This delicious, soft, moist chocolate loaf cake is super quick, easy, and made from everyday pantry staples. This quick and easy chocolate loaf cake can be enjoyed as is or can be topped with a really simple chocolate icing glaze.
This is another delicious chocolate cake made for chocolate lovers out there. You may also my chocolate tray bake, chocolate bundt cake, or a decadent Ferrero Rocher Cake.
This chocolate loaf cake was born out of my need for a smaller, simple chocolate cake topped with an even simpler chocolate glaze to quickly satisfy any chocolate craving that I may have!
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Why You Will Love This Chocolate Loaf Cake
- This super easy chocolate loaf cake comes together really quickly and doesn't need a mixer!
- The rich, sumptuous chocolate flavor will satisfy your chocolate cake craving!
- No fancy ingredients are needed for this cake. It's a down-to-earth, straight-from-the-pantry kind of cake.
- This cake can be enjoyed plain or topped with a simple chocolate glaze.
Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Unsweetened cocoa powder - I like to use Cadbury or Nestle here in NZ.
- Espresso powder or instant coffee is an optional extra but adds a nice depth to the chocolate flavor. For an alternative to espresso powder, simply use brewed coffee, if using a shot of espresso simply top up with hot water to 125g/mL.
- Hot water (or hot coffee) to bloom the cocoa powder, and then hot or warm water for the icing glaze.
- Butter to add a nice rich buttery flavor.
- Eggs bind everything together.
- Plain Greek Yoghurt adds moisture and a little bit of tanginess to the cake.
- Baking powder and baking soda give this cake lift.
- Flour - plain, all-purpose flour, or standard-grade flour.
- Icing sugar/powdered sugar/confectioners sugar for the chocolate glaze.
- Vanilla extract adds depth to the chocolate flavor.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20Ā°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap it in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
How to Make a Chocolate Loaf Cake
Step 1 - Preheat and prep
Preheat the oven to 170Ā°C/340F. Grease and line a regular-sized loaf tin with baking paper that has overhangs allowing for easy removal of the cake once baked.
Step 2 - Bloom the cocoa powder
In a large mixing bowl, combine the hot water, cocoa, butter, and espresso powder. Whisk until all the butter is melted and the cocoa powder is incorporated with no lumps.
TIP: If you don't want to bloom the cocoa or find that bloomed cocoa is a bit intense for your liking, simply leave out the cocoa powder in this step and sift it in the dry ingredients in step 4.
Step 3 - Add the rest of the wet ingredients
Add in the eggs, yogurt, and vanilla. Whisk together until well combined.
Step 4 - Add in the dry ingredients
Add the flour, baking powder, baking soda, salt, and sugar. Whisk until well combined.
TIP: If you didn't bloom the cocoa in step 2, add the cocoa into the cake in this step!
Step 5 - Pour and bake
Pour the cake batter into the prepared tin and bake for 35 to 45 minutes. The cake is done with a cake tester or toothpick and comes out mostly clean.
Step 6 - Cool the cake
Allow the cake to cool in the tin for 10 to 15 minutes before lifting it out and allowing it to cool completely on a wired cooling rack.
Step 7 - Make the glaze
In a small mixing bowl, combine the icing sugar, melted butter, vanilla, and 2 tablespoons of warm water. If the icing is too thick, add warm water 1 tablespoon at a time, mixing in between each addition until a thick pourable consistency is achieved.
Step 8 - Decorate & Serve
Pour the icing glaze over the cooled cake, allowing it to drip down the sides of the cake. Let the icing set a bit, slice, serve and enjoy!
Pro Tips for this Recipe
Ovens
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20Ā°C/25Ā°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Bakeware
Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal, and is more suited for bread puddings, pies, crisps, crumbles, and cobblers.
Storage and Freezing
This cake can be stored in the fridge for up to a week. Individual slices can be frozen for up to 3 months. Defrost frozen slices in the fridge overnight and allow to come to temp before serving.
