This rich and decadent Chocolate Loaf Cake is perfect to satisfy all your sweet cravings and makes for a great family dessert that you can put together quickly. You'll need just a few pantry staples to put it together, and it comes out just right every single time. If you've been craving something chocolatey and delicious, you've got to try this easy recipe.
Being the chocolate lover that I am, I've tried my hands at a fair share of chocolate cake recipes. My chocolate pudding cake and chocolate lava cake have both been absolute crowd-pleasers, as well as my grandma's chocolate orange cake.
This time, I really wanted to try something much easier, effortless, and still full of that rich, dark deliciousness. And here we are!
Why You'll Love This Chocolate Loaf Cake Recipe
- Super easy: You'll need just under 15 minutes of hands-on kitchen time to get the cake batter ready!
- Decadent: It's soft, moist, and ultra-chocolatey. Every bite will take your taste buds on a ride!
- Family favorite: The flavors are spot on, and are sure to be a total hit with everyone in the family.
- Customizable: You can tweak and play around with the mix-ins and try different variations too!
Ingredients
- Flour: Just your regular all-purpose flour will work fine here. It'll help give structure to the cake.
- Cocoa powder: Use the best quality unsweetened cocoa powder you can get your hands on.
- Eggs: To make the cake light and fluffy, and also for the rich, moist deliciousness.
- Leavening agents: I used both baking powder and baking soda here to get that perfect spongy texture.
- Milk: To loosen the batter, and of course, to bring some moisture into the chocolate chip loaf cake.
- Butter: For added richness and moisture.
- Sugar: To sweeten the cake. Just regular granulated sugar can work fine.
- Vanilla: To bring a nice bit of flavor and aroma to the cake.
- Heavy cream: For the frosting to give it a rich, creamy texture and flavor.
- Optional mix-ins: Chocolate chips and toffee bits work great!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Extra chocolate: Make a double chocolate loaf cake by adding some chocolate chunks or melted chocolate into the cake batter.
- Coffee punch: Add a teaspoon of instant espresso powder to the cake batter to intensify its flavor.
- Dairy-free: Swap the butter for oil and the milk for any plant-based milk of your choice to make the dish dairy-free.
- Gluten-free: Swap the all-purpose flour for a good gluten-free flour of your choice.
How to Make Chocolate Loaf Cake
Get all the ingredients ready, preheat the oven to 350 degrees, and line your 9x5 loaf pan with parchment paper. Leave the sides of the parchment paper high for you to remove it easily.
Step 1: Combine dry ingredients. In a large mixing bowl, combine the flour, cocoa powder, salt, baking powder, and baking soda.
Step 2: Cream butter. Using a stand mixer, cream the butter and sugar until it is light and fluffy.
Step 3: Add an egg and the vanilla. Add the vanilla and 1 egg and mix again.
Step 4: Add the dry ingredients. Next, mix ½ of the dry ingredients, another egg, and third cup of milk. Repeat this step again and stop mixing once you get a uniform batter.
Step 5: Add mix-ins. Add in the chocolate chips and toffee bits if you're using them and give it a final mix. Transfer the batter to a loaf pan.
Step 6: Bake. Bake the loaf for 50 minutes or until it passes the toothpick test.
Step 7: Make the frosting. Add the icing sugar, heavy cream, cocoa powder, and melted butter to a small bowl. Whisk well until combined and no lumps.
Step 8: Frost the loaf cake. Pour and spread over top of the cooled loaf.
Hint: Make sure the eggs, butter, and milk are all at room temperature before you use them for the recipe.
If you love dessert loaf recipes like this one, you may also enjoy this Lemon Raspberry Loaf Cake.
Storage Directions
- Storing: Transfer your leftover chocolate quick bread into an airtight container and store it at room temperature for up to 2 days.
- Refrigeration: if you want it to last longer, you can refrigerate it too. It should stay good for up to 5 days. Just make sure you get it out and allow it to get to room temperature before you enjoy it.
- Freezing: Want the loaf cake to last longer? You can freeze it too. Use a good freezer-safe container and freeze it for up to 3 months, if not longer.
