Chocolate Espresso Quickbread

Coffee and chocolate combined for the perfect brunch loaf.

Servings Prep Time Cook Time
8servings 15minutes 50 minutes
Servings Prep Time
8servings 15minutes
Cook Time
50 minutes
Servings: servings
Servings: servings
  1. Pre-heat oven to 350˚F.
  2. Butter and flour an 9 by 5-inch loaf tin.
  3. Melt the chocolate either in the microwave at 50 per cent power or in a metal or glass bowl over a pot of simmering water.
  4. Stir until smooth and set aside to cool slightly.
  5. In a stand mixer fitted with the paddle attachment or with an electric hand beater, beat the sugar and butter until smooth and creamy.
  6. Add the eggs, one at a time and beat well after each addition.
  7. Use a rubber spatula to incorporate the espresso, stirring gently until well combined.
  8. Add the flour, baking powder and salt to the wet ingredients and mix until just combined.
  9. Pour in the cooled, melted chocolate and fold gently to combine
  10. Finally, add the mix and mix until the batter is smooth.
  11. Pour batter into prepared cake tin and bake for 50-55 minutes until a skewer inserted in the centre of the cake comes out clean.
  12. Cool on a wire cooling rack for 15 minutes before removing the loaf from the tin to cool completely.
Recipe Notes

This recipe was developed in partnership with Green & Black’s.

Nutrients per serving: 268 calories, 4.7g protein, 10.5 g fat, 39.2 g carbohydrates, 62 mg cholesterol