freshly baked chocolate loaf cakes

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Freshly Baked Chocolate Loaf Cake

Rich, moist, and deeply chocolatey, with a soft crumb and a slightly fudgy center.

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

  • ¾ cup (150 g) granulated sugar

  • ½ cup (120 ml) vegetable oil

  • 2 large eggs

  • 1 tsp vanilla extract

  • ¾ cup (180 ml) buttermilk

  • ½ cup (120 ml) hot coffee or hot water

  • ½ cup (90 g) chocolate chips, optional

Method

  1. Preheat the oven to 175°C (350°F). Grease and line a 9 × 5-inch loaf pan with parchment paper.

  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

  3. In another bowl, whisk the sugar, oil, eggs, and vanilla until smooth.

  4. Add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined.

  5. Slowly stir in the hot coffee or water. The batter will be fairly thin—that’s normal.

  6. Fold in the chocolate chips if using.

  7. Pour into the prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

  8. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.

Simple chocolate topping

Melt 100 g chocolate + 50 ml cream together until smooth. Let it cool slightly, then pour over the cooled loaf.

Baking tip: Don’t overbake it. For a moist chocolate loaf, remove it when the tester has a few moist crumbs rather than coming out completely dry.

 

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