Of course! A Chocolate Loaf Cake is the ultimate simple, comforting treat. It’s dense, moist, and intensely chocolatey—perfect for slicing and enjoying with a cup of coffee or tea.
This recipe is straightforward and results in a rich, fudgy cake with a crackly top.
Deeply Chocolate Loaf Cake
This is a one-bowl recipe that delivers a sophisticated, not-too-sweet, dessert-worthy loaf.
Prep Time: 15 mins | Cook Time: 50-60 mins | Cooling Time: 1+ hour | Total Time: 1 hour 15 mins + cooling
Servings: 1 standard loaf (8-10 slices)
Ingredients
For the Cake:
· 1 cup (125g) all-purpose flour
· ½ cup (50g) unsweetened natural cocoa powder (not Dutch-process)
· ¾ teaspoon baking soda
· ½ teaspoon baking powder
· ½ teaspoon salt
· ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled
· 1 cup (200g) granulated sugar
· 2 large eggs, at room temperature
· 1 teaspoon vanilla extract
· ½ cup (120ml) buttermilk, at room temperature*
· No buttermilk? Make a soured milk: Add 1 ½ tsp white vinegar or lemon juice to a measuring cup, then add enough milk to make ½ cup. Stir and let sit for 5 minutes.
For the Simple Glaze (Optional):
· ½ cup (60g) powdered sugar
· 1 tablespoon unsweetened cocoa powder
· 1-2 tablespoons milk or cream
· ¼ teaspoon vanilla extract
Instructions
- Preheat and Prepare:
· Preheat your oven to 350°F (175°C). Grease and flour an 8.5×4.5 inch or 9×5 inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients:
· In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures there are no lumps and everything is evenly distributed.
- Combine Wet Ingredients:
· To the same bowl with the dry ingredients, add the melted (and slightly cooled) butter, sugar, eggs, and vanilla extract. Whisk until the batter is smooth and well combined. It will be very thick.
- Add Buttermilk:
· Pour in the buttermilk and whisk gently until the batter is smooth and glossy. Be careful not to overmix. The batter will be thick but pourable.
- Bake:
· Pour the batter into the prepared loaf pan and smooth the top.
· Bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter).
· Tip: If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
- Cool Completely:
· Let the cake cool in the pan on a wire rack for 20 minutes. Then, run a knife around the edges and carefully invert it to remove it from the pan. Allow it to cool completely on the wire rack before glazing.
- Glaze and Serve:
· Once the cake is completely cool, make the glaze. In a small bowl, sift the powdered sugar and cocoa powder. Whisk in 1 tablespoon of milk and the vanilla. Add more milk, a teaspoon at a time, until it reaches a thick but pourable consistency.
· Drizzle the glaze over the cooled cake. Let it set for 10-15 minutes before slicing.
Pro Tips for the Perfect Loaf
· Cocoa Powder is Key: Use a good-quality natural cocoa powder (like Hershey’s) for this recipe. It’s acidic and reacts with the baking soda to create a lovely rise. Dutch-processed cocoa will result in a denser cake.
· Room Temperature Matters: Using room-temperature eggs and buttermilk helps them incorporate smoothly into the batter, creating a more uniform crumb.
· Don’t Overbake: The toothpick test with a few crumbs is perfect. Overbaking will dry out the cake.
· For an Extra Fudgy Cake: Replace ¼ cup of the buttermilk with ¼ cup of sour cream or plain Greek yogurt.
· Add-Ins: Feel free to fold in ½ cup of chocolate chips, chopped nuts, or even a handful of raspberries into the batter right before pouring it into the pan.
· Patience is a Virtue: This is a moist, dense cake. It must cool completely to set properly. Slicing it warm will cause it to crumble.
Enjoy a slice of this deeply satisfying, simple chocolate cake! It’s a classic that never goes out of style.