This post is sponsored by Green & Black’s.
Though I inherited my love of sweet things, especially chocolate, from both my mum and my dad, mum and I share a love of a little something sweet everyday. Dad enjoys good chocolate from time to time but he isn’t fussed if he doesn’t eat chocolate every day. Mum and I, though? We totally indulge a little every day! We spent last Christmas together in France and, as is tradition, there was a lot of chocolate around the house. I noticed us slipping back into an old favourite tradition: we’d eat breakfast early because we were all jetlagged and awake at odd hours then a couple of hours later we’d enjoy a coffee to keep us going. And we always reached for a chocolate. It didn’t need to be a huge piece, sometimes just a small piece of dark chocolate is enough with a mid-morning coffee.
For this Mother’s Day brunch-inspired recipe, I’ve taken that idea and developed a chocolate espresso quickbread that’s perfect to enjoy as a sweet complement to brunch (or just on its own with morning coffee!). I played with a couple of different Green & Black’s chocolates but finally settled on the Organic 70% Cacao Dark Chocolate Bar. It’s not too sweet but just sweet enough to take the edge off the coffee which, itself, is very subtle. The perfect way to ease into your (Mother’s) day!
Chocolate espresso quickbread
Coffee and chocolate combined for the perfect brunch loaf.
- 100g Green & Black's Organic 70% Cacao Dark Chocolate Bar
- 115 g (1/2 cup) light brown sugar, firmly packed
- 57 g (1/4 cup/ 4 tablespoons) unsalted butter, softened
- 2 large eggs, room temperature
- 120 mL (1/2 cup) strong brewed espresso coffee
- 225 g (1 1/2 cups) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 60 mL (1/4 cup) milk
- Pre-heat oven to 350˚F.
- Butter and flour an 9 x 5-inch loaf tin.
- Melt the chocolate either in the microwave at 50% power or in a metal or glass bowl over a pot of simmering water.
- Stir until smooth and set aside to cool slightly.
- In a stand mixer fitted with the paddle attachment or with an electric hand beater, beat the sugar and butter until smooth and creamy.
- Add the eggs, one at a time and beat well after each addition.
- Use a rubber spatula to incorporate the espresso, stirring gently until well combined.
- Add the flour, baking powder and salt to the wet ingredients and mix until just combined.
- Pour in the cooled, melted chocolate and fold gently to combine.
- Finally, add the mix and mix until the batter is smooth.
- Pour batter into prepared cake tin and bake for 50-55 minutes until a skewer inserted in the centre of the cake comes out clean.
- Cool on a wire cooling rack for 15 minutes before removing the loaf from the tin to cool completely.
When I was developing this recipe, it went down a treat in my staffroom. People loved that it wasn’t too sweet but that it was intensely chocolate-y at the same time. People cut half slices then snuck back for the second half. It’s that good.
Disclosure: I was provided with samples of Green & Black’s chocolate so I could develop this recipe. I was also compensated for my time. Opinions are 100% my own.