Introduction**
A chocolate loaf cake is a timeless dessert that combines the depth of cocoa with the softness of a moist sponge. Perfect for chocolate lovers, it’s an indulgent treat that works beautifully for breakfast, afternoon tea, or dessert. This version creates a rich, fudgy interior with a tender crumb and shiny top — like a mix between cake and brownie heaven.
History**
The chocolate loaf cake originated as a simpler version of the traditional layer cake. It became popular in the early 1900s when cocoa powder became widely available, allowing home bakers to create chocolate desserts without melting bars. Over time, the loaf form became loved for its convenience and rustic charm.
Ingredients**
Dry Ingredients:
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder (Dutch-processed preferred)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar (adds moisture & depth)
- ¾ cup (180 ml) vegetable oil or melted butter
- 3 large eggs, at room temperature
- 1 cup (240 ml) buttermilk or sour milk
- 1 tsp pure vanilla extract
- ½ cup (120 ml) hot coffee or hot water (enhances chocolate flavor)
Optional Add-Ins:
- ½ cup (90 g) chocolate chips or chunks
- ½ cup (50 g) crushed walnuts or pecans (for texture)
Instructions**
- Preheat Oven & Prepare Pans
- Preheat oven to 350°F (175°C).
- Line two loaf pans with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients
- In another bowl, whisk together sugars, eggs, oil, and vanilla until smooth and creamy.
- Add buttermilk and whisk until fully combined.
- Combine Wet & Dry
- Gradually add the dry mixture into the wet ingredients, stirring gently.
- Pour in the hot coffee slowly and whisk until the batter is smooth and glossy.
- Add Extras
- Fold in chocolate chips or nuts if using.
- Bake
- Divide batter evenly into the prepared pans.
- Bake for 45–55 minutes, or until a toothpick comes out with just a few moist crumbs.
- Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions**
- Serve warm with vanilla ice cream or whipped cream.
- Drizzle with chocolate ganache or salted caramel sauce.
- Enjoy a slice with coffee or milk for breakfast bliss!
Benefits**
- Cocoa is rich in antioxidants, supporting heart and brain health.
- Eggs and buttermilk add protein and essential vitamins.
- Provides a comforting energy boost and mood lift thanks to natural cocoa compounds.
Variations**
- Double Chocolate Loaf: Add chocolate ganache on top.
- Mocha Loaf: Replace water with espresso for a coffee twist.
- Orange Chocolate Loaf: Add zest of one orange and 1 tsp orange extract.
- Vegan Version: Use flax eggs, plant milk, and coconut oil.
Nutrition (Per Slice, approx 1/10 of loaf)**
- Calories: 290 kcal
- Fat: 14 g
- Carbs: 38 g
- Protein: 5 g
- Fiber: 3 g
Who Will Love This Cake**
- Chocolate lovers of all ages
- Coffee drinkers who enjoy rich treats
- Bakers who want an easy, impressive loaf
- Families looking for a crowd-pleaser dessert
Conclusion**
This Chocolate Loaf Cake is moist, rich, and deeply satisfying. Its simplicity and elegance make it a must-have recipe in every baker’s collection. Whether served plain or dressed up, it’s always a slice of pure comfort and joy.
