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Monini Chocolate Espresso Loaf
Intermediate
Dessert
Ingredients
Chocolate Espresso Loaf
- 1 cup self raising flour (145g)
- 1/2 cup cocoa powder (45g)
- 1/2 cup caster sugar (95g)
- 2 tbsp brown sugar (40g)
- 1/2 tsp salt (3g)
- 1 tsp instant espresso powder (4g)
- 1 tbsp boiling water (18g)
- 1/2 cup Monini Classico Extra Virgin Olive Oil (90g)
- 1 tsp vanilla extract (3g)
- 1/2 cup oat milk (115g)
- 1 tsp apple cider vinegar (4g)
For the glaze:
- 1/2 cup powdered sugar (75g)
- 1 tbsp cocoa powder (10g)
- 1 tbsp Monini Classico Extra Virgin Olive Oil (15g)
- 1 tbsp oat milk (20g)
Preparation
Method
- Pre-heat oven to 185 degrees celsius.
- In a large mixing bowl add the flour, cocoa powder, sugar and salt. Mix together. In a small bowl or cup combine the espresso powder with boiling water and mix to dissolve. Add coffee to the dry ingredients.
- Add vanilla extract, olive oil, milk and apple cider vinegar. Mix together briefly – until flour is no longer visible.
- Pour into a lined loaf pan and bake for 40 mins until a skewer comes out clean. Remove from the oven and let it cool entirely.
- Combine the glaze ingredients together until smooth and spoon over the loaf. Slice and serve.
Add an extra touch
CLASSICO
