Chocolate Loaf Cake
Treat yourself to a delectable chocolate loaf cake. Tender, moist, flavorful, and versatile, it’s the ultimate dessert for chocolate lovers.
Treat yourself to a rich, moist chocolate loaf cake that’s as versatile as it is delicious. This cake has a soft crumb, deep chocolate flavor, and just the right amount of sweetness. Serve it with a dusting of powdered sugar, a glaze, or fill and frost it for a more decadent dessert.
It’s the perfect dessert for gatherings, birthdays, or weeknight indulgence. You can also slice and freeze it for future cravings—a chocolate cake on standby is never a bad thing!
Why You’ll Love It
Moist and tender. Sour cream and brown sugar create a soft, flavorful crumb.
Simple and classic. No layers, just one easy loaf that delivers full chocolate flavor.
Customizable finish. Glaze it, frost it, or simply dust with powdered sugar.
Freezer-friendly. Slice and freeze for future treats — no special occasion needed.
Ingredient Notes
- Water – Used to melt the chocolate and add moisture to the batter.
- Unsweetened chocolate – Adds bold chocolate flavor; chop before melting.
- All-purpose flour – Provides structure to the loaf; measure by weight or spoon-and-level method.
- Baking soda & baking powder – Leaveners for light texture and proper rise.
- Salt – Balances and enhances the chocolate flavor.
- Butter – Softened for easy creaming with sugar.
- Brown sugar – Adds moisture and subtle molasses depth.
- Eggs – Provide structure and richness.
- Vanilla extract – Rounds out the flavor profile.
- Sour cream – Keeps the cake moist and tender.
Steps to Make Chocolate Loaf Cake
- Heat the oven to 325°F and grease and flour a 9x5x3-inch loaf pan.
- Pour boiling water over the chopped chocolate and let it sit to melt.
- Whisk together the flour, baking soda, baking powder, and salt.
- Beat the butter and brown sugar until light, then add eggs one at a time and vanilla.
- Mix in dry ingredients and sour cream alternately, then stir in the melted chocolate mixture.
- Spread the batter in the prepared pan and bake for 55 to 65 minutes.
- Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
- Dust with powdered sugar, glaze, or frost as desired.
Tips
- Check doneness early. Ovens vary — begin checking at the 55-minute mark.
- Don’t overmix. Blend the batter just until the flour and chocolate are incorporated.
- Try different glazes. Vanilla, chocolate, or even espresso glaze works beautifully.
Recipe Variations
- Glazed or frosted. Add a vanilla, chocolate, or espresso glaze, or frost with buttercream.
- Filled version. Slice the cooled cake horizontally and add whipped cream, fruit, or ganache.
- Nutty twist. Add 1/2 cup chopped pecans or walnuts to the batter.
- Mini loaves. Divide batter between two mini loaf pans and reduce baking time slightly.
Serving Suggestions
- Serve with whipped cream or a scoop of ice cream.
- Pair with coffee, espresso, or a glass of milk.
- Add berries or a fruit compote for contrast.
- Include it on a dessert tray with cookies and brownies.
How to Store
Room temperature: Store the cake, covered, at room temperature for up to 3 to 4 days.
Refrigerate: Only refrigerate if the cake contains perishable fillings (e.g., cream cheese, whipped cream, or fruit) or if the room is warm. Refrigerated cake may dry out slightly.
Freeze: Arrange slices on a baking sheet and freeze until solid. Wrap in plastic wrap and foil, place in freezer bags, and label with the date. Freeze for up to 3 months.
To Reheat: Defrost frozen slices at room temperature for a few hours or in the fridge for several hours.
Chocolate Loaf Cake
Ingredients
- 1 cup water
- 2 ounces unsweetened chocolate, chopped
- 2 cups all-purpose flour, (9 ounces)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, 4 ounces; softened
- 1 2/3 cups brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
Instructions
- Prepare the Oven and Pan: Heat the oven to 325 F (165 C) and grease and flour a 9-by-5-bt-3-inch loaf pan.
- Melt the Chocolate: Bring the water to a boil in a saucepan. Put the chocolate in a small bowl and pour the boiling water over it.
- Combine Dry Ingredients: Combine the flour, baking soda, baking powder, and salt in a small bowl; whisk or stir to blend thoroughly.
- Cream the Butter and Sugar: In a mixing bowl with electric mixer, beat the butter and brown sugar until light, about 3 minutes.
- Make the Batter: Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Beat in the vanilla. Add one-third of the dry ingredients and mix. Repeat with another 1/3 of the dry ingredients and the remaining sour cream. mix in the remaining flour until blended. With the mixer on low, incorporate the chocolate mixture, beating just until blended.
- Bake and Cool: Spread the batter in the prepared loaf pan and bake for 55 to 65 minutes or until a toothpick or wooden skewer comes out with just a few crumbs clinging. Cool in the pan on a rack for 15 minutes, then remove the cake to the rack to cool completely.
- Decorate the Cake: Dust with powdered sugar, frost, or glaze.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
