Ingredients
Scale
- 1 ½ cups (187.5 g) all-purpose flour 🌾
- 1 ½ cups (300 g) light brown sugar, packed 🍯
- ½ cup (59 g) unsweetened cocoa powder 🍫
- ½ teaspoon espresso powder ☕
- 2 teaspoons baking powder 🧁
- ½ teaspoon kosher salt 🧂
- 1 ¼ cups whole milk 🥛
- 1 large egg, room temperature 🥚
- 2 tablespoons unsalted butter, melted 🧈
- 1 tablespoon vanilla extract 🌿
- 3 tablespoons unsalted butter, melted (for topping) 🧈
- ⅓ cup (67 g) granulated sugar (for topping) 🍚
- 1 tablespoon unsweetened cocoa powder (for topping) 🍫
- ¼ teaspoon ground nutmeg (for topping) 🌰
- 1 bag (11.5 oz / ~326 g) milk chocolate chips (for ganache) 🍫
- ¾ cup (6 oz / 180 ml) heavy whipping cream (for ganache) 🥛
Instructions
- Preheat oven to 350°F (175°C). Grease an 8½ x 4½-inch loaf pan and line with parchment if you like.
- In a large bowl whisk together the flour, brown sugar, cocoa powder, espresso powder, baking powder, and kosher salt until evenly combined.
- In a separate bowl whisk the milk, egg, 2 tablespoons melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined — do not overmix; batter should be slightly loose.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Tent with foil if the top browns too quickly.
- Remove the loaf from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack set over a piece of parchment to catch the topping and ganache.
- While still warm, brush the entire surface with the 3 tablespoons melted butter to prepare for the sugar coating.
- In a small bowl combine the granulated sugar, 1 tablespoon cocoa powder, and ground nutmeg. Sprinkle the mixture evenly over the buttered loaf, pressing gently so it adheres and rotating to coat all sides as desired.
- Set the coated loaf aside while you make the ganache.
- Place the milk chocolate chips in a heat-safe bowl.
- In a small saucepan over medium-high heat bring the heavy cream just to a gentle simmer (do not boil), stirring occasionally.
- Pour the hot cream over the chocolate chips and let sit 1–2 minutes to soften, then stir slowly until the ganache is smooth and glossy.
- Drizzle or pour the ganache over the top of the loaf, letting it drip down the sides for a donut-like finish.
- Allow the ganache to set for several minutes at room temperature until slightly firm, then slice and serve. Store leftovers covered at room temperature for 1–2 days or refrigerated up to 4 days.