🍫 Moist Chocolate Loaf Cake
A tender, deeply chocolaty loaf with a velvety crumb.
Ingredients
Dry Ingredients
- 1 cup (125g) all-purpose flour
- ½ cup (50g) cocoa powder (unsweetened)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
- ½ cup (120ml) hot coffee or hot water (enhances the chocolate flavor)
Optional Add-ins
- ½ cup chocolate chips
- 1–2 tablespoons chocolate syrup (extra fudgy topping)
Instructions
1. Prepare the Pan & Oven
- Preheat oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper or grease well.
2. Mix the Dry Ingredients
- In a bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Make sure there are no lumps.
3. Mix the Wet Ingredients
- In a large bowl, whisk together:
- Eggs
- Sugar
- Oil
- Vanilla
- Add the buttermilk and mix until smooth.
4. Combine & Add Hot Liquid
- Add the dry ingredients to the wet mixture and whisk gently until just combined—do not overmix.
- Pour in the hot coffee/hot water and stir until smooth and glossy.
- Fold in chocolate chips if using.
5. Bake
- Pour batter into the prepared loaf pan.
- Bake for 45–55 minutes, or until a toothpick comes out with moist crumbs (not dry).
- Let cool in the pan for 10 minutes, then transfer to a rack.
6. Optional Chocolate Glaze (Extra Moist)
Mix together:
- ½ cup powdered sugar
- 2 tablespoons cocoa powder
- 1–2 tablespoons milk
- 1 teaspoon butter
Warm slightly and drizzle over the cooled loaf.
Tips for Maximum Moistness
- Use oil instead of butter for a softer crumb.
- Do not overmix the batter.
- Adding hot coffee blooms the cocoa for deeper flavor.
- Wrap the cooled loaf in plastic and rest overnight—super moist the next day.