Yield: 1 loaf double chocolate espresso bread
Preparation: 30 min.
Bake time: 50 min.
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Hello!! I am super excited to share this double chocolate espresso bread with you today. Chocolate and espresso have to be one of my favorite flavor pairings because they just complement each other so well! This chocolate loaf bread is filled with chocolate chips and topped with a simple espresso glaze.
A couple of things to note:
1. Measuring the ingredients. It is important that you weigh the ingredients so that the recipe turns out correctly. Here’s an article about why I use a kitchen scale, and why you should too!
2. Room temperature ingredients. It is important that the ingredients are at room temperature so that they all incorporate properly with each other. Simply take out the eggs and buttermilk that you need at least 30 minutes, up to 1 hour before you start baking.
3. Cocoa powder. I use dutch process cocoa powder as it has a deeper chocolate flavor that typical cocoa powder and highly recommend that you use it as well. You can try to use regular cocoa powder, just be sure to note that the loaf will not taste as chocolate-y and it will be much lighter in color.
4. Espresso. I freshly brew some espresso, but some instant espresso and hot water will just as easily do the trick for you! If you don’t want to use espresso, you can simply replace the espresso with equal amounts of hot water for an espresso-free chocolate loaf.
To make this double chocolate espresso loaf, you will need:
All purpose flour: the structural foundation of this loaf
Baking powder: helps the loaf rise and gives it that cakey texture
Baking soda: helps the loaf rise
Salt: helps balance and bring out the sweetness
Unsalted butter: makes the bread tender and moist
Light brown sugar: sweetens and adds moisture to the loaf
Granulated sugar: sweetens and helps retain moisture in the loaf
Eggs: adds moisture to the loaf, helps bind the batter together, and helps the loaf rise
Dutch process cocoa powder: all of the chocolate flavor in the loaf
Fresh brewed espresso: in the loaf, this helps amplify the chocolate flavor in the cocoa. We will also use it for the espresso glaze!
Buttermilk: adds moisture to the loaf
Chocolate chips: for some extra, double chocolate-y action!
Powdered sugar: the foundation of the espresso glaze
Tools and ingredients helpful for making this recipe:
Loaf pan
Heilala vanilla bean paste
Kitchen scale
For more product recommendations, check out this page here!
Happy baking! x
Double chocolate espresso loaf
Ingredients
Double Chocolate Espresso Loaf
- 210 g all purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 113 g unsalted butter melted
- 125 g light brown sugar
- 50 g granulated sugar
- 2 eggs room temperature
- 1 tsp. vanilla bean paste
- 195 mL buttermilk room temperature
- 42 g dutch process cocoa
- 55 mL fresh brewed espresso
- 180 g semi sweet chocolate chips
Espresso Glaze
- 120 g powdered sugar
- 30 mL fresh brewed espresso
Instructions
Double Chocolate Espresso Loaf
- Preheat the oven to 350°F. Grease an 8" x 4" loaf pan with butter, and line it with parchment paper. Set aside.
- In a small bowl, whisk together the cocoa powder and fresh brewed espresso. Set aside. In another small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Melt the butter and add it to a large mixing bowl. Whisk together the butter, brown sugar, and granulated sugar. Add in the eggs one at at a time, making sure that the first egg has been well incorporated into the batter before adding the next egg.
- Whisk in the cocoa mixture, vanilla, and buttermilk until the mixture is smooth and fully combined.
- Add in the flour mixture and the chocolate chips. Lightly fold the ingredients together using a rubber spatula just until no flour streaks remain.
- Pour the mixture into the loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Make sure the loaf is completely cooled before pouring the glaze over it.
Espresso Glaze
- In a small bowl, whisk together the powdered sugar and espresso. If the glaze seems too thin, add some more powdered sugar. If the glaze seems to thick, add more espresso. Pour over the loaf cake, serve, and enjoy!
Notes
If you make this recipe, I would love to see it and know what you think! Please leave a rating down below and tag me on Instagram @freshbeanbakery. Thanks for stopping by!
Maryam Lucman says
Chocolatey goodness yum! Turned out great except my frosting dint seem as creamy and kind of got absorbed in the loaf