There’s something about a loaf cake that feels so comforting, don’t you think? And when it’s a chocolate loaf cake? Even better! This chocolate loaf cake recipe is everything you want in a dessert. It is rich, moist, and just the right amount of sweetness.
It’s perfect for any occasion, whether it’s a quick snack, a treat for a special event, or just because you need a little chocolate fix.
No complicated steps, just simple ingredients and a whole lot of chocolate love.
Ready to get baking? Let’s begin!
Why will you love this chocolate loaf cake recipe?
- Super easy and quick to prepare.
- Moist, tender, and bursting with chocolate flavor.
- A perfect tea-time snack.
- Comes together in just 10 minutes.
- Uses basic pantry staples.
How do you make a chocolate loaf cake recipe?
As always, let us understand the overview before we deep dive into a step-by-step recipe.
| Sr. No. | Steps |
| 1. | Sift all dry ingredients. |
| 2. | Combine all wet ingredients. |
| 3. | Add wet into dry and make a smooth batter. |
| 4. | Bake and cool. |
| 5. | Cut and serve. |
Chocolate loaf cake ingredients
All-purpose flour – This is the base of our recipe. It gives structure to the recipe. Do not replace it with any other flour, such as self-rising or cake flour that has lower protein content. It is ok to use for a layered vanilla cake, but not for a loaf cake. Use plain flour of your choice.
Dutch-processed cocoa powder – Use dutch-processed as it will give rich, chocolatey flavor to the cake.
Baking powder – Acts as a rising agent, helps the loaf to rise.
Baking soda – Same as baking powder, acts as a leavener.
Salt – Just add a tiny pinch, but do not skip it altogether.
Egg – This is the secret behind our light, fluffy cake. Make sure it is at room temperature. The room temperature ingredients combined nicely with each other to create a smooth batter.
Unsalted butter – Use plain unsalted butter. The best part here? You don’t have to worry about bringing it to room temperature because we are using a melted version :).
Sugar – This adds sweetness to the cake. Use sugar, caster sugar, or granulated sugar. They are all the same, but avoid using icing sugar as regular sugar not only adds sweetness but also provides a beautiful golden crust.
Vanilla extract – Use pure vanilla extract or vanilla imitation, or vanilla bean paste for this recipe.
Milk – Adds rich dairy flavor to the cake. Use full-fat milk that contains 3.25% fat. It is ok to use 2% or low-fat milk, but it will slight impact on the taste of the cake.
Yogurt – This reacts with baking soda and helps the loaf to rise.
Oil – Use any flavorless oil. Oil adds moisture and makes our loaf moist.
Chocolate chips (optional) – Use semi-sweet or dark chocolate chips based on your preference. Or, you can skip it altogether.
Any substitutes?
I have not tried this recipe with any substitute. Please let me know in the comments below if you tried something different. I would love to give it try as well.
Tools needed
- Mixing bowl – to make the chocolate loaf cake batter.
- Measuring spoons and cups – to measure ingredients.
- Weighing scale – to precisely measure the ingredients.
- Hand beater – to make the chocolate loaf cake batter.
- Rubber spatula – to scrape the sides.
- Loaf pan – To bake the chocolate loaf cake.
- Parchment paper – to insert into the loaf pan.
Chocolate loaf cake (step-by-step) recipe
- Preheat the oven to 350°F or 180°C and prepare your loaf pan. First, apply oil and then add a layer of parchment paper.
- Sift all dry ingredients (all-purpose flour, cocoa powder, baking powder, baking soda, and salt) in a large mixing bowl.
- In a mixing bowl, add melted unsalted butter, oil, sugar, egg, vanilla extract, and yogurt. Combine using a whisk until combined.
- Now, add the wet ingredients to the dry ingredients and mix until well combined and smooth. Lastly, add milk and mix again until smooth.
- Scrape the sides and make sure no flour is left at the bottom.
- Now, add semi-sweet chocolate chips and mix them gently using a rubber spatula.
- Pour the cake batter into the prepared loaf pan.
- Bake in a preheated oven at 350°F or 180°C for 42 minutes or until it is loosened from the sides.
- Take it out and keep it on the wooden board.
- Perform the toothpick test. The toothpick inserted in the center should come out clean. Let it cool down completely or until you can touch it with your bare hands.
- Once cooled down, remove it from the pan and transfer to a wire rack. Cut into pieces with a sharp knife.
- Serve with a cup of coffee or tea. Enjoy!
How to serve?
Here are some of my favorite ways to enjoy the chocolate loaf cake.
- Serve with drink – There is nothing more satisfying than having a slice with your favorite coffee or drink.
- Serve at a kitty party – This chocolate loaf cake is a perfect snack to serve at your next kitty party.
- Kids tiffin – Add a slice to your kid’s tiffin and surprise him/her.
Watch me making it (video)
Storing and freezing instructions for the chocolate loaf cake recipe
Just like any other cake, store this chocolate loaf cake at room temperature, in the refrigerator, or in the freezer.
