Chocolate Tea Time Loaf

Sometimes I want chocolate and nothing else will do.  Ever get that chocolate craving that refuses to subside?  I had that craving a few days ago so I made this delicious loaf cake.  It hits the chocolate spot, but I will say it’s even better (way better) when you let it sit overnight.

Chocolate Tea Time Loaf: Cozycakes Cottage

I promise: letting the flavors marry overnight really enhances the rich cocoa flavor.  Being patient also allows for the cake to moisten.  Ahhh, so good with tea or coffee, but you won’t be disappointed if you top a slice with ice cream and homemade fudge.  Do what you need to, folks.  Enjoy!

Chocolate Tea Time Loaf

Adapted from King Arthur Flour

Chocolate Tea Time Loaf
 
Prep time
Cook time
Total time
 
This is a wonderful loaf cake with a rich chocolate flavor. It tastes best when enjoyed the day after you've made it. 🙂
Author:
Recipe type: Dessert
Ingredients
  • ½ cup unsalted butter (8 Tbsp.), room temperature
  • 1 and ⅓ cups sugar
  • ¾ tsp. kosher salt
  • 2 tsp. vanilla
  • ½ tsp. baking powder
  • 2 tsp. espresso powder
  • ⅔ cup Dutch-process cocoa powder (I use Ramstadt-Breda Rich Dark Cocoa-Holland)
  • 3 large eggs
  • 1¼ cups flour
  • ¾ cup milk
Instructions
  1. Preheat the oven to 350°F. Line the bottom of a 9 x 5 inch loaf pan with parchment paper. In the bowl of a stand mixer (or use a hand mixer), beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa. The mixture will seem a bit grainy/sandy. Add the eggs one at a time being sure to fully mix each egg in before adding the next. Add half of the flour and mix on low speed until combined. Add the milk and mix until combined. Add the rest of the flour, mixing just until combined.
  2. Pour batter into the loaf pan and bake for 60 to 70 minutes or until a toothpick inserted into center comes out clean. Check loaf at the 55 minute mark and every 5 minutes after to avoid drying out the cake. Once cooked, loosen the edges of the cake with a knife or thin spatula. After 10 minutes of cooling time, remove loaf from the pan and cool on a wire rack. Wrap cooled loaf in plastic wrap and store at room temperature. Slice and enjoy after it sits several hours, preferably overnight or more.

 

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21 thoughts on “Chocolate Tea Time Loaf

    1. Joy, you’re so kind! I didn’t wait the other day…:) I ate a slice and while it’s still good, it is WAY better the next day. XOXOXOXOXO

  1. This looks absolutely delish..I may even try to make it however I have gained 5 pounds just gazing lovingly at it 😉

    1. Why thank you, Cherie! It really is good…do the “wrap and wait” and it’s moist and yummy…mmmm! 🙂

    1. Hi! I’ve been having a hard time following my favorite blogs since I moved to WordPress.org so I’ve missed you! I’ll be over soon–I think I may need to do email subscriptions because you don’t show in my reader. In any case, Thank you for your sweet comment, Helen! xx

        1. Yes! It is the platform, but not the host. So I had to get a new host, but with wordpress.org you get much more freedom to do what you like with your blog. 🙂

  2. Hi! I´m new in the blog. I´ve made the chocolate cake…delicious! What is kosher salt?
    Sorry, but English is not my native language, I´m from Argentina. I couldn´t find it in any dictionary. I just used ordinary salt. Is “kosher” a brand?
    Besos!
    Margarita

    1. Hi Margarita! Thank you so much coming by my blog and for trying the cake–I’m very glad it turned out well for you! 🙂 Kosher salt is not a brand. It’s simply “koshering salt.” The grain is larger than ordinary salt and usually contains no additives. It is just the salt I like and prefer to use. But as you discovered, regular salt works just as well! 🙂 Have a wonderful day! Hope to see you again here. ~Danielle

    1. Hi Denise! “Espresso powder is very intensely dark and concentrated instant coffee. It’s not just coffee beans ground fine. It’s actually coffee crystals that dissolve quickly in liquid.”(from thekitchn) It’s ground, brewed, then dried from specially selected coffee beans. It’s not for drinking…it’s usually used just for baking. You could use instant coffee dissolved in a tiny bit of water instead, but it won’t impart the same exact flavor as the powder. I get mine from King Arthur Flour, but they carry it in stores as well. Hope this helps!

      1. Also, if you use instant coffee, you’d want to use more than the espresso powder amount. But be careful with instant coffee as it has different flavor and you don’t want it to add a tinny taste. 🙂

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