It’s just chocolate cake. And chocolate cake is awesome.
1/2 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup cocoa powder
3 tablespoons finely ground espresso
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
Preheat the oven to 325°F. Butter and lightly flour a 9x5x3-inch loaf pan. In a large bowl, on the medium speed, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Sift the flour, cocoa, espresso, baking soda, espresso, and salt together into wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
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.
I worked with this recipe.