Ingredients
1cupboiling water
5ozbittersweet chocolate,best quality
2tbspnatural unsweetened cocoa powder,such as Hershey’s
1tspinstant coffee granules,such as Nescafé
1cupunsalted butter,(2 sticks) at room temperature
2cupsall purpose flour,plus 2 tbsp more, spooned into measuring cup and leveled off, divided
1tspbaking powder
1tspsalt
1cupsemisweet chocolate chips,best quality
1cupgranulated sugar
1cupdark brown sugar,packed
3extra large eggs,at room temperature
2tspvanilla extract
Preparation
Preheat the oven to 350 degrees F and set an oven rack in the middle position. Grease 2 8×4-in loaf pans with nonstick cooking spray with flour.
Pour the boiling water into a 2-cup glass measuring cup, add the bittersweet chocolate, cocoa powder, and coffee granules, and stir until the chocolate melts. Set aside to cool for at least 15 minutes.
In a medium bowl, whisk together the 2 cups flour, the baking powder, and salt and set aside. In another bowl, toss the chocolate chips with the remaining flour and set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, granulated sugar, and brown sugar together on medium speed for 2 minutes.
With the mixer on low, add the eggs, 1 at a time, and then the vanilla, scraping down the bowl with a rubber spatula. Alternately in ⅓, add the flour mixture and the chocolate mixture, beginning and ending with the flour.
Fold in the chocolate chips with a rubber spatula. Divide the batter equally between the prepared pans, smooth the tops, and bake for 45 to 55 minutes, until a toothpick inserted in the middle comes out clean.
Cool in the pans for 15 minutes, turn out on a cooling rack, rounded side up, and allow to cool to room temperature. Slice with a serrated knife.
Serve and enjoy.
