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Chocolate Loaf Cake Recipe

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This Chocolate Loaf Cake is a rich and moist dessert perfect for any occasion. Made with unsweetened cocoa powder and melted butter, it delivers a deep chocolate flavor with a tender crumb. Easy to prepare and baked in just under 40 minutes, it’s an ideal treat to enjoy with a cup of coffee or tea.

Ingredients

Dry Ingredients

  • 140 g (1 cup) all purpose flour, (dip and sweep)
  • 50 g (1/2 cup) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/8 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 (1/2 cup) milk, (room temperature)
  • 1 and 1/2 teaspoons vanilla flavoring
  • 60 g (1/4 cup) hot water

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (177°C). Grease an 8 ½ x 4 ½ inch (21.5 x 10.5 cm) loaf pan and line the bottom and sides with parchment paper, leaving about 2 inches (5 cm) of overhang on each side. Alternatively, you can grease and flour the pan instead of using parchment paper.
  2. Melt the butter: Place the unsalted butter in a small pan and melt it halfway over medium heat. Remove from heat and stir until fully melted. This ensures the butter cools enough so it won’t cook the eggs when added.
  3. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt if using. Set aside.
  4. Combine eggs and sugar: In a medium bowl, whisk the eggs and granulated sugar until just combined and smooth.
  5. Add melted butter, milk, and vanilla: To the egg mixture, add the melted butter, room temperature milk, and vanilla flavoring. Mix until combined smoothly.
  6. Combine wet and dry mixtures: Pour the wet ingredients into the flour mixture and stir gently with a whisk or spoon until almost combined.
  7. Add hot water and finish batter: Stir in the hot water until the batter is fully combined. The hot water will help create a moist texture.
  8. Bake the cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 39 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the cake: Let the cake cool in the pan for 20 minutes. Then, remove it from the pan using the parchment overhang and transfer to a wire rack to cool for an additional 20 minutes before slicing and serving.

Notes

  • Make sure eggs and milk are at room temperature to ensure better mixing and texture.
  • If you prefer, you can grease and flour the pan instead of using parchment paper for lining.
  • Do not overbake the cake to keep it moist; a few moist crumbs on the toothpick are fine.
  • For an extra chocolatey flavor, dust the cake with cocoa powder or drizzle with chocolate glaze once cooled.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://yumntasty.com/chocolate-loaf-cake-recipe/