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Perfect chocolate loaf cake recipe

Perfect chocolate loaf cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate loaf cake
  • Chocolate chip loaf cake

This is the perfect chocolate loaf cake. It is of course, very chocolatey, very moist, very rich and very versatile - perfect! We enjoy this cake for breakfast with coffee, after lunch, and after dinner - perfect any time!

Hampshire, England, UK

512 people made this

IngredientsServes: 12

  • 175g butter, room temperature
  • 175g golden caster sugar
  • 3 eggs
  • 200g self raising flour
  • 1 teaspoon baking powder
  • 110ml full fat milk
  • 4 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 200g chocolate chips

MethodPrep:15min ›Cook:1hr20min ›Ready in:1hr35min

  1. Preheat the oven to 180 C / Gas 4. Grease and line a 900g loaf tin with baking parchment.
  2. In a large bowl, combine the butter and sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour then add the baking powder, milk, cocoa powder and vanilla extract. Beat until well blended and light.
  3. Toss the chocolate chips in a little flour to prevent against them sinking to the bottom of the loaf. Then fold them roughly into the cake, hardly mixing at all. Pour into the prepared loaf tin and smooth the top.
  4. Bake in the oven for 80 to 90 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and lift the cake out of the tin using the baking parchment then pop the cake (still on the baking parchment) onto a cooling rack and allow to cool fully before enjoying.


This cake will keep its moisture for about 4 days if wrapped in baking parchment, or in a sealed container at room temperature.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (22)

A easy yet oh so tasty chocolate cake that has found a permanent place in my kitchen. I also made it as a tray bake, leaving out the chocolate chips, and it went down a storm. Next time I will be taking photos,-03 Mar 2015

Made this into 6 1/2lb loave tins for my upcoming bake sale. Very easy to make and smelt divine. Didn't have full fat milk so used 1/2 semi skimmed and 1/2 evaporated milk-18 May 2014

This is a serious loaf cake! Very chocolatey and lovely and moist. Didn't change anything.-07 May 2014

Chocolate loaf cake(made with cocoa powder).

Dense, mois t, and full of chocolate flavor are the results you get when you make this easy chocolate loaf cake.

Made in a loaf pan using baking pantry ingredients, it&rsquos a one-bowl chocolate cake recipe even your kids can help with.

Make it a weekend baking project for them.

Not only is it easy to make but you can use the loaf cake recipe to make quick desserts for the family as well.

Here are a few ways to serve this chocolate loaf cake made with cocoa powder.

  • Serve with some Vanilla ice cream, the dense texture of the loaf cake allows it to be the perfect sweet partner.
  • Make the cake a day before and you have your picnic, tailgating dessert all done. Cut into thick slices, a few fresh slices of strawberries, whipping cream, and serve.

Save the recipe to your favorite Pinterest board!

Beginners tip on making the chocolate loaf pound cake.

  • Line the baking pan with a piece of foil or parchment for easy removal of the cake from the loaf pan(instructions given below).
  • Read the recipe once and follow the steps as directed in the recipe. pay special attention on how to add the flour as well as details on how to bake the cake.
  • If your sugar grains are large make sure to pulse them for a few seconds in a very dry blender.
  • Check the expiry date on the baking powder before using it to make this cocoa powder chocolate loaf.
  • Combine flour and baking powder, use a small whisk or spoon to then stir the dry ingredients together for a few seconds for even distribution, then sift the flour directly to the batter.
  • To avoid flour clumps in the batter, the flour is directly sifted into the batter in small amounts, combined and repeated until all the flour is added.
  • Oven temperature varies due to weather, altitude. This can alter the last minutes of baking time so make sure to read the baking instructions to avoid baking the loaf cake too long or burning the top.
  • Once you&rsquove made the chocolate loaf batter, don&rsquot let it rest but immediately transfer to the baking tin and bake on a preheated oven.

Utensils and appliances needed.

4-5 bowls to keep the ingredients ready.

Large bowl to mix in the batter.

loaf pan to make the cake.

Storing- once cool, cut them into slices and store in an airtight container and refrigerate, that is, if it makes it to the fridge before the kids get to them.

Freezing- I have not frozen a cake before but the thickness of the cake makes me think it can be frozen.

Here&rsquos what I will do if I want to freeze this loaf cake, let it cool, wrap with foil and freeze. Not more than a week.

Heating- remove from freezer, let it reach room temperature and then microwave for 5-8 seconds or until slightly warm.

Stop food wastage&ndash serve with ice cream or make a chocolate trifle with the loaf cake.

Dense Chocolate Loaf Cake

A simple but intense chocolate loaf cake for a day when chocolate seems to be the only remedy.

