Mocha Chip Loaf Cake
A delightful loaf cake that combines rich coffee and sweet chocolate for a moist and satisfying dessert.
Servings: 12 slices
Calories: 220kcal
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Can use a plant-based alternative for dairy-free.
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups brewed espresso, cooled Can substitute with strong brewed coffee.
Add-ins
- 0.5 cups chocolate chips Use dark, semi-sweet, or white chocolate as preferred.
Glaze
- 1 cups powdered sugar
- 1-2 tablespoons milk Adjust for desired glaze consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until thoroughly blended.
Mixing
- In a larger bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light and fluffy.
- Add the eggs, vanilla extract, and cooled brewed espresso to the butter-sugar mixture. Mix until smooth and well combined.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
Glazing
- For the glaze, mix the powdered sugar and milk in a small bowl until smooth. Drizzle over the cooled loaf before slicing.
Notes
Ensure all ingredients are at room temperature for optimal results. Store leftovers in an airtight container. You can freeze individual slices for future enjoyment.