This easy chocolate loaf cake is great for those days when you crave chocolate but only have a few basic ingredients in your kitchen. Make this cake and stop your craving!
Chocolate lovers will love today’s recipe. Each bite of this cake is tender and moist. An everyday chocolate loaf cake seems easy enough to bake but, in cooking, the simplest things are often the hardest to get right.
This delicious loaf cake doesn't need baking soda, sour cream or buttermilk to make a moist chocolate loaf cake. You can make this loaf cake with simple ingredients and stop your chocolate cravings with this easy recipe!
You can have it as a snack, for breakfast with a hot cup of coffee or on special occasions like Valentine's Day. It's a simple chocolate cake that your family will love!
Here you'll find all the ingredients needed to make this recipe:
Dry ingredients:
Chocolate - Dark chocolate.
Dark brown sugar - Sweetness and flavor.
Baking powder - Rising agent.
Unsalted butter - Makes the cake soft and tastier.
Salt - Highlights all the other flavors.
All-purpose flour - Gives consistency and is the base of the cake batter.
Wet ingredients:
Eggs - Makes the cookies more soft and fluffy.
Vanilla extract - Adds flavor.
Milk - Makes the cake soft and fluffy.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY CHOCOLATE LOAF CAKE
Step 1: Preheat the oven at 180ºC (350ºF). Grease a loaf tin 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).
Step 2: In a medium bowl, add the chocolate broken into pieces and the butter.
Melt in the microwave. Remove from microwave and stir with a fork until a creamy texture; set aside.
Step 3: In an electric mixer, beat on medium speed the brown sugar, eggs and the vanilla extract until obtain a creamy and homogeneous mixture.
Add the melted chocolate, a pinch of salt and mix for 1 to 2 minutes until it's nicely incorporated.
Add the milk, flour and the baking powder and beat until a creamy mixture.
Step 4: Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.
Step 5: Pour the batter into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
Step 6: Remove loaf cake from the oven and allow to cool for 30 minutes inside the pan.
Step 7: Remove from the pan and place the cake onto a wire rack or serving platter. Allow to cool completely and serve.
RECIPE TIPS
Some of our techniques to make a moist cake: 1. Add milk or yogurt to the batter, this two ingredientes add moisture to the cake. 2. Add oil instead of butter. Oil keeps cakes moist for longer periods. 3. Don't overmix the batter. Mix until just combined. 4. Don't overbake the cake. Overbaking dries out the cake. 5. Use a toothpick to check the interior of the cake, it should come out with a few moist crumbs, not completely clean.
Some tips to make a dense cake: 1. Use ingredients like eggs, milk or yogurt to add moisture to the cake. 2. Reduce the amount of baking powder or baking soda in the recipe. 3. Replace all-purpose flour with cake flour or almond flour. 4. Bake the cake at a lower temperature.
FREQUENTLY ASKED QUESTIONS
How long does chocolate cake last?
If it's a simple chocolate cake like this, it can last for around 2 to 4 days at room temperature in an airtight container or wrapped in plastic wrap. If it is a chocolate cake that has, for example, butter or chocolate cream frosting, the shelf life can vary between 1 and 2 days, at room temperature.
If the cake has butter or chocolate cream frosting, we recommend storing the cake in the fridge.
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.
This easy chocolate loaf cake is great for those days when you crave chocolate but only have a few basic ingredients in your kitchen. Make this cake and stop your craving!
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.
In a medium bowl, add the chocolate broken into pieces and the butter. Melt in the microwave. Remove from microwave and stir with a fork until a creamy texture; set aside.
In an electric mixer, beat on medium speed the brown sugar, eggs and the vanilla extract until obtain a creamy and homogeneous mixture. Add the melted chocolate, a pinch of salt and mix for 1 to 2 minutes until it's nicely incorporated. Add the milk, flour and the baking powder and beat until a creamy mixture.
Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.
Pour the batter into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
Remove loaf cake from the oven and allow to cool for 30 minutes inside the pan (the cake can be topped with chocolate chips while the cake cools).
Remove from the pan and place the cake onto a wire rack or serving platter. Allow to cool completely and serve.
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