A rich, soft, and deeply chocolatey loaf cake with a tender crumb. It’s easy to make and perfect with a cup of coffee or tea.
Ingredients
For the Chocolate Loaf
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ cup hot coffee or hot water
- ½ cup chocolate chips, optional
For the Chocolate Glaze
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 tablespoon butter
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides. This makes the cake much easier to remove.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
Mix well and set aside.
3. Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract.
Whisk for about 1–2 minutes until the mixture looks smooth and slightly lighter.
4. Add the Buttermilk
Pour in the buttermilk and whisk until combined.
The buttermilk helps give the cake a soft and moist texture.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture.
Gently fold everything together with a spatula. Do not overmix—the batter should be smooth with no large pockets of flour.
6. Add Hot Coffee
Slowly pour in the hot coffee or hot water while gently stirring.
The batter will become fairly thin. That’s completely normal and helps create a moist, rich chocolate cake.
If using chocolate chips, fold them in now.
7. Fill the Loaf Pan
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula and gently tap the pan on the counter once or twice to remove large air bubbles.
8. Bake
Place the loaf in the preheated oven and bake for approximately 50–60 minutes.
Start checking around 50 minutes. Insert a toothpick into the center—it should come out with a few moist crumbs, but not wet batter.
Avoid overbaking, as this can make the chocolate loaf dry.
9. Cool the Cake
Let the cake cool in the pan for about 10–15 minutes.
Use the parchment paper to carefully lift it out and transfer it to a wire rack.
Allow it to cool completely before adding the glaze.
Chocolate Glaze
10. Melt the Chocolate
Place the chocolate chips and heavy cream in a heatproof bowl.
Heat gently in the microwave in 15–20 second intervals, stirring between each interval, until smooth.
Add the butter and stir until glossy.
11. Glaze the Cake
Once the loaf has completely cooled, drizzle the chocolate glaze over the top.
Let the glaze sit for a few minutes so it can slightly set.
12. Slice and Serve
Slice the chocolate loaf with a sharp knife and serve.
It’s delicious on its own, but you can also serve it with fresh berries, whipped cream, or a scoop of vanilla ice cream.
Helpful Tips
- Use room-temperature eggs and buttermilk for a smoother batter.
- Hot coffee intensifies the chocolate flavor without making the cake taste strongly of coffee.
- Don’t overmix once the flour is added.
- Don’t overbake—the center should have a few moist crumbs when tested.
- Let the loaf cool completely before glazing for the best finish.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Recipe Details
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Yield: 1 loaf, about 8–10 slices
Category: Dessert / Cake
Cuisine: American
