Super light and moist Chocolate Coffee Loaf Cake! This coffee cake is perfect for breakfast with coffee or tea. It is also excellent as a dessert or sweet snack.
Coffee Loaf Cake
This coffee cake has a strong coffee flavour, fluffy texture, and topped with rich chocolate glaze. It is the perfect dessert for any coffee lover.
In my opinion, this recipe is SO easy to make, so delicious and chocolaty, will satisfy your sweet craving, and makes a quick breakfast with a cup of tea!
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
All-purpose flour: I use 1.5 cups of all-purpose flour for making this recipe.
Milk: I use full-fat milk; however, skimmed and non-dairy milk work fine too.
Cocoa powder: I add just ½ tablespoon of cocoa powder to enhance the flavor.
Granulated sugar: To sweeten the cake.
Brewed coffee: I use 3 tablespoons of instant coffee dissolved in 3 tablespoons of hot water.
Eggs: I use 2 large eggs at room temperature.
Baking powder: It allows the cake to rise.
Fat: I use a combination of unsalted butter and oil for the best texture ever.
Vanilla extract: For added flavor.
For the chocolate glaze: I used butter, instant coffee, milk, semi-sweet chocolate and vanilla extract. I also topped it with some chopped walnuts (optional).
How to make chocolate coffee loaf cake?
Make the loaf cake: Preheat the oven to 180C / 350F. Grease a 9 inch loaf pan with butter or line with parchment paper. In a small cup, dissolve instant coffee in three tablespoons of hot water.
In a medium-size mixing bowl, combine butter, oil and sugar. Mix until it becomes fluffy.
Add eggs one at a time and vanilla extract, mix again.
Next, add milk and coffee, mix.
Finally, stir in flour, salt, baking powder, and cocoa powder. Stir well until all combined.
Pour the batter into the loaf pan then bake for 40-45 minutes.
Let the cake cool down completely before adding the topping.
Make the chocolate glaze: In a small saucepan, heat milk and coffee on medium heat.
Then, turn off the heat and add butter, vanilla extract and chocolate, whisk well until chocolate and butter melt and all combined.
Pour the chocolate over the coffee cake then top with some chopped walnuts.
My Tips
- To add some crunchiness to this cake, feel free to add chopped nuts in the batter (maximum of half cup of any nuts you prefer).
- If you want to make this coffee cake in a cake tin, use 18cm cake tin to get the same cake heights as in the loaf pan.
- Make sure the cake is completely cooled down before adding the chocolate glaze.
- Feel free to replace white sugar with brown sugar, if you like the molasses flavor of brown sugar.
- Use any nuts you prefer in topping the cake such as pecan, walnut, almond, or hazelnut.
Other Topping Ideas
Chocolate Ganache: To make the chocolate ganache, heat 100g of heavy cream then add 50g of chocolate, stir until the chocolate melts.
Caramel Sauce: You can top this Coffee Loaf Cake with store-bought or homemade caramel sauce.
Cream Cheese Frosting: Mix 250g of cream cheese with 1 cup powdered sugar, until the cream cheese becomes fluffy.
Storage
To store this loaf cake, put in a well-sealed container and keep in the fridge for 3-4 days. It will be still moist if covered well and kept in the fridge.
If you are going to freeze it without the frosting: wrap in plastic wrap, then put in a well-sealed container in the freezer for 2-3 months.
If you freeze this coffee cake with the frosting: don't wrap, just put it in an airtight container in the freezer.
Recipe FAQs
No, you can't. Instant coffee is suitable for baking because it releases all of its flavours as soon as it dissolves in any liquid, unlike the ground coffee.
Yes, this Coffee Loaf Cake has three tablespoons of instant coffee, which give the cake a strong coffee flavour.
Yes, you can. Use the same measure of the all-purpose flour and omit the baking powder (you don't need it with the self-rising flour).
To make this cake soft and fluffy, make sure the butter is room temperature, and you must beat the butter and sugar very well until the mixture becomes pale in colour.
Yes, you can use any instant coffee you like.
Yes, you can use a shot of Espresso (30ml) straight out from your coffee machine instead of using both boiling water and instant coffee.
More Coffee Dessert Recipes
- Coffee and Walnut Loaf Cake Recipe
- Moist Homemade Layered Coffee Cake
- Keto Coffee Flavored Cookies Recipe
- Low Carb Keto Coffee Cupcakes
More Cake Recipes
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Chocolate Coffee Loaf Cake
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup milk
- ½ teaspoon salt
- ½ tablespoon cocoa powder
- 1 cup granulated sugar
- 3 tablespoon instant coffee , dissolved in 3 tablespoons hot water
- 3 eggs
- 1 teaspoon baking powder
- ¼ cup butter , room temperature
- ¼ cup oil
- 1 teaspoon vanilla extract
Chocolate Glaze
- 1 teaspoon butter
- ½ teaspoon vanilla extract
- ½ cup milk
- 2 teaspoon instant coffee
- 50 g chocolate
- ¼ cup walnuts, chopped , for topping
Instructions
- Preparations: Preheat the oven to 180C / 350F. Grease a 9in loaf pan with butter or line with parchment paper. In a small cup, dissolve instant coffee in three tablespoons of hot water.
- In a medium-size mixing bowl, combine butter, oil and sugar. Mix until it becomes fluffy. Then add eggs one at a time and vanilla extract, mix again.
- Next, add milk and coffee, mix.
- Finally, stir in flour, salt, baking powder, and cocoa powder. Stir well until all combined.
- Pour the batter into the loaf pan then bake for 40-45 minutes.
- Let the Coffee Loaf Cake cool down completely before adding the Mocha Fudge Frosting.
- Make the chocolate glaze: In a small saucepan, heat milk and coffee on medium heat.
- Then, turn off the heat and add butter and chocolate, whisk well until chocolate and butter melt and all combined.
- Pour the Mocha Fudge Frosting over the coffee cake then top with some chopped walnuts.
Notes
- To add some crunchiness to this cake, feel free to add chopped nuts in the batter (maximum of half cup of any nuts you prefer).
- If you want to make this coffee cake in a cake tin, use 18cm cake tin to get the same cake heights as in the loaf pan.
- Make sure the cake is completely cooled down before adding the frosting.
steve says
you forgot to add the oil in the method.
Radwa says
Added 🙂
Chloe says
I made this loaf cake, and it was delicious and easy to make.
Maggie says
I am a coffee fan; I can't start my day without a cup of coffee. This looks like a delicious cake! I also liked how easy it is to make can’t wait to make it this weekend. Thanks for sharing the recipe!
Valentina says
Wow! another amazing recipe! I tried to make a coffee cake for so long; I tried so many recipes. This one is fantastic. It is so delicious and so simple.