Do you crave an easy, deeply satisfying dessert that’s perfect any time? This incredible chocolate loaf cake recipe is your answer! Get ready for a perfectly moist texture and an intensely rich chocolate flavor that will impress everyone. The best part? You don’t need a stand mixer, just a whisk and a couple of bowls.
Why You’ll Love This Chocolate Loaf Cake
You’ll quickly fall in love with this simple recipe for many reasons:
- Super easy: This chocolate loaf cake uses common ingredients and requires minimal fuss.
- Quick prep time: You can have the batter ready in under 10 minutes.
- Moist and tender: Every bite is wonderfully soft and exceptionally rich.
- Intensely chocolatey: It delivers a deep, satisfying cocoa flavor.
- Versatile treat: Enjoy it for breakfast, as a snack, or an elegant dessert.
Ingredients
Gathering your ingredients is the first step to baking this delightful chocolate loaf cake. Always measure precisely for the best results.
- 140 g (1 cup) all purpose flour, dip and sweep
- 50 g (½ cup) unsweetened cocoa powder
- 2 teaspoons baking powder
- ⅛ teaspoon salt, optional
- 2 large eggs, room temperature
- 210 g (1 cup) granulated sugar
- 135 g (½ cup + 1 and ½ tablespoons) unsalted butter, melted
- 120 g (½ cup) milk, room temperature
- 1 and ½ teaspoons pure vanilla extract
- 60 g (¼ cup) hot water
Notes & Substitutions
When measuring flour, use the “dip and sweep” method. To ensure accuracy in your baking, America’s Test Kitchen recommends the dip-and-sweep method for measuring flour. Dip your measuring cup into the flour, then sweep off the excess with a straight edge. This prevents over-measuring. For the milk, 1% or whole milk works beautifully. You can also use self-rising flour, just omit the baking powder. If you’re out of butter, vegetable oil is a great alternative. Feel free to use Dutch-processed cocoa powder for an even deeper, darker chocolate color and richer flavor in your cake.
When using Dutch-processed cocoa powder, it’s important to understand its interaction with leavening agents; King Arthur Baking offers a comprehensive guide on Dutch-process vs. natural cocoa powder and how it affects your baked goods.
Equipment
You don’t need fancy gadgets to make this moist chocolate loaf cake. Here’s what you’ll need:
- Standard loaf pan (8 ½ x 4 ½ inch)
- Large and medium mixing bowls
- Whisk (no electric mixer needed!)
- Measuring cups and spoons
- Parchment paper
- Wire cooling rack
Instructions
Baking this delicious chocolate loaf cake is incredibly straightforward. Just follow these steps, and you’ll have a wonderful treat ready in no time.
- Preheat your oven to 350°F (177°C). Grease an 8 ½ x 4 ½ inch (21.5 x 10.5 cm) loaf pan. Line the bottom and sides with parchment paper, allowing about 2 inches (5 cm) of overhang on each side for easy lifting. If you prefer, you can grease and flour the pan instead.
- Place the butter in a small pan and melt it halfway over medium heat. Remove it from the heat and stir until it’s completely melted. Letting it cool slightly ensures it won’t cook the eggs when added later.
- In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and optional salt. Whisk these dry ingredients together thoroughly. Set this bowl aside for a moment.
- In a separate medium bowl, place the large eggs and granulated sugar. Whisk them together until they are just combined and slightly pale.
- Add the cooled melted butter, milk, and pure vanilla extract to the egg and sugar mixture. Mix everything until it’s well combined and smooth.
- Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Stir with a whisk or spoon until the mixture is almost combined.
- Next, add the hot water to the batter. Continue stirring gently until all ingredients are just incorporated and the batter is smooth. Be careful not to overmix.
- Pour the prepared batter evenly into your lined loaf pan.
- Bake for 39 minutes, or until a wooden toothpick inserted into the center of the chocolate loaf cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 20 minutes before carefully lifting it out using the parchment paper overhangs.
- Transfer the cake to a wire cooling rack and let it cool completely for at least another 20 minutes before slicing and serving. Enjoy your homemade goodness!
