Espresso and Chocolate Loaf

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Chocolate and espresso are a perfect marriage.

INGREDIENTS

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

Coffee Glaze

1 cup powdered sugar

½ teaspoon vanilla

½ tablespoons of milk (one at a time)

1 teaspoon finely ground espresso

DIRECTIONS

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.

When Life Gives You Lemons, Add Coconut

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Cake

  • 1 cup white sugar
  • 
1/2 cup butter, softened
  • 2 eggs
  • 1 lemon, juiced and zested
  • 
1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 
1/4 teaspoon salt
  • 1/2 cup milk
  • 
3/4 cup flaked coconut

    Lemon Drizzle

  • 3/4 cup confectioners’ sugar
  • 2 teaspoons fresh lemon juice

Directions

  • Preheat oven to 350 degrees F. Grease a 4×8-inch loaf pan.
  • Toast ¼ cup of coconut and set aside.
  • Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time.
  • Stir juice and zest of one lemon into butter mixture.
  • Mix flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated.
  • Fold in coconut, mixing just enough to evenly combine. Pour the batter into loaf pan.
  • Bake until a toothpick inserted into the center comes out clean approximately 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Gradually stir 2 teaspoons lemon juice into confectioners’ sugar until mixture is thin enough to drizzle. Drizzle mixture evenly over the loaf. Top with toasted coconut.

This recipe originally appeared here, but I altered it.