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Chocolate Loaf Cake

The Best Chocolate Loaf Cake

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Description

This mouthwatering chocolate loaf cake is a chocolate lover’s dream come true! The cake is bursting with chocolate flavor. And it’s glazed with a silky chocolate glaze that’s super simple to make in the microwave with just 2 ingredients. 

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup full-fat buttermilk, at room temperature
  • 1 teaspoon instant coffee
  • 1 cup unsalted butter, at room temperature (2 sticks)
  • 1 cup sugar
  • 4 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 2 tablespoons unrefined coconut oil

Instructions

  1. PREP: Heat the oven to 325 degrees F. Grease a 9 x 5-inch loaf pan and line it with parchment paper. Make sure to leave an overhang of a few inches of parchment paper on each side so you can easily lift the baked cake from the pan.
  2. SIFT TOGETHER DRY INGREDIENTS: Sift together the flour, cocoa powder, baking powder and salt. Set aside.
  3. MIX BUTTERMILK & COFFEE: Add the instant coffee to the buttermilk and mix until dissolved. Set aside. 
  4. CREAM BUTTER AND SUGAR: Using a stand or electric mixer at medium speed, cream together the butter and granulated sugar until light and fluffy and light yellow in color.
  5. ADD THE EGGS: Slowly mix in the eggs one at a time and beat until just combined.
  6. STIR IN THE BUTTERMILK MIXTURE: Next, add the buttermilk and coffee mixture and mix until combined.
  7. ADD THE DRY INGREDIENTS: With the mixer on low, slowly add the dry ingredients. Be careful! The cocoa powder takes a moment to incorporate. And if you aren’t careful, you could end up with flour and cocoa powder all over your kitchen.
  8. BAKE: Pour the cake mixture into the prepared pan and bake until cooked through, about 55-60 minutes. You’ll know it’s done when the cake starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
  9. COOL: Let the cake cool completely before adding the chocolate glaze. 
  10. MAKE THE GLAZE: When ready, place the chocolate chips and coconut oil in a medium-sized, heat-safe bowl. Place the bowl into your microwave and melt in 30-second increments until melted (it helps to stir the mixture after each heating session). Whisk until smooth and then pour over the cake. If you prefer, you can also melt the chocolate chips in a double boiler.
  11. DECORATE & SERVE: Add any additional decoration and the serve. If you prefer, you can skip the decorations. Or make things simple and just sprinkle it with powdered sugar and/or serve with a scoop of ice cream. 

Notes

ROOM TEMPERATURE INGREDIENTS: This cake will back up lighter and fluffier if your butter, buttermilk, and eggs are all at room temperature when you start. Trust me — it’s a science thing.

WHY DOES THE TOP OF THE CAKE CRACK: It’s normal for the top of loaf cakes to crack during baking. That’s because the cakes are dense and the outside bakes faster than the inside. So don’t stress if this happens to you. Plus, you’re just going to cover it with lots of chocolate glaze! 

MAKE AHEAD & STORAGE: This cake is perfect for baking in advance — it actually tastes better the day after it’s made. Store it (unglazed) in an airtight container or wrapped in plastic wrap at room temperature until ready to serve.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Bake

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Find it online: https://www.growingupcali.com/2022/04/chocolate-loaf-cake/