Serving Suggestions
This decadent and delicious chocolate loaf cake tastes incredible on its own, but if you really want to pair it with something, nothing will beat a scoop of the good old vanilla ice cream. In the fall pair it with this pumpkin ice cream or this birthday cake ice cream for a festive occasion.
Sometimes, when I feel like the cake needs just a teeny bit of extra oomph, I drizzle some of my Snickers sauce over it before serving. Or add a spoonful some of my leftover Oreo fluff over it!
Expert Tips
- Don't overbake: Avoid overbaking the cake. Check the cake around the 45-minute mark, and get it out if it passes the toothpick test. Overbaking the cake will cause it to become dry and crumbly.
- Cool before frosting: Make sure you allow this chocolate chip loaf cake to cool down completely before you frost it. Doing this will keep the frosting from melting over the cake.
- Yogurt swap: Use Greek yogurt instead of milk. This will add extra moisture to the cake, and will also lend it a delicious tanginess that will complement the chocolate flavor beautifully.
- Sift the cocoa: Make sure there are no lumps in the cocoa powder mixture. Sift it, and ideally, the flour too.
- Don't overmix: Avoid overmixing the batter. It can make the cake turn dense and tough.
Recipe FAQs
You can! I would, however, recommend using some parchment paper to line it instead. It just makes the process so much easier and makes the cleanup effortless too.
Make the Cake Video
We made a video of this recipe and I hope you have a moment to check it out!
More Delicious Chocolate Desserts
Do you like chocolate desserts? Here some recipes you may also like to try
Ready to get cooking? Remember that you can print this recipe if you would like.
Moist Chocolate Loaf Cake
Equipment
- 9x5 Loaf Pan
Ingredients
Cake
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter softened
- ⅔ cup whole milk divided
- 3 large eggs room temperature, divided
- 1 tablespoon pure vanilla extract
Chocolate Frosting
- 1 cup icing or powdered sugar
- 3 tablespoons heavy cream
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons unsalted butter melted
Extra Mixins, Optional
- ¼ cup chocolate chips
- 2 tablespoons toffee bits
Optional Topping
- 2 tablespoons toffee bits
Instructions
Cake
- Preheat the oven to 350F and line a 9x5 loaf pan with parchment paper, leaving the sides high for easier removal, and spray exposed ends with a cooking spray.
- In a medium bowl, whisk together cocoa powder, all-purpose flour, sea salt, baking soda and baking powder.
- With a stand mixer, cream together the sugar and butter together for about 5 minutes.
- Add in the vanilla and 1 egg and beat again until combined.
- Add in ½ the dry ingredients, 1 egg and ⅓ cup milk, and beat again.
- Repeat this step once more with the remaining ingredients and mix until combined.
- Add chocolate chips and toffee bits, if desired. Stir until blended.
- Pour mixture into the prepared loaf pan and bake for about 50 minutes or until a toothpick inserted into the middle of the loaf comes out with moist crumbs.
- Place on a rack and cool in the pan for about 10 minutes then remove it and allow it to fully cool before making your frosting.
Frosting
- In a small bowl add icing sugar, heavy cream, cocoa powder, and melted butter. Whisk well until combined and no lumps.
- Pour and spread over top of loaf. Sprinkle toffee bits on top, if desired. Serve.
Video
Notes
- Cool before frosting: Make sure you allow this chocolate chip loaf cake to cool down completely before you frost it. Doing this will keep the frosting from melting over the cake.
- Yogurt swap: Use Greek yogurt instead of milk. This will add extra moisture to the cake, and will also lend it a delicious tanginess that will complement the chocolate flavor beautifully.
- Sift the cocoa: Make sure there are no lumps in the cocoa powder mixture. Sift it, and ideally, the flour too.
- Don't overmix: Avoid overmixing the batter. It can make the cake turn dense and tough.
- Don't overbake: Avoid overbaking the cake. Check the cake around the 45-minute mark, and get it out if it passes the toothpick test. Overbaking the cake will cause it to become dry and crumbly.
Nutrition
This post was originally published January 2018. It's been updated with new content and new images.
Eva says
This was so delicious and moist - thanks for the great recipe!
Karin and Ken says
As always you’re most welcome! I try my best! Take care. Karin