This chocolate loaf cake is rich, moist, and perfect for satisfying your chocolate cravings. Whether you’re baking for a family gathering or a cozy evening treat, this easy recipe guarantees a decadent dessert!
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, left to sit for 5 minutes)
For the Glaze (Optional):
1/2 cup dark chocolate chips
1/4 cup heavy cream
Instructions
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line a loaf pan (approximately 9×5 inches) with parchment paper or grease it lightly with cooking spray.
Mix Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
Combine Wet Ingredients
In another bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the vegetable oil and vanilla extract, and mix until well combined. Slowly whisk in the buttermilk.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir gently until the batter is smooth and there are no lumps. Be careful not to overmix, as this can make the cake dense.
Bake the Cake
Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Prepare the Glaze (Optional)
Heat the heavy cream in a small saucepan or microwave until hot but not boiling. Pour it over the dark chocolate chips in a bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
Glaze the Cake
Once the cake is fully cooled, pour the glaze over the top, letting it drip down the sides for a stunning finish.
Tips & Tricks
Use Good Quality Cocoa Powder: For a richer flavor, choose high-quality unsweetened cocoa powder.
Don’t Overmix: Stir until just combined to keep the cake light and fluffy.
Make It Ahead: This loaf cake tastes even better the next day as the flavors intensify. Store it in an airtight container at room temperature.
Additions: Mix in chocolate chips or chopped nuts to the batter for extra texture and flavor.
Serving Suggestions
Serve slices warm with a scoop of vanilla ice cream for a delightful dessert.
Pair with a cup of coffee or hot chocolate for an indulgent treat.
Storage
Room Temperature: Store the loaf cake in an airtight container for up to 3 days.
Refrigeration: Keep it in the fridge for up to 7 days, but bring it to room temperature before serving.
Freezing: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Defrost in the fridge overnight.
Enjoy this decadent chocolate loaf cake with its rich flavor and tender crumb! It’s perfect for any occasion and is sure to make your home smell heavenly while baking.