Chocolate Loaf Cake Recipe

By Muhammad Faizan

Chocolate Loaf Cake Recipe

Description
This decadent chocolate loaf cake is rich, moist, and perfect for any occasion. With its deep chocolate flavor and soft, spongy texture, it’s a must-try for chocolate lovers. Whether you’re serving it as a dessert or enjoying it as a snack with a cup of coffee, this cake is sure to be a hit!

Ingredients:

  • 1 ½ cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 cup sugar

  • 2 large eggs

  • ½ cup butter, melted

  • 1 tsp vanilla extract

  • 1 cup buttermilk

  • ½ cup boiling water

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.

  2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

  3. Whisk Wet Ingredients: In another bowl, whisk together sugar, eggs, melted butter, and vanilla extract. Add the buttermilk and whisk until fully combined.

  4. Combine Wet & Dry Ingredients: Gradually fold the wet ingredients into the dry ingredients. Mix until just combined (do not overmix).

  5. Add Boiling Water: Carefully pour in the boiling water. The batter will be thin, but that’s what creates the moist texture.

  6. Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

  7. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes:

  • For a richer flavor, you can substitute the cocoa powder with high-quality Dutch-processed cocoa.

  • Feel free to add chocolate chips or chunks to the batter for extra texture and sweetness.

  • If you don’t have buttermilk, substitute it with regular milk mixed with 1 tbsp of lemon juice or vinegar.

Tips:

  • Storage: Store the cake at room temperature in an airtight container for up to 3 days. It can also be frozen for up to 3 months.

  • Serving Suggestions: Serve with whipped cream, chocolate ganache, or a scoop of vanilla ice cream for a truly indulgent treat.

Servings:

This recipe yields about 8-10 slices, depending on thickness.

Nutritional Info (per serving):

  • Calories: 250

  • Carbohydrates: 35g

  • Protein: 4g

  • Fat: 12g

  • Fiber: 3g

  • Sugar: 18g

Note: Nutritional values are estimates and may vary based on ingredients used.

Benefits:

  • Rich in Antioxidants: Cocoa powder is packed with antioxidants that can help fight free radicals in the body.

  • Energy Boosting: The sugar and cocoa provide a quick source of energy, making it a great pick-me-up snack.

Q/A for Chocolate Loaf Cake Recipe:

Q: Can I make this cake gluten-free?
A: Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, and ensure the baking powder and other ingredients are gluten-free.

Q: Why does the cake have a thin batter?
A: The thin batter is a key feature of this recipe, ensuring the cake remains moist and tender after baking.

Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use regular milk, but buttermilk adds a slight tang and tenderness to the cake.

Q: How can I make this cake more chocolatey?
A: You can add chocolate chips to the batter or top it with melted chocolate ganache for an extra chocolate boost!

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