Method

1. Preheat the oven to 170°C. Grease and line a 1L baking tin with baking paper.
2. In a heatproof bowl, melt the coconut oil and chocolate together until smooth. Set aside to cool slightly.
3. In a large bowl, combine the self-raising flour, almond flour, cocoa powder and baking powder. Add the maple syrup, milk, egg and dissolved coffee, mixing until smooth.
4. Pour in the melted chocolate mixture and stir until fully incorporated. Fold through the chopped chocolate, reserving a small amount for the top.
5. Spoon the batter into the prepared tin and sprinkle over the remaining chocolate. Bake for approximately 40 minutes, rotating the tin halfway through for an even bake.
6. For a fudgier texture, remove the loaf when a skewer inserted into the centre comes out slightly moist with a few crumbs attached. If the skewer is completely dry, it may be slightly overbaked.
7. Allow to cool before slicing and serving.

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