I have been sitting on this recipe from Epicurean Escapism (who adapted it from Baking Bites) for a Chocolate Loaf Cake and really wanted to try it out. Since I had a busy day of work and play ahead of me I decided to wake up early to get a head start. At five in the morning (yes you read that right!) I woke up and made this loaf. It was incredibly easy and I had all the ingredients right in my kitchen. I added a couple of things that were not in the original recipe like the espresso powder and mini chocolate chips. I did like the loaf, but just like the previous blogger it wasn’t what I was exactly looking for.

Chocolate Espresso Loaf
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup butter, room temperature
1 1/4 cups sugar
1 egg
1 egg white
1/4 cup water
1/3 cup cocoa powder
2 tsp vanilla extract
1 cup plain yogurt
1 tablespoon of espresso powder
1 tablespoon of water (boiled)
1/3 cup mini chocolate chips

Preheat oven to 350. Lightly grease a 9×5-inch loaf pan. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until the mixture is fluffy and resembles wet sand. Beat in egg and egg white. Mix in 1/3 of the flour mixture.
Dissolve the espresso in the boiling water, and set aside to cool to tepid.
In a small bowl, whisk together water, cocoa powder, vanilla, espresso mixture and yogurt until mixture is smooth. Add half of this mixture to the sugar mixture, followed by another 1/3 of the flour mixture. Stir in remaining yogurt and remaining flour, stirring only until no streaks of flour remain. Fold in mini chocolate chips (I coated the chips with a small amount of flour before folding them in).
Pour batter into prepared pan and spread evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool in pan for about 10 minutes, then carefully cut along the sides of the pan to release the cake and turn it out onto a wire rack to cool completely before slicing.