Chocolate Loaf Cake Recipe
If you’re on the hunt for the ultimate chocolate treat, look no further than this Chocolate Loaf Cake. Imagine a moist, deeply chocolaty crumb that walks the perfect line between dense and tender, crowned with a glossy chocolate glaze that sets into a luscious topping. Whether it’s elevating your afternoon pick-me-up or serving as the dazzling dessert at your next gathering, this Chocolate Loaf Cake is guaranteed to win hearts and chocolate cravings alike.
Ingredients You’ll Need
The charm of this Chocolate Loaf Cake is in its simplicity—every ingredient has a distinct role, working in harmony to create pure chocolate bliss. From bold cocoa for that rich color and flavor, to Greek yogurt for moistness, you’ll find each component crucial for building the cake’s signature texture and depth.
- All-purpose flour: Forms the sturdy and tender base that supports the loaf’s shape and crumb.
- Granulated sugar: Provides just the right amount of sweetness, highlighting the chocolate without overpowering it.
- Unsweetened cocoa powder: This is where the cake’s deep chocolate flavor and beautiful dark hue come from; use the best you can.
- Baking powder & baking soda: These two work together to help your loaf rise high and bake up fluffy without being dry.
- Instant espresso (optional): A tiny bit really amplifies the chocolate flavors—don’t worry, your loaf won’t taste like coffee!
- Salt: Essential for balancing sweetness and bringing out the richness of the cocoa.
- Eggs (room temperature): They bind the cake together, contributing moisture and lusciousness.
- Greek yogurt (room temperature): Adds tang and helps the Chocolate Loaf Cake stay incredibly moist, never dry.
- Milk (room temperature): Keeps the crumb tender and light.
- Vanilla: Infuses the cake with warmth and a subtle aromatic note that pairs beautifully with chocolate.
- Hot water or coffee: Intensifies the chocolate and gives the batter the perfect consistency.
- Powdered sugar (for glaze): Ensures a classic, glossy, and soft-sweet glaze.
- Cocoa powder (for glaze): Ensures the topping keeps up with the cake’s bold chocolate personality.
- Milk (for glaze): Helps achieve that silky, pourable glaze—use as needed for a perfect texture.
How to Make Chocolate Loaf Cake
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, letting a bit drape over the edges to create a handy sling. This trick makes removing your Chocolate Loaf Cake a breeze once it’s cooled. A little time spent prepping now saves heartbreak later!
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together your all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. If you’re using instant espresso, add it in now. Whisking incorporates air, busts up lumps, and ensures all those leavening agents are evenly distributed for a smooth, consistent crumb.
Step 3: Combine the Wet Ingredients
In a separate medium bowl or large measuring cup, whisk your eggs, Greek yogurt, milk, and vanilla until completely smooth. Room-temperature ingredients are key here—they blend together more easily, which means a fluffier cake.
Step 4: Bring the Batter Together
Pour your wet mixture straight into the bowl of dry ingredients. Gently whisk or fold everything together until you don’t see any streaks of flour. A few small lumps are fine—overmixing here can make your loaf less tender, so be gentle!
Step 5: Add the Hot Water or Coffee
Slowly drizzle in the hot water or coffee while stirring. You’ll notice the batter transforms into a silky, pourable consistency. Hot liquid wakes up the cocoa, making the Chocolate Loaf Cake even more decadent.
Step 6: Bake the Cake
Pour your batter into the prepared loaf pan and smooth the top. Slide it into the oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs sticking to it—no wet batter allowed!
Step 7: Cooling Down
When your loaf is baked to perfection, let it rest in the pan on a rack for about 10 minutes. Then, use the parchment sling to lift it out and allow it to cool completely on the rack. This step helps keep the Chocolate Loaf Cake moist and prevents it from breaking apart.
Step 8: Make the Chocolate Glaze
As the cake cools, grab a small bowl and whisk together the powdered sugar, cocoa powder, and milk until you have a smooth, pourable glaze. Drizzle it generously over your cooled loaf, letting it drip down the sides for that irresistible, bakery-style look. The glaze sets into a soft, shiny cap that’s as gorgeous as it is delicious!
