Chocolate Loaf Cake Recipe
Homemade chocolate loaf cake with a soft crumb and chocolate glaze. Made with pantry ingredients and baked in a standard loaf pan.
Servings: 10 servings
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, salt, and instant espresso, if using.
- 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 cools, whisk together the chocolate glaze ingredients until smooth. Then drizzle on top of the chocolate loaf cake for serving.
Notes
My Top Tip: Cool your chocolate loaf cake completely before glazing. If you don't, the glaze will melt right off!
Storage: Store the chocolate loaf cake in an airtight container in the fridge for up to 5 days. You can store it whole, or pre-slice it and place layers of parchment or wax paper between the slices so they don't stick together.
Freezing: I recommend freezing your chocolate loaf cake without the glaze. Wrap the cake in plastic wrap and place it in a freezer-safe bag for up to 3 months. Thaw it in the fridge before glazing and slicing.
Nutrition
Serving: 1slice | Calories: 226kcal | Carbohydrates: 49g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 35mg | Sodium: 259mg | Potassium: 171mg | Fiber: 3g | Sugar: 33g | Vitamin A: 75IU | Calcium: 83mg | Iron: 2mg
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