Ingredients:
- 2 ¼ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp. baking powder
- ½ tsp. salt
- 1½ cups milk
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp. vanilla extract
- 1 Tbsp. instant espresso granules dissolved in 1 Tbsp. hot water
- 2 cups semisweet chocolate morsels in 2 Tbsp. flour
Directions:
- Preheat oven to 325 F. Spray two 8-by-4-inch loaf pans with nonstick cooking spray and line with parchment paper. Give the parchment a quick spray as well.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder and salt.
- Using an electric mixer, beat in the milk, oil, eggs, vanilla and espresso mixture. Combine at medium speed with an electric mixer until combined.
- In a medium bowl, add in the chocolate chips tossed with flour; this helps the chips from sinking to the bottom. Gently stir coated chocolate chips into the batter.
- Spoon batter evenly into prepared pans.
- Bake in a preheated oven until a wooden toothpick inserted in the center comes out clean, about 1 hour and 15 to 20 minutes.
- Let cool in pans for 20 minutes. Remove bread from pans and cool completely on a wire rack.
