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Irish Coffee Chocolate Loaf Cake | www.theeverykitchen.com

Irish Coffee & Chocolate Loaf Cake

We can pretend this is a breakfast loaf if you want, but let's face it -- it's really a decadent dessert. My favorite way to eat it? Warm with a scoop of vanilla bean ice cream. Adapted from Nigella Lawson's Dense Chocolate Loaf Cake.
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 slices
Author my Bottomless Boyfriend


  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 2/3 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate melted and slightly cooled
  • 2 tablespoons Jameson Irish Whiskey
  • 1 cup freshly brewed coffee


  1. Preheat oven to 375 degrees F. Prepare a 9x5-inch loaf pan with cooking spray.
  2. In a small bowl, combine flour, baking soda, and salt. Mix well and set aside.
  3. In a large bowl, cream butter and sugar with an electric mixer. Add the eggs and vanilla and beat well. Gently stir in the chocolate and Jameson.
  4. Alternate adding the flour and coffee, stirring slowly until just combined and the batter is smooth.
  5. Pour into prepared pan until 1-inch from the rim. If you have leftover batter, you can pour into muffin tins and bake separately. Bake the loaf 30 minutes. Turn the oven to 325 degrees F and bake for an additional 15 minutes. Remove the pan and let cool completely on a wire rack before turning the loaf out of the pan. Note: A toothpick inserted into the center of the loaf will come out slightly wet. My cake sunk slightly in the middle due to the density, but it still tasted delicious.