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 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.
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
- 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.
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.
Then I mix the eggs and sugar in a medium bowl with a whisk until combined for almost 30 seconds.
Later I add the melted butter, milk, vanilla extract and mix until all combined.
Next I pour the wet mixture into dry ingredients and stir. Once almost combined, I add the hot water and stir until just combined.
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.
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!
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.
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.
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!
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
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
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.
Elaine H Toth
Any chance you can use 1% milk instead of whole milk?
Meymi
Hi Elaine, I think it will be fine. If you try, I would love to hear your feedback. Thank you!
Tom
This chocolate loaf cake was delicious! I tried adding chocolate chips to the batter to add even more chocolate flavor but they sank to the bottom of the loaf pan. I found in my 350 degree oven it needed to bake for 50 minutes.
Jeff
Add a tablespoon of flour to the chocolate chips once they are dusted they wont sink.
Sangeetha
Hi,
This looks amazing! Can I use self rise flour instead?
Meymi
Hi Sangeetha, Thank you! I think it would be fine with self-rising flour too. You shouldn’t use any baking powder as there is already in self-raising flour. Instead of 140 grams of flour, you can use 150 grams (1 cup-dip and sweep method and 1 tablespoon) of self-raising flour. I would love to hear your feedback. Enjoy!
Lynnette
Hi and thank you for this amazing recipe.
Can I substitute melted butter with vegetable oil for this specific recipe?
Meymi
Hi Lynnette, Besides melted butter, I only tried it with olive oil but enjoyed it more with melted butter. If you want to use vegetable oil, I would suggest you use no more than 105 grams(8 tablespoons). If you give it a try, I would love to hear your feedback! Thank you!
Debra
Is the nutrition you have posted for the whole loaf or per slice?
Meymi
It is per slice.
Holly
This is THE ONE. I did add a tablespoon of white vinegar to the milk, as I think as the reaction with the soda adds a bit of air.
Annie
I definitely had to alter mine a bit, I didn’t have enough cocoa powder in my cupboard but found some leftover unsweetened baking chocolate—melted it in with the butter. I had two very ripe bananas and used those in place of one egg. Added a tad more flour as it was quite runny, and a bit more time in the oven and it turned out sooooo good. Thanks for sharing your recipe!!
Meymi
Hi Annie, Thank you so much for your helpful feedback!
sandra
I made this cake for company last night. It was perfect for 3-5 people with barely a slice or two leftover because everyone had seconds! It was an absolutely delicious, moist chocolate cake. I found the flavours of cocoa and sugar so well balanced and the amount of butter in the recipe felt very rich without being heavy. Thank you for sharing this great recipe. I will definitely serve this cake again and it was very simple to prepare. I ended up adding my own chocolate buttercream on top. Very yummy addition.
Meymi
Hi Sandra, I am so happy that everyone enjoyed this chocolate cake so much. Thank you for your detailed comment!
Kera
I modified this recipe using duck eggs, teft flour, and monk fruit sweetener. It was amazing!
Meymi
Hi Kera, Thank you so much for your feedback. I’m glad you enjoyed it!
Mary Beth Miller
I forgot to add the water. It’s in the oven now. Hope it won’t matter.
Meymi
Hi Mary Beth, It would affect the moisture. I wonder how it came out.
Gaynor Edwards
Hi, I would like to adapt the choc cake recipe for a coffee one as it was so lovely! I use coffee granules so could I just use 50g instead of cocoa, would it work do you think?
Gaynor
Meymi
Hi Gaynor, I’m so glad you loved this chocolate loaf cake. I haven’t tried the coffee version but 50 grams of coffee granules sounds too much. I’d add cocoa amount to flour amount and I’d either use 1 or 1 and 1/2 tablespoons of coffee granules. This is how I’d try it. If you try, I’d love to hear your feedback!
Amal
Amazing! Super moist and chocolatey. Just the type of loaf i wanted.
Meymi
Hi Amal, I’m so happy to hear that you loved this loaf so much! Thank you for your comment!
Peg
Do you use Natural Cocoa like Hershey or a Dutch Processed Cocoa? Thank you.
Meymi
Hi Peg, I use Dutch-processed cocoa.
