Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 1 1/4 cups (250 g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) vegetable oil or melted butter
• 3/4 cup (180 ml) buttermilk (or milk + 1 tbsp vinegar)
• 1/3 cup (80 ml) hot coffee or hot water
• 1 tsp vanilla extract
• 1/2 cup (90 g) chocolate chips (optional)

Directions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. Whisk together flour, cocoa, sugar, baking powder, baking soda and salt.
3. In another bowl whisk eggs, oil, buttermilk, hot coffee and vanilla until combined.
4. Pour wet into dry and stir until just combined. Fold in chocolate chips if using.
5. Transfer batter to the prepared pan and bake 45–55 minutes, until a toothpick shows a few moist crumbs. Tent with foil if top browns too quickly.
6. Cool in pan 10 minutes, then remove to a rack. Meanwhile make ganache (see below).
7. Ganache: heat 3/4 cup (180 ml) heavy cream until steaming. Pour over 8 oz (225 g) chopped semisweet chocolate. Let rest 1–2 minutes then stir until smooth. Pour warm over loaf and let set a few minutes before slicing.