Chocolate loaf cake

Here’s a simple and moist Chocolate Loaf Cake recipe—perfect for a snack, dessert, or afternoon tea.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min)
• ½ cup hot water or hot coffee (enhances chocolate flavor)

Optional chocolate glaze:

• ½ cup semi-sweet chocolate chips
• 2 tbsp heavy cream

Instructions

1. Preheat oven:
   • Set oven to 350 °F (175 °C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Mix dry ingredients:
   • In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar:
   • In a separate large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy.
   • Add eggs one at a time, beating well after each. Stir in vanilla.
4. Combine wet and dry ingredients:
   • Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
   • Stir in hot water or coffee until smooth.
5. Bake:
   • Pour batter into prepared loaf pan. Smooth the top.
   • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
   • Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
6. Optional glaze:
   • Melt chocolate chips with heavy cream and drizzle over cooled loaf for an extra chocolatey touch.

Tips:

• Adding hot coffee instead of water intensifies the chocolate flavor without making it taste like coffee.
• For a richer texture, fold in ½ cup chocolate chips or chopped nuts before baking.
• Slice with a serrated knife for clean edges.

I can also give a super-moist, one-bowl chocolate loaf cake version that uses oil instead of butter for extra tenderness if you want.