Chocolate Caramel Coffee Loaf Cake
This loaf cake is dense and moist, with a little coffee to deepen the chocolate and plenty of chocolate chips inside. A drizzle of caramel over the top adds a sweet, buttery finish. It is lovely with an afternoon coffee or as an easy dessert for guests.
Preparation Steps
Heat the oven to 350°F (175°C). Grease a 9 x 5 inch (23 x 13 cm) loaf pan and dust it with flour, or line it with parchment.
In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt until evenly mixed.
In a second bowl, whisk the buttermilk, oil, eggs, vanilla and dissolved coffee until smooth.
Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. Fold in the chocolate chips.
Scrape the batter into the pan and level the top. Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Warm the caramel sauce slightly so it pours easily and drizzle it over the cake just before slicing.
Tips & Variations
- If the top browns too quickly, lay a loose sheet of foil over the pan for the last 15 minutes of baking.
- For a swirl, spoon half the caramel over half the batter in the pan, add the rest of the batter and swirl with a knife before baking.
- Wrap the cake and keep it at room temperature for up to 3 days, or freeze slices for up to 2 months.
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