Ingredients

Dry Ingredients:

• 1 cup (125 g) all-purpose flour
• ¾ cup (65 g) unsweetened cocoa powder (sifted)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients:

• 1 cup (200 g) granulated sugar
• ½ cup (100 g) light brown sugar (adds moisture & richness)
• ½ cup (120 ml) vegetable oil (or melted butter for richer flavor)
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar/lemon juice)

Chocolate Boost:

• ½ cup (90 g) semi-sweet chocolate chips (optional but highly recommended)
• ½ cup (120 ml) hot brewed coffee or hot water (enhances chocolate flavor)

Instructions

1. Preheat Oven

• Preheat to 350°F (175°C).
• Grease a 9×5 inch loaf pan (or line with parchment).

1. Mix Dry Ingredients

• In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.

1. Whisk Wet Ingredients

• In a large bowl, whisk sugars, oil, eggs, and vanilla until smooth and creamy.

1. Add Buttermilk

• Slowly add buttermilk into the wet mixture and whisk until combined.

1. Combine Wet & Dry

• Gently fold the dry ingredients into the wet mixture. Do not overmix—just combine until no flour streaks remain.

1. Add Hot Coffee/Water

• Pour in the hot coffee (or hot water) and stir carefully until smooth. The batter will be thin—this is normal.

1. Add Chocolate Chips (optional but makes it gooey!)

• Fold in chocolate chips for extra fudgy texture.

1. Bake

• Pour batter into prepared loaf pan.
• Bake for 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter).

1. Cool

• Let it cool in the pan for 15 minutes, then transfer to a wire rack.

Serving Suggestions

• Dust with powdered sugar for a simple finish.
• Drizzle with melted chocolate ganache for an extra indulgent look.
• Serve warm with vanilla ice cream or whipped cream.

Benefits

• Mood booster – cocoa and dark chocolate stimulate endorphins.
• Rich in antioxidants – good quality cocoa contains flavonoids.
• Flexible recipe – swap oil for butter, or add nuts/dried fruit.
• Freezer friendly – wrap tightly and store for up to 2 months.