Chocolate Loaf Cake (Rich, Moist & Easy)
This chocolate loaf cake is soft, moist, deeply chocolatey, and perfect for dessert, tea time, or as a simple celebration cake. The addition of hot coffee or hot water helps bring out the chocolate flavor and keeps the crumb tender.
Yield
1 standard loaf cake (8½ x 4½-inch or 9 x 5-inch loaf pan)
Time
Prep: 15 minutes
Bake: 50–60 minutes
Cooling: 1 hour
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Ingredients
Dry Ingredients
1½ cups (190 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Wet Ingredients
2 large eggs, room temperature
¾ cup (150 g) granulated sugar
½ cup (100 g) brown sugar
½ cup (120 ml) vegetable oil
¾ cup (180 ml) milk
1 tsp vanilla extract
For Extra Moisture
½ cup (120 ml) hot coffee or hot water
Optional Mix-Ins
¾ cup Chocolate Chips
½ cup chopped nuts
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Equipment
9 x 5-inch loaf pan
Mixing bowls
Whisk
Spatula
Cooling rack
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Step 1: Prepare the Pan
1. Preheat oven to 350°F (175°C).
2. Grease the loaf pan.
3. Line with parchment paper, leaving some overhang for easy removal.
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Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour
Cocoa powder
Baking powder
Baking soda
Salt
Set aside.
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Step 3: Mix the Wet Ingredients
In a large bowl, whisk together:
Eggs
Granulated sugar
Brown sugar
Whisk until smooth and slightly lighter in color.
Add:
Oil
Milk
Vanilla
Mix until fully combined.
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Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet ingredients in two additions.
Stir gently until almost combined.
Do not overmix.
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Step 5: Add Hot Coffee or Water
Slowly pour in the hot coffee or hot water while stirring.
The batter will become fairly thin—this is normal and helps create a moist cake.
If using chocolate chips, fold them in now.
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Step 6: Fill the Pan
Pour the batter into the prepared loaf pan.
Tap the pan gently on the counter to remove large air bubbles.
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Step 7: Bake
Bake for 50–60 minutes.
Check for doneness by inserting a toothpick into the center:
A few moist crumbs are fine.
Wet batter means it needs more time.
If the top browns too quickly, loosely cover with foil during the last 15 minutes.
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Step 8: Cool
1. Let the cake cool in the pan for 15 minutes.
2. Lift it out using the parchment paper.
3. Transfer to a wire rack.
4. Cool completely before glazing or slicing.
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Optional Chocolate Glaze
Ingredients
1 cup (120 g) powdered sugar
2 tbsp cocoa powder
2–3 tbsp milk
½ tsp vanilla extract
Method
1. Whisk all ingredients together until smooth.
2. Add more milk if needed for a pourable consistency.
3. Drizzle over the cooled loaf cake.
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Optional Chocolate Ganache
Ingredients
½ cup (120 ml) heavy cream
1 cup (170 g) chopped dark chocolate
Method
1. Heat the cream until just simmering.
2. Pour over the chocolate.
3. Let stand for 2 minutes.
4. Stir until smooth.
5. Pour over the cooled cake.
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Flavor Variations
Double Chocolate
Add extra chocolate chips to the batter.
Orange Chocolate
Add 1 tablespoon orange zest.
Mocha
Use hot coffee instead of water and add 1 teaspoon instant espresso powder.
Nutty Chocolate
Add chopped walnuts or pecans.
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Storage
Room Temperature
Store covered for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Wrap tightly and freeze for up to 3 months.
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Tips for Success
✅ Use room-temperature eggs and milk.
✅ Measure flour correctly (spoon and level, don’t pack).
✅ Don’t overmix the batter.
✅ Hot coffee intensifies the chocolate flavor without making the cake taste like coffee.
✅ Cool completely before glazing.
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Approximate Nutrition (Per Slice, 10 slices)
Calories: 280–340
Protein: 4–5 g
Carbohydrates: 35–40 g
Fat: 12–16 g
The result is a rich, moist chocolate loaf with a tender crumb and deep chocolate flavor—delicious on its own or topped with a glossy chocolate glaze. 🍫🍰✨