How to Serve Chocolate Loaf Cake
Garnishes
The classic finish for a Chocolate Loaf Cake is its rich glaze, but why stop there? Sprinkle on a shower of chocolate shavings, toasted nuts, or even a pinch of flaky sea salt right after glazing for extra texture and flavor. Fresh berries or edible flowers add a pop of color that makes every slice look restaurant-worthy.
Side Dishes
If you want to make this indulgence the star of your spread, serve slices with a dollop of whipped cream, a scoop of good vanilla ice cream, or a handful of fresh raspberries. It also pairs beautifully with coffee or tea for an afternoon pick-me-up.
Creative Ways to Present
Try slicing the loaf and sandwiching two pieces with a swipe of hazelnut spread or raspberry jam for a playful twist. For special occasions, cut the Chocolate Loaf Cake into cubes, skewer with fruit, and drizzle with warm ganache—chocolate fondue, anyone?
Make Ahead and Storage
Storing Leftovers
This Chocolate Loaf Cake keeps incredibly well at room temperature. Once fully cooled, wrap it tightly in plastic wrap or store in an airtight container. It’ll taste fresh for about three days, perfect for grabbing a slice whenever the chocolate craving strikes.
Freezing
If you want to save some for later, freeze unsliced portions (or even individual slices) wrapped tightly in a layer of plastic wrap and then foil, or use a freezer bag. The cake (without glaze) freezes beautifully for up to three months—just defrost and add glaze before serving if you like.
Reheating
While this cake is fantastic at room temperature, a quick 10-second zap in the microwave revives its warmth and softens the crumb. For a real treat, gently heat a slice, top with glaze or a scoop of ice cream, and watch the magic happen.
FAQs
Can I make this Chocolate Loaf Cake gluten-free?
Absolutely! Swap the all-purpose flour with a high-quality gluten-free flour blend designed for baking. Just check your blend contains xanthan gum for best results, and try not to overmix the batter.
Do I have to use instant espresso powder?
Nope, it’s optional. Espresso simply boosts the richness of the chocolate without any coffee flavor. If you don’t have any on hand or prefer to skip it, the Chocolate Loaf Cake will still taste delicious and chocolaty.
What’s the secret to a super moist crumb?
The Greek yogurt and a combo of milk keep every bite tender and moist. Using room-temperature eggs and not overbaking are just as critical, so bake only until a tester comes out clean.
How can I tell when the loaf is perfectly baked?
Start testing at the 40-minute mark. Insert a toothpick in the center—if it comes out with just a few crumbs but no wet batter, your Chocolate Loaf Cake is ready. Every oven is different, so keep a close eye near the end!
Can I double the recipe for a crowd?
Absolutely! You can double the ingredients and bake two loaves side by side, or use a larger pan and adjust the baking time accordingly. Just make sure to keep an eye on doneness to avoid overbaking.
Final Thoughts
I can’t wait for you to experience the magic of this Chocolate Loaf Cake in your own kitchen. Whether you keep it simple or dress it up with your favorite toppings, one thing’s for sure—this is a recipe you’ll want to make again and again. Give it a try, share a slice with someone you love, and let the chocolatey goodness speak for itself!
Print
Chocolate Loaf Cake Recipe
- Total Time: 1 hour
- Yield: 1 loaf cake 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent goodness of this Chocolate Loaf Cake. Moist and tender, with a delightful chocolate glaze, this cake is perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 ¼ cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 teaspoon instant espresso (optional)
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs (at room temperature)
- ½ cup Greek yogurt (at room temperature)
- ½ cup milk (at room temperature)
- 1 ½ teaspoon vanilla
- ¼ cup hot water or coffee
Chocolate Glaze:
- 1 cup powdered sugar
- ¼ cup cocoa powder
- 3 tablespoons milk
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line the loaf pan with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together eggs, yogurt, milk, and vanilla until smooth.
- Blend wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until combined.
- Add hot water: Slowly stir in hot water to loosen the batter.
- Bake: Transfer batter to the pan and bake for 40-45 minutes.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare chocolate glaze: Whisk together powdered sugar, cocoa powder, and milk until smooth.
- Glaze the cake: Drizzle the chocolate glaze over the cooled cake.
Notes
- You can sprinkle chopped nuts or chocolate chips on top of the glaze for extra texture.
- This cake is best enjoyed within 2-3 days of baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Chocolate Loaf Cake, Dessert, Chocolate Glaze, Baking, Easy Recipe
