Disclosure: This post was sponsored by Lavazza, but all opinions expressed are my own and I only support and promote brands about which I am truly passionate. Thanks for supporting the brands that make What Dress Code? what it is!}

Lavazza Chocolate Coffee Loaf Cake from What Dress Code?

Sometimes you just need something chocolate. Even after you’ve spent the past few weeks indulging in extra glasses of wine and extra handfuls of mixed nuts and extra side orders of garlic frites.

Maybe it’s the part where I’ve never been that big a fan of super-sweet cakes or super cloying frostings — chocolate’s always been the thing for me.

Sound familiar? Great, let’s have some cake.

I’m not trying to send you back down the holiday indulgence rabbit hole, I promise. I’m just trying to teach you about this delicate, perfectly moist, delightfully chocolate-y cake that’s the perfect closing act after you’ve gone for that run and eaten your salad for dinner. This cake is for those times.

Chocolate Coffee Loaf Cake (adapted from Nigella Lawson’s recipe)

1 cup soft unsalted butter
1 2/3 cups dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
4 ounces best bittersweet chocolate, melted
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup hot Lavazza Gran Selezione coffee
1/2 cup plus 2 tablespoons boiling water

Preheat oven to 375 degrees Fahrenheit. Grease and line a 9×5-inch loaf pan with parchment paper.

Cream the butter and sugar together in an electric mixer. Add the eggs and vanilla, beating thoroughly to combine. Next, fold in the melted chocolate — blend well but don’t overbeat. You don’t want things to become too fluffy.

Next, whisk the baking soda into the flour, and also combine the hot coffee with the boiling water. Then, alternately spoon the flour mixture and the boiling water into the mixer while running it on low, leaving enough time for it to incorporate a bit in between each addition.

Pour the batter into the lined loaf pan (make sure the batter isn’t closer than one inch from the top of the pan — otherwise it might overflow). Bake for 30 minutes.

Turn the oven down to 325 degrees Fahrenheit and continue cooking for another 15 minutes. The cake will still be a little moist and squidgy on the inside.

Place the loaf pan on a rack and leave it to get completely cold before removing it from the pan. Don’t worry if it sinks in the middle.

(Note: I actually took mine out after just an hour or two, and it was definitely still a tiny bit gooey — more molten chocolate cake. I actually loved it this way, but if you want the sort of cake that you can cut into slices and reasonably expect to stay together, you’ll want to give it the full day’s time to set.)

Enjoy with a big ‘ole glass of milk!

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Comments

  1. This cake looks so yummy, prefect for staying in and eating cake while it snows outside! x

    http://www.northernmagpie.com

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