Chocolate Loaf Cake Recipe
This soft and moist chocolate loaf cake is a simple and delicious dessert that can be made with everyday ingredients in under 10 minutes of prep time. Perfectly balanced richness from cocoa powder and butter combined with a tender crumb makes it a favorite treat for chocolate lovers. The recipe includes easy-to-follow instructions and tips on storage and optional chocolate ganache topping for added indulgence.
- Prep Time: 10 minutes
- Cook Time: 39 minutes
- Total Time: 49 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 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)
Wet Ingredients
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8 ½ × 4 ½ inch (21.5 × 10.5 cm) loaf pan, then line the bottom and sides with parchment paper leaving about 2 inches (5 cm) of overhang on each side. Alternatively, you may grease and flour the pan.
- Melt Butter: Place the butter in a small pan and heat over medium heat until halfway melted. Remove from heat and stir until fully melted. Allow it to cool slightly to avoid cooking the eggs when combined.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt (if using) until evenly combined. Set aside.
- Combine Eggs and Sugar: In a medium bowl, whisk the eggs and granulated sugar until just combined, ensuring no streaks remain.
- Add Butter, Milk, and Vanilla: To the egg mixture, add the melted butter, milk, and vanilla extract. Mix gently until combined.
- Incorporate Wet into Dry: Pour the wet ingredients into the bowl with dry ingredients. Stir gently with a whisk or spoon until almost combined.
- Add Hot Water: Gradually add the hot water to the batter and mix until fully combined, creating a smooth and slightly runny batter.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake for approximately 39 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan for 20 minutes. Use the parchment overhang to remove it from the pan, and then cool completely on a wire rack for an additional 20 minutes before slicing.
Notes
- Storage: Store the cooled cake in an airtight container to maintain moisture. It keeps well at room temperature for up to 3 days and refrigerated for up to 7 days.
- Freezing: Wrap the cooled loaf tightly in plastic wrap, then cover with aluminum foil or place in a freezer bag with air removed. Freeze for up to 3 months. Slicing before freezing is recommended for easier thawing.
- Chocolate Ganache: To add a chocolate ganache topping, prepare when the cake is in the oven. Use a 1:1 ratio of heavy cream to chopped chocolate (115g each). Scald the cream (just before boiling), pour over chocolate, stir to combine, then cool to room temperature. Refrigerate until spreadable and apply on the cooled cake. This timing ensures ganache is ready when the cake is cooled.
Find it online: https://bitezly.com/chocolate-loaf-cake-recipe/