Pro Tips & Troubleshooting
For the best chocolate loaf cake, accurate measuring is key. Always level off your ingredients precisely. Use the “toothpick test” to check for doneness: insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your cake is ready. Remember that oven temperatures can vary, so your baking time might differ slightly. Keep an eye on your cake. If you’re adding chocolate chips, toss them lightly with a teaspoon of flour first to prevent them from sinking to the bottom. For high-altitude baking, you might need to slightly increase flour, decrease sugar, reduce leavener, and add a touch more liquid, along with a slight oven temperature adjustment. To prevent dryness, avoid over-baking your beautiful cake. If your loaf has a crumbly texture, it might be over-baked or you may have used too much flour.
Serving, Storage & Variations
This versatile chocolate loaf cake is a treat you can enjoy in many ways.
Serving Suggestions
Serve this delicious chocolate loaf cake plain for a simple pleasure. It’s also fantastic with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. Enjoy it with your morning coffee, afternoon tea, or a glass of cold milk. It’s perfect for any meal or snack time.
Storage & Freezing
Store any leftover chocolate loaf cake in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate it for up to 7 days. For longer storage, wrap the cooled loaf tightly in plastic wrap, then aluminum foil. You can freeze it whole or sliced for up to 3 months. Thaw at room temperature before enjoying.
Variations
Get creative with your moist chocolate loaf cake! Add a ½ cup of chocolate chips or chopped nuts to the batter for extra texture. For a deeper flavor, try replacing the hot water with hot coffee. You can top your cooled loaf with a simple chocolate ganache (a 1:1 ratio of chocolate to heavy cream works well) or a luscious cream cheese frosting. This recipe also works well for chocolate muffins; just adjust the baking time to about 18-22 minutes.
Nutrition
Here’s an estimated nutritional breakdown per serving for this delightful chocolate loaf cake. Please remember these are approximations.
| Nutrient | Amount |
|---|---|
| Calories | 264 kcal |
| Carbohydrates | 36 g |
| Protein | 4 g |
| Fat | 13 g |
| Saturated Fat | 8 g |
| Trans Fat | 1 g |
| Cholesterol | 67 mg |
| Sodium | 137 mg |
| Potassium | 126 mg |
| Fiber | 2 g |
| Sugar | 22 g |
| Vitamin A | 411 IU |
| Calcium | 78 mg |
| Iron | 2 mg |
FAQ
- How to store chocolate loaf cake? Store your cooled chocolate loaf cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days.
- Can I freeze chocolate loaf cake? Yes, wrap it well in plastic and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Can I add chocolate chips to this cake? Absolutely! Toss them lightly with a teaspoon of flour before adding to the batter to prevent them from sinking.
- What kind of cocoa powder should I use? Unsweetened cocoa powder works well, but Dutch-processed cocoa powder will give your cake a deeper color and richer chocolate flavor.
- Why is my chocolate loaf cake crumbly? A crumbly texture often indicates over-baking or an incorrect measurement of flour, making the cake too dry.
- Can I make this dairy-free? You can substitute the milk with a dairy-free alternative like almond milk, and use a plant-based butter or vegetable oil instead of unsalted butter.
Conclusion
This easy chocolate loaf cake recipe proves that delicious homemade treats don’t have to be complicated. With simple steps and common ingredients, you can create a moist, rich, and wonderfully chocolatey cake everyone will adore. So go ahead, gather your ingredients, and enjoy the pure joy of baking something truly special for your family and friends. Happy baking!
Deliciously Moist Chocolate Loaf Cake Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C) and prepare an 8.5x4.5 inch loaf pan by greasing and lining it with parchment paper, or grease and flour the pan.
- Gently melt the butter in a small pan, then remove from heat and stir until fully melted to ensure it cools adequately before mixing with eggs.
- In a large mixing bowl, combine flour, cocoa powder, baking powder, and salt, then whisk and set aside.
- In a medium bowl, whisk together eggs and sugar until just combined.
- Incorporate the melted butter, milk, and vanilla extract into the egg mixture and mix well.
- Gradually add the wet ingredients to the dry flour mixture, stirring with a whisk or spoon, then add hot water until everything is fully combined.
- Pour the batter into the prepared loaf pan and bake for 39 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Cool in the pan for 20 minutes, then transfer to a wire rack to cool for another 20 minutes before slicing.
Notes
