Chocolate Loaf Cake
This Double Chocolate Loaf Cake is soft and moist, with a rich, deep chocolate flavor and perfect for any occasion. This easy-to-make cake will impress your friends and family with its decadent taste and an extra touch of indulgence from the chocolate glaze.
Ingredients
- 100 g (¾ cup + 2 Tbsp) all-purpose flour
- 66 g (½ cup + 1 Tbsp) cake flour
- 50 g (½ cup) Dutch-processed or unsweetened cocoa powder
- 66 g (⅜ cup) semisweet cooking chocolate or chocolate chips
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large eggs, room temperature
- 85 g (6 Tbsp) salted butter
- 70 g (⅓ cup) vegetable oil
- 180 g (¾ cup + 2 Tbsp) granulated sugar
- 55 g (¼ cup) dark brown sugar
- 100 g (a little above ⅜ cup) buttermilk, room temperature
- 1 Tbsp pure vanilla extract
- 60 ml (¼ cup) strong hot coffee/espresso or 2 tsp instant coffee granules dissolved in 60 ml (¼ cup) hot water
- Add-ins: 175 g (about 1 cup) semisweet or dark chocolate chips
- 22 g (1½ Tbsp) salted butter
- 9 g (1½ Tbsp) unsweetened cocoa powder
- 30 ml (⅛ cup) heavy whipping cream
- 57 g (½ cup) confectioners' sugar, sifted
- 1 tsp vanilla extract
Chocolate Cake
Chocolate Glaze
Instructions
Chocolate Cake
Preheat the oven to 350°F. Grease and line an 8½ to 9 x 4½ to 5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on each side.
In a light-colored pan over medium heat, stir the butter constantly until it foams and turns golden brown with a nutty aroma, about 6–9 minutes with some brown milk solids at the bottom of the pan. Pour into a heat-proof bowl and let cool slightly, about 10 minutes. Ensure the final weight is 70 g; add more butter if needed.
Sift together the all-purpose flour, cake flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a stand mixer bowl, beat the browned butter, vegetable oil, and sugars on medium until well combined, about 1 minute.
Add the eggs, one at a time, beating well after each addition, about 5-10 seconds each on medium speed. Then add the buttermilk and vanilla, beating until combined.
Melt the 66 g of chocolate in a microwave, starting with 30 seconds, stirring, then in 10-second increments until melted.
Pour the hot coffee over the melted chocolate and gently whisk until smooth.
Alternate adding the dry ingredients and the coffee mixture to the butter mixture, starting and ending with the dry ingredients. Add the flour mixture in three parts and the coffee mixture in two parts, mixing on low until just combined. Hand mix the last addition of dry ingredients to prevent overmixing.
Gently stir in the 175 g chocolate chips until just combined.
Pour the batter into the prepared pan, tap the pan on the counter 3-5 times, then bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
Let the loaf cool in the pan for 15 minutes, transfer to a wire rack for 1 hour, then place in an airtight container to finish cooling and stay soft and moist.
Chocolate Glaze
Melt the butter in a small pan over low heat.
Add cocoa and cream, stirring until it thickens, about 2 minutes. Don’t let it boil.
Remove from heat and whisk in the confectioners' sugar and vanilla until smooth, then spoon over the cooled cake.
Notes
- Servings: 8-12 depending on desired thickness.
- Storage: Keep the cooled cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. We feel the flavor deepens after resting overnight!
- Pan Size: If using an 8½ x 4½-inch pan, you may have some leftover batter. Ensure not to fill past ⅔ full to prevent overflow.
- Coffee: You can replace the hot coffee with hot water in equal parts, but coffee enhances the chocolate flavor.
- Melted Butter: You can use 70 g of melted butter instead of browned butter, but browned butter gives a deeper flavor.
- Mixer: This recipe can be made using a hand mixer or whisk in place of a stand mixer.
- How to freeze: Wrap the almost cooled, unglazed cake in plastic wrap. Once fully cooled, wrap in foil or place in a freezer bag, removing all air. Freeze for up to 3 months. You can also slice the cake and freeze; it thaws easily.
Happy baking! ❤️
Emma & Eric
@birchberryco Chocolate loaf cake recipe ➡ For the full recipe 🍫Click RECIPES on our site Birchberryco.com (link in bio!) Let us know how it goes!! 🤍 #chocolate #cake #baking #asmr #bakingrecipe #dessert #recipe #poundcake #cottagecore #aesthetic #baketok #bakingtiktok #foodtok #food
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