Whisk the cake flour, cocoa powder, baking powder, baking soda, espresso powder, and salt together in a large bowl.
In a separate bowl, whisk the melted butter, vegetable oil, brown sugar, and granulated sugar together until combined.
Then add in the eggs and vanilla extract and mix until smooth.
Stir in about half of the flour mixture.
Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.
Gently fold in the chocolate chips if desired.
Prepare your bundt loaf pan by spraying thoroughly with a vegetable oil based pan spray. Then pour in the batter and smooth into an even layer. [See notes on using a regular loaf pan.]
Bake at 350°F for 40-55 minutes or until a cake tester inserted near the middle of the cake comes out clean.
Remove from the oven and let the cake rest in the pan for 1-2 minutes.
Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit it for a couple minutes and then tap the top of the pan to gently coax it out of the pan.
Let cool on a wire rack, then lightly dust with powdered sugar!
Notes
To use a regular loaf pan: Cut a parchment paper sling slightly smaller than the width of the loaf pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray. You can also use solid metal binder clips to hold the parchment in place.To make muffins: You can easily make this chocolate bread into muffins! Simply line a muffin pan with muffin liners, and reduce the baking time to 25-30 minutes! This recipe will make about 12 chocolate muffins!