Chocolate Loaf Cake
You can easily whip up this delectable, tender, and moist chocolate loaf cake using basic ingredients. It requires less than 10 minutes of preparation.
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
Storage: To maintain the cake’s moist texture, store it in an airtight container after it has almost cooled. It can be kept at room temperature for up to 3 days or refrigerated for up to 7 days.
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.
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.