Sometimes, you just want cake. A plain chocolate loaf cake – no embellishments, no frosting, no fancy frills (if you want more of a birthday cake see my The Best Chocolate Cake recipe). A simple chocolate cake that fixes everything. That makes everything better. This is that sort of cake. Though there is minimal preparation required, the flavour isn’t quite as simple as the procedure. This cake is dense, dark, and deeply chocolatey. That’s the reason for why it can stand alone, majestically, with a simple dust of confectioners’ sugar should you wish.

I’ve adapted this loaf cake recipe from Nigella Lawson’s How To Be A Domestic Goddess, which is one of my go-to cookbooks for dessert recipes. I was attracted to the dark, tender crumb the image displayed- and I wasn’t disappointed. I did make quite a few changes- because Nigella does get a little carried away with butter and sugar. Here are the main ones:

  1. I cut down the sugar and the fat content by about 25 g, I think you could get away with cutting down by even more sugar, but I found this to be the perfect amount without compromising the taste.
  2. I replaced the fat- the butter with coconut oil, as the first time I tried this cake, I wanted to be a little healthier (and I was out of butter)- but using butter is fine if you don’t have any flavourless coconut oil on hand.
  3. As usual, I highly recommend adding a touch of coffee or espresso to any dessert that contains chocolate, because it really accentuates the bitter flavour. Instead of using a cup of water as the recipe originally specified, I used a cup of coffee. You could also use a cup of Guinness and make it more of a Guinness chocolate cake– and if you don’t feel comfortable using coffee, use water.
  4. I used raw (Demerara) sugar instead of granulated sugar I actually use Demerara for everything. It’s the best- flavour-wise and healthier-alternative-for-sugar-wise as well.
  5. I added a tbsp of cocoa powder because I like the earthy flavour that cocoa lends to chocolate cakes- though this flavour can be attained by using a bitter variation of chocolate (see below).
  6. This isn’t major change, but I suggest using bitter, bitter chocolate if you can. If you use 65-70% cacao, you won’t need to add the cocoa powder.

Though I did say this cake was a simple one, you can of course, decorate it to your liking. Serving it with a rum chocolate sauce would make the most decadent treat- so would a dollop of crème fraîche or ice cream.

Chocolate Fudge Loaf Cake!

A Thick, Fudgey and Delicious Chocolate Fudge Loaf Cake, topped with Luscious Chocolate Fudge Buttercream Frosting, and more!

Loaf cakes… loaf cakes… I wish I’d known about your popularity before this past year, otherwise I would have done more recipes sooner. I honestly cannot get my head around how popular my loaf cake recipes have been! So, here is another..

My Terry’s Chocolate Orange Loaf Cake, and my Lemon Drizzle Loaf Cake have been super popular recently – and I love it! Although, I have had request after request for a really lovely, dense, fudgey and amazing chocolate fudge version, so here it is!

I couldn’t resist this from the beginning because you all know how much I adore a chocolate fudge cake. My Chocolate Fudge Cake Traybake and the Cupcake version have always been popular, but nothing is as popular as the layer cake version! They all directly inspire this one, as they are all based around the same recipe!

As you may be aware, a classic and easy chocolate cake is based around five ingredients, usually. Flour, cocoa powder, eggs, butter and sugar – they make a chocolate Victoria sponge style cake, and I use that style of recipe all the time in my various bakes.. but this one is very very different.

This sponge recipe uses ELEVEN ingredients, so quite different. Flour, cocoa powder, butter, eggs and sugar are still all there, but so is instant coffee, water, dark chocolate, baking powder, bicarbonate of soda, and buttermilk. This will sound a bit extreme, but trust me – it’s worth it.

This cake recipe is very easy to make. You need to melt the dark chocolate and butter together until smooth – like you would for the base of a brownie mixture – and dissolve the coffee into the water.

YOU CAN’T TASTE THE COFFEE in the end results.. so PLEASE, trust me here, and use it. The coffee is designed to bring out a rich and delicious chocolate flavour. It’s 100% worth it!!

Instead of self raising flour, you use plain flour, baking powder, and bicarbonate – they react with the other ingredients and create the texture you are after! You whisk the dry ingredients together with the sugar into a bowl with just a spatula or something – you really do not need or want to use an electric mixer here.

You then whisk the eggs and buttermilk together – buttermilk is there to react with bicarbonate to create a rise in the cake – it’s very different to your regular use of self raising flour!

However, if you don’t want to buy a pot of buttermilk (which is found with the creams in the uk) you can make your own using whole milk (full-fat) and whisking in 1tbsp of lemon juice and leaving it to sit. It will look split almost, but that’s what you want!

You then combine the three different mixes together, with a whisk – stir as little as possible, pour into the tin and bake! As it’s a loaf cake, it will take a long time to bake – loaf cakes are similar to bundt cakes in that sense.

I use my favourite 2lb loaf tin as normal, but they can also vary in size (never understood why?!) – so if you think your tin is too full, make a few cupcakes with the spare mix. I usually fill my tin up to about 3/4 full, so by the time it rises, the tin is full!

