It woke me up.
Wow, chocolate bread.
So once I got cleaned up and finished my chores, I got down to baking this bread. The result was even better than I had anticipated.
In a mixing bowl. add milk, vegetable oil, eggs, vanilla extract and instant espresso.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Add the sugar to this, and set aside.
I love the cake slightly warm.
Adapted from mybakingaddiction
2 1/4 cups (280g) plain flour
2 cups (400g) caster sugar - I reduced this by 50%
3/4 cup (88.5g) unsweetened cocoa powder - I used Valrhona
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 (360ml) cups milk - I used whole milk
1 cup (240ml ) vegetable oil - I used canola oil
3 large eggs
2 teaspoons (10ml) vanilla extract
1 tablespoon instant espresso granules dissolved in 1 tablespoon hot water, optional (see note section below) - I added the espresso directly into the wet ingredients
2 cups (256g) semisweet chocolate morsels
1. In a mixing bowl. add milk, vegetable oil, eggs, vanilla extract and instant espresso.
2. Using the paddle attachment of the mixer, mix until combined.
3. In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Add the sugar to this, and set aside.
4. Take 2 tablespoons of the flour/cocoa mix and add to the chocolate chips. Stir to combine. This will help to prevent the chips from sinking to the bottom of the batter.
5. Add the dry ingredients to the wet. Mix until combined.
6. Add the chocolate chips. Mix on low speed until just combined.
7. Pour the batter into a greased and lined 9x5-inch loaf pan.
8. Bake at 160°C for 1 hour and 15 minutes, or until a wooden pick inserted into the thickest part of the cake emerges cleanly.
9. Allow the cake to cool in the pan for about 20 minutes before transferring it onto a wire rack to cool completely.