This Chocolate Loaf Cake is a rich, moist, and indulgent treat that's perfect for any occasion. The recipe is simple and straightforward, making it ideal for both novice and experienced bakers. The optional chocolate glaze adds an extra layer of decadence, making it a crowd-pleaser. Whether you're enjoying it with a cup of coffee or serving it as a dessert, this cake is sure to satisfy your chocolate cravings.
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Ingredients
Cake
all-purpose flour1 1/2cups
unsweetened cocoa powder1/2cup
granulated sugar1cup
vegetable oil or unsalted butter (melted)1/2cup
large eggs (room temperature)2
milk3/4cup
vanilla extract1tsp
baking powder1 1/2tsp
baking soda1/2tsp
salt1/4tsp
Chocolate Glaze (Optional)
chocolate chips1/2cup- heavy cream or milk1/4cup
butter1tbsp
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Nutrition (per serving)
Calories
315.0kcal (15.75%)
Protein
3.8g (7.5%)
Carbs
40.0g (14.55%)
Sugars
22.5g (45%)
Healthy Fat
8.8g
Unhealthy Fat
6.3g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Loaf Cake
Cake Preparation
- Step 1
Preheat oven to 170°C / 340°F. Grease and line a loaf pan.
- Step 2
In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
- Step 3
In another bowl, whisk eggs with sugar until light. Add oil (or butter), milk, and vanilla.
- Step 4
Gradually add dry ingredients and mix gently until smooth.
- Step 5
Pour batter into the pan and bake for 40–50 minutes or until a toothpick comes out clean.
- Step 6
Let cake cool completely.
Chocolate Glaze
- Step 1
Heat cream (or milk) until warm, not boiling.
- Step 2
Pour over chocolate chips and butter, stir until smooth.
- Step 3
Spread over the cooled cake.
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Nutrition (per serving)
Nutrition (per serving)
Calories
315.0kcal (15.75%)
Protein
3.8g (7.5%)
Carbs
40.0g (14.55%)
Sugars
22.5g (45%)
Healthy Fat
8.8g
Unhealthy Fat
6.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the eggs are at room temperature for better mixing and texture.
Do not overmix the batter to keep the cake light and fluffy.
Let the cake cool completely before adding the glaze to prevent it from melting.
Use good-quality cocoa powder for a richer chocolate flavor.
For a more intense chocolate flavor, add a pinch of espresso powder to the batter.
FAQS
Can I use butter instead of vegetable oil?
Yes, you can use melted unsalted butter as a substitute for vegetable oil.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Can I skip the chocolate glaze?
Yes, the glaze is optional. The cake is delicious on its own.
Can I use almond milk instead of regular milk?
Yes, almond milk can be used as a substitute for regular milk.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Poet's pantry
(@yovanchef)
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia