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Prep 20 mins
Cooking 45 mins
Serves 8
This Chocolate Loaf is an essential recipe for your repertoire. Moist, dense and dangerously easy, this loaf is bound to become a household favourite.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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