Recipe: Chocolate Chocolate Teacake

Chocolate Chocolate Teacake

(Slightly adapted from “Huckleberry,” by Zoe Nathan)


  • ¾ c/100 g. pastry flour (available in bulk 
  • aisle at Whole Foods) 
  • 6 tbsp./45 g. unbleached all-purpose 
  • flour
  • 6 tbsp./30 g. unsweetened cocoa 
  • powder
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  • ½ c. strong brewed coffee, or 1 tsp. 
  • instant espresso powder dissolved in 
  • ½ c. hot water
  • ½ c. buttermilk
  • 1 tsp. vanilla extract
  • 1 ¾ c./300 g. coarsely chopped dark 
  • chocolate, 60-70 percent cacao (do not use chips)
  • ½ c. + 2 tbsp./140 g. unsalted butter, cubed, at room temperature, plus 
  • more for buttering pan
  • 1 c. + 2 tbsp./225 g. granulated sugar
  • ½ tsp. coarse kosher salt
  • 3 large eggs
  • Powdered sugar, for sprinkling-
  • optional (I used a mint buttercream)


  1. Center a rack in your oven and preheat to 350 degrees. Butter a 9×5” loaf pan, or arrange 14-16 paper muffin liners between two muffin pans. 
  2.  In a small bowl, whisk together both flours, cocoa powder, baking powder, and baking soda; set aside.
  3.  In a small bowl, stir together coffee, buttermilk, and vanilla; set aside.
  4.  Place 3/4 c./130 g. of the chocolate (you will use the rest of the chocolate, chopped, later in the recipe) into a heat-proof bowl and set it over a pan of lightly simmering water, stirring, until melted. Remove from heat but let chocolate remain over pan of water.
  5.  Coarsely chop remaining 1 c./170 g. chocolate; set aside.
  6.  In stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt together on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Scrap down the sides of the bowl and add reserved flour mixture. Incorporate flour on low speed for 15 seconds. Add reserved coffee mixture until evenly mixed. Add both melted and chopped chocolate, mixing on low speed just until incorporated.
  7.  Transfer batter to preferred pan(s), filling muffin cups only2/3 full. Bake teacake in loaf pan for about 55 minutes, or until a cake tester comes out clean. Do not over-bake! For muffins, bake them for about 30 minutes, or until a cake tester comes out clean. 
  8.  Let teacake in loaf pan cool completely in pan before first inverting onto a cooling rack, and then onto a serving plate. For muffins, after they have cooled for 5 minutes, lift the paper-lined muffins out of pans onto a cooling rack to cool.
  9.  Once completely cooled, dust with powdered sugar or top with buttercream icing.
  10.  Teacake(s) can be stored in an airtight container or bag at room temperature for up to 4 days. Alternatively, the cake(s) can be frozen (once completely cooled) in a zip-lock freezer bag(s) for up to 1 month.

Makes 1, 9 by 5-inch loaf, or 14-16 individual teacakes.

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