Been looking for this cake for a long time, and finally got the recipe! The frosting is…
This recipe yields a wonderfully moist and deeply chocolatey loaf cake that’s surprisingly easy to make. The addition of buttermilk and hot liquid creates a tender crumb and rich flavor, perfect for enjoying as a simple dessert or a delightful treat with coffee.
Moist Chocolate Loaf Cake Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 1 cup (125 g) |
| Unsweetened Cocoa Powder | 1/2 cup (50 g) |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted Butter (softened) | 1/2 cup (115 g) |
| Granulated Sugar | 3/4 cup (150 g) |
| Packed Brown Sugar | 1/2 cup (100 g) |
| Large Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
| Buttermilk | 1/2 cup (120 ml) |
| Hot Water or Brewed Coffee | 1/2 cup (120 ml) |
| Semi-Sweet Chocolate Chips (optional) | 1/2 cup (90 g) |
Instructions:
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar together using a hand or stand mixer until light and fluffy (about 2-3 minutes).
- Add eggs and vanilla: Beat in the large eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the butter and sugar mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed just until everything is combined. Be careful not to overmix.
- Add hot liquid: Slowly pour the hot water or brewed coffee into the batter while mixing on low speed. The batter will become thin but should be smooth and glossy.
- Fold in chocolate chips (optional): If using, gently fold in the semi-sweet chocolate chips into the batter.
- Bake: Pour the chocolate batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
- Cool in pan: Once baked, let the cake cool in the loaf pan for 10 minutes.
- Cool completely on wire rack: Carefully transfer the cake from the pan to a wire rack and let it cool completely before slicing and serving.
Enjoy your wonderfully moist and chocolatey loaf cake! It’s delicious on its own or with a dusting of powdered sugar, a dollop of whipped cream, or your favorite frosting.