For the frosting, I used the same idea as the best ever frosting ever – evaporated milk being the key ingredient. The only thing is that yes you will have some evaporated milk leftover, but don’t worry, you can freeze it!

With loaf cakes I just like to slather the frosting all over the top, or pipe, but it’s up to you – I often use some strawberries and some more chocolate goodies to decorate and it’s done, but that’s up to you – sometimes just chocolates are good! It’s a bit more effort with the ingredients, but otherwise, it’s such an easy cake to bake! I hope you love it!

Storage & Freezing

  • Store: In an airtight container in the refrigerator or on the counter for up to 4 days.
  • Freezing: Freeze this double chocolate loaf cake for up to 3 months in the freezer. When you’re ready to eat it, thaw it overnight in the refrigerator.

Chocolate Loaf Cake Recipe

This cake came out of the oven and I immediately thought to myself, "this cake is so unattractive, no one is going to want to eat it." It was as if the cake could read my mind, and at that point gave up entirely. Over the next ten minutes it exhaled, deflating into what I can only describe as a compact, sway-backed, brick of chocolate-fudge. Or what I'll forever think of as chocolate ugly cake. I set it aside, went out for the night, came back the next morning, and cut off a thin slice. The cake, while still hard on the eyes, was perfect in so many other ways I can't not share it with you - deep chocolate flavor, barely set center, indiscernible crumb, with a thin brown sugar crust.

The cake was inspired by a recipe in Nigella Lawson's How to be a Domestic Goddess, her Dense Chocolate Loaf Cake. As many of you who have been readers for a while know, I love a loaf cake, and she describes her chocolate version as "the plainest of plain loaf cakes." She goes on to celebrate the fact that its "dark intensity isn't toyed with, nor upstaged by any culinary elaboration." I tried to keep the spirit of her cake in mind, while making a few tweaks to make it my own. I think I may have crossed into the land of culinary elaborations, and for that I apologize, but whatever happened it was well worth it.

Here's what I did. I used dark Muscovado sugar instead of white sugar. I'd argue, this was the most significant change I made. I also zested the pan with fresh lemon rind before filling with batter. Spelt flour in place of all-purpose. And a generous sprinkling of Muscovado sprinkled across the top was finished under the broiler. I was regretting this as I was doing it, it was only adding to the cake's aesthetic issues, but I loved every bite that had a bit of Muscovado crust. Here's the thing. You MUST let this cake age overnight. It makes all the difference in the world.

If you brave the ugly cake, let me know if you like it as much as I did.

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Guys, Mike and I came up with the craziest idea…meal prep baking! Why should savory things have all the fun? This is a small batch little chocolate loaf cake recipe that you can make on Sunday, cut into 8, and have a piece for everyday of the week. Plus, one for the day you bake it. It keeps in the fridge tightly wrapped and tastes good cold (does anyone else like cold cake?!) or at room temp.

I love this recipe because it uses no eggs – it’s one of those “wacky cake” recipes. You know, the ones that happen to be vegan? I think they were invented after the war, when milk, butter, and eggs were rationed. It’s a pretty genius recipe and awesome because you usually have all of the ingredients in your house. There’s no creaming of sugar or anything finicky it’s essentially a dump cake. It’s super moist, lightly sweet, sturdy yet delicate with a tight crumb, and just a hint of chocolate.

If you like, you can definitely increase the chocolate content by adding in some chocolate chips or chopped chocolate, but I liked it as is, especially since (according to a calorie counting website) it only comes out to 130 calories per slice, depending on the slice. To be honest, I’m not sure how those calorie figuring out sites factor in the calorie count for loaves because they dome so the slices in the middle seem so much bigger than the slices on the end.

Anyway, this loaf is a keeper, especially if you like chocolate and small batch loaf cakes. I’m on the small batch loaf train and I’m never getting off!


    1. Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
    2. Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
    3. Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
    4. Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That’s all there is to it.
    5. Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
    1. As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
    2. After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
    3. Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand—easy does it—remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.

    From Chocolate Is Forever: Classic Cakes, Cookies, Pastries, Pies, Puddings, Candies, Confections, and More. Copyright © 2020 by Maida Heatter, copyright © 2020. Published by Voracious, an imprint of Little, Brown Books.

    Chocolate Loaf Cake

    I've had a lifelong love affair with chocolate – starting with Hostess Cupcakes, proceeding to college days spent making chocolate brownies from a box mix (guaranteed to draw boys into the dorm kitchen), and continuing with flourless chocolate cake (my go-to fancy dinner-party dessert during my 30s).

    Since then, chocolate has always been on my baking radar. Brownies (along with pizza, Chinese food, and spaghetti and meatballs, IMHO) never lose their allure. Nor does a good chocolate layer cake – may I suggest Chocolate Stout Cake as both a standout in its field – and perfect for St. Pat's Day?

