After much experimenting, I opted for a dough that much softer than the one I’m kneading up in the photos. And I eventually I settled on one that was soft enough to be scraped into the baking pan, just as is. Use very good cocoa powder; here I used Valrhona, since I think the darker color and strong taste are important in the loaf. But another brand of Dutch-process cocoa should work fine, too. If you don’t have the coffee powder, you can leave it out. I like it since it add a subtle boost to the chocolate flavor. This recipe works best with bread flour, but if you can’t get it, all-purpose flour works well, too. I’ve made a few notes at the end of the recipe about yeast and flour substitutions.