This delicious, soft, moist chocolate loaf cake is super quick, easy, and made from everyday pantry staples. This quick and easy chocolate loaf cake can be enjoyed as is or can be topped with a really simple chocolate icing glaze.
This is another delicious chocolate cake made for chocolate lovers out there. You may also have my chocolate tray bake, chocolate bundt cake, or a decadent Ferrero Rocher Cake.
This easy chocolate loaf cake recipe was born out of my need for a smaller, simple chocolate cake that could be baked in a loaf pan and topped with an even simpler chocolate glaze to quickly satisfy any chocolate cravings that I may have!
This super easy chocolate cake recipe has a nice rich chocolate flavor, comes together really quickly, doesn't need a mixer, and can be enjoyed plain or topped with a simple chocolate glaze. This loaf cake recipe is perfect for Valentine's Day!
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Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
Unsweetened Cocoa powder adds that delicious chocolate flavor. I use Cadbury Bournville cocoa powder or Nestle cocoa powder.
Instant coffee or espresso powder is an optional extra, and I don't think it adds any detectable coffee flavor. For an alternative to espresso powder, simply use brewed coffee (the same amount as the water), or if using a shot of espresso simply top it up with hot water until you get 125 grams or half a cup.
Hot water or boiling water (or half a cup of coffee) is used to bloom the cocoa powder, and then also used to make the chocolate glaze.
Plain flour (all-purpose flour/standard grade flour) refers to flour that has a protein content of approximately 9.5-12%.f measuring ingredients by cups, make sure to aerate the flour and then scoop it into the measuring cup using a spoon before leveling it off. Scooping directly out of the flour container will result in too much flour being added to the mixture.
Butter adds a nice rich flavor. I use New Zealand butter which is similar to European butter.
Eggs - I use a New Zealand size 6 egg, which is around the same size as Australian and South African Large Eggs, but closer to a US/Europe Medium sized egg.
White granulated sugar to sweeten the cake. This can be replaced with brown sugar.
Icing sugar, powdered sugar, or confectioner's sugar to make the icing glaze.
Plain yogurt - Greek, or sour cream adds moisture to this chocolate cake.
Vanilla extract and salt enhance the chocolate flavors in this cake. I typically use table salt which is saltier than kosher or morten's salt.
Baking soda and baking powder to give this cake lift. Check if yours is fresh by adding some hot water to about a ¼ teaspoon. If it foams then it is still fresh.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
How to Make a Chocolate Loaf Cake
Step 1 - Preheat and prep
Preheat the oven to 170°C/340F or 150°C fan. Grease and line a loaf tin (Medium,9x5 Inch (22x13cm) Loaf pan, or a 1.25 lb loaf tin)
with baking paper or parchment paper that has overhangs allowing for easy removal of the cake once baked.
Step 2 - Bloom the cocoa powder
In a large mixing bowl, combine the hot water, cocoa, butter, and espresso powder. Whisk until all the butter is melted and the cocoa powder is incorporated with no lumps.
TIP: If you don't want to bloom the cocoa or find that bloomed cocoa is a bit intense for your liking, simply leave out the cocoa powder in this step and sift it in the dry ingredients in step 4.
Step 3 - Add the rest of the wet ingredients
Add in the eggs, yogurt (or sour cream), and vanilla. Whisk together until well combined.
Step 4 - Add in the dry ingredients
Add the flour, baking powder, baking soda, salt, and sugar to the chocolate mixture. Whisk until well combined.
TIP: If you didn't bloom the cocoa in step 2, add the cocoa into the cake in this step!
Step 5 - Pour and bake
Pour the loaf cake batter into the prepared pan and bake for 35 to 45 minutes. The cake is done with a cake tester or toothpick and comes out mostly clean.
Step 6 - Cool the cake
Allow the cake to cool in the tin for 10 to 15 minutes before lifting it out and letting the cake cool completely on a wire rack.
Step 7 - Make the glaze
In a small mixing bowl, combine the icing sugar, melted butter, vanilla, and 2 tablespoons of warm water. If the icing is too thick, add warm water 1 tablespoon at a time, mixing in between each addition until a thick pourable consistency is achieved.
Step 8 - Decorate & Serve
Once the cake has cooled, remove it from the cooling rack and place it onto a serving plate. Pour the icing glaze over the cooled cake, allowing it to drip down the sides of the cake. Let the icing set a bit, slice, serve and enjoy!
Pro Tips for this Recipe
Ovens
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Bakeware
Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal, and is more suited for bread puddings, pies, crisps, crumbles, and cobblers.
