Freshly Baked Chocolate Loaf Cakes
Rich, moist, and intensely chocolatey, these freshly baked chocolate loaf cakes are perfect with a cup of tea or coffee. The outside develops a delicate crust while the center stays soft and tender.
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup milk or buttermilk
- ½ cup hot water or hot coffee
- ½ cup chocolate chips, optional
Method
- Preheat the oven to 175°C (350°F). Grease and line a loaf pan with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the sugar, eggs, oil, and vanilla until smooth.
- Add the dry ingredients alternately with the milk, mixing gently until just combined.
- Slowly stir in the hot water or coffee. The batter will be fairly thin—that’s what helps create a moist cake.
- Fold in the chocolate chips if using.
- Pour into the prepared loaf pan and bake for approximately 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a rack.
For an Extra Chocolatey Finish
Once cooled, drizzle the loaf with melted chocolate or spread a simple chocolate ganache over the top. Let it set before slicing.
Tip: Don’t overmix the batter after adding the flour. This keeps the loaf soft and tender instead of dense.
