Here’s a Moist Chocolate Loaf Cake recipe that’s rich, tender, and full of deep chocolate flavor. Perfect for an afternoon treat, dessert, or even breakfast with a cup of coffee!

Table of Contents

Moist Chocolate Loaf Cake

Yield: 1 loaf (8-10 slices)
Prep Time: 15 minutes
Bake Time: 50-60 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 45 minutes
Oven Temperature: 350°F (175°C)

Ingredients

For the Cake:

1 cup (125g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (150g) granulated sugar
½ cup (100g) brown sugar
½ cup (120ml) vegetable oil (or melted butter)
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) buttermilk (or milk + ½ tablespoon vinegar)
½ cup (120ml) hot coffee (or hot water)

Optional Add-ins:

½ cup (90g) chocolate chips or chopped chocolate
½ teaspoon espresso powder (for deeper flavor)

For the Chocolate Glaze (Optional):

½ cup (90g) chocolate chips
¼ cup (60ml) heavy cream

Instructions

Step 1: Preheat & Prepare the Pan

Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch (23x13cm) loaf pan with parchment paper.

📌 Tip: Lining with parchment paper helps remove the cake easily.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
If using, add the espresso powder for extra depth of flavor.

📌 Tip: Sift the cocoa powder to prevent lumps.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together granulated sugar, brown sugar, and oil until combined.
Add eggs one at a time, whisking well after each addition.
Stir in vanilla extract and buttermilk.

📌 Tip: Using both granulated and brown sugar makes the cake moist and soft.

Step 4: Combine Wet & Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, stirring gently.
Pour in the hot coffee (or hot water) and mix until smooth. The batter will be thin—that’s normal!
If using, fold in chocolate chips.

📌 Tip: Hot liquid enhances the chocolate flavor and keeps the cake moist.

Step 5: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

📌 Tip: If the top is browning too fast, tent the loaf with aluminum foil after 40 minutes.

Step 6: Make the Chocolate Glaze (Optional)

Heat heavy cream until hot but not boiling.
Pour over chocolate chips and let sit for 2 minutes.
Stir until smooth, then drizzle over the cooled cake.

📌 Tip: Let the glaze set for 15 minutes before slicing for clean cuts.

Serving Suggestions

With Whipped Cream – A dollop of whipped cream makes it extra indulgent.
With Ice Cream – Serve with vanilla or coffee ice cream.
With Fresh Berries – Raspberries or strawberries complement the rich chocolate.

Storage & Freezing

Room Temperature: Store in an airtight container for 3-4 days.
Refrigerate: Keep in the fridge for up to 7 days (bring to room temp before serving).
Freeze: Wrap slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge.

Final Thoughts

This Moist Chocolate Loaf Cake is rich, soft, and packed with chocolate flavor. It’s easy to make, keeps well, and is perfect for any occasion. Enjoy! 🍫🍞

Admin