What you’ll need
1 cup The Healthy Baker Plain Flour
6 tablespoon cocoa powder
1 teaspoon baking powder
½ cup cup strong espresso coffee
½ cup buttermilk
1 teaspoon vanilla paste
2 cups dark chocolate
140g butter, softened
1 cup caster sugar
3 eggs
To serve
to sprinkle dukkah
a bowl goats curd
to drizzle honey
Preheat oven to 180°C and grease and line a loaf tin with baking paper.
Sift flour, cocoa powder and baking powder together in a large bowl. Now whisk the coffee, buttermilk and vanilla in a large jug and set aside.
Melt the chocolate over a bowl of simmering water until glossy and smooth and let cool for a couple of minutes.
Meanwhile, place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream until light and fluffy.
Add the eggs, one at a time, beating well between each addition. Fold the dry ingredients into the batter, followed by the coffee, buttermilk mixture and finally, gently, fold through the melted chocolate.
Spoon batter into your prepared loaf tin and smooth the top.
Bake for 45 minutes or until the top feels firm and the loaf is beginning to pull away from the tin’s sides.
Let cool on a wire rack before wrapping tightly and keeping at room temperature for up to four days.
Serve with a good sprinkle of sweet dukkah, goat’s curd and a drizzle of honey.
