And here I am again displaying my obsession for both chocolate AND coffee.
I’m updating my life motto to “When life gives you some chocolate covered espresso beans, a cute little loaf pan you rarely use, and a chocolate craving, you make a recipe out of it!” Too long, you think? Yeah you’re right. How about “When life gives you chocolate -> make cake!”? I think that’s a good one.
So over the weekend I took my sister and her friend with me on my routine gym sesh/grocery shopping trip and on the way to one of my favorite stores I was saying how I really like this store and prefer the overall feel of it to another one of the stores I frequent. Sidenote: does anyone else dislike shopping at a certain store because of either, the normal clientèle or just the way the inside of the store makes you feel? Maybe I’m weird and that’s just me.
Anyway, after talking about that we got the store I prefer and were detoured by a car accident that was literally right in front of my turn. Guys, the traffic lights in Coeur d’Alene are terrible. thety change lightning fast and I’m positive that’s why this accident happened because I’ve nearly had one at this same light a few times. Thankfully it didn’t look like anyone got injured, just a fender bender, but I was like “Seriously?” Maybe I shouldn’t go around talking negatively about stores, especially because the chocolate covered espresso beans for this recipe came from the bulk section at the store I was bashing.
Wow, I’m so bad about getting so far off topic, clearly I have a talent. Sorry guys, what are we supposed to be talking about? Oh, yes cake! These little cake loaves are just rectangular muffins, but I kinda just love the cuteness factor of a mini loaf.
These are quick and easy to make and they’re perfect for an indulgent breakfast, a sweet afternoon treat with coffee (of course), or a dessert with plenty of depth.
I think you should be able to find the chocolate covered espresso beans at most grocery stores and, like I said, I got mine from a bulk foods store, but if you can’t they’re available online (Here -> Chocolate Covered Espresso Beans also.) Oh, and for the mini loaf pan you can get that online as well (Here -> Mini loaf pan)
Soft, sweet, and simple. These dark chocolate cakes are filled with hints of mocha and topped with chocolate covered espresso beans!
- 2 large eggs
- 1 cup sugar
- 1 1/2 sticks (3/4 cup) butter, softened
- 1 cup Greek yogurt
- 1/2 cup whole milk
- 1/4 cup honey
- 2 teaspoons instant coffee
- 3/4 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2/3 cup semisweet chocolate chips
- 1/2 cup Chocolate Covered Espresso Beans
- Preheat oven to 350 degrees F and grease a Mini loaf pan with oil or butter.
- Whisk the sugar with the butter in a large mixing bowl. Add the eggs, milk, yogurt, honey, vanilla, soda, salt, and cocoa and stir well until combined.
- Stir in the flour and add the chocolate chips. Divide the batter among the slit in the pan and sprinkle the tops with the chocolate covered espresso beans.
- Bake for 22 - 25 minutes or until a toothpick inserted in the center comes out clean. Remove and place on a cooling rack to cool for at least 5 minutes before removing the cakes from pan.