Lexie J
Hi!
I just baked this today to try it out & I’m wondering if I can add chocolate chips or chunks to it to vamp it up a bit more OR will those just sink to the bottom because the batter is so thin?
Meymi
Hi Lexie, One of my readers made it with chocolate chips with success. You can read it in the comments.
Jus
I made this with a few teaspoons of coffee powder and a simple coffee frosting.
Delicious thank you!
Alan
How hot is the water supposed to be?
Meymi
Hi Alan, It should be very hot(boiling water).
Laura
The taste is great but unfortunately the cake just doesn’t hold and is really crumbly.
I made this twice already as I thought I made a mistake along the way the first time round. But this is the second time I made it, followed all instructions, and it still falls apart. Very unfortunate.
Meymi
Hi Laura, I assume you used cups instead of grams. If you used less flour than you should, this may be the reason. I use the dip and sweep method when I convert grams to cups instead of the scoop and sweep method. I hope this helps!
Tessa
Thank you very much for this recipe. I can never keep a stock of chocolate chips in my house, so I love finding recipes that only use cocoa powder. This turned out very moist and cake-like. Definitely recommend. I look forward to trying your cocoa powder cookies next.
Meymi
Hi Tessa, I am so happy to hear that you enjoyed this recipe so much. I hope you enjoy cocoa cookies as well! Thank you for your comment!
Abby
The batter was delicious, but it took a lot longer to bake fully. I may just have a deeper loaf pan. Amazing recipe!!
I made this cake with the ingredients I had on hand, I used 2% milk, for example, and salted butter instead of unsalted (I just left out the salt in the recipe). It still tastes absolutely amazing if you use different types of butter, milk, cocoa, etc than are called for.
Thank you for this!
Meymi
Hi Abby, I’m so glad you loved this recipe so much! Thank you for your feedback!
Anna Rita
Simple and delicious. It doesn’t last a day with my kids. Thank you for the recipe.
Meymi
Hi Anna, I’m so glad you all loved this recipe so much. Thank you for your comment!
Nancy
Hi could I make this in a sheet pan for a number cake?
I would want the cake to b firm but moist not crumbly.
Meymi
Hi Nancy, I am not sure but I think it would be ok. If you try, I would advise you to bake until the toothpick comes out clean (without a few moist crumbs.) Then let it cool completely at room temperature and once cools, cover with plastic wrap and keep in the fridge(ideally overnight so the cake will be firm and you can give the shape easily). If you try, I would love to hear your feedback!
doris
if you put it in a 9×13 pan you probably have to double it
Meymi
Hi Doris, This is a very helpful post about pan sizes and conversions.
doris
thank you for the information
doris
thanks and think you would probably triple the recipe cuz 13×9 =14cups and the loaf pan =4cups thats my thoughts but could be wrong
Meymi
Hi Doris, I use 8 ½ * 4 ½ inch loaf pan which is 6 cups. If you double the recipe, it will be fine for a 9*13 inch pan as it should be shallow.
doris
thank you so much for the information
doris
maybe I will try this in loaf pan cuz that way I will know how fast it will go and the next time will double the recipe for a 9×13 pan with peanut butter frosting
Mary Masiakowski
I’m going to replace the boiling hot water with boiling hot coffee. Would that be doable?
Meymi
Hi Mary, Some of my readers used hot coffee and said they enjoyed it.
Maria Corona
Im wondering if I could use buttermilk instead of milk and hot black coffee instead of palin water. What do you think?
Meymi
Hi Maria, You should be able to use both. In this case, I’d probably use 1 teaspoon of baking powder and 1/4 teaspoon of baking soda. If you give it a try, I’d love to hear your feedback!
Maria Corona
I will be giving this a try. Thanks for replying back so quick.
Maria
I came to say that i tried the buttermilk and coffee along with baking soda and baking powder how you suggested. It came out great. I made muffins and they were delicious. I added chocolate chips and they sunk. What would you suggest so they won’t sink next time?
Meymi
Hi Maria, Thank you so much for your feedback. I’m so glad to hear that the substitution worked well. You can combine chocolate with 1 tablespoon of flour (this is for 1 cup of chocolate) before adding them to the batter so they won’t sink. This is how I add them to my triple chocolate muffins.
