Chocolate Loaf Cake recipes are a timeless delight, offering a rich, moist, and deeply satisfying chocolate experience perfect for any occasion. This particular Chocolate Loaf Cake recipe is designed for simplicity and delivers exceptional results, making it an ideal choice for both beginner bakers and seasoned enthusiasts alike.
Key Ingredients for Chocolate Loaf Cake:
- 2 cups (250g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed recommended for deeper flavor)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature (or 1 cup milk + 1 tbsp lemon juice or vinegar, let stand for 5 minutes)
- ½ cup (120ml) vegetable oil (or other neutral oil like canola or grapeseed)
- 1 teaspoon vanilla extract
- 1 cup (240ml) hot brewed coffee (or hot water)
How to Make Chocolate Loaf Cake:
This Chocolate Loaf Cake is incredibly easy to whip up, promising a moist, tender crumb and an intensely rich chocolate flavor that’s both satisfying and sophisticated. Its one-bowl mixing method minimizes cleanup, making it a weeknight wonder or a weekend treat without the fuss. With a preparation time of just 15 minutes for mixing and 50-60 minutes for baking, you’ll be enjoying a slice of pure chocolate bliss sooner than you think.
Step-by-Step Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving some overhang on the sides to help lift the cake out later.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps and everything is evenly distributed.
Add Wet Ingredients (Except Hot Liquid): To the dry ingredients, add the two large eggs, buttermilk, vegetable oil, and vanilla extract.
Mix Until Just Combined: Using a whisk or an electric mixer on low speed, mix the wet and dry ingredients until they are just combined. Be careful not to overmix at this stage; a few small lumps are perfectly fine.
Incorporate Hot Liquid: Gradually pour in the hot brewed coffee (or hot water) while mixing on low speed. The batter will be quite thin, this is normal and contributes to the cake’s moist texture. Continue mixing until the batter is smooth and homogenous.
Pour into Pan: Pour the thin batter evenly into the prepared loaf pan.
Bake the Cake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.
Cool the Cake: Once baked, remove the loaf pan from the oven and let it cool in the pan on a wire rack for about 15-20 minutes.
Invert and Cool Completely: After the initial cooling period, carefully invert the cake onto the wire rack to cool completely. If you used parchment paper, you can use the overhang to help lift it out. Ensure the cake is fully cooled before slicing and serving.
Why You’ll Love This Chocolate Loaf Cake:
You’ll absolutely adore this Chocolate Loaf Cake for its incredibly moist and tender crumb, a direct result of the simple yet ingenious addition of hot coffee which blooms the cocoa for an even richer chocolate flavor. Plus, making this at home saves you a considerable amount compared to bakery prices, offering a luxurious treat without breaking the bank. The pure, unadulterated chocolate essence makes it a standout, offering a delightful simplicity that’s often missing in overly complicated desserts, and it’s a crowd-pleaser that rivals even the fanciest chocolate tortes.
This recipe is your ticket to effortless indulgence, proving that homemade doesn’t have to mean complicated. Whether you’re gifting it to friends, serving it at a special gathering, or simply enjoying a quiet moment with a cup of tea, this Chocolate Loaf Cake is guaranteed to bring smiles. So, gather your ingredients and let’s bake up some joy – you won’t regret trying this delightful Chocolate Loaf Cake!
Storing and Reheating Tips:
- Room Temperature Storage: Once completely cooled, store the Chocolate Loaf Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
- Refrigerator Storage: For longer storage, wrap the cake tightly in plastic wrap, then in aluminum foil, and refrigerate for up to 5 days.
- Freezing for Later: To freeze, wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating (Optional): For a slightly warmer, more fudgy texture, you can gently reheat individual slices. You can warm them in a microwave for 10-15 seconds or in a low oven (around 250°F / 120°C) for a few minutes.
Final Thoughts:
This Chocolate Loaf Cake is a testament to the beauty of simple, well-executed recipes, delivering profound chocolate flavor with minimal effort. We encourage you to try this easy and delicious bake at home for a truly rewarding experience. It’s the perfect sweet treat ready when you are.
Chocolate Loaf Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving some overhang on the sides to help lift the cake out later.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps and everything is evenly distributed.2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- To the dry ingredients, add the two large eggs, buttermilk, vegetable oil, and vanilla extract.2 large eggs eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Using a whisk or an electric mixer on low speed, mix the wet and dry ingredients until they are just combined. Be careful not to overmix at this stage; a few small lumps are perfectly fine.
- Gradually pour in the hot brewed coffee (or hot water) while mixing on low speed. The batter will be quite thin, this is normal and contributes to the cake’s moist texture. Continue mixing until the batter is smooth and homogenous.1 cup hot brewed coffee
- Pour the thin batter evenly into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.
- Once baked, remove the loaf pan from the oven and let it cool in the pan on a wire rack for about 15-20 minutes.
- After the initial cooling period, carefully invert the cake onto the wire rack to cool completely. If you used parchment paper, you can use the overhang to help lift it out. Ensure the cake is fully cooled before slicing and serving.