Chocolate Loaf Cake FAQ
Yes, leftovers can be frozen in an airtight container for up to 2 months. Allow the cake to defrost in the fridge and come to room temperature for 30 minutes before serving.
Yes, make the cake the day before an event. Wrap the cooled cake in clingfilm/plastic wrap to retain moisture. Then pour over the fresh glaze before serving.
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š Recipe
Chocolate Loaf Cake
Equipment
Ingredients
Chocolate Loaf Cake
- 125 grams hot water
- 1 teaspoon espresso powder (optional)
- 40 grams unsweetened cocoa powder (Dutch-processed)
- 60 grams butter
- 2 teaspoons vanilla extract
- 55 grams Greek yogurt
- 2 large eggs (medium/large/size 6)
- 180 grams plain flour (all-purpose/standard grade)
- Ā½ teaspoon salt
- 2 teaspoons baking powder
- Ā¼ teaspoon baking soda (bicarb/bread soda)
- 200 grams white granulated sugar (granulated or caster)
Chocolate Icing Glaze
- 115 grams icing sugar (powdered/confectioner's)
- 15 grams unsweetened cocoa powder (Dutch-processed)
- Ā½ teaspoon vanilla extract
- 30 grams butter melted
- 2-4 tablespoons warm water
Instructions
- Preheat the oven to 170Ā°C/340F. Grease and line a regular-sized loaf tin with baking paper that has overhangs allowing for easy removal of the cake once baked.
- In a large mixing bowl, combine the hot water, cocoa, butter, and espresso powder. Whisk until all the butter is melted and the cocoa powder is incorporated with no lumps.125 grams hot water, 1 teaspoon espresso powder, 40 grams unsweetened cocoa powder, 60 grams butter
- Add in the eggs, yogurt, and vanilla. Whisk together until well combined.2 teaspoons vanilla extract, 55 grams Greek yogurt, 2 large eggs
- Add the flour, baking powder, baking soda, salt, and sugar. Whisk until well combined.180 grams plain flour, Ā½ teaspoon salt, 2 teaspoons baking powder, Ā¼ teaspoon baking soda, 200 grams white granulated sugar
- Pour the cake batter into the prepared tin and bake for 35 to 45 minutes. The cake is done with a cake tester or toothpick and comes out mostly clean.
- Allow the cake to cool in the tin for 10 to 15 minutes before lifting it out and allowing it to cool completely on a wired cooling rack.
- In a small mixing bowl, combine the icing sugar, melted butter, vanilla, and 2 tablespoons of warm water. If the icing is too thick, add warm water 1 tablespoon at a time, mixing in between each addition until a thick pourable consistency is achieved.115 grams icing sugar, 15 grams unsweetened cocoa powder, Ā½ teaspoon vanilla extract, 30 grams butter, 2-4 tablespoons warm water
- Pour the icing glaze over the cooled cake, allowing it to drip down the sides of the cake. Let the icing set a bit, slice, serve and enjoy!
Video
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. As an Amazon Associate and member of other affiliate programs,I earn from qualifying purchases.
Sherry Johnson says
So I did the unthinkable and started this recipe before I checked the ingredient list carefully. For the cake itself, the amount of sugar was left out. I used a basic ratio of flour to sugar to estimate the amount and it seems to be working just fine (it's in the oven now). But I would still like to know how much you used. LOVE the idea of blooming the cocoa! It has created a very rich dark chocolate flavor which I prefer.
Mary-Lou says
oh, my word...I can't believe I left it out! This is why I should never work in a rush! We are preparing to move houses and I really wanted to get the recipe out before I started packing. I used 200 grams (or 1 cup) of sugar for this cake.
Thank you so much for pointing this out...definitely saved my bacon š
Debra says
Great cake very moist my daughter gave it 10 out of 10
Mary-Lou says
Thank you so much Debra!