Carrie
The loaf smells absolutely amazing! The only thing is, 39 minutes of baking is not enough to even solidify my loaf. Am I doing something wrong?? Is it my oven?? It usually takes me upwards of 55 minutes uncovered plus an extra 15-20 uncovered with the oven turned off.
Meymi
Hi Carrie, I make this loaf often and 39 minutes is the right baking time for me. If the loaf is soft and moist after you bake it in a preheated oven, you are not doing anything wrong. It is probably your oven.
Richard L-B
All ovens are different. In one oven it may take 39 minutes, in another 55 minutes. As long as you keep an eye on the cake after the 39 minute mark, checking it every 5 minutes or so until cooked, it should turn out fine. Mine also took longer than 39 minutes, but I know that I have an oven that is on the cooler side.
Nicole
Thanks for this recipe and for including the ingredient weights, really saves a lot of time and headache when you have precise measurements. I just made this last night and it was a big hit, really loved not needing to drag out any of the mixers and that it didn’t call for any less common ingredients. I made the ganache you suggested for it too, and that really just tied everything together. Definitely making it again and I feel like the batter would make great chocolate muffins if you added some nuts or chocolate chips!
Meymi
Hi Nicole, I am so glad you found the weight measurements helpful and loved this cake. Yes, you can make 12 chocolate muffins. I made triple chocolate muffins and they were delicious. Thank you for your comment!
Amanda
Hello! I’m making this for the first time for a potluck tomorrow, the problem is, the only loaf pan I have is a 9×5. Any help is appreciated. Thank you!!
Meymi
Hi Amanda,You can use 9*5 pan but it’ll be a little flat. You may need to shorten the baking time.
Gie
Ii just made it today not what I expected not too dark and moist and not so tasty also. Sad.
Meymi
Hi Gie, I am wondering if you baked this loaf more than you should. It is a moist cake. Did you substitute any ingredients?
Carol
I made this recipe today for the first time, and absolutely loved the texture and the taste. It was a bit crumbly, so I will add a bit more flour next time. I cut back the sugar a bit for personal preference and was pleased with the final result. I’m going to try your carrot cake loaf next. 🙂
Meymi
Hi Carol, I’m so happy to hear that you loved this cake loaf and will try my carrot cake loaf. If you used cups when making this recipe, you may have used less flour than you should have. I use the dip and sweep method when I convert grams to cups. I wanted to mention it again before you make my carrot cake loaf.🙂Thank you for your comment!
Laila
Hi! This is the best chocolate bread recipe I’ve come across. I’d love to make a vanilla version. To do so, would you recommend simply omitting the cocoa power? Or would you increase the amount of flour & vanilla? Would love to know your thoughts!
Meymi
Hi Laila, I’m so happy to hear that this is the best chocolate bread recipe you’ve come across. To make the vanilla version, you can simply omit the cocoa powder and add that amount to the flour. It makes 190 grams of flour(1 and 1/3 cup and 1/2 tablespoon). You don’t need to increase the vanilla amount. You can use 1 tablespoon less butter. I just tried it and I should say that the vanilla version tastes good but it is very different than the chocolate version. If you try, I would love to hear your feedback!
C. N.
I made this cake today, along with a cream cheese frosting, for my son´s 9th birthday. I followed the recipe exactly only I substituted buttermilk for the regular milk. It turned out great and everyone loved it. So tasty and the texture was perfect. Don´t expect it to rise too much, something along the lines of a banana bread. The cooking time was almost perfect, I probably did 43 minutes. Very chocolately and moist…will definitely be making this again!
Meymi
Hi, I wish your son a happy new age. I’m so glad everyone loved this cake. Thank you for your comment!
Paula
Hello. Just found this recipe today and may try. Wondering if the crumb is fluffy, or is a more dense crumb, like pound cake? And, I am thinking of making as mini loaves. Has this been tried? Thank you.
Meymi
Hi Paula, It is not dense but not very fluffy. This is a light and moist cake. I haven’t tried to make mini loaves but I think it should be fine.
Terri D.
