This week has been a mixture of boredom and awesomeness. I’ve spent a significant portion of my time trying to find a job in Norwich, which has involved filled out a LOT of boring personality quizzes in order for various large companies to discern whether I am employable (spoiler: I’m not). The rest of the week has been spending time with Oli and my awesome friends and drinking a little too much beer. I’m feeling pretty sorry for myself at the moment after I spent yesterday going to all of my favourite pubs in Cambridge. Seven pubs in one day is not particularly achievable. But we played an edition of Trivial Pursuit from 1983, ate great food and drank awesome beer, and my friend Rosie made me flapjacks and gave me a lemon thyme plant as a going away gift which was super lovely <3.
I made this chocolate and coffee loaf yesterday morning, and whilst it was in the oven I went to have brunch at my local pub. .I was pretty happy because I managed to time my return perfectly, and it was just done when I got home. A lot of recipes for loaf cakes say they’ll take an hour or whatever, but then actually turn out to take much longer. Not this one though!
It’s basically like a rich, dense but moist chocolate cake. The coffee is more like a subtle hint than an overpowering flavour. I put more coffee than the original recipe suggested because I felt like the coffee taste would be masked by all the chocolate. I’d like to try making it again substituting the milk for more coffee to see if it balances out the flavours more. But it’s pretty delicious as is, and great to eat with a cup of tea. Highly recommend this as a mid-morning cake for coffee with friends.
Next week, I will be leaving Cambridge. I haven’t worked out when I’m going to make this yet, because I’m to-ing and fro-ing a lot this week, but at some point I will be making Pear and Maple Syrup cake. I will be impressed if I manage not to miss this one
Coffee and Chocolate Loaf (adapted from ‘Hummingbird Bakery: Cake Days’ by Tarek Malouf)
190g butter, softened, plus extra for greasing
130g plain flour, plus extra for dusting
140g soft dark brown sugar
50g caster sugar
3 large eggs
60g cocoa powder
1tsp baking powder
20ml whole milk
2 tbsp strong coffee (brewed and cooled)
1. Preheat the oven to 170C/Gas 3, then grease the loaf tin with butter and dust with flour.
2. Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl to make sure all the ingredients are mixed in properly.
3. Sift together the flour, cocoa powder and baking powder, then pour the milk into a jug, add the coffee and mix together. Add the dry ingredients to the cake batter in two batches, alternating with the coffee milk. Mix well after each addition.
4. Once all ingredients have been incorporated, beat until batter is smooth and even, then pour the mixture into the loaf tin. Place in oven and bake for approx. 1 hour or until the sponge is firm and a skewer inserted comes out clean. Allow to cool for a while in the tin before turning it out on to a wire rack.