Cocoa Coffee Bread With Raspberries

So, like, yum! Doesn't this look amazing? Chocolate is pretty high up on my craving chart. Plus, if you add fruit, it's extremely amazing.

SO I watched that movie Magic Mike the other day.

Nice.

Nice.

That's all I have to say.

The contrast of colors in this bread also catches the eye. (Chocolate is the first thing you notice... well.. at least I notice...)

Maybe I do have more to say. If this bread was Joe Manganiello, I would DEFINITELY have a slice of that. Shoot, I'd take the whole thing.

Hmm, summer time is the perfect time! Well, at least for baking with fruit. Fruit in the summer is the best, freshest time to buy. Plus, with the abundance of it, the prices aren't as high!

It's like a glacier of chocolate with crevices of flavor. Yum. Magic Mike.

Delicious.

Magic Mike. :)

Cocoa Coffee Bread With Raspberries
(Adapted from Always With Butter)

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk, at room temperature
2 tablespoons coffee grounds
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
2 pints raspberries

Directions:
1. Preheat the oven to 350 degrees. Prepare two loaf pans.
2. In a medium bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda. Whisk to combine.
3. In a small bowl, add the buttermilk and coffee grounds and let dissolve.
4. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 4-5 minutes. Reduce the speed to low and stir in each egg, one at a time, until blended.
6. On low speed, alternatingly mix in the flour and buttermilk until all is combined. Fold in the rasperries.
7. Even distribute the batter into the prepared pans. Bake 30-40 minutes or until a toothpick inserted into the center comes out clean.