🍫 Moist Chocolate Loaf Cake
This rich, moist chocolate loaf is soft, deeply chocolatey, and perfect with a cup of coffee or tea. It’s easy to make and stays tender for days!
📝 Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- ½ cup (120 ml) hot coffee or hot water
👩🍳 Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add the dry ingredients in three additions, alternating with the milk.
- Slowly stir in the hot coffee (or hot water). The batter will be thin—this is normal.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
🍫 Optional Chocolate Glaze
- 100 g dark chocolate
- ¼ cup (60 ml) heavy cream
Heat the cream until hot (not boiling), pour it over the chopped chocolate, let sit for 2 minutes, then stir until smooth. Pour over the cooled loaf.
💡 Tips
- Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
- Store in an airtight container for up to 4 days at room temperature.
- Freeze slices for up to 2 months for an easy chocolate treat anytime. 🍰