Chocolate and espresso are a perfect marriage.
½ cup unsalted butter, softened
1 cup firmly packed brown sugar
½ cup sugar
1 egg, at room temperature
1 cup buttermilk
1 tablespoon finely ground espresso
1 teaspoon vanilla extract
1 ½ cups cake flour
¾ cup cocoa powder
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup powdered sugar
½ teaspoon vanilla
½ tablespoons of milk (one at a time)
1 teaspoon finely ground espresso
Preheat the oven to 325 degrees. Butter and lightly flour a 9x5x3-inch loaf pan.
Cream the butter until smooth with electric mixer. Add the sugars and beat for about 3 minutes, until fluffy. Add the egg and beat well, then the buttermilk and vanilla.
Sift the flour, cocoa, espresso, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix.
Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.
Mix powdered sugar, vanilla, espresso, and milk, 1 tablespoon at a time, until spreadable.
Drizzle over cooled loaf.
I worked with this recipe.