Chocolate Buttermilk Loaf Cake

In a large bowl, whisk together 1 1/4 cups of all purpose flour, 1 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1 teaspoon of espresso powder, 1/4 teaspoon of salt and 1/3 cup of unsweetened natural cocoa powder and set aside

In a separate bowl, cream together 1/2 cup of melted butter with 3/4 cup of granulated sugar until creamy using an electric hand mixer or stiff whisk

Add 2 large eggs, 2 teaspoons of vanilla extract and 3/4 cup of buttermilk and mix until light and fluffy 

 Add the flour mixture and mix until just combined 

Transfer the cake batter into a prepared 9x5 loaf pan

Bake the cake in a 350 degree oven for 45-50 minutes or until a toothpick comes out of the center of the cake clean

Once baked, transfer the loaf pan onto a cooling rack for 15 minutes before carefully transferring the cake out of the loaf pan and directly onto the cooling rack 

While the cake is cooling, beat 3 tablespoons of room temperature butter, 3/4 cup of sifted confectioners sugar, 3 tablespoons of sifted unsweetened natural cocoa powder and 1/4 teaspoon of vanilla extract together in a medium bowl

Add 1-2 tablespoons of whole milk to achieve your desired texture 

Once the cake has cooled, top with frosting and garnish with mini chocolate chips or chocolate sprinkles 

Store leftovers in an airtight container