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Author Notes: This loaf cake is inspired by pain d'epice, only it's made with cocoa and espresso powder rather than spices and honey. But it's not so rich and decadent, so it's more easily stomached at breakfast. It's nice toasted and topped with creme fraiche or butter. - Cara Eisenpress
Serves 1 loaf
- 2 cups flour
- 1 cup whole wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons good-quality, natural cocoa powder (I like Schaeffen Berger)
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
- 1 cup sugar
- 1 tablespoon instant espresso powder
- 1 egg
- 1 1/2 cups milk
- Preheat the oven to 350°F. Grease a loaf pan and set it aside.
- Mix together the flours, baking powder, salt, cocoa, and cinnamon. In a separate bowl, combine the butter with the sugar and espresso powder. Add the egg, beating to distribute evenly, then pour in the milk. Using as few strokes as possible, stir in the dry ingredients.
- Transfer to the loaf pan and bake for 50-60 minutes, until the top is dry and slightly cracked. Cool in the pan for 10 minutes, then remove to a rack and cool further before slicing.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chocolate Cake