Easy Coffee and Chocolate Loaf Cake

I'm so excited to bring you the recipe of this coffee and chocolate loaf cake. It is perfect when you are craving a dessert that's not cloyingly sweet yet satisfies the dessert craving. I have a special liking for anything mocha or a combination of coffee and chocolate. Definitely a match made in heaven!

I was browsing through some of the recipes that I have shared in the past and I realize that there are very few cake recipes that I have shared so far like my mocha almond marble bundt cake and the southern apple harvest cake with maple glaze. This easy loaf cake was inspired by a visit to a coffee shop during one of our travels long time ago and has been on regular rotation ever since. It pairs well with my Indian whipped cappuccino and is little V's most requested dessert!

📋 Recipe Ingredients

This easy coffee and chocolate loaf cake recipe uses a simple list of ingredients that you probably have on hand. Before we get started, here are a few tips on ingredients to ensure your mocha loaf bake turns out perfectly.

• Butter: Just like for chocolate zucchini muffins, I would recommend using room temperature butter. So plan ahead! Unsalted butter is preferred but salted won't sink this recipe.
• Eggs: I always use standard large size eggs (US size). Two large eggs help bind the ingredients together while adding moisture and richness to the cake.
• Cocoa Powder: Use good quality unsweetened cocoa powder to add that rich chocolaty flavor throughout. You be the judge of that, but the depth of flavor definitely comes from quality ingredients.
• Coffee: We need brewed coffee, so if you are more of an instant coffee kind of person, let the instant coffee granules (about 2 teaspoon) sit in ½ cup of hot water while you prep your other ingredients. Or use your favorite brewed coffee.

Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.

👩‍🍳 Steps to make Coffee and Chocolate Loaf Cake

Plan ahead! The eggs and butter have to be at room temperature so make sure to take them out at least an hour before you plan to start making this recipe.

Step 1: Preheat your oven to 375 degrees F or 190 degrees C. Grease and lightly dust a loaf pan with cocoa powder (Image 1).

Step 2: In the bowl of your stand mixer ( I love my Kitchenaid Stand Mixer) fitted with the paddle attachment, cream the butter and sugar until well mixed and light, about a minute at medium speed (Image 2).

Step 3: Once the butter and sugar are light and creamy, add eggs, one at a time, and beat until silky and pale in color (Image 3).

Step 4: In another mixing bowl, sift together all-purpose flour, cocoa powder, baking powder and salt through a fine mesh sieve (Image 4).

Step 5: Pour the milk, coffee and vanilla extract into the eggs, butter and sugar mixture and give one more good mix. If the mixture looks curdled, do not worry, everything will be all right in the end. Slowly add in the dry ingredients into the wet ingredients (Image 5).

Step 6: Mix everything together until it is smooth (about 30 sec on medium speed, Image 6). Do not overmix the batter!

Step 7: Pour the cake batter into your greased loaf pan (Image 7).

Step 8: Bake for 40 - 45 minutes and carefully take it out of the oven. The loaf should spring back slightly when pressed in the middle, and a toothpick inserted should come out with a few moist crumbs but no raw batter. Let cool for about 10 minutes (Image 8).