Chocolate Loaf Cake

Name: Chocolate Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving
Ingredients: 1/3 cup unsweetened cocoa powder; 1/3 cup hot coffee; 1 3/4 cup Cake Flour*; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, room temperature; 1 cup sugar; 2 eggs; 2 teaspoon vanilla extract; 1/4 cup buttermilk**; 3/4 cup dark chocolate chips or chunks; 1 1/2 cup icing sugar; 3 tablespoon unsweetened cocoa powder; pinch salt; 2 teaspoon vanilla extract; 2-4 tablespoon milk or water

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8
Calories
520 kcal
Course
Dessert
Cuisine
American

Chocolate Loaf Cake

Gavin Ward

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Moist and rich chocolate loaf cake with a chocolate glaze. Perfect with a cup of tea or coffee!

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Ingredients

Servings

1/3 cup unsweetened cocoa powder dutch processed
1/3 cup hot coffee
1 3/4 cup Cake Flour* 205 grams, see note
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup sugar
2 eggs
2 teaspoon vanilla extract
1/4 cup buttermilk** (see note)
3/4 cup dark chocolate chips or chunks

For the glaze:

1 1/2 cup icing sugar
3 tablespoon unsweetened cocoa powder dutch or normal
pinch salt
2 teaspoon vanilla extract
2-4 tablespoon milk or water

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Instructions

Preheat the oven to 180 C (350F). Grease and line a standard sized loaf pan (9x5 inches) with parchment paper.
Mix the cocoa powder and hot coffee together in a small bowl until cocoa powder is dissolved.
In another bowl, mix together the flour, baking powder, and salt and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and creamy, 3 minutes.
Add the eggs one at a time, mixing for 1 minute after each addition. Mix in the vanilla. Add the flour mixture until combined, then add the chocolate coffee mix, then the buttermilk.
Fold in the chocolate chips with a spatula, and transfer the batter to the prepared loaf pan. Bake for 50-60 minutes or until the top is set and a toothpick inserted comes out clean. Cool for 20 minutes, then turn the pan over to remove cake from the pan.
Continue cooling cake completely, and meanwhile make the glaze. Sift together the icing sugar and the cocoa powder, Stir in the salt and vanilla, then add 2 tablespoons of milk or water. Continue adding liquid 1 tablespoon at a time or until desired consistency (don't exceed 4 tbsp).

Notes

*To make cake flour: For every cup of cake flour, measure out one cup of regular flour into a bowl, then remove 2 tablespoons of the flour, and add 2 tablespoons of cornflour instead. You need nearly 2 cups for this recipe so do this x2. Whisk together the cornstarch and flour until well combined then sift 4-5 times (yes that many) transferring from one bowl to another until you've finished the multiple sifting. Use in place of cake flour.
** To make 1 cup of buttermilk, Measure out 1 tablespoon of white vinegar or lemon juice and add it to a 1 cup measuring cup. Fill the rest of the cup up with milk to the brim, then mix and leave to stand 5 minutes. Use in place of buttermilk. You can also use Laban drink.