Chocolate Espresso Loaf Bread

Chocolate Espresso Loaf Bread

Batter:

·         4 ounces bittersweet chocolate, chopped

·         ¾ cup (1 ½ sticks) unsalted butter

·         1 cup sour cream

·         ¾ cup whole milk or buttermilk

·         2 cups sugar

·         4 eggs

·         1 tablespoon vanilla

·         2 ½ cups flour

·         1 cup unsweetened special dark cocoa powder

·         3 tablespoons espresso powder

·         1 tablespoon cinnamon

·         2 teaspoons baking soda

·         1 teaspoon salt

·         1 cup chocolate chips


Glaze:

·         ½ cup granulated sugar

·         ¼ cup coffee liqueur (for a non-alcoholic version just use strong brewed coffee)

·         ¾ cup powdered sugar

·         ½ teaspoon vanilla


Preheat the oven to 350.  Line two standard-sized loaf pans with parchment paper so that the paper hangs over the sides of the pans, and spray the inside with non-stick spray.

Place the chocolate and the butter in large heatproof bowl and set the bowl over a pan of gently simmering water so that the bottom of the bowl is not touching the water.  Stir occasionally, until melted, and set aside to cool slightly.

Whisk the sour cream, milk, sugar, eggs and vanilla into the chocolate and butter until smooth.  In a separate bowl, combine the flour, cocoa powder, espresso powder, cinnamon, baking soda and salt; stir the dry ingredients into the wet, just until moistened.  Stir in the chocolate chips.

Divide the batter between the two pans and bake for about 55-60 minutes, until a toothpick in the center comes out clean.  Set the pans on wire racks, cover loosely with a clean kitchen towel and immediately make the glaze.

In a saucepan, combine the granulated sugar and coffee liqueur; warm over medium heat, swirling occasionally, until the sugar is dissolved.  Whisk in the powdered sugar and vanilla until smooth.

Remove the loaves of bread from the pans by lifting them out by the parchment paper.  Drizzle the hot glaze over the hot bread, letting it drip over the sides.  Let cool for about an hour before slicing.


Yields 2 loaves


Recipe from Curly Girl Kitchen

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