If you’re a chocolate lover looking for a cake that’s as easy to make as it is satisfying to eat, this chocolate loaf cake is your new go-to. With a rich cocoa flavor, moist texture, and an optional sprinkle of chocolate chips, it’s the perfect treat to serve with a cup of coffee, share at a gathering, or enjoy all to yourself.
This simple yet indulgent recipe is ideal for bakers of all levels and comes together with everyday pantry ingredients. Let’s dive into how to make this luscious chocolate loaf cake from scratch!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- ¾ cup (75g) unsweetened cocoa powder
- ½ cup (120ml) hot water or hot coffee (for a richer chocolate flavor)
- ½ cup semi-sweet chocolate chips (optional but highly recommended)
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, cream the butter and sugar together until light and fluffy—about 2 to 3 minutes using an electric mixer on medium speed. This step builds structure and airiness in the cake.
4. Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Cocoa and Hot Water/Coffee
In a small bowl, mix the unsweetened cocoa powder with hot water or hot coffee until smooth and lump-free. This blooming process intensifies the chocolate flavor. Let the mixture cool slightly before continuing.
6. Add Cocoa Mixture and Milk
Stir the cooled cocoa mixture into the wet ingredients until well combined. Then add the milk and mix until smooth.
7. Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as that can result in a dense cake.
8. Fold in Chocolate Chips (Optional)
For extra indulgence, gently fold in chocolate chips for melty pockets of goodness throughout the cake.
9. Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Tip: If the top starts to brown too quickly, loosely cover with foil for the final 10–15 minutes of baking.
10. Cool and Serve
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Dust with powdered sugar or drizzle with chocolate ganache for a decadent finish.
- Toast a slice and spread with a bit of butter or nut butter for a cozy snack.
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to 5–6 days. Bring to room temperature before serving.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temp or gently warm in the oven.
Final Thoughts
This chocolate loaf cake is everything you want in a homemade dessert: simple, satisfying, and irresistibly rich. Whether you’re baking for a loved one or treating yourself, it’s sure to hit the spot.
Go ahead—pour yourself a coffee, cut a thick slice, and enjoy the bliss of homemade chocolate comfort.
