Why Make This Recipe
If you love chocolate, then this Moist Chocolate Loaf Cake is a must-try! It’s perfect for any occasion, whether as a sweet treat for your afternoon coffee or a delightful dessert for a family gathering. This cake is rich, soft, and truly satisfying, making it a favorite among chocolate lovers. The addition of whipped chocolate frosting takes it to the next level, ensuring you get a melt-in-your-mouth experience with every bite.
How to Make Moist Chocolate Loaf Cake
Ingredients:
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch processed preferred)
- 1¼ tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup soft light brown sugar
- ½ cup white granulated sugar
- ½ cup whole milk (room temperature)
- 2½ tbsps unsalted butter (melted)
- ⅓ cup unflavored vegetable oil (I use canola oil)
- 2 large eggs (room temperature)
- 1¾ tsps vanilla extract/essence
- ½ cup strong hot coffee (made with ½ tbsp instant coffee in 120g hot water)
- ¼ cup heavy cream
- ⅔ cup dark chocolate
- ¼ cup unsalted butter
- ⅓ cup powdered sugar (also known as icing/confectioners’ sugar)
- ⅛ tsp instant coffee powder
- ⅛ tsp salt
- 1 tsp cocoa powder (Dutch processed preferred)
- ½ tsp vanilla extract/essence
Directions:
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Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
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In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. Set this aside.
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In another large bowl, combine the light brown sugar, granulated sugar, milk, melted butter, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Carefully fold in the hot coffee. Pour the cake batter into the prepared loaf pan.
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Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes before transferring to a wire rack.
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Make the Chocolate Fudge Frosting: In a small saucepan, melt the dark chocolate and unsalted butter together over low heat. Stir until smooth.
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Remove from heat and let it cool slightly. Whisk in the powdered sugar, instant coffee powder, salt, cocoa powder, and vanilla extract until well combined.
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Once the cake is completely cool, frost it generously with the chocolate fudge frosting.
How to Serve Moist Chocolate Loaf Cake
Slice the cake into thick pieces and serve it with a dollop of whipped cream or a scoop of ice cream for an extra special treat. A cup of coffee or tea pairs perfectly with each slice.
How to Store Moist Chocolate Loaf Cake
You can store the Moist Chocolate Loaf Cake in an airtight container at room temperature for up to three days. If you want it to last longer, keep it in the fridge for up to a week. You can also freeze slices wrapped tightly in plastic wrap and aluminum foil for up to three months. Just thaw at room temperature when you’re ready to enjoy!
Tips to Make Moist Chocolate Loaf Cake
- Make sure your eggs and milk are at room temperature for better mixing.
- Don’t overmix the batter to keep the cake airy and light.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
Variation
You can add chopped nuts, chocolate chips, or even some orange zest to the batter for a twist on flavor. Another great variation is to swirl in some raspberry or peanut butter for a delightful surprise!
FAQs
What if I don’t have Dutch-processed cocoa powder?
You can use regular unsweetened cocoa powder instead, but the flavor and color may be slightly different.
Can I substitute the eggs?
Yes, you can use flax eggs or applesauce as an egg substitute. However, the texture may vary slightly.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 ratio for best results.
