Moist and Easy Chocolate Loaf Cake
This Chocolate Loaf Cake is easy to make and perfect for any occasion. It’s rich, moist, and packed with deep, chocolatey goodness. A gorgeous chocolate glaze is poured over the top, making this cake chocolate lovers’ favorite.
A loaf cake is really any cake thats baked in a loaf pan. Today we’re focusing on this moist chocolate loaf cake!
It may look like bread, but this loaf cake is definitely dessert -a dessert that’s great any time of the day. Have a slice for breakfast, brunch, or anytime you’re craving chocolate (isn’t that always??). It’s also such a great dessert to make because it is very freezer friendly!
As a pastry chef, I know a good chocolate cake when I see one, and this chocolate loaf is moist, fluffy, and extra chocolatey thanks to an addition of easy to make chocolate ganache as a topping. You can also top this loaf cake with whipped chocolate frosting or a decadent chocolate fudge frosting. Both are light and airy!
This is my go to cake recipe when I’m in the mood for a chocolate dessert but don’t want to make a whole chocolate bundt cake or brownie cake. It’s perfect for just my family to snack on at home over the weekend. Moist and decadent Chocolate filled cupcakes are also a fun dessert to make with kids!
INGREDIENTS NEEDED
Im only pointing out a few key ingredients here because everything else is standard baking pantry staples.
This recipe uses oil as the fat instead of butter to keep it moist longer and to keep it tender longer. The batter for this is liquidy but it has such a light texture because of it!
Buttermilk – Buttermilk adds more moisture and subtle tangy flavor to the cake.
Warm coffee – Coffee brings out the chocolate flavor in the cake, but you won’t taste it at all. You can sub hot water for coffee.
Optional topping- Chocolate ganache – You’ll need a 2:1 ratio of chocolate chips or chunks to cream for the ganache.
Making the loaf
This recipe is super easy because all you have to do is combine the dry ingredients, whisk, and then add in the wet ingredients. You dont even need two bowls, just add everything in one! The best loaf pans to use are light-colored metal because they distribute heat evenly, creating a perfectly baked loaf of chocolate cake.
When the cake is baking you can make the ganache. Make sure the cream is scalding but not bubbling. If the cream overheats to much it can curdle and you’ll have to start all over again.
What keeps this cake so moist
This loaf cake has a combination of vegetable oil and buttermilk which keeps the cake tender with a light crumb and incredible moist! Make sure not to over bake the cake or it can dry out.
TIPS FOR RECIPE SUCCESS
- Make sure the refrigerated ingredients (egg and buttermilk) are set out in advance to bring to room temperature. If they’re too cold, the batter won’t combine as well and won’t bake evenly in the oven.
- The best temperature to bake loaf cakes is 350. This ensures that the cake bakes evenly at the bottom, middle, and top. If the oven were at a higher temperature, the top and sides would bake first and leave the middle raw.
- When cream reaches a boiling point, it curdles, so keep an eye on the cream as it heats in the microwave or on the stove. Once the liquid around the perimeter simmers, remove it from the heat.
- Use a spatula and not a whisk to combine the chocolate and cream. A whisk will aerate the ganache and you don’t want bubbles inside!
Storing instructions
Storing: If you have any extra slices of chocolate loaf cake, they’re best kept in an airtight container at room temperature.
Freezing: Bake a loaf now and one to freeze and enjoy later. Let the loaf cool, then wrap it in a couple of layers of plastic wrap and place in a freezer-safe bag. Keep frozen for up t2 months. If you are planning to freeze a loaf, don’t glaze the cake until you are ready to serve.
Moist and Easy Chocolate Loaf Cake
Ingredients
For the cake
- 1 ½ cups white sugar, 300g
- 1 ¼ cups all purpose flour, 160g
- 2 /3 cup unsweetened cocoa powder, 65g
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- 2 eggs large, room temperature
- 1 tsp vanilla extract
- 2/3 cup buttermilk, at room temperature
- 1/3 cup coffee, warm
- ¼ cup vegetable oil
For the ganache
- 4 oz semi sweet chocolate
- 2 oz cream
Instructions
- Preheat the oven to 350° F and spray a loaf pan with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment, add the 1 1/2 cups sugar, 1 ¼ cup flour, 2/3rd cup cocoa powder, 1 teaspoon baking soda, ½ tsp baking powder, and ¼ tsp kosher salt. Mix on low speed for 15 seconds.
