Cake, Chocolate, Mercury, Sweet -

Chocolate and Espresso Loaf

This loaf is perfect for a quick, easy bake and works best with our Mercury Blend. Make sure to send us your creations over on our social medias, and use #polariscoffeeuk. We may send you a gift to say thank you for sharing! Happy Baking.
  • butter 175g, softened, plus extra for the tin
  • golden caster sugar 175g
  • eggs 3
  • self-raising flour 175g
  • baking powder ½ tsp
  • strong espresso 50ml, cooled - our Mercury blend works best!
  • cocoa powder 50g, sifted
  • dark chocolate (at least 70% cocoa solids) 50g, cut or broken into small pieces


Ganache Icing

  • double cream 100g
  • espresso, our Mercury blend works best!
  • dark chocolate 100g, finely chopped



Heat the oven to 160C/fan 140C/gas 3. Butter a 900g loaf tin and line with a long strip of baking paper, leaving the ends overhanging (this will help you remove the loaf later). Whisk together the butter and sugar with an electric whisk until pale, then add the eggs, one at a time, beating well between each addition. Fold in the flour, baking powder, espresso, cocoa and chocolate chunks. Scrape the batter into the tin and bake for 50-55 minutes or until a skewer inserted into the middle comes out clean. Cool in the tin.


For the ganache, heat the cream in a small pan with the espresso over a low heat until just steaming. Tip the chocolate into a heatproof bowl, pour over the warm cream mixture and let it stand for 30 seconds. Mix until smooth and glossy. Cool until thick but still spoonable, then spoon over the cake, letting some ganache drip down the sides. Leave to set for 15 minutes, scatter with a few more chilli flakes and a pinch of sea salt flakes, if using, then slice.

Inspired by Olive Magazine 2021.