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baking tips

Coffee and Chocolate Loaf

Dark and moist, this recipe makes the perfect chocolate loaf to go with your coffee/tea. it can be really nice dunked too! i made the one in the picture with dark brown sugar because we had run out of light, so your end result may be a bit lighter. i used a sillicone loaf tin so i could skip out lining it, and i was really impressed with how it just slid out with a smooth edge- so consider investing in one of those!

190g unsalted butter
130g plain flour
190g soft light brown sugar
3 large eggs
60g cocoa powder
20ml milk (i used semi-skimmed, but the recpe said whole milk)
1tbsp strong coffee (brewed and cooled)


  1. preheat the oven to 170C, then grease the loaf tin with butter and dust with flour.
  2. using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure all the ingredients are mixed properly.
  3. sift together the flour, cocoa powder, and baking powder, then pour the milk into a jug and add the coffee and mix together. Add the dry ingredients to the  cake batter in two batches, alternating with the coffee-flavoured milk. Mix well on a low speed after each addition and scrape down the sides of the bowl.
  4. once all the ingredients have been incorporated, increase the speed to medium-to-high to get a smooth and even batter, then pour the mixture into the prepared loaf tin.
  5. place in the oven and bake for approximately 1 hour or until the sponge is firm and a skewer put into the middle of the loaf comes out clean with no cake batter sticking to it. Allow to cool before turning out on to a cooling rack to cool completely.