This chocolate loaf cake is a soft and moist dessert that uses staple baking ingredients and only takes 10 minutes to prepare the batter! If you're a chocolate fan like me, you'll definitely love making this easy cake!
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Instructions
Preheat your oven to 350°F (175°C) and grease a standard-sized loaf pan.
In a large mixing bowl, whisk together the 2 large eggs and 1 cup sugar until combined. Then, add 9½ tablespoon butter, ½ cup milk, and 1½ teaspoon vanilla extract and whisk until mixed.
Add 1¼ cup all-purpose flour, ½ cup unsweetened cocoa powder, 2 teaspoon baking powder, and ⅛ teaspoon salt and mix until almost combined, then pour in ¼ cup hot water and finish mixing until everything is well distributed.
Pour the mixture into the prepared loaf pan and bake in the oven at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted into the center comes out mostly clean.
Remove the cake from the oven and let it cool in the pan for 20 minutes before turning it out onto a cooling rack. Let it cool on the rack for at least another 20 minutes before dusting with the optional ¼ cup confectioners sugar, slicing, and serving.
Notes
9½ tablespoons of butter is equivalent to ½ cup + 1½ tablespoons of butter (or 1 stick + 1½ tablespoons).
Top this cake off with some chocolate ganache to make it extra indulgent! Simply pour 1 cup of scalding hot cream (the stage before boiling) over 4 ounces of semi-sweet chocolate and then let it sit for 2-3 minutes. Slowly stir until smooth and creamy. You can drizzle it immediately or let it sit at room temperature to thicken up before pouring it over the cake.
You don't want to overbake your cake! It is done when a toothpick inserted comes out almost clean. It is alright for it to have a few moist crumbs clinging to it.
Fold in ¾ cup of chocolate chips or chopped walnuts if you like!
To store: Keep your chocolate loaf cake stored in an airtight container at room temperature for 3 days or in the fridge for 7 days.
To freeze: Let the cake cool completely and then wrap it in plastic wrap followed by a layer of foil (either whole or in slices). Place it into a freezer-safe bag and squeeze out any excess air. The cake can be frozen for up to 3 months.