Chocolate Coffee Bread made with a mix of all purpose and coconut flour, loaded with chocolate chips and topped with melted chocolate.
This post has been sponsored by Thermos. All text and opinions are my own. Thank you for reading.
Did you know that May 19th was National Thermos Brand Day? Yay, you know now! To celebrate I was sent an #OvernightCoffee shipment of a beautiful, shining Thermos filled with hot coffee! Yes, hot coffee, ready to enjoy! I must say that I was super impressed, when I got the shipment and opened the Thermos the coffee was full of flavor and hot, perfect to enjoy. I gobbled a cup and right that moment started to bake a Chocolate Coffee Bread to enjoy with the rest of the coffee.
The Genuine Thermos® is a Vacuum Insulated Stainless King™ Beverage Bottle, 40-Ounce that will keep your coffee pipping hot. You don’t want to run out of hot coffee, bad things happen when you do! I for instance can’t even talk to anyone in the house unless I got my coffee fix. The Thermos™ has vacuum insulation technology for maximum temperature retention, hot or cold, so you can always have some #OvernightCoffee waiting for you on hand. The Thermos™ is cool to the touch with hot liquids, sweat-proof with cold and keeps liquids hot or cold for up to 24 hours.
Coffee and chocolate are a match made in heaven, how perfect is it to have both together! This Chocolate Coffee Bread is super moist, tender and chocolaty and loaded with a deep chocolate flavor and chocolate chips. I used a mix of all purpose flour and coconut flour to achieve the most tender and divine crumb.
The texture is unbelievable! So get your Thermos, brew your coffee, bake this Chocolate Coffee Bread and head to Facebook to enter the Genuine Thermos® Brand Overnight Coffee Challenge for a chance to win hot coffee from Dark Matter Coffee in Chicago shipped to your door in the Thermos brand Stainless King Beverage Bottle. Join the fun from May 19th to May 29th!
- 1 cup unsweetened cocoa powder
- ⅔ cup sour cream
- 1 cup strong hot coffee
- 1¼ cup all-purpose flour
- 1 cup coconut flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 stick unsalted butter / 113 grams, melted
- 1 cup brown sugar
- 1 cup white granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
- 4 ounces dark chocolate chips
- 3 coffee beans, grated
- Preheat oven to 325 degrees F.
- Spray a bread/loaf pan with non-stick cooking spray or coat it with butter and flour.
- In a medium bowl, whisk together cocoa with sour cream and hot coffee until smooth. Set aside to cool.
- In a separate bowl, combine both flours with baking powder and salt.
- In the bowl of stand mixer fitted with the paddle attachment, beat together eggs and sugars until light and fluffy, add the butter, vanilla extract and whisk together on medium speed until very light and creamy, scraping the sides of the bowl as necessary.
- Add the flour mixture in 2 additions, alternating with the cooled cocoa mixture, ending with the flour mixture. Mix until just combined. Fold in chocolate chips and pour batter into the baking pan.
- Bake for 50 - 60 minutes, rotating halfway through the process, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the bread cool into the pan for 10 minutes, then remove to a wire rack to cool completely.
- Bring a medium saucepan half filled with water to a boil. Place chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and pour the chocolate over the bread, top with chocolate chips and grated coffee beans.
- Let stand for 15-20 minutes before serving for the chocolate to settle.