This Chocolate Loaf Cake is the ultimate dessert for chocolate lovers! It’s easy to make, with simple ingredients you probably already have in your kitchen. Its rich chocolate flavor, soft crumb, and slight fudginess make it a versatile treat for a cozy afternoon tea or a festive celebration.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a standard 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk the eggs, melted butter, milk, and vanilla extract until well combined.
Step 4: Combine and Mix
- Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix to ensure a tender cake.
Step 5: Bake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Prepare the Glaze (Optional)
- In a small bowl, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth and pourable. Adjust the milk for desired consistency.
Step 8: Glaze and Serve
- Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.
FAQs
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free or whole wheat flour, but the texture may vary slightly.
How do I store the Chocolate Loaf Cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the cake?
Absolutely! Wrap the loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Can I add mix-ins to the batter?
Yes, feel free to fold in chocolate chips, chopped nuts, or dried fruits for added flavor and texture.
