Chocolate Loaf Cake

This in one of my favorite cake recipes! The texture of this chocolate loaf cake will surprise everyone who tries it! With just a few simple, everyday ingredients, you can make an incredible moist and soft cake that's bursting with chocolate flavor.

Just weigh, stir in a bowl and bake. The aroma that flows through the house when It's baking is truly out of this world! It's one of those cakes I love to make for lunch with a hot cup of coffee!

I invite you all to try this cake! The first bite will be the first of many! If you are a chocolate lover like me, check out this amazing Chocolate cake with coffee cream, Chocolate cake with raspberry cream, Homemade chocolate cake with cream and Chocolate butter cake.

HOW TO MAKE CHOCOLATE LOAF CAKE

Step 1: Preheat the oven at 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter and dust the inside of the pan with some chocolate powder. If you prefer, you can line the loaf tin with parchment paper.

Step 2: In a large bowl, combine the flour, cocoa, sugar, baking soda, baking powder and the salt. Add the eggs, milk, vegetable oil, vanilla extract and beat until obtain a homogeneous mixture.

Step 3: Pour the cake batter into the prepared tin and bake for about 30 minutes.

Step 4: Once done, remove from the oven and allow to cool for 30 minutes inside the pan.

Step 5: Remove from the pan and place the cake onto a wire rack or serving platter. Allow to cool completely and serve.

RECIPE TIPS

Use these two techniques to know when a cake is done:

Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.

Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.

Some tips to prevent the cake from sinking:
1. If the cake is taken out of the oven before it is fully cooked in the center, it can collapse as it cools. Use a toothpick to test whether the cake is cooked, it should come out clean when inserted into the center of the cake.
2. Do not open the oven door while the cake is cooking, sudden temperature changes can also affect the cake’s structure, leading to the cake sinking.
3. Always make sure to preheat the oven before placing the cake in the oven.

FREQUENTLY ASKED QUESTIONS

How can I store this cake?
Let the cake cool to room temperature and store in an airtight container or wrapped in plastic wrap. It can last 2-3 days at room temperature.

How to get cake out of pan?
Remove the cake from the oven and allow the cake to cool in the pan for about 25 to 30 minutes. Gently run a flexible knife around the edges of the cake. Ensure you reach all sides of the pan.

Place a wire rack or a serving dish on top of the cake pan. Hold the rack and the pan firmly together and carefully invert them. Gently tap the bottom of the pan or give it a few shakes to release the cake. Allow the cake to cool completely and serve.

Can I add milk instead of vegetable oil?
Yes, you can!

Chocolate Loaf Cake

Calling all chocolate lovers! This moist and soft chocolate loaf cake is easy to make in one bowl! Only takes 30 minutes to bake in the oven!

5.00 from 1 reviews

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by Pedro Barbosa
Category:Cakes, Chocolate, Desserts, Easy Breakfast Ideas, Recipes, Videos
Cuisine: Portuguese
Difficulty: Easy
Servings: 12 slices
Prep Time:15 m
Cook Time:30 m
Total Time:45 m
SharePin ItYummly
Ingredients
• 4 tablespoons cocoa powder
• 175 grams (3/4 cup) granulated sugar
• 1 teaspoon baking soda
• 3 medium eggs
• 1 teaspoon vanilla extract
• 175 grams (1 1/4 cups) all-purpose flour
• 100 ml (1/2 cup) milk
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 1 teaspoon baking powder
Directions
1. Preheat the oven at 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter and dust the inside of the pan with some chocolate powder (hold and rotate the pan so that the flour coats all surfaces). If you prefer, you can line the loaf tin with parchment paper.
2. In a large bowl, combine the flour, cocoa, sugar, baking soda, baking powder and the salt. Add the eggs, milk, vegetable oil, vanilla extract and beat until obtain a homogeneous mixture.
3. Pour the cake batter into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
4. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.
5. Remove from the pan and place the cake onto a wire rack or serving platter. Allow to cool to room temperature and serve.
Chocolate Loaf Cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 163
Total Fat 5 g(6%)
Saturated Fat 1.5 g(6%)
Cholesterol 42 mg(14%)
Sodium 318 mg(14%)
Total Carbohydrate 27.5 g(10%)
Protein 3.5 g