CHOCOLATE LOVER'S CHOCOLATE BREAD

8 tablespoons unsalted butter, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
2 large eggs
1 cup unsweetened cocoa, preferably Dutch process
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoons instant coffee crushed
1 cup buttermilk
Confectioners' sugar for dusting

Preheat oven to 350 degrees F> Grease and flour a 9x5-inch loaf pan.

In large bowl, beat butter, sugar and vanilla with electric mixer on high speed until pale and fluffy, 3 to 5 minutes. Scrape down sides of bowl. Beat in eggs, 1 at a time, scraping down sides of bowl after each addition; set aside.

In another bowl, combine cocoa, baking powder, baking soda, salt, flour and coffee. Add dry ingredients to wet ingredients, alternating with buttermilk until just blended. Spread batter in a prepared loaf pan.

Bake in preheated 350-degree oven until toothpick inserted in center comes out almost clean (should have few crumbs attached), about 1 hour. Do not overbake. Cool 10 minutes, loosen edges of bread with knife and invert onto rack. Turn bread over and let cool immediately.

Dust top of cooled bread with confectioners' sugar. Wrap in plastic wrap to store.

Makes 1 loaf
Source: The Cleveland Plain Dealer