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Chocolate Loaf Cake
The best Chocolate Loaf Cake! This simple chocolate sponge uses just a handful of ingredients, is super chocolatey, soft, moist and delicious. Serve plain or topped with rich chocolate glaze.
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 10 slices
Calories: 371 kcal
Course:
Bread
Cuisine:
British
Ingredients
Vanilla Cake
- 175 g ( 1 cup + 1 tbsp) plain flour AP flour or Cake Flour
- 200 g (1 cup) sugar soft light brown
- 25 g (3 ½ tbsp) cocoa powder unsweetened
- 1 tsp baking powder see notes!
- ¼ tsp salt
- 200 g ( ¾ cup + 2 tbsp) softened unsalted butter or Stork baking spread
- 4 medium eggs
- 2 tsp vanilla bean paste or vanilla extract
Chocolate Glaze (optional)
- 100 g (heaping ½ cup) dark chocolate chips
- 2 tbsp unsalted butter
- 1 tbsp honey or golden syrup
- Sprinkles or chocolate shavings to decorate
Instructions
Make the chocolate loaf cake
- Preheat the oven to 180°C (350°F). Grease and line a 2lb loaf tin, or use a loaf tin liner.
- Measure the flour, sugar, cocoa powder, baking powder and salt in a bowl and stir to combine.
- Add the butter, eggs and vanilla bean paste. Beat on low speed using an electric hand mixer (or a stand mixer). Increase the speed once the ingredients have combined, scraping the bottom and sides of your bowl halfway.
- Spoon the batter into the prepared pan and level. Bake for 55-60 minutes until the cake is well risen and springy to the touch. A skewer inserted in the centre should come out clean. Cool completely on a wire rack.
Cup of Yum
Make the Glaze
- Add the chocolate chips, butter and honey in a bowl. Microwave for 20 second bursts until the butter and chocolate start to melt then stir until the glaze is glossy and smooth. Cool slightly.
- Spread the glaze over the cake (you can use a fork to add texture to it if you like). Add sprinkles or chocolate shavings, slice and enjoy!
Notes
- Make sure your baking powder or self raising flour are fresh and make sure not to use both in this recipe!
- Grease and line your loaf tin or use a loaf tin liner.
- Make sure the cake has cooled down completely before frosting!
- Store in a cake tin for up to five days or freeze for up to three months (without any frosting).
- Use room temperature ingredients and ideally measure using scales.
- Make sure your baking powder or self raising flour are fresh and make sure not to use both in this recipe!
- Grease and line your loaf tin or use a loaf tin liner.
- Make sure the cake has cooled down completely before frosting!
- Store in a cake tin for up to five days or freeze for up to three months (without any frosting).
Nutrition Information
Calories
371kcal
(19%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
275mg
(11%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
880IU
(18%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 371
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 275mg | 11% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.