Description
This rich and moist Chocolate Loaf Cake is a perfect treat for chocolate lovers, baked to perfection with a tender crumb and deep cocoa flavor. Ideal for dessert or an indulgent snack, it combines simple pantry staples into a delicious homemade cake.
Ingredients
Dry Ingredients
- 140 g (1 cup) all purpose flour (dip and sweep)
- 50 g (1/2 cup) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/8 teaspoon salt (optional)
Wet Ingredients
- 2 large eggs (room temperature)
- 210 g (1 cup) granulated sugar
- 135 g (½ cup + 1 and ½ tablespoons) unsalted butter (melted)
- 120 g (1/2 cup) milk (room temperature)
- 1 and 1/2 teaspoons pure vanilla extract
- 60 g (1/4 cup) hot water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8 ½ x 4 ½ inch (21.5 x 10.5 cm) loaf pan and line it with parchment paper, ensuring about 2 inches (5 cm) of overhang on each side for easy cake removal. Alternatively, you may grease and flour the pan instead of using parchment paper.
- Melt Butter: Place the butter in a small pan and melt it halfway over medium heat. Remove from heat and stir until fully melted. This step ensures the butter cools so it won’t cook the eggs when combined later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking powder, and salt (if using) until evenly combined.
- Combine Eggs and Sugar: In another bowl, beat the eggs with granulated sugar until the mixture is light and fluffy. This step helps create a tender and airy texture for your cake.
- Add Butter, Milk, and Vanilla: Gradually add the melted butter, milk, and pure vanilla extract to the egg mixture, mixing gently to incorporate all the wet ingredients evenly.
- Incorporate Dry Ingredients: Slowly add the dry ingredients into the wet mixture, folding carefully to combine without overmixing. Aim for a smooth batter with no lumps but avoid heavy stirring to keep the cake light.
- Stir in Hot Water: Finally, fold in the hot water to the batter. This hydrates the cocoa and contributes to the moistness of the cake.
- Pour and Bake: Pour the prepared batter into the lined loaf pan, smoothing the top with a spatula. Place in the preheated oven and bake for approximately 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and cool in the pan for about 10 minutes. Then, use the parchment overhang to lift the cake out of the pan and transfer to a wire rack to cool completely before slicing. Enjoy your moist, chocolatey loaf cake!
Notes
- Ensure all your ingredients, especially eggs and milk, are at room temperature for best results.
- You can substitute milk with any plant-based milk if desired.
- The hot water intensifies the cocoa flavor and helps achieve a moist texture.
- For a richer taste, try adding a handful of chocolate chips or chopped nuts to the batter.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