Storage and Freezing
This cake can be stored in the fridge for up to a week in an airtight container. Individual slices, wrapped in cling film or plastic wrap can be frozen for up to 3 months. Defrost frozen slices in the fridge overnight and allow to come to temp before serving.
Chocolate Loaf Cake FAQ
Yes, leftovers can be frozen in an airtight container for up to 2 months. Allow the cake to defrost in the fridge and come to room temperature for 30 minutes before serving.
Yes, make the cake the day before an event. Wrap the cooled cake in clingfilm/plastic wrap to retain moisture. Then pour over the fresh glaze before serving.
Rate & Review!
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Recipe Card
Chocolate Loaf Cake
Equipment
- Loaf Pan (9x5 Inch - 23x13cm)
Ingredients
Chocolate Loaf Cake
- 125 grams water (hot)
- 1 teaspoon espresso powder (optional)
- 40 grams unsweetened cocoa powder (Dutch-processed)
- 60 grams butter
- 2 teaspoons vanilla extract
- 55 grams Greek yogurt (or sour cream)
- 2 large eggs (medium/large/size 6)
- 180 grams plain flour (all-purpose/standard grade)
- ½ teaspoon table salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda (bicarb/bread soda)
- 200 grams white granulated sugar (granulated or caster)
Chocolate Icing Glaze
- 115 grams icing sugar (powdered/confectioner's)
- 15 grams unsweetened cocoa powder (Dutch-processed)
- ½ teaspoon vanilla extract
- 30 grams butter melted
- 2-4 tablespoons warm water
Instructions
- Preheat the oven to 170°C/340F. Grease and line a regular-sized loaf tin with baking paper that has overhangs allowing for easy removal of the cake once baked.
- In a large mixing bowl, combine the hot water, cocoa, butter, and espresso powder. Whisk until all the butter is melted and the cocoa powder is incorporated with no lumps.125 grams water, 1 teaspoon espresso powder, 40 grams unsweetened cocoa powder, 60 grams butter
- Add in the eggs, yogurt, and vanilla. Whisk together until well combined.2 teaspoons vanilla extract, 55 grams Greek yogurt, 2 large eggs
- Add the flour, baking powder, baking soda, salt, and sugar. Whisk until well combined.180 grams plain flour, ½ teaspoon table salt, 2 teaspoons baking powder, ¼ teaspoon baking soda, 200 grams white granulated sugar
- Pour the cake batter into the prepared tin and bake for 35 to 45 minutes. The cake is done with a cake tester or toothpick and comes out mostly clean.
- Allow the cake to cool in the tin for 10 to 15 minutes before lifting it out and allowing it to cool completely on a wired cooling rack.
- In a small mixing bowl, combine the icing sugar, melted butter, vanilla, and 2 tablespoons of warm water. If the icing is too thick, add warm water 1 tablespoon at a time, mixing in between each addition until a thick pourable consistency is achieved.115 grams icing sugar, 15 grams unsweetened cocoa powder, ½ teaspoon vanilla extract, 30 grams butter, 2-4 tablespoons warm water
- Pour the icing glaze over the cooled cake, allowing it to drip down the sides of the cake. Let the icing set a bit, slice, serve and enjoy!
Notes
- White sugar can be substituted with brown sugar.
- Hot water can be substituted with coffee (but leave out the instant coffee or espresso powder), or with a shot of espresso topped up with water to reach ½ cup.
- Greek yogurt can be substituted with sour cream.
- If you don't want to bloom the cocoa or find that bloomed cocoa is a bit intense for your liking, simply leave out the cocoa powder in this step and sift it in the dry ingredients in step 4.
Storage and Freezing
This cake can be stored in the fridge for up to a week in an airtight container. Individual slices, wrapped in cling film or plastic wrap can be frozen for up to 3 months. Defrost frozen slices in the fridge overnight and allow to come to temp before servingNutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Debra
Friday 25th of November 2022
Great cake very moist my daughter gave it 10 out of 10
Mary-Lou
Friday 25th of November 2022
Thank you so much Debra!
Sherry Johnson
Wednesday 9th of November 2022
So I did the unthinkable and started this recipe before I checked the ingredient list carefully. For the cake itself, the amount of sugar was left out. I used a basic ratio of flour to sugar to estimate the amount and it seems to be working just fine (it's in the oven now). But I would still like to know how much you used. LOVE the idea of blooming the cocoa! It has created a very rich dark chocolate flavor which I prefer.
Mary-Lou
Wednesday 9th of November 2022
oh, my word...I can't believe I left it out! This is why I should never work in a rush! We are preparing to move houses and I really wanted to get the recipe out before I started packing. I used 200 grams (or 1 cup) of sugar for this cake.
Thank you so much for pointing this out...definitely saved my bacon :)