Moist Chocolate Loaf Cake

Moist Chocolate Loaf Cake

​Prep time: 10 mins | Bake time: 45-55 mins | Yields: 1 loaf  

​Ingredients

• ​Dry Ingredients:

• ​1 cup (200g) Granulated sugar  
• ​1 cup (125g) All-purpose flour
• ​1/2 cup (50g) Unsweetened cocoa powder  
• ​1 tsp Baking powder  
• ​1/2 tsp Baking soda  
• ​1/4 tsp Salt  

• ​Wet Ingredients:

• ​2 Large eggs (room temperature)  
• ​1/2 cup (120ml) Milk  
• ​1/4 cup (60ml) Vegetable oil (or melted butter)
• ​1 tsp Vanilla extract  
• ​1/2 cup (120ml) Hot water (or hot coffee to enhance the chocolate)

​Instructions

​Prep the Oven and Pan:

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper for easy removal.  

​Mix Dry Ingredients:

In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until there are no large lumps.

​Add Wet Ingredients:

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Whisk by hand or with an electric mixer on medium speed for about 1–2 minutes until well combined.

​The Secret Step:

Pour in the hot water (or coffee). Stir gently by hand until the batter is smooth. Note: The batter will be very thin; this is normal and is what makes the cake so moist.

​Bake:

Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes.

​Tip: Test it at 45 minutes by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs attached.

​Cool:

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing or frosting.

​Serving Suggestion

​To get the look from your photo, you can top the cooled cake with a simple Chocolate Ganache:

​Melt 1/2 cup chocolate chips with 1/4 cup heavy cream (microwave in 20-second bursts).

​Stir until smooth and spread over the top, creating swirls with the back of a spoon