Moist Chocolate Loaf Cake
This moist chocolate loaf cake is everything you want in a simple homemade chocolate dessert. It has a soft crumb, intense cocoa flavor, and stays moist for days thanks to oil and milk in the batter. Enjoy it plain, dusted with powdered sugar, or topped with a glossy chocolate glaze.
Ingredients
For the loaf cake
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1½ cups all-purpose flour
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¾ cup granulated sugar
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¼ cup brown sugar (for extra moisture)
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½ cup unsweetened cocoa powder
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1 teaspoon baking soda
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup vegetable oil
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2 large eggs, room temperature
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¾ cup milk (or buttermilk)
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1 teaspoon vanilla extract
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½ cup hot water or hot coffee (enhances chocolate flavor)
Optional chocolate glaze
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½ cup chocolate chips
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¼ cup heavy cream
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1 tablespoon butter (optional)
Instructions
1. Prepare the pan and oven
Preheat your oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix dry ingredients
In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine wet ingredients
In another bowl, whisk oil, eggs, milk, and vanilla extract until smooth.
4. Make the batter
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Slowly stir in the hot water or coffee. The batter will be thin—this is normal and helps create a moist cake.
5. Bake
Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool
Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
7. Add glaze (optional)
Heat the cream until just steaming, pour over chocolate chips, and stir until smooth. Add butter for extra shine. Drizzle over the cooled cake.
Serving Suggestions
Slice and serve with tea, coffee, or a scoop of vanilla ice cream. This cake is also delicious slightly warm.
Tips for Extra Moistness
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Do not overmix the batter.
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Use milk instead of water for a richer crumb.
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Wrap the cooled loaf tightly—flavors improve the next day.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.