    The following chocolate cake isn't a layer cake in fact, it doesn't even sport the usual crown of frosting. Instead, it's a rather austere (yet nonetheless compelling) cake, perfect for all manner of occasions.

    Lay a slice on a plate, top with vanilla ice cream and salted pecans, add chocolate ganache and whipped cream: instant paradise.

    Use it in a trifle. Grill two slices with a chocolate bar in between for a dessert take on grilled cheese. Or simply enjoy a slice with a cup of coffee.

    Chocolate is something that'll always delight, never disappoint. And at the end of the day, isn't that the definition of the perfect love affair?

    Lightly grease a 9” x 5“ loaf pan (as I'm using here) or an 8 1/2" x 4 1/2" loaf pan, which will make a higher-crowned loaf.

    Put the following in a mixing bowl:

    8 tablespoons (113g) butter, room temperature
    1 1/2 cups (283g) sugar
    3/4 teaspoon salt
    2 teaspoons vanilla extract
    1/2 teaspoon baking powder
    2 teaspoons espresso powder, optional, to enhance chocolate flavor
    2/3 cup (57g) Double-Dutch Dark Cocoa or Dutch-process cocoa powder

    While it's not critical, I like to add 2 tablespoons Cake Enhancer, as well. This helpful ingredient helps keep cake, muffins, and bread soft and moist.

    Mix to make a sandy, somewhat clumpy mixture. Don't worry the eggs will smooth things out.

    Add 3 large eggs one at a time, beating well after each addition.

    Scrape down the sides and bottom of the bowl midway through this process.

    Hmmm, where to put down that chocolate-y spatula?

    Well, not on your recipe, like I did. Makes it pretty hard to read afterwards!

    Ah-HA! How about setting it in the greased pan? Perfect.

    Here's the batter with all 3 eggs added. A tiny bit grainy, but overall, pretty smooth.

    Next, you're going to add 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour, and 3/4 cup (170g) milk.

    Add half the flour to the bowl, beating at low speed to combine.

    Add all of the milk, beating at low speed to combine.

    Add the remaining flour, beating gently just until the batter is smooth.

    Pour the batter into the prepared pan.

    If you've used a 9" x 5" pan, the batter won't fill the pan very full that's OK. An 8 1/2" x 4 1/2" pan will be about 3/4 full.

    Bake the cake for 60 to 70 minutes.

    Remove the cake from the oven. A toothpick inserted into the center should come out clean. The top may look a tiny bit damp that's OK.

    If you have an instant-read thermometer, the center will register about 205°F, while just under the top will register about 195°F.

    Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

    Patience don't slice the cake until it's completely cool. Nice texture, eh?

    I can see cutting this into cubes for trifle or slicing, then grilling or frying, and topping with ice cream and fudge sauce. Are you with me?

    Classic French Chocolate Loaf Cake

    Adjust rack ⅓ up from bottom of oven/preheat to 350℉ (180℃).

    Line a 6 cup capacity loaf pan with foil, wrinkling as little as possible.

    Brush foil with melted butter or, just before pouring batter in, spray with Pam.

    Resift cornstarch 3 times and set aside.

    Chop chocolate and place in heavy pan.

    Dissolve coffee in boiling water and pour over chocolate, cover and place over low heat to melt.

    Stir with whisk, transfer to small bowl and set aside to cool slightly.

    In bowl of large mixer, beat butter until soft, gradually add sugar and beat for 2 to 3 minutes, scraping bowl.

    Add egg yolks, one at at time, beating well.

    Continue to beat until mixture is pale and creamy.

    Add choc. at low speed, then add cornstarch and beat only until smooth, scraping bowl as needed.

    In another bowl, beat whites with salt only until whites just stand up do not overbeat.

    Add rounded TBLS. of whites to chocolate mixture and stir to mix.

    Repeat a few times to lighten mix, then stir in the remaining whites, half at a time, folding gently but completely.

    If using Pam, spray now/pour batter into pan.

    Lift pan in both hands and move it gently back and forth to even out batter.

    Place in larger pan (which may not be deeper than cake pan) and pour boiling water in, about an inch deep.

    Bake for 50 to 55 minutes until a tester gently inserted into the middle, all the way to the bottom, comes out just barely clean and dry.

    Test several times to be sure.

    There will be a thin crust on top the middle will be soft.

    Turn off heat open oven door a few inches and let cake stay in for 20 minutes.

    Open door all the way and let cake stand in oven for another hour until room temp.

    Remove cake from water bath and dry cake pan.

    Invert onto serving plate and remove foil.

    Serve upside down or freeze.

    Can be covered with chocolate curls sprinkled with powdered sugar or with whipped cream and berries if desired.