The Best Chocolate Loaf Cake Recipe
User Reviews
5
The Best Chocolate Loaf Cake Recipe
Description
This chocolate loaf cake recipe involves a combination of dry ingredients including all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, kosher salt, and a hint of espresso powder which enhances the chocolate taste without overpowering. Wet ingredients such as milk, neutral oil, an egg, and vanilla extract are mixed with the dry components, then boiling water is carefully added to create a thin batter. Baking at 350ºF in a prepared loaf pan yields a cake with a tender crumb and rich chocolate flavor. The espresso powder deepens the cocoa notes subtly. The recipe allows for an optional frosting with chocolate buttercream, but the cake holds well on its own. Cooling the cake before slicing ensures clean portions and a pleasant texture.
The loaf cake serves well as a simple dessert or snack and can be paired with coffee or milk. Because it is baked in a loaf pan, it is convenient for slicing and sharing. The recipe suggests methods for storing the cake at room temperature or refrigerated if frosting is applied, as well as wrapping and freezing to maintain freshness for up to two months.
For high altitude baking, ingredient adjustments may be necessary. Omitting espresso powder is optional depending on preference or availability. The cake's structure and moistness result from combining boiling water with the cocoa and flour, which also aids in dissolving the cocoa evenly.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 /2 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 3/4 /4 teaspoon baking soda
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon espresso powder
- 1/2 /2 cup milk whole, buttermilk, or plant-based milk substitutes at room temperature
- 1/4 /4 cup neutral cooking oil canola oil, vegetable oil, or melted coconut oil, generic cooking oil
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 /2 cup water boiling
Instructions
- Prep. Preheat oven to 350º F. Prepare the loaf pan by buttering and lightly dusting with cocoa powder or flour or spreading with chocolate cake goop.
- Whisk together the dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder to a large bowl. Whisk until combined well.
- Stir together the wet and dry ingredients. Add the milk, oil, egg, and vanilla extract to the flour mixture and stir together. Carefully add boiling water to the cake batter until well combined.
- Bake the cake. Pour the cake batter into the prepared loaf pan. Bake for 30-35 minutes until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. See my guide for how to tell when your cake is done for more tips.
- Cool the cake. Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
- Frost the cake (optional). Frost cake with Chocolate Buttercream Frosting, if using.
Notes
- Nutrition info excludes frosting; frosting may require refrigeration.
- If you live at high altitude, adjust ingredients accordingly.
- Espresso powder is optional but enhances chocolate depth.
- Store cooled cake covered at room temperature or refrigerate if frosted.
- This cake can be made ahead and kept under a dome or wrapped well.
- Freeze wrapped cake in airtight container for up to two months; thaw in refrigerator overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 80mg | 3% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 39IU | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
