Chocolate Chip Espresso Loaf Cake

Next time you make espresso save 2 tablespoons in the fridge so that you can make this cake.

I’ve wanted to create a baked good with these flavors for a long time! And a loaf cake was the perfect vehicle.

The flavors are intensely nutty and the texture of the cake is light and supremely moist.

For the espresso coffee I used Cafe Bustelo in my stove top espresso maker and it was perfect!

Enjoy this yummy cake with a warm cup of your favorite coffee!

How to make Chocolate Chip Espresso Loaf Cake

1. Brown the butter on the stove and let cool.

2. Preheat oven and prep the loaf cake pan.

3. Whisk together the dry ingredients.

4. Whisk together the wet ingredients.

5. Pour the dry ingredients into the wet and whisk well. Fold the chocolate chips into the batter.

6. Pour the batter into the pan and bake in the center rack for 30 mins. Check frequently, you want the center to be slightly fudgy.

7. Allow the loaf cake to cool in the pan for 15 mins. Garnish the top with a few extra chocolate chips.

Chocolate Chip Espresso Loaf Cake
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5 from 1 vote

Chocolate Chip Espresso Loaf Cake

Prep Time20 mins
Cook Time30 mins
Course: Dessert
Servings: 8

Equipment

  • Any Loaf Pan would work. I used a 9×5 Loaf Pan.

Ingredients

  • 1.5 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Cocoa Powder
  • 1/2 cup Light Brown Sugar, Packed
  • 1/4 cup White Sugar
  • 5 tbsp Browned Butter, Cooled
  • 1 Egg
  • 1/4 cup Milk
  • 2 tbsp Liquid Espresso Coffee (Not the grinds)
  • 1 tbsp Grapeseed Oil, or other flavorless vegetable oil
  • 1/2 tsp Vanilla Extract
  • 3/4 cup Milk Chocolate Chip (or Semisweet if you prefer)

Instructions

  • Brown butter on the stove over medium heat. Watch it carefully so that it does not burn. It should have brown solids on the bottom, not black. Allow to cool as you prepare the rest of the cake.
  • Preheat oven to 375°. Spray 9×5 Loaf Pan with vegetable spray. Other loaf pan sizes would work just as well.
  • In a bowl whisk together the flour, baking powder, salt, and cocoa powder.
  • In a separate bowl, whisk together the Brown and White Sugar, Egg, Browned Butter, Oil, Whole Milk, Espresso Coffee and Vanilla Extract. Batter will appear broken. Don't worry, it will smooth out when you whisk in the dry ingredients.
  • Dump the dry ingredients into the wet and whisk thoroughly. Fold Chocolate Chips into the batter.
  • Pour batter into prepared loaf pan and bake on the center rack for approximately 30 minutes. You want the edges well set and a tooth pick to come out clean but you want it slightly fudgy in the center. Don't over bake.
  • Pull out of the oven and allow to cool in the pan for 15 minutes. Top the Loaf with a few extra chocolate chips. Enjoy!

Possible Loaf Cake Variations:

  • Add Toffee! A 1/4-1/2 cup of toffee bits would be delicious!
  • Change the Chocolate. If you prefer semi-sweet or bitter sweet, go for it. If you like chunks rather than chips, they would work well.
  • Play around with the sugar. If you don’t have brown sugar or you have dark brown sugar instead, these would probably all work just fine as long as you stick to the 3/4 cup amount.

5 Comments

  1. Diana on March 25, 2020 at 11:56 am

    5 stars
    Delicious 😋

  2. Sofia on April 28, 2020 at 2:56 am

    Instead of expresso coffee, is it possible to just use regular coffee?

    • Jackie Sagre on May 14, 2020 at 3:32 pm

      I haven’t tried it with regular coffee but I don’t see why not! Maybe try brewing the coffee a little stronger than usual? Let me know how it goes. Happy Baking!
      Jackie

  3. Michiel's Kitchen on April 28, 2020 at 6:02 pm

    I am totally obsessed with adding espresso to all my chocolate baking!

    This looks like a great recipe and the pictures are beautiful, well done!

    https://michielskitchen.com

    • Jackie Sagre on May 14, 2020 at 3:33 pm

      Thank you!

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