I made the chocolate loaf yesterday (used two holiday mini loaf containers) to give as gifts for the chocolate lovers on my Christmas list. The loaf on its own is perfect–moist and so delicious and more flavorful the next day. I will add the ganache or some type of glaze for presentation purposes. I also used a little less sugar.
Thank you for posting the recipe.
Meymi
Hi Terri, I’m so happy to hear that you loved this recipe and will share them as gifts. Thank you for your feedback!
Spandana
Hi,
I tried your chocolate cookies recipe and they were yummm!!! And thought of trying out this loaf cake recipe. However, my cake turned out a little dry. Not sure why…
Totally loved your chewy cookies recipe.
Meymi
Hi Spandana, I’m glad you enjoyed my chocolate cookies. I guess you overbaked the cake. The baking time may change from oven to oven so you can make the toothpick test a little earlier. I hope you make it again and enjoy this moist chocolate cake!
Rihana
Exceptional! This is like a brownie loaf. It took me an extra 14 minutes to bake but it’s a simple recipe and definitely worth the wait because the top became delightfully crunchy. Thank you 😊
David
Can you add chocolate chips to the recipe?
Meymi
Hi David, Yes, you can add chocolate chips (around 3/4 cup ).
Connie
All my friends and relatives want the recipe. It’s an incredible loaf cake. Especially topped over with chocolate ganache. Thank you
Jane
A very nice easy RICH cake or loaf, I chopped walnuts in mine I set my temp. down because making for first time I wanted it right now I will make again, I gave 2 slices to a neighbor he liked I’d it he wanted recipe, I wrote it out for him.. Thanks
Victoria
I have a fan oven and bake in celsius. Is the 350 degrees you bake the cake in with or without fan? I’m not sure if I should put it in 160 fan or 180 fan?
Meymi
Hi Victoria, I bake the cake without fan. If you use your fan, you can bake at 165C.
Emmi
I made this cake today, I doubled the recipe to make two loaves.
Honestly I think this recipe DOES need some vegetable oil, the butter probably provides flavoring but it does not add as much moisture to the batter.
My next time making this recipe WHILE doubling it;
Will be to do
1/2 cup melted butter
1/2 cup vegetable oil.
I will also LOWER the oven temperature, 350 seems a bit high. Baking at a lower temperature maybe 320-325
Will keep the cake from getting too hot and too dry too quickly.
Kirsty
I made this last night and it was possibly the best chocolate cake I’ve ever had. I’m not a big chocolate cake fan but I had the ingredients to spare and fancied baking something. I wasn’t sure how sweet it was going to turn out so I gently folded in some milk choc chips before pouring it in the pan and spread a thin layer of choc ganache on top – and it was absolutely gorgeous.
It doesn’t need the ganache at all, it’s sweet and tasty enough. It’s so moist, too.
This recipe is a keeper. Thank you.
Meymi
Hi Kirsty, I’m so happy to hear that you loved this recipe so much. Thank you for your comment!
Tonette
Tried this recipe and it’s indeed moist and delicious. It’s great with whip cream !
Meymi
Hi Tonette, I’m so glad you enjoyed this cake. Thank you for your feedback!
Abiya
Hello, can I substitute the butter for margarine instead ?
Meymi
Hi Abiya, You can use the same amount. If you try, I’d love to hear your feedback!
Laya
I made this cake gluten free by substituting the regular flour with gf flour. I also added a bit of espresso powder, it came out great!
Meymi
Hi Laya, Thank you so much for your feedback!
Debbie
Very moist and delicious. Perfect size for empty nester. Will be making it again
Meymi
Hi Debbie, I’m so glad you enjoyed this recipe so much! Thank you for your comment!
Anna
Absolutely delicious and super easy to do. I was really impressed with the results and everybody loved it! I will totally make this again and share the recipe with friends
Meymi
Hi Anna, I’m so happy to hear that this recipe impressed you so much. Thank you for letting me know!
Marus
Fabulous and simple!! Love this recipe.
Jacqueline
I have made this recipe several times now and it’s SOO good. Not to sweet nice and soft and moist. It’s a big hit with my husband. I bake mine in my air fryer over on 350 for 40 min comes out perfect. Thank you for such an easy recipe.
