Chocolate Coffee Loaf Cake

Name: Chocolate Coffee Loaf Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour; 3/4 cup milk; 1/2 tsp salt; 1/2 tbsp cocoa powder; 1.25 cups granulated sugar; 3 tbsp instant coffee (, dissolved in 3 tablespoons hot water); 2 eggs; 2 tsp baking powder; 1/4 cup butter, room temperature; 1/4 cup oil; 1 tsp vanilla extract; 1 tsp butter; 1/2 tsp vanilla extract; 1/2 cup milk; 2 tsp instant coffee; 50 g chocolate, chopped or chocolate chips; 1/4 cup walnuts, chopped

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Light and moist, this Chocolate Coffee Loaf Cake is perfect for breakfast with a cup of coffee or tea. It is also excellent as a dessert or sweet snack.

This coffee cake has a strong coffee flavour, fluffy texture, and topped with rich Mocha Fudge Frosting made with coffee and chocolate. It is the perfect dessert for any coffee lover.

What is Coffee Loaf Cake?

Coffee Loaf Cake got nothing to do with bread. It is a cake with a strong or mild coffee flavour (based on how much coffee you will use). It got that name because it bakes in a loaf tin, giving it a rectangle loaf shape.

Why should you try this recipe?

So easy to make
Makes a quick breakfast with a cup of tea
Will satisfy your sweet craving.
So delicious and chocolaty.

Coffee Loaf Cake Ingredients:

All-purpose flour- 1.5 cups of all-purpose flour is what you need for making this recipe.
Pinch of salt
Milk: Use whole or skimmed milk.
Cocoa powder: Enhances the flavour.
Granulated sugar
Instant coffee granules dissolved in 3 tablespoons hot water.
Eggs: 2 large eggs in room temperature.
Baking powder: It allows the cake to rise.
Butter: Use unsalted butter in room temperature
Oil: Using oil in baking helps in make the cake so soft and fluffy.
Vanilla extract

Mocha fudge frosting Ingredients:

Butter: Use unsalted butter
Instant coffee: Any kind
Milk
Chocolate: Use dark or semi-sweet chopped chocolate or chocolate chips.
vanilla extract (optional)

Topping: Walnuts (optional)

How to make chocolate coffee loaf cake?

Preparations: Preheat the oven to 180C. 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 Mocha Fudge Frosting.

How to make Mocha Fudge Frosting?

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 Mocha Fudge Frosting over the coffee cake then top with some chopped walnuts.

Top 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 frosting.
Feel free to replace white sugar with brown sugar, if you like the molasses flavour of brown sugar.
Use any nuts you prefer in topping the cake such as pecan, walnut, almond, or hazelnut.

Topping alternatives

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.

To freeze this cake with or without the frosting.

If you are going 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

Can I use ground coffee instead of instant coffee?

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.

Does coffee cake have coffee in it?

Yes, this Coffee Loaf Cake has three tablespoons of instant coffee, which give the cake a strong coffee flavour.

Can I use self-rising flour instead of all-purpose flour?

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).

How I make the loaf cake soft and fluffy?

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.

Can I use decaffeinated coffee?

Yes, you can use any instant coffee you like.

Can I use a shot of Espresso instead of Instant Coffee?

Yes, you can use a shot of Espresso (30ml) straight out from your coffee machine instead of using both boiling water and instant coffee.

Serving suggestions

Serve this loaf cake with any hot or cold drink you like such as coffee, tea, iced tea or any juice you fancy.

Tools used in making this recipe:

Loaf pan - I used 9-inch loaf pan you can also use 16-inch cake tin if you like.
Knife - A sharp knife to cut the cake.
Mixing bowl - used in mixing all the ingredients to make the cake.

More cake recipes:

Coffee cake with coffee cream frosting
3-ingredient chocolate cake
Welsh cookies - welsh cakes
Eggnog cake with eggnog buttercream
Chocolate Lush
S'mores cookie pie

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