Chocolate Quick Breads · Quick Breads

Chocolate Espresso Loaf

So the other night, Sabrina and I had this contrivance.

Well, more of a grandiose idea, I suppose.

Or a hare-brained scheme.

You get the picture.

In a moment of lunacy, we (read: I) thought it would be fun to take IQ tests. Which, in itself, is comical to begin with. Especially for me. We sat, side by side on my bed, going through the questions. Of course, it took me three times as long as her, because WHO knew that the test was 90% math?


Suffice to say, it clearly illustrated the difference in our thinking/problem solving skills.

Which, if you think about it, is a nice way of saying she’s a whole lot smarter than I am 😉

One year ago: Baked Doughnuts

Chocolate Espresso Loaf – adapted from Serious Eats

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tbs. instant espresso powder
2 tsp baking powder
2 eggs
1 cup (7 ounces) sugar
1/2 cup vegetable oil
1 cup Greek yogurt
1/2 tsp vanilla extract
1/2 cup chocolate chips, for the top of the loaf

Grease an 8- by 4-inch loaf pan with oil and lightly dust with flour, knocking out any excess. Adjust oven rack to middle position and preheat oven to 350°F. In a small bowl, whisk together flour, cocoa powder, espresso powder, and baking powder; set aside.

In a large bowl, whisk together eggs and sugar until smooth. Add oil, yogurt, and vanilla extract and whisk until combined. Add dry ingredients to bowl and whisk until just combined.

Pour batter into prepared pan and smooth top. Sprinkle chocolate chips over top of cake. Bake until top is dry and a cake tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool 15 minutes then turn out onto a wire rack to finish cooling.


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