Chocolate Coffee Loaf Cake
Chocolate coffee loaf cake is a rich, soft treat that’s easy to make and perfect for breakfast, dessert, or an afternoon snack.
Servings: 12 servings
Calories: 271kcal
Equipment
- Loaf tin
- Mixing bowl
- Measuring spoons
- Measuring cups
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.
- 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
Make sure the cake is completely cooled down before adding the frosting.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 224mg | Potassium: 128mg | Fiber: 1g | Sugar: 24g | Vitamin A: 199IU | Calcium: 79mg | Iron: 1mg