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!

Lavazza Chocolate Coffee Loaf Cake from What Dress Code? Lavazza Chocolate Coffee Loaf Cake from What Dress Code? Lavazza Chocolate Coffee Loaf Cake from What Dress Code? Lavazza Chocolate Coffee Loaf Cake from What Dress Code? Lavazza Chocolate Coffee Loaf Cake from What Dress Code? Lavazza Chocolate Coffee Loaf Cake from What Dress Code? Lavazza Chocolate Coffee Loaf Cake from What Dress Code? Lavazza Chocolate Coffee Loaf Cake from What Dress Code? Lavazza Chocolate Coffee Loaf Cake from What Dress Code?


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Recipe | Vegetarian Coffee Baked Beans

{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 Coffee Baked Beans Recipe 2 copyLavazza Coffee Baked Beans Recipe 6 copy

I’ve had a whirlwind past few weeks (ok, months), complete with numerous weddings, out-of-town guests, long workdays — and there’s more on the horizon. So when I had the chance to pop over to our neighborhood farmers’ market this past Sunday, there was something unbelievably therapeutic about the experience. Row upon row of gorgeous seasonal produce, every type of food vendor you could possibly imagine, a steaming cup of coffee to match the newly established fall chill — this is my happy place.

I honestly don’t really know how my head made the jump from seasonal fall produce and market meanderings to BEANS, but somehow the beginning of fall has always meant baked beans to me. I don’t know if it’s a product of eating the less-than-fantastic canned version when I was growing up and we went on camping trips. It could also be the return of football Sundays and the takes-all-day sorts of recipes that I get attached to on those days. Regardless. As I was picking out a bundle of wild mushrooms, and grabbing a handful of late-summer squash, and swooning over the last few peaches of the season, I was thinking of baked beans. I was thinking of chilly fall afternoons, and and steaming cups of coffee, and that tangy-sweet, hearty, deeply satisfying taste of baked beans.

This was my first time making the real deal version. But it definitely won’t be the last.

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Recipe | Ice Cream Sundaes with Coffee Caramel Sauce

{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!}

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When the mid-summer humidity really starts to set in, I find myself gravitating toward lighter dessert options — think fresh watermelon, berry sorbet… sugar-bomb freeze pops. But sometimes after an extra-light dinner (fresh salads and roasted veggies have been my favorite lately), I have a little extra room to go around afterward. Enter ice cream.

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Recipe | Roasted Peach Salad + Tequila-Lime Vinaigrette

This post is sponsored by Hornitos® Tequila.

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Over the past few weeks, I’ve been frantically planning a 4th of July party. We’re not talking just your average 4th of July party though. After assessing how busy my and Eric’s summers were looking, we somehow came to the decision that the 4th was the perfect date for an engagement party. I guess that’s what happens when every other weekend either had one of us working or traveling or bachelor/ette-party-attending. So yes, we’re *those people* who are throwing an us-centered party on a national holiday. (Ok, so my mom’s technically the one throwing the party, but you get the point.)

And you know what; I’m ok with it.

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Recipe | Pineapple-Serrano Margaritas

This post is sponsored by Hornitos® Tequila.

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Now that we’re getting closer to those signature hot summer days, I can’t think of any snack more refreshing than freshly cut pineapple, pulled straight from the fridge so it’s still cold.

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A Rooftop Sunset with Margaritas and Ceviche

This post is sponsored by Hornitos® Tequila.

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One of the things I miss most about my previous apartment in DC is the rooftop, complete with patio seating and incredible views. But our Baltimore rooftop has a lot of things going for it, too — even if it’s a little slanted and you have to climb up a steep ladder to get there and it’s not really for rooftop lounging at all. I don’t care about all that, because it’s secluded and it has a great view. I’ll take it.

Now that the weather’s been consistently great (we’re just going to ignore the pollen situation, ok?), I’ve been craving rooftop time more and more. Saturday afternoons are spent catching some sun and reading; and sunsets are spent with cocktails (in this case, margs) in hand. Who ever said weeknights have to be boring?

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Recipe | Espresso Chocolate Cinnamon Buns

{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!}

Espresso-Chocolate-Cinnamon-Buns-10FINALLY! I’m finally back, you guys. That was an accidental two-isn months off of blogging, but I can’t say I have any regrets. Sometimes a rest-up to recharge and not be a crazed person every night after work and not feel like I have to answer every blog email within 24 hours — sometimes that’s SO nice. And I honestly can’t say I’m going to get back into a full-fledged five posts a week sort of schedule moving forward. I’m just being realistic, it’s probably unlikely.

But, I am back here. Now. Today. FRIDAY. All because I wanted to share these little bundles of joy with you.

It’s funny, I’ve never actually been much of a cinnamon bun person. I just always felt like the store-bought ones were gummy and so, so sweet, and just not my cup of tea. The homemade ones, on the other hand…

I made another of Joy’s cinnamon bun recipes sometimes last year and was completely smitten. It incorporated nuts and citrus zest and chocolate, all of my favorite things. And as for this spin on them — all I really have to say is CHOCOLATE and COFFEE.

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Recipe | St. Lucia Buns (Swedish Saffron Christmas Buns)

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Ok, so this recipe might seem totally random. See, my birthday is this Saturday, the 13th, and for the longest time I’ve wanted to try making Saint Lucia buns. Saint Lucia Day is a Swedish holiday that occurs on the 13th of December every year, and according to my sleuthing, is a celebration of hope and light in the long, dark Swedish winters. When I was little, my mom told me about Saint Lucia and how it coincided with my birthday, and it has always held a weird little place in my memory — even though I’m pretty sure I have little to no Swedish blood.

SO, I’ve been wanting to try making these gorgeous little buns for a while now, and this is me finally getting around to it — actually in advance of my birthday, which is a first for the serial procrastinator. They’re a bit of work, but for a yeasted recipe, they’re actually pretty straightforward, and they’re a total showstopper as far as presentation.

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You might think this combo sounds totally weird. SOUP and POPCORN? Who’s this crazy, you’re thinking. But I promise you, this works. It just does. And that’s probably due to the fact that spicy popcorn is now a thing, thanks to Kettle Brand. Plus, nothing beats a hearty, healthy chowder for these colder temps. Make on Sunday evening and enjoy the fruits of your efforts all week long! (And I promise, said efforts aren’t really anything more than some chopping and some stirring and some waiting.)

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I know, I know: There’s nothing better than Thanksgiving leftovers (except Thanksgiving itself, of course). But after that first round or two of reheating, you can’t tell me you’re not getting bored. Bored with doughy stuffing; bored with dried-out turkey; bored with now-cold mashed potatoes.

That’s why this recipe is so perfect! When it comes to using up Thanksgiving leftovers, this combo such a great way to use up mashed potatoes and Brussels sprouts. I’ll admit: The thing that made these so tasty wasn’t actually the potatoes themselves — it was the punchy, creamy Arla Dofino Gouda cheese I stirred into them. I’ve made latkes before, but I’ve always wanted to experiment with transforming mashed potatoes in the same way. BELIEVE ME, you will want to make this for breakfast soon. As in day-after-Thanksgiving soon. As in we-have-out-of-town-guests-coming-this-weekend-and-I-might-be-making-these soon.

OH, and I almost forgot to mention the other awesome thing about this recipe: A part of this partnership with Arla Dofino, I’m GIVING AWAY an amazing breakfast prize pack:

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