Meymi
Hi Jacqueline, I’m so happy to hear that both you and your husband loved this cake. Thank you so much for your feedback!
Amy Dessaint
Hi I live at high elevation so when I baked this cake the center didn’t rise but otherwise it tasted amazing. Any advice or tips for baking in high altitude? Thanks.
Meymi
Hi Amy, I’m glad you loved the taste. I made a search on the internet about high altitude. Now I share some of the ingredients with the new amounts that I developed after this search. I don’t have a chance to try it so I just share how I’d try it: I’d use 2/3 cup-165grams of milk in total, use 3/4 cup and 2 tablespoons-185 grams of sugar in total, use 1 and 1/4 cup-175 grams of flour in total and use only 1 teaspoon of baking powder. I’d bake at 325F(165C). You can check the oven after 35 minutes. If you try, I’d love to hear your feedback! Thank you!
Casey
I also live at high altitude so I pre-emptively made changes to the recipe the first time I tried it–adding an extra 2 tablespoons of flower and cutting the water back to only 3 tablespoons. It tasted great but had a huge cavity. I’ll definitely try these adjustments next time.
Also, thank you for including ingredient weights; I appreciate the precision! Loved this recipe as it brought back so many memories from my college days.
Meymi
Hi Casey, I’m happy to hear you liked the taste. I believe the center of the cake will be fine with the adjustments. I’ll be glad if you share your feedback! Thank you!
Amy Dessaint
It came out perfect! It took 60 minutes to bake but the center didn’t sink! Amazing! Thank you so much!
Meymi
Hi Amy, I’m so happy to hear that it came out perfect! Thank you so much for letting me know!
Mary
Made this just now. Only had 159 grams sugar but it still tastes awesome!
Melanie
I really love this recipe. I used coffee for the hot water and almond milk for the milk and added mini choc chips and it was moist and fluffy and delicious.
Meymi
Hi Melanie, I’m so happy that you loved this recipe. Thank you for your feedback!
Sabrina
I loved this recipe! Super easy to make with ingredients that were already in my pantry. I used hazelnut milk instead of whole milk (it’s all I had) and it turned out great. Very moist and great chocolate flavor.
Meymi
Hi Sabrina, I’m thrilled to hear you loved this recipe so much! Thank you for your feedback!
Kristi
I made this last night and two things I tried differently was I substituted 1/4 c of coffee instead of water, and I adddd chocolate chips. It was SOOOOO good!! Very moist, it baked up nicely and the chocolate chips (my clients idea!) added a lot. I am saving this recipe for future baking and I will be baking this tonight for my family!
Meymi
Hi Kristi, I’m so happy to hear you enjoyed this recipe so much! Thank you for your feedback!
Deenah
Easy to bake. I used coffee to replace the water
Mailyssa
Made this for my husband on a whim and it’s his new favorite thing!!! I added chocolate chips to the batter and it came out great! Love it. It’s delicious and light and perfect.
Meymi
Hi Mailyssa, I’m so happy to hear you both loved this recipe so much. Thank you for your comment!
Joy
Followed the recipe exactly. Cake took around 55 minutes to bake in my gas oven and was amazing! A great chocolate flavour with a lovely moist texture. A really lovely cake – thank you. Off to check out your other recipes!
Meymi
Hi Joy, I’m thrilled to hear you enjoyed this recipe so much. I hope you love my other recipes too. Thank you for your comment!
valerie
It turned out soo well!
Meymi
Hi Valerie, I’m so glad to hear you loved this recipe so much! Thank you for your comment!
Kevinne
I used Bob’s Red Mill egg replacer and Califia complete milk (pea protein plant based milk) and it still turned out wonderfully moist and delicious! Sprinkled some chocolate chips on top and they didn’t sink! Thank you for this great recipe!
Meymi
Hi Kevinne, Thank you so much for your detailed feedback!
Jack Greene
I made this and used brewed hot coffee instead of water, and used a chocolate ganache recipe I got from Youtube. Poured the chocoloate ganache over it after it cooled for about 10 minutes. It turned out amazing and was delicious.
