This Chocolate Chip Toffee Loaf Cake is amazing. The chocolate flavor and toffee top is so tasty with or without ice or whipped cream.
Ken, my husband, absolutely loves this cake and requests it more often than he gets it though! There are only so many hours in the day! The most important part of this recipe is that I really like making him this cake because it is so easy! Really! He has no idea!
Sometimes when I make this cake I put a little more chocolate chips in and sometimes a few more toffee bits! I am a big believer of more is better! I also urge you to try a slice of this cake warm. My goodness, you will be glad you did!
Ingredients in Chocolate Chip Toffee Loaf Cake
Cake
- unsweetened cocoa powder
- all-purpose flour
- sea salt
- baking soda
- baking powder
- granulated sugar
- unsalted butter softened
- whole milk divided
- large eggs
- vanilla extract
Extras
- chocolate chips
- toffee bits
Chocolate Frosting
- icing sugar
- heavy cream
- unsweetened cocoa powder
- unsalted butter melted
Optional Topping
- toffee bits
How to make Chocolate Chip Toffee Loaf Cake
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.
Storage
You can store the leftovers on the counter for up to 2 days as long as its covered to prevent drying out. You can also store leftover cake in the freezer for up to 3 months in inside an airtight container.
We made a video of this recipe and I hope you have a moment to check it out!
Chocolate Chip Toffee Loaf Cake Video
More Chocolate Cake Recipes
Do you like chocolate cake? 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 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.
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.
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