Rich Chocolate Loaf Cake
Indulge in the decadent charm of a Rich Chocolate Loaf Cake, a dessert that’s as easy to prepare as it is irresistibly delicious. This moist chocolate cake, infused with the richness of unsweetened cocoa and chunks of dark chocolate, strikes the perfect balance between deep cocoa flavor and soft, tender texture. With a straightforward batter that alternates dry ingredients with creamy milk, and a simple bake time of just under an hour, this recipe is ideal for home bakers of all skill levels. Serve it as an elegant treat for gatherings or enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream for a show-stopping dessert experience. Perfectly suited for both casual cravings and special occasions, this chocolate loaf cake recipe is your go-to for satisfying every chocolate lover’s sweet tooth.
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Recipe Information
Ingredients
- 175 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 125 milliliters Whole milk
- 75 grams Dark chocolate, roughly chopped
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x5-inch loaf pan. Line the pan with parchment paper for easy removal later.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, using a hand or stand mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Fold in the chopped dark chocolate using a spatula, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 418.7 g | 152% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 243.1 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 414 mg | 32% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1805 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
