Moist Chocolate Loaf Cake

Sliced chocolate loaf cake with chocolate frosting, displayed on a white plate.

5 from 1 vote

Moist Chocolate Loaf Cake

If you love chocolate, you've got to try this moist and decadent chocolate loaf cake. It's super easy to make, customizable, and an absolute family favorite!

Prep Time10

Cook Time55

Total Time1 5

Servings:

Calories: 453kcal

Author: Karin and Ken

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