- In a medium sized bowl combine the 2 eggs, 2/3rd cup buttermilk, 1 tsp vanilla extract, 1/3rd cup coffee, and ¼ cup vegetable oil. Whisk until combined.
- Add the wet ingredients into the dry ingredients and mix on low- medium speed for 1-2 minutes until fully incorporated.
- Pour the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake and make the ganache.
- Add the 4 oz of chocolate to a heat safe bowl, preferably shallow. In another small bowl, heat the 2 oz of cream in the microwave (30 seconds at a time, 2 x should be OK) or over the stove top just until the edges start to simmer. Do not bring to a full boil or the cream will curdle. Pour the cream over the chocolate and let it sit for 3 minutes- Do not stir yet!
- After 3 minutes. Stir with a spatula until smooth. Smooth the ganache over the chocolate loaf cake.
Making this today! It looks really moist. I’m intending to flavor one loaf with spiced rum and another with peppermint. I’ll let you know how it turns out.
Yay great, cant wait to hear how it comes out, those flavors sound delish!
I tried this recipe and loved it ! Do you think I can use it to make a (4 layers) layer cake ? I’m affraid it’s so soft it’ll collapse !
Hi Valerie! Yes its is super soft! I have made it into a layer cake- as long as you are not making a tiered cake, like a 6″ one on top of an 8″ one it should be fine!
1/3 cup coffee means what exactly? Coffee granules or diluted with water?
Black coffee. Either from a pot or made from instant coffee.
Love this flavor! I have made it 3 times and each time, the center of the cake comes out “under done”. What if I split the batter into 2 loaf pans? How should I adjust baking time?
Hi Vanya! so glad you love the flavor of this cake- thats frustrating though! There could be a size difference in our pans or your cake may just need a few more minutes in the oven. I wouldnt split it into two because then it could over bake- I would leave it in for an extra 5-8 minutes and then another 2 until the middle of the cake is springy. I hope this helps!
Hello, how big is the loaf pan? Can I use a 6 cups loaf pan for this amount of the recipe?
That should fit!
When done making, can you store loaf cake on counter in a container or does it have to be refrigerated?
No need to refrigerate! Keep it covered with plastic wrap or in a cake dome
Is your loaf pan “8 x 4” or “9 x 5” ?
I just looked up the product description for the one I have. It’s 8.5-inch by 4.5-inch by 2.75-inch
Another delicious recipe! I love the flavour, and how easy it is to make. This was my first time baking with buttermilk, so I was a little nervous, but there was no need to be. I didn’t have the right kind of chocolate on hand for the ganache, so instead made a vanilla glaze, and sprinkled shredded coconut on top. It tastes great.
Ohhh Kelly! I LOVE the idea of sprinkling shredded coconut on top! I just might steal your idea the next time I bake this.
Hi Sam, I made this cake twice, it tastes great and very
Moist but the center keeps caving in. I followed your recipe to the T . Do you have any suggestions as to what went wrong?
Thanks
Denise
Hi Denise! This can happen if you open the door too early and the rush of cold air hits the batter causing it to sink. It also could be that the oven temperature was off and it just needed a few more minutes to bake- if I ever suspect my oven temp to be wrong I like to stick a oven safe thermometer inside to make sure its calibrated right. I would bake it for a few more minutes next time to make sure the center is well baked too.
This chocolate cake is decadent! It has now become a staple in our household for birthdays and thank you gestures! I tried replacing the chocolate ganache with cream cheese frosting and it was amazing too! I love the fact that it’s so quick to make and with basic pantry items!
Ahhh this makes me SO happy to hear!! 🎉 I love that this cake has become a go-to for celebrations and sweet gestures—what an honor! And cream cheese frosting sounds like an amazing swap, I need to try that next time. Thank you so much for your kind words and for taking the time to leave a review!! 😊💕