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Chocolate loaf cake on a parchment paper with slices.
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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.
Prep Time10 mins
Cook Time39 mins
Total Time49 mins
Course: Dessert
Servings: 10 slices
Calories: 264kcal
Author: Meymi


  • 140 g (1 cup) all purpose flour, dip and sweep
  • 50 g (½ cup) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 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


  • 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.


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.


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