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