Barbara
Hi, I am making this cake now. It is still way to loose after 39 minutes so I am continuing to bake it. It seems like the baking time is going to be closer to an hour.
Meymi
Hi Barbara, Baking time may change from oven to oven. I know some of my readers baked for 43-55 minutes or a little longer. You should check the oven regularly after 39 minutes. As long as you don’t over bake it, the cake will be moist. I hope you found the perfect baking time for you and enjoyed it!
Clair
It looked and tasted so good when it went in the oven. Unfortunately it came out dry and crumbly. Very disappointing.
Meymi
Hi Clair, If it came out dry, it means the cake is over baked. Baking time may change from oven to oven. If it didn’t hold its shape, you may have used less flour than you should. Eggs and flour give structure to this cake. I use dip and sweep method when I convert grams to cups(there is a link in the recipe card). I hope this helps.
Lucy
The recipe was so easy, especially as I’m not the most confident of bakers. Its produced one of the best bakes I’ve made!
Meymi
Hi Lucy, I’m so happy to hear you loved this recipe so much! Thank you for your comment!
Lucinda M
I followed this recipe to the letter. But when I checked for doneness at 39 minutes the loaf was soupy. I baked it for 10 more minutes and it came out fine. Delicious, rich chocolate flavor. I drizzled peanut butter ganache on it. A keeper. Will definitely make again. My new favorite chocolate cake!
Meymi
Hi Lucinda, I’m thrilled to hear this is your new favorite chocolate cake recipe! Baking time may change from oven to oven. Peanut butter ganache on top sounds delicious. Thank you for your feedback!
Stef
I made this cake. It is nice and light and enjoyable. I chose to use sour cream instead of milk which turned quite well. I would reduce the cocoa to 1/3 cups from the 1/2 cup to avoid the strong cocoa aftertaste I get from it. Other than that, it’s quick and tasty.
Meymi
Hi Stef, I’m so glad you enjoyed this cake! Thank you for your comment! If you want to reduce the cocoa powder, you should add that amount to the flour. This way it won’t affect the structure.
Jeffrey
I made this today. It’s really wonderful. Chocolatey, moist, delicious… and soooo easy to make. I added chocolate chips to mine. They sank, as another reviewer mentioned. However, this turned out not to be a bad thing. They formed a very chewy, chocolatey, layer on the bottom that adds a unique texture to the bottom edge. I love it. Some people have mentioned cooking time differences. I just watched carefully after the 39 minute mark. Mine was ready in 48 minutes. This cake has been added to my permanent recipe collection. Thanks for a great recipe! Now I think I need to go buy some ice cream to go with my next slice!
Meymi
Hi Jeffrey, I’m thrilled to hear you loved this cake so much! If you combine chocolate chips with a little amount of flour before adding to the batter, this will avoid them sinking to the bottom of the pan. Thank you so much for your comment!
Stella Dekutsey
Thank you so much for sharing this recipe. I tried it today, and I can tell you that it’s the best chocolate cake I’ve ever baked!
Meymi
Hi Stella, I’m so happy to hear you love this cake so much! Thank you for your comment!
Tania
This cake is sooo simple and delicious!!
Thank you
Very moist
Meymi
Hi Tania, I’m thrilled to hear you enjoyed this recipe so much! Thank you for your comment!
Abigail
The Cake is yummy and moist but very crumbly, this is my 2nd time making it. I used the gram measurement and thoroughly followed the recipe but yet it came out crumbly, could you please suggest what else I can do to avoid getting it crumbly?
Charlotte
Fab recipe- followed it as written apart from I just added everything into the one bowl instead of mixing things in separate bowls- it still tasted amazing! My parents had slices for after dinner but they ended up eating them straight away! Will be making this on a regular basis thank you 🙂
Meymi
Hi Charlotte, I’m so happy to hear you all loved this cake so much. Thank you for your comment!
juls
excellent cake much better following day, do make the ganache it’s perfect and not too much
Meymi
Hi Juls, I’m thrilled to hear you loved this cake and enjoyed the ganache topping! Thank you for your comment!
Ariane
Recipe PERFECT as is! Thank you. Very good balance and simple to make.