Description

This Moist Chocolate Loaf Cake is a rich, bakery-style dessert made with premium cocoa powder, real butter, and a silky chocolate ganache glaze. It has a soft, tender crumb with deep chocolate flavor and a slightly dense yet fluffy texture — perfect for chocolate lovers.

This easy chocolate loaf cake recipe is ideal for beginners and professional bakers alike. It’s a one-bowl chocolate cake that works beautifully as a tea-time dessert, holiday treat, birthday cake alternative, or even a profitable home bakery item.

If you’re searching for high-CPM dessert recipes, easy chocolate cake from scratch, homemade chocolate loaf recipe, or best chocolate cake for beginners, this recipe delivers both flavor and performance.

Ingredients

For the Chocolate Loaf Cake:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (high-quality Dutch-processed preferred)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup brown sugar
2 large eggs (room temperature)
½ cup vegetable oil (or melted butter)
1 cup whole milk (or buttermilk for extra moisture)
2 teaspoons vanilla extract
½ cup hot coffee (enhances chocolate flavor)

For the Chocolate Glaze (Ganache):

1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon butter (optional, for shine)

Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease thoroughly.

Step 2: Mix Dry Ingredients

In a large bowl, sift together:

Flour
Cocoa powder
Baking powder
Baking soda
Salt

Sifting prevents lumps and ensures a soft crumb texture.

Step 3: Combine Wet Ingredients

In another bowl, whisk:

Eggs
Granulated sugar
Brown sugar
Oil or melted butter
Milk
Vanilla extract

Mix until smooth and slightly creamy.

Step 4: Combine & Add Coffee

Gradually add dry ingredients to wet mixture. Stir gently until combined.

Slowly pour in hot coffee and mix until batter is smooth. The batter will be slightly thin — that’s normal.

Step 5: Bake

Pour batter into prepared loaf pan.

Bake for 50–60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Chocolate Ganache

Heat heavy cream until just simmering.
Pour over chocolate chips.
Let sit for 2–3 minutes.
Stir until smooth and glossy.
Add butter for extra shine (optional).

Pour ganache over cooled cake and allow it to set before slicing.

Pro Baking Tips

Use room temperature ingredients for better texture.
Do not overmix batter to avoid dense cake.
Adding hot coffee intensifies chocolate flavor without tasting like coffee.
For ultra-moist cake, substitute half the milk with sour cream.
Store wrapped to prevent drying.

Storage & Shelf Life

Room temperature: 3–4 days in airtight container.
Refrigerator: Up to 7 days.
Freezer: Wrap tightly; freeze up to 3 months.
Reheat slice for 10 seconds for fresh-from-oven taste.

Variations

Chocolate chip loaf cake: Add ½ cup chocolate chips.
Fudgy chocolate loaf: Add ¼ cup melted dark chocolate to batter.
Keto chocolate loaf: Replace flour with almond flour and use sugar substitute.
Gluten-free chocolate loaf cake: Use 1:1 gluten-free baking flour.
Vegan chocolate loaf cake: Replace eggs with flax eggs and milk with almond milk.

Approximate Nutrition (Per Slice)

Calories: 320–380
Carbohydrates: 45g
Fat: 18g
Protein: 5g
Sugar: 28g

Moist Chocolate Loaf Cake with Chocolate Glaze

Description