Step 1

Preheat the oven to 325°F (160°C). Lightly grease a 9 x 5” (23×13 cm) loaf pan. Line the long and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking.

Step 2

Before you start, dissolve the coffee granules with 1 teaspoon boiling water, and prepare the buttermilk as instructed*.

Step 3

Sift flour, cocoa powder, baking powder and salt into a medium bowl. Sift a second time. Set aside.

Step 4

Add butter to the bowl of a standing mixer (or in a large bowl using a hand mixer) and beat on medium speed for 3-4 minutes, until creamy, scraping down the sides as needed. Gradually add sugar to the butter and mix for 4-5 minutes until light and fluffy, scraping down the sides.

Step 5

Add the eggs, one at a time mixing until combined before adding the next one. Pour in the coffee, buttermilk, vanilla, and mix until combined.

Step 6

Turn down the mixer speed to low and add the dry ingredients, one third at a time. Mix until just combined.

Step 7

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes. Then, using the parchment paper, lift the cake out of the pan and place on a rack to cool completely.