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Fudgy Chocolate Bread with Chocolate Coffee Glaze

Fudgy Chocolate Bread with Chocolate Coffee Glaze

Lisa a self-professed chocaholic. When she was little, she buried a chocolate bar in the backyard, hoping to grow a cacao tree. Now that she's older, a bit crankier and short one chocolate forest, I do drive-by bonbons, pegging bars at her and running. And, well, since she's not a morning person (she might dispute this, but take my word), I'm thrilled she created this decadent and dense chocolate loaf cake that undoubtedly lifts her spirits sky high. With a 1-2 chocolate punch, this coffee-glazed bread will leave you with a sweet chocolate slice and Lisa's euphoric.

Bite Me Bit

"A new British survey has revealed that 9 out of 10 people like Chocolate. The tenth lies."

-Robert Paul


Chocolate Bread

1 cup flour
½ cup + 2 tbsp cocoa powder, sifted
½ tsp ground cinnamon
½ tsp kosher salt
½ tsp baking powder
½ tsp baking soda
2 tbsp hot water
2 tsp instant coffee
½ cup buttermilk
½ cup butter, softened
1 cup sugar
2 large eggs
½ tsp vanilla extra

Chocolate Coffee Glaze

½ cup semi-sweet chocolate chips
3 tbsp butter
1 tsp instant coffee
1 tsp hot water
1 tbsp icing sugar, sifted


1) Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, draping it over the edges to cover the sides. Lightly coat with non-stick cooking spray.

2) In a medium bowl, combine flour, cocoa powder, cinnamon, salt, baking powder and baking soda. Set aside.

3) In a small bowl, combine hot water and instant coffee stirring well to dissolve. Add buttermilk and stir to combine. Set aside.

4) In an electric mixer, cream butter and sugar on medium speed, until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract. On low speed, alternate adding flour mixture and buttermilk mixture, beginning and ending with the flour. Beat just until flour disappears, careful not to over mix. Pour into prepared loaf pan and bake 42-45 minutes. Let cool for 20 minutes before removing from pan.

5) For the glaze, in a small, microwave-safe bowl, melt the chocolate chips and butter. In a separate small bowl, dissolve coffee in hot water and then stir into chocolate mixture along with sifted icing sugar. Stir well to combine and evenly spread on top of cooled chocolate loaf.

Serves 10-12

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