Storing instructions
Store the chocolate loaf at room temperature (up to 4 days)
whether you want to store the whole loaf or any leftovers, do not forget to cool it completely, otherwise it will catch moisture and ruin the cake. Once cooled, store in a Ziplock bag or an airtight container. This will stay ok at room temperature for up to 4 days.
Store loaf in the refrigerator ( up to 1 week)
Slice the loaf and then cover it with cling wrap and place it in a Ziplock bag or an airtight container before refrigerating. This will keep the cake fresh and also save it from the outside odors.
Freezing instructions
Freeze the cake (for up to 2 months)
To enjoy the cake longer, freezing it is the best option you have. Freeze the plastic wrap-covered cake directly or cover it with an extra layer of aluminum foil and then freeze it. Use an airtight container or freezer-safe Ziplock; both are fine. And, do not forget to mention the date on it so that you know by when you need to finish it.
Thawing instructions
Defrost the individual slices in the refrigerator overnight. If you are in a hurry, place the cake on the kitchen counter for a few hours, or microwave it for 8 to 10 seconds, and you are all set.
Is it necessary to thaw the cake? Yes, because all cakes taste better when served at room temperature. So, bring it to room temperature and savor the juicy, soft, melt-in-your-mouth slice.
Variations
I have served this loaf plain, but if you want, you can frost it with your favorite frosting and serve it with a cup of coffee. Warning – It is addictive. Please don’t blame me for gaining a few pounds ;). Here are some of my favorite pairings.
- Chocolate ganache – Frost with dark chocolate ganache and cut the slices once it is completely cooled down. Ganache is a great frosting to handle to every temperature so it would not be an issue.
- Chocolate icing – Use the chocolate icing I used to frost my chocolate pop tarts. Again, it is ok to handle at room temperature, in the refrigerator or, in the freezer.
Secret tips to make the chocolate loaf cake recipe
- Measure ingredients –I usually recommend measuring the ingredients rather than eyeballing them because baking is a science, and if you want your cake to turn out perfectly every time, you must measure the ingredients precisely. Use a weighing scale if you want it to be incredibly accurate. This is the weighing scale I have.
- Sift ingredients – To ensure that leavening agents are evenly distributed, mix them with flour and sift them at least once.
- Don’t overmix – Overmixing causes gluten to form, resulting in a hard cake. So, combine just enough after combining the wet and dry components.
- Don’t overbake – Overbaking produces dry cake, and this pistachio loaf cake is no exception. Follow the step-by-step recipe instructions to test with a toothpick. Also, baking times may differ depending on your oven, so check after 35 minutes to see whether it’s done. You’ll know when to pull it out the next time you cook it.
- Cool the cake – Before storing the glaze, make sure the cake is completely cooled down, otherwise, it will catch moisture, ruining the texture of our loaf cake.
FAQs
Can I double the recipe?
Yes, of course. Double the quantity of ingredients and follow the same method. Make sure to adjust the baking time and baking pan accordingly.
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Want to try some other loaf cake recipes?
- Starbucks red velvet loaf cake.
- Citrusy orange loaf cake.
- Easy and homemade marble loaf cake.
- Delicious lemon pound cake.
Did you make it?
Over to you now! Did you make this chocolate loaf cake recipe? How did you serve it? Plain or frosted? I would love to hear about it, and your feedback is important to me.
Don’t forget to give a like if you loved it, and if you try it, don’t forget to tag me (@dessertkatta) on social media or use hashtag #dessertkatta or #dessertkattarecipes.
Happy baking, and I can’t wait to hear about your creations!
Recipe card
Chocolate Loaf Cake Recipe
Description
This chocolate loaf cake recipe makes the fudgiest, softest, and satisfying loaf ever. Perfect for late-night cravings, coffee breaks, or when you just want something sweet without the drama.
Ingredients
Recipe
- Preheat the oven to 350°F or 180°C and prepare your loaf pan. First, apply oil and then add a layer of parchment paper.
- Sift all dry ingredients (all-purpose flour, cocoa powder, baking powder, baking soda, and salt) in a large mixing bowl.
- Now, add semi-sweet chocolate chips and mix them using a rubber spatula.
- In a mixing bowl, add melted unsalted butter, oil, sugar, egg, vanilla extract, milk, and yogurt. Combine using a whisk until combined.
- Now, add the wet ingredients to the dry ingredients and mix until well combined and smooth.
- Scrape the sides and make sure no flour is left at the bottom.
- Pour the cake batter into the prepared loaf pan.
- Bake in a preheated oven at 350°F or 180°C for 42 minutes or until it is loosened from the sides.
- Take it out and keep it on the wooden board.
- Perform the toothpick test. The toothpick inserted in the center should come out clean. Let it cool down completely or until you can touch it with your bare hands.
- Once cooled down, remove it from the pan and transfer to a wire rack. Cut into pieces with a sharp knife.
- Serve with a cup of coffee or tea. Enjoy!
