Coffee and Chocolate Loaf.

This is the first thing which I have baked out of my new Hummingbird book which I got for christmas. I particularly like loaf cakes as they keep very well. I made this in a 1 lb loaf tin.I have adapted this recipe.

Ingredients:

190g unsalted softened butter
130g plain flour
190g soft light brown sugar
3 large eggs
60g cocoa powder
1 teaspoon baking powder
20ml milk
1 tablespoon strong coffee (brewed and cooled)

Method:
Pre-heat the oven to 170°C this is a particularly difficult temperature in a two door aga so I did it in the electric oven but I would suggest the bottom of the top oven with two cold shelves. Then grease and flour your loaf tin.

Cream the butter and sugar together until pale and fluffy. Use and electric whisk or a mixer to make this.  Add the eggs one at a time and mix well. The mixture should be quite fluffy and almost 'moussey' when you have finished.

Measure the milk and add the cooled coffee to it. Set aside.

Add the dry ingredients and two batches, alternating with the coffee mixture. Mix on a low speed until everything is incorporated.

Once everything is well mixed, increase the speed to medium-high and give a quick blitz to make sure you have a smooth batter. This mixture is not very liquidy and is more like a regular sponge batter. Spoon into the tin and bake for one hour or until a knife comes out clean when inserted into the middle of the cake. Allow to cool for a while in the tin before turning out onto a wire rack to cool completely.

I would love to know how to stop the top of my loaf cakes cracking if anyone has any advise.