If you’re a true chocolate lover, this Moist Chocolate Loaf Cake is about to become your new favorite treat! Rich, fudgy, and incredibly soft, this cake strikes the perfect balance between indulgence and simplicity. Whether you’re craving a quick dessert to pair with coffee or want a fail-proof recipe to impress your guests, this chocolate loaf cake delivers every time. What makes it truly special is its deep cocoa flavor, enhanced by a touch of coffee (or hot water) that intensifies the chocolate without overpowering it. Plus, it’s made with pantry-friendly ingredients and comes together in just one bowl—no fancy equipment required!
Ingredients
- 1 cup (125g) all-purpose flour
- ½ cup (50g) cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk
- ½ cup (120ml) hot coffee or hot water
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a loaf pan (9×5 inches) with parchment paper, leaving some overhang for easy removal, and lightly grease the sides.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed and lump-free.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 4: Incorporate Dry & Wet Mixtures
Add half of the dry ingredients to the wet mixture and gently mix. Pour in the buttermilk and stir again. Add the remaining dry ingredients, then slowly mix in the hot coffee or hot water. The batter will be thin—this is what makes the cake ultra-moist.
Tip for Beginners: If you don’t have buttermilk, mix ½ cup milk with ½ tablespoon lemon juice or vinegar, let it sit for 5 minutes, and use as a substitute.
Step 5: Bake
Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Step 6: Cool & Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy this chocolatey dream!
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Variations to Try
- Chocolate Chip Loaf Cake: Fold in ½ cup chocolate chips before baking for a gooey surprise.
- Nutty Twist: Add ½ cup chopped walnuts, pecans, or almonds for a crunchy texture.
- Mocha Loaf Cake: Add 1 teaspoon instant espresso powder for a coffee-chocolate kick.
- Orange Chocolate Loaf Cake: Stir in the zest of 1 orange and drizzle with orange glaze (powdered sugar + orange juice).
- Vegan Option: Swap eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and use plant-based milk + vinegar instead of buttermilk.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps for up to 1 week in the fridge.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature.
Serving Suggestions
- Dust with powdered sugar or drizzle with chocolate ganache.
- Pair with a scoop of vanilla ice cream or fresh berries for an elegant dessert.
- Enjoy with a cup of coffee or hot cocoa for the ultimate cozy treat.
Why You’ll Love This Recipe
This Moist Chocolate Loaf Cake is everything a chocolate cake should be—rich, soft, and full of flavor. With easy-to-find ingredients and foolproof instructions, even beginner bakers can achieve bakery-quality results. Plus, the variations let you customize it for any occasion or craving.
