Moist Chocolate Loaf Cake

by

Introduction:
If you’re a chocolate lover, this moist and rich chocolate loaf cake is perfect for you! With its deep cocoa flavor, soft crumb, and slightly crackled top, this cake is ideal for breakfast, dessert, or an afternoon treat. It’s easy to make with simple ingredients and pairs beautifully with a cup of coffee or a scoop of ice cream.

Recipe: Moist Chocolate Loaf Cake

Ingredients:

  • 1 cup (125g) all-purpose flour
  • ½ cup (50g) cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) buttermilk
  • ½ cup (120ml) hot coffee or hot water

Instructions:

  1. Preheat & Prepare:
    • Preheat oven to 350°F (175°C).
    • Line a loaf pan with parchment paper and lightly grease it.
  2. Mix Dry Ingredients:
    • In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients:
    • In a separate large bowl, whisk sugar, brown sugar, and oil until well combined.
    • Add eggs one at a time, whisking after each addition.
    • Stir in vanilla extract.
  4. Incorporate Dry & Wet Mixtures:
    • Add half of the dry ingredients to the wet mixture and mix gently.
    • Pour in the buttermilk and mix again.
    • Add the remaining dry ingredients, then stir in the hot coffee or water until the batter is smooth.
  5. Bake:
    • Pour batter into the prepared loaf pan.
    • Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool & Serve:
    • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    • Slice and enjoy!

Flavor Variations

  1. Orange-Chocolate Loaf Cake
    • Add 1 tablespoon of orange zest to the batter.
    • Replace the vanilla extract with orange extract for a citrusy twist.
  2. Coffee-Infused Chocolate Cake
    • Replace half the buttermilk with strong brewed coffee for a mocha flavor.
    • Add 1 teaspoon of instant coffee or espresso powder to the dry ingredients.
  3. Mint-Chocolate Cake
    • Add 1/2 teaspoon peppermint extract to the batter.
    • Sprinkle crushed peppermint candies or chocolate mint chips on top before baking.
  4. Spiced Chocolate Cake
    • Add 1 teaspoon cinnamon and a pinch of cayenne pepper to the dry ingredients for a warm, spiced flavor.

Toppings and Add-ins

  1. Fruit Add-ins
    • Fold in 1/2 cup of fresh or dried cherries, raspberries, or diced strawberries for a fruity note.
  2. Nutty Toppings
    • Sprinkle chopped hazelnuts, pecans, or almonds on top of the batter before baking.
    • Add 1/2 cup of ground almonds to the batter for extra texture.
  3. Cream Cheese Swirl
    • Mix 4 oz (115 g) cream cheese with 2 tablespoons sugar and swirl it into the batter for a creamy layer.
  4. Caramel Drizzle
    • Drizzle store-bought or homemade caramel sauce over the cooled loaf for a decadent finish.

Dietary Modifications

  1. Gluten-Free Version
    • Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
  2. Vegan Version
    • Replace eggs with 2 tablespoons of flaxseed meal mixed with 5 tablespoons of water (let it sit for 5 minutes).
    • Use almond milk or coconut milk mixed with 1 teaspoon vinegar instead of buttermilk.
    • Swap the butter for coconut oil or vegan margarine.
  3. Lower-Sugar Version
    • Reduce sugar to 3/4 cup and use a sugar substitute like stevia or erythritol.

Presentation Ideas

  1. Layered Loaf Cake
    • Slice the loaf horizontally and spread frosting, whipped cream, or chocolate ganache between the layers.
  2. Mini Loaf Cakes
    • Divide the batter into mini loaf pans for individual servings. Adjust the baking time to 25–30 minutes.
  3. Bundt Cake Style
    • Bake the batter in a small Bundt pan for a fancier presentation.

Storage and Make-Ahead Tips

  1. Storage:
    • Keep the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  2. Freezing:
    • Wrap the cooled loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
  3. Make-Ahead Tip:
    • Prepare the batter and store it in the fridge for up to 12 hours. Bake when ready.

Leave a Comment