A simple loaf cake from that well known London bakery, The Hummingbird Bakery
I’ve made this cake from The Hummingbird Bakery twice, but I’ve only eaten it once. Everyone who has eaten this told me that it’s like a brownie. So I guess that’s good.
The first time I made this cake was for my aunt’s birthday a few years ago, everyone had it sliced alongside an after dinner coffee. The second time was for when I visited my brothers back in Essex a month after. We had it with vanilla ice cream, chocolate sauce and raspberries.
You may serve this how you choose.
Coffee and Chocolate Loaf – adapted from Cake Days by The Hummingbird Bakery
If you can get proper brewed espresso coffee for this all the better, but if you can’t, dissolve one teaspoon of espresso powder in one tablespoon boiling water, this will give you the desired strength. Don’t, please, I implore you, use coffee granules.
And also, if you like, you can add dark chocolate chips to the batter after beating in the last of the coffee mixture.
190g unsalted butter
190g light brown sugar
3 large eggs
190g plain flour
60g cocoa powder
1 tsp baking powder
1 tbsp good strong coffee, cooled
Preheat the oven to 170c/fan 150c/gas 3. Grease and line a 2lb loaf tin, or use a loaf tin liner.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Sift the dry ingredients together into a bowl. Combine the milk and coffee in a small jug.
Alternately add the dry and wet mixtures in two batches, mixing well. Pour into the tin, and bake in the oven for about one hour, until a skewer inserted into the centre comes out clean. Cool for a while in the tin, then invert onto a wire rack to cool completely.