Description
A richly flavored, tender breakfast loaf that marries dark cocoa, freshly brewed coffee, and pockets of bittersweet chocolate — perfectly moist and just lightly sweet, great with morning coffee or as an afternoon pick-me-up.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup dark cocoa powder (unsweetened)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, lightly beaten
- ⅔ cup strong brewed coffee, cooled to room temperature
- ½ cup milk
- ¼ cup light olive oil (or another mild oil)
- ½ cup dark chocolate chips
Instructions
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Heat the oven to 350°F (175°C). Grease an 8×4 loaf pan or line it with parchment.
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In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and salt until evenly blended. Make a shallow well in the center of the dry mix.
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In a separate bowl, whisk the egg with the brewed coffee, milk, and olive oil until smooth.
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Pour the wet ingredients into the dry ingredients and stir just until the batter comes together. Avoid overmixing — a few small lumps are fine.
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Fold in the dark chocolate chips until they’re distributed through the batter.
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Transfer the batter to the prepared pan and smooth the top. Bake for about 55–60 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs.
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Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack to finish cooling. Slice and serve slightly warm or at room temperature.
Notes
- Store wrapped or in an airtight container in the refrigerator; it keeps well for several days.
- For a crisper crust, warm slices briefly in a toaster oven before serving.
- Swap idea: Stir in chopped nuts or a splash of vanilla for a flavor twist.