Chocolate Loaf Cake recipe
Indulge in the rich, decadent flavors of this Chocolate Loaf Cake, perfect for any occasion. Its soft, moist texture and deep chocolate taste make it an irresistible treat. With minimal prep time, it’s a delightful addition to your baking repertoire.
Using simple ingredients, this recipe creates a cake that’s both satisfying and easy to make. The combination of unsweetened cocoa, melted butter, and vanilla delivers a luscious depth of flavor. Enjoy it on its own, or elevate the experience with a creamy chocolate ganache.
Whether you’re a seasoned baker or a beginner, this recipe is designed for success. In just under 10 minutes of prep time, you’ll have a classic chocolate loaf cake that’s sure to impress. Enjoy the rich, chocolatey goodness with every bite.
Chocolate Loaf Cake Ingredients: A Symphony of Rich Flavors
All-Purpose Flour
The backbone of this chocolate loaf cake, providing structure and a tender crumb, perfect for that melt-in-your-mouth texture.
Unsweetened Cocoa Powder
Delivers deep, rich chocolate flavor, ensuring each bite is decadently satisfying.
Granulated Sugar
Balances the cocoa’s intensity, offering sweetness that complements the cake’s rich taste.
Melted Unsalted Butter
Adds a smooth richness, creating a moist, buttery texture that enhances the overall mouthfeel.
Milk
Brings balance and moisture, blending all ingredients for a harmonious batter.
Pure Vanilla Extract
Infuses a warm, aromatic undertone, amplifying the chocolate notes for a rounded, flavorful finish.
Recipe Tips
- Achieving the Perfect Texture:
For a moist and tender chocolate loaf cake, make sure your ingredients are at room temperature. Room-temperature eggs, milk, and melted butter blend more easily, leading to a smoother batter. This allows the cake to rise evenly, giving it that fluffy, soft crumb. Additionally, avoid over-mixing the batter when combining wet and dry ingredients—stir until just combined. Over-mixing can lead to a denser texture, which detracts from the desired light and airy consistency of this cake. - Enhancing the Chocolate Flavor:
If you’re seeking an even richer chocolate flavor, consider adding a teaspoon of espresso powder to the dry ingredients. The subtle coffee flavor won’t be detectable in the final product but will enhance the depth of the chocolate, creating a more intense taste. Additionally, using high-quality unsweetened cocoa powder can make a noticeable difference in the richness and overall flavor of your cake. - Baking Time and Testing for Doneness:
Every oven is different, so it’s important to check your cake a few minutes before the recommended baking time. To test for doneness, insert a toothpick or cake tester into the center of the cake. If it comes out with a few moist crumbs (not wet batter), the cake is ready. Letting the cake cool in the pan for 20 minutes helps to firm up the loaf, making it easier to slice without crumbling.
What to Serve with Chocolate Loaf Cake
- Whipped Cream and Fresh Berries:
A dollop of lightly sweetened whipped cream alongside a handful of fresh berries, like strawberries or raspberries, adds a delightful contrast to the rich chocolate flavor of the loaf cake. The cream’s lightness and the berries’ tartness balance out the cake’s dense, chocolatey goodness, creating a perfect harmony of flavors. - Vanilla Ice Cream:
Warm a slice of this chocolate loaf cake slightly and serve it with a scoop of vanilla ice cream. The cold, creamy texture of the ice cream pairs beautifully with the cake’s rich, warm chocolate flavor, making for a classic and indulgent dessert combination. - Espresso or Coffee:
The rich flavors of this cake make it a perfect match for a cup of freshly brewed coffee or a shot of espresso. The slight bitterness of the coffee complements the sweetness of the cake, creating a balanced pairing that’s ideal for an afternoon treat or a satisfying dessert after dinner.
FAQ
1. Can I use a different pan size for this recipe?
Yes, you can use a different pan, but the baking time will need to be adjusted accordingly. For example, if using a smaller loaf pan, your cake may take longer to bake. Always check for doneness using the toothpick method.
2. How do I prevent my loaf cake from sinking in the middle?
To avoid a sunken center, make sure not to over-mix the batter, as this can create too much air, leading to collapse. Also, avoid opening the oven door during the first 25 minutes of baking to maintain consistent temperature, allowing the cake to set properly.
3. Can I substitute the cocoa powder with chocolate chips?
Cocoa powder is essential for the cake’s rich, chocolatey base. While chocolate chips can add a delightful texture when mixed into the batter, they can’t replace the dry cocoa powder. Instead, try folding in a handful of chocolate chips for extra bursts of chocolate.
4. How should I store the chocolate loaf cake to keep it moist?
Once the cake has cooled completely, store it in an airtight container at room temperature for up to 3 days. To extend freshness, you can refrigerate it for up to 7 days. If you’d like to keep it even longer, wrap the loaf tightly in plastic wrap and store it in the freezer for up to 3 months.
Chocolate Loaf Cake
Equipment
- 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
Ingredients
- Unsalted Butter: 135 g ½ cup + 1 and ½ tablespoons, melted
- Granulated Sugar: 210 g 1 cup
- All-Purpose Flour: 140 g 1 cup, measured by dip and sweep method
- Unsweetened Cocoa Powder: 50 g ½ cup
- Milk: 120 g ½ cup, at room temperature
- Eggs: 2 large room temperature
- Pure Vanilla Extract: 1 and ½ teaspoons
- Baking Powder: 2 teaspoons
- Salt: ⅛ teaspoon optional
- Hot Water: 60 g ¼ cup
Instructions
- Begin by preheating your oven to 350°F (177°C). Prepare an 8 ½ x 4 ½ inch (21.5 x 10.5 cm) loaf pan by greasing it thoroughly and lining the bottom and sides with parchment paper, leaving an overhang of about 2 inches (5 cm) on each side for easy removal. Alternatively, greasing and flouring the pan will also suffice.
- In a small saucepan, melt the butter over medium heat until halfway melted. Remove from heat and continue stirring until fully liquefied. This helps the butter cool quickly, preventing it from cooking the eggs when mixed later.
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, and salt (if using). Mix well with a whisk and set the bowl aside.
- In a separate medium bowl, blend the eggs and sugar using a whisk until they are just mixed together.
- Add the melted butter, room temperature milk, and vanilla extract to the egg mixture, stirring until the ingredients are well incorporated.
- Gradually pour the wet mixture into the dry flour mixture, stirring gently with a whisk or spoon until nearly combined. Pour in the hot water and continue mixing until smooth.
- Transfer the batter into the prepared loaf pan and bake for approximately 39 minutes, or until a toothpick inserted into the center of the cake emerges clean or with a few moist crumbs. Allow the cake to cool in the pan for 20 minutes before carefully removing it. Place it on a wire rack to cool completely for another 20 minutes before slicing.
Notes
Freezing: Wrap the loaf in plastic wrap once it has mostly cooled. Once fully cooled, wrap it again in aluminum foil or place it in a freezer-safe bag, ensuring all air is removed. This cake can be frozen for up to 3 months. Slicing before freezing allows for easy thawing.
Chocolate Ganache: To create a chocolate ganache topping, prepare it as the cake bakes. Use a 1:1 ratio—115 grams (½ cup) of heavy cream to 115 grams (4 oz) of chopped chocolate. Heat the cream just until scalding (before boiling) and pour over the chopped chocolate. Stir until smooth and combined. Allow the ganache to cool at room temperature, then refrigerate until it thickens to a spreadable consistency. Spread over the cooled cake for a rich finish.
