Over the years I’ve come to love coffee flavor desserts, and this Dark Chocolate Chip Coffee Loaf cake has such a great coffee taste that goes so well with dark chocolate. It’s tender and moist, and it can be enjoyed at any time of day.
For similar recipes, check out my Lemon Lime Loaf and Banana Bread!
To start, whisk together the flour, baking powder, and salt in a medium-sized bowl. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high until light and fluffy. Add in the eggs and vanilla extract and mix on low until combined.
Add the espresso to hot water and mix until dissolved. Let cool for a minute or two. With the stand mixer on low, slowly add the milk and espresso mixture. Add the dry ingredients to the wet and mix until just combined. Then add the chocolate chips and mix by hand with a spatula.
Pour the batter into a lined 9″x5″ loaf pan and bake at 325° F for 60-65 minutes or until a toothpick inserted in the center comes out mostly clean. Let the Dark Chocolate Chip Coffee Loaf cool for a bit in the pan before removing to finish cooling on a wire rack.
Some ingredients notes
Instant Espresso Powder – This is essential! It’ll give the coffee flavor to this loaf cake.
Dark Chocolate Chips – These are optional, but of course I love to add them.
Tips
- If there are small lumps after adding the milk, that’s ok. Adding the dry ingredients will smooth out the batter.
- Once the espresso powder is dissolved in the hot water, allow it to cool for a minute.
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Dark Chocolate Chip Coffee Loaf Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 slices 1x
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 4 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 325° F and line a 9″x5″ baking pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar on high until light and fluffy. Add the eggs and vanilla extract and mix on low until combined. With the mixer on low, slowly add the milk and espresso mixture until combined.
- Add the dry ingredients to the wet and mix until just combined. Add in the dark chocolate chips and mix by hand with a spatula.
- Pour the batter into the loaf pan and bake for 60-65 minutes or until a toothpick inserted comes out mostly clean.
- Allow the loaf to cool in the pan until mostly cooled, then remove and let sit on a wire baking rack until completely cooled before slicing.