Chocolate Tea Bread

Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 92.

An easy to make, plain loaf cake that is not overly sweet. I would have preferred pecans over walnuts and perhaps chocolate chips over raisins. This was done in 50 minutes for me (Maida says 1 hour and 15 minutes!). The cake has a delicious chocolate scent when you uncover it.

1 3/4 cups sifted all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 oz. butter (softened)

1/2 tsp. vanilla extract

2/3 cup granulated sugar

1 egg

1 tsp. instant coffee or espresso

1/3 cup unsweetened cocoa powder

1 cup buttermilk

1 cup raisins

1 cup walnuts, cut into coarse pieces

Preheat the oven to 350 degrees. Butter or spray a 9x5x3 inch loaf pan and dust it with fine bread crumbs.

Sift together the flour, baking soda and salt and set aside.

Beat the butter until softened. Add the vanilla and sugar and mix well. Beat in the egg. On low speed, add the espresso and cocoa. Add the flour mixture in three additions, alternating with the buttermilk in two additions. Scrape bowl as necessary. Add the raisins and nuts.

Transfer the mixture to the pan (it will be slightly thick). Smooth the top.

Bake for 50 minutes or until a tester comes out clean. Cool the cake in the pan for about 10 minutes before turning it out onto a wire rack.

The top of the cake will be cracked (this is normal). Refrigerate before slicing to avoid crumbling.