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Home » MUFFINS AND CAKES

Chocolate Loaf Cake

Published: May 10, 2021 by Meymi. This post may contain affiliate links.

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Chocolate loaf cake on a parchment paper with slices.
Chocolate loaf cake with slices on a white surface.
Stacked chocolate loaf cake slices on a white surface.

You can make this delicious soft and moist chocolate loaf cake with simple ingredients and stop your chocolate cravings easily! It takes less than 10 minutes to prepare the batter. No mixer needed!

Chocolate loaf cake on a parchment paper with slices.

Chocolate lovers will love today’s recipe. Just like my chocolate cookies with cocoa powder, you can stop your chocolate cravings with this easy recipe.

If you are a fan of my cocoa powder cookies, I’m sure you’ll enjoy this easy chocolate cake with cocoa powder. Seriously, making this cake is as simple as making my cocoa cookies.

Stacked chocolate cake loaf slices on a white surface.

This recipe is great for those days when you crave chocolate but only have cocoa powder. Just make this cake and stop your craving!

It takes almost 10 minutes (even less) to prepare the batter. You mix the dry ingredients in one bowl and mix the wet ingredients in another bowl. Then you combine dry and wet ingredients. Add hot water and stir. It takes 39 minutes to bake. That’s all!

This cake is perfect anytime. You can have it as a snack or eat it as chocolate bread for breakfast.

Ingredients you’ll need

Ingredients for chocolate loaf cake on a white surface.
  • Flour-I use all-purpose flour. Flour gives structure.
  • Cocoa Powder-I use unsweetened cocoa powder.
  • Baking powder-works as a leavener.
  • Eggs-They give moisture and structure to this cake.
  • Sugar-I use granulated sugar.
  • Butter-I use melted butter for moisture.
  • Milk-I use whole milk. Milk gives moisture.
  • Vanilla– I use pure vanilla extract.
  • Water-I add hot water after I mix dry and wet ingredients. This step makes this cake very soft and moist.

How to Make Chocolate Cake with Cocoa Powder

First I melt the butter halfway in a pan over medium heat. Then I remove the butter from the heat stir until all melted. This way the butter cools easily and doesn’t cook the eggs when I add it.

Halfway melted butter in a pan.

Next I place the cocoa powder, flour, baking powder and salt(optional) in a large mixing bowl and stir with a whisk. I set aside the bowl.

Collage for mixing flour, cocoa powder, baking powder and salt in a bowl with a whisk.

Then I mix the eggs and sugar in a medium bowl with a whisk until combined for almost 30 seconds.

Collage for mixing eggs and sugar in a bowl with a whisk.

Later I add the melted butter, milk, vanilla extract and mix until all combined.

Collage for adding melted butter, milk and vanilla extract into the egg mixture.

Next I pour the wet mixture into dry ingredients and stir. Once almost combined, I add the hot water and stir until just combined. 

Collage for pouring wet mixture into dry ingredients and stirring the mixture and adding hot water.

Finally I pour the chocolate batter into greased and parchment paper lined loaf pan and bake for almost 39 minutes or until a toothpick comes out clean that is inserted in the center.

If there are few moist crumbs, that’s fine. The toothpick shouldn’t be wet with batter as this means the cake isn’t baked completely. 

Collage for pouring the batter into loaf pan and the cake after baked.

I let the cake cool in the pan for 20 minutes before transferring it on a wire rack and I let it cool there for at least 35-40 minutes before slicing.

Enjoy!

Chocolate loaf cake with slices on a white surface.
How to store

Once the chocolate cake is almost cooled, you should keep it in an airtight container so it will stay soft and moist. You can keep at room temperature for up to 3 days and in the fridge for up to 7 days.

How to freeze

After the cake is almost cooled, you can wrap the loaf with a plastic film. Once totally cooled you can cover the plastic film wrapped loaf with aluminum foil or place in a freezer bag taking all the air inside. You can freeze for up to 3 months.  I like to slice the cake and freeze as it thaws easily. 

Can I add a topping?

You can add chocolate ganache with 1:1 ratio for extra chocolate flavor. The amount you’ll need for this cake will be 115 grams (½ cup) of heavy cream and 115 grams of chocolate (4 oz), I share this information in the recipe card, under notes section. You can also check my how to make chocolate ganache post to learn more about ganache.

Other cake loaf recipes you may enjoy!

  • Marble Loaf Cake
  • Carrot Cake Loaf
  • Apple Cake Loaf
  • Simple Banana Bread recipe

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

Chocolate loaf cake on a parchment paper with slices.

Chocolate Loaf Cake

You can make this delicious soft and moist chocolate loaf cake with simple ingredients! It takes less than 10 minutes to prepare.
4.99 from 184 votes
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 39 minutes
Total Time: 49 minutes
Servings: 10 slices
Calories: 264kcal
Author: Meymi

Ingredients

  • 140 g (1 cup) all purpose flour, dip and sweep
  • 50 g (½ cup) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt, optional
  • 2 large eggs, room temperature
  • 210 g (1 cup) granulated sugar
  • 135 g (½ cup + 1 and ½ tablespoons) unsalted butter, melted
  • 120 g (½ cup) milk, room temperature
  • 1 and ½ teaspoons pure vanilla extract
  • 60 g (¼ cup) hot water
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Instructions

  • Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can grease and flour the dish instead of parchment paper.
  • Place the butter in a small pan and melt it halfway over medium heat. Take it from the heat and stir until it is all melted. The butter cools easily and doesn’t cook the eggs when they are added.
  • Place the flour, cocoa powder, baking powder and salt if using in a large mixing bowl and stir with a whisk. Set aside.
  • Place the eggs and sugar in a medium bowl and stir with a whisk until just combined.
  • Add in the melted butter, milk and vanilla extract, mix until combined.
  • Pour the wet ingredients into flour mixture and stir with a whisk/spoon.  Once almost combined add the hot water until combined. 
  • Pour the mixture into the pan and bake for 39 minutes  or until a toothpick comes out clean that is inserted in the center. Few moist crumbs are fine. Let the cake cool in the pan for 20 minutes. After you remove from the pan, let it cool for 20 minutes on a wire rack before slicing.

Notes

How to store:  You should keep the almost cooled cake in an airtight container so it will stay soft and moist. You can keep it at room temperature for up to 3 days and in the fridge for up to 7 days.
How to freeze:  After the cake is almost cooled, you can wrap the loaf with a plastic film. Once totally cooled you can cover the plastic film wrapped loaf with aluminum foil or place in a freezer bag taking all the air inside. You can freeze for up to 3 months.  I like to slice the cake and freeze as it thaws easily. 
Chocolate Ganache: If you want to cover the cake with ganache, make it when you put the cake into the oven. You can make chocolate ganache with 1:1 ratio. You can use 115 grams (½ cup) of heavy cream and 115 grams of chocolate (4 oz). You can check my how to make chocolate ganache post.  You should scald(the stage before boiling) heavy cream and pour over the chopped chocolate, stir until combined well.  Then you should let it cool at room temperature and once cools you should keep it in the fridge so it will become spreadable. Once spreadable, you can cover the top with ganache.  If you make the ganache as you put the cake into the oven, it will be ready to spread once the cake cools.

Nutrition

Calories: 264kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 137mg | Potassium: 126mg | Fiber: 2g | Sugar: 22g | Vitamin A: 411IU | Calcium: 78mg | Iron: 2mg
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