Chocolate Espresso Loaf Cake Recipe (With Video)

How to Create a Chocolate Espresso Loaf Cake – Detailed Instructions

Comprehensive, easy-to-follow guidelines and measurements can be found in the recipe card at the bottom of this article.

Step One: Prepare the tin and oven

Grease or line a 2lb loaf tin with baking paper. Preheat your oven to 160°C (fan-assisted). This ensures even baking and prevents sticking.

I prefer using reusable baking paper, but traditional parchment works just as well.

Step Two: Dissolve the coffee

Combine 2 tbsp instant coffee with a splash of boiling water until it’s smooth. Allow it to cool completely—hot coffee can cook the eggs in the batter.

Step Three: Melt the chocolate

Carefully melt 100g chopped dark chocolate in a heatproof bowl resting over simmering water or in short intervals in the microwave. Stir until it’s silky, then set aside to cool. Using chocolate with a higher cocoa content will enhance the flavor, while milk chocolate offers a milder taste.

Step Four: Whisk butter and sugars

In a large bowl, whisk together 170g margarine, 100g caster sugar, and 70g light brown soft sugar until the mixture is light and airy. An electric whisk or stand mixer makes it quicker, but you can also use a hand whisk—just be prepared to whisk a little longer.

Step Five: Add eggs and coffee

Incorporate 3 large eggs into the mixture by whisking.

Step Six: Sift dry ingredients

Sift 130g self-raising flour and 40g cocoa powder directly into the bowl. This step prevents lumps and keeps the cake fluffy. Gently fold or whisk the dry ingredients into the wet mix.

Step Seven: Blend in the melted chocolate

Add the cooled melted chocolate and stir until the mixture is smooth. Be careful not to overmix, as this can lead to a dense cake.

Incorporate the cooled coffee, stirring it through.

Step Eight: Bake the cake

Transfer the batter into the prepared tin and level the surface. Bake for about 45 minutes. To check for doneness, insert a skewer into the center—if it comes out clean or with a few crumbs, the cake is finished.

Step Nine: Cool completely

Take the cake out of the oven and let it cool in the tin. If time is tight, you can transfer it to a wire rack, or even the fridge. Ideally, leave it in the tin for at least 10 minutes.

Step Ten: Make the ganache

Place 200g chopped dark chocolate in a heatproof bowl. In a small saucepan, gently heat 150ml double cream with 2 tbsp instant coffee, stirring until the coffee dissolves and the cream is hot without boiling. Pour the cream over the chocolate and mix until it’s smooth. Sift in 2 tbsp of icing sugar (as you can see in my video, I rarely bother with the sieve and always regret it!) and blend well. Let it cool until it thickens slightly.

Step Eleven: Frost the cake

Generously spread the ganache over the cooled cake. If you want a firmer topping, chill it briefly before slicing.

If the cake has domed significantly, you might want to trim the top first. I sometimes do, sometimes I don’t. It all depends on how much it rises in the center and how particular you are about achieving a tidy finish.