This moist chocolate chip loaf cake with Cointreau and espresso glaze is so rich, unique and really delicious! The combination of chocolate, liqueur, and coffee is so smooth and just right – it offers a very special flavor that you will love! However, you can skip the glaze if you are not a coffee fan or you don’t like the taste of coffee in desserts. Here is the recipe:
Servings 12
Ingredients:
For one standard-size Loaf pan:
- 220 grams flour, stiffed
- 135 grams butter, room temperature
- 125 grams sugar
- 2 eggs, room temperature
- 1 ½ teaspoon baking powder
- 85 ml milk
- 40 ml Cointreau (orange liqueur)
- 150 grams dark chocolate chips
For the espresso glaze:
- 1 cup powdered sugar
- 2 tablespoons honey
- 2 1/2 tablespoons heavy whipping cream
- 1 teaspoon instant espresso powder
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Instructions:
To make the Loaf Cake:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and flour a standard size Loaf pan. Set aside.
- Separate the egg yolks from the whites.
- In a mixing bowl, apply the sugar and butter and beat with electric mixer until you get a fluffy and puffy mixture; apply 1 egg yolk at a time, then apply the flour and baking powder; continue mixing. Next, pour the Cointreau and milk. Whisk until well incorporated.
- In a separate bowl, beat the egg whites and then add to the batter slowly. Using a spatula, incorporate the air and don’t disassemble the egg whites. To finish, fold in the dark chocolate chips.
- Pour the batter into the prepared loaf pan and place in the preheated oven. Bake for 40 minutes, or just until the cake is golden or until a toothpick comes out clean.
- Allow cooling on a wire rack. In the meantime, prepare the glaze.
For the espresso glaze:
- In a mixing bowl, combine powdered sugar, heavy whipping cream, honey, and espresso powder.
- Beat until smooth, applying more heavy whipping cream if the glaze is too thick.
- Spread the glaze decoratively over top of the Loaf cake; let stand at room temperature until firm, around 1 hour.
- Slice and serve.
Enjoy!
