Method

1. Preheat oven to 170°C and grease and line a 1L loaf tin.
2. Melt the coconut oil and chocolate chips together until smooth, then set aside to cool slightly.
3. In a large bowl, combine self-raising flour, almond flour, cocoa powder, baking powder, maple syrup, milk, egg and coffee mixture. Mix until just combined.
4. Pour in the melted chocolate mixture and stir until a thick, glossy batter forms. Fold through chopped chocolate.
5. Pour into the prepared loaf tin and bake for 40–50 minutes, rotating halfway through for even baking.
6. Slightly underbake for the best texture - you want a fudgy centre (moist crumbs on a toothpick, not dry).
7. While the loaf cools, make the ganache. Heat milk over low to medium heat until just before boiling, then remove from heat and add chocolate chips. Let sit for 1 minute, then stir until smooth and glossy. Chill slightly until thickened.
8. Pour ganache over the cooled loaf and spread evenly. Top immediately with 100’s & 1000’s. Allow loaf to rest for a set ganache or slice and serve whilst warm.

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