Chocolate Loaf Cake

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This chocolate loaf cake is super moist and topped with a simple chocolate glaze. I use coffee and bloom the cocoa powder to really bring the chocolate flavor to life.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 226kcal

Author Yumna Jawad

Equipment

Ingredients

1 ¼ cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 ½ teaspoon baking powder
1 teaspoon instant espresso optional
½ teaspoon baking soda
½ teaspoon salt
2 large eggs at room temperature
½ cup Greek yogurt at room temperature
½ cup milk at room temperature
1 ½ teaspoon vanilla
¼ cup hot water or coffee

For Chocolate Glaze

1 cup powdered sugar
¼ cup cocoa powder
3 tablespoons milk

Instructions

Preheat oven to 350°F. Line the length of a 9 x 5-inch loaf pan with parchment paper, leaving some overhang on each side to use as a sling to remove the cake once baked.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl or measuring cup, whisk together the eggs, yogurt, milk, and vanilla until smooth.
Pour the wet ingredients into the flour mixture and whisk until just combined and no flour streaks remain.
Slowly pour in the hot water, stirring consistently, to loosen the batter.
Transfer the cake batter to your prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaf to rest in the pan for 10 minutes and then transfer to a wire rack to cool completely.

Chocolate Glaze

While the cake is cooling, whisk together the chocolate glaze ingredients until smooth. Then drizzle on top of the chocolate loaf cake for serving.

Notes

Storage: The cake will keep in an airtight container in the fridge for up to 5 days! You can store it whole or slice it and place layers of parchment or wax paper in between the slices so they don't stick together.

Nutrition