This chocolate loaf cake is always a hit! It’s moist and delicious. Glaze it with a vanilla or chocolate glaze or dust it with powdered sugar. Or split it in half horizontally, fill it with buttercream, whipped cream, or fruit, and drizzle it with a chocolate glaze. This is an excellent choice for a special family dessert or party.
How to Store
- Keep the cake covered and store it at room temperature for up to 3 to 4 days.
- Refrigerating a cake isn’t generally recommended, but there are a few exceptions. If the ambient room temperature is quite hot or the cake includes a cream cheese, or whipped cream, or fresh fruit filling or topping. Also, if you made the cake more than 3 days in advance of serving, it might be best to refrigerate it. A refrigerated cake will last for
- To freeze individual slices of cake, arrange them on a baking sheet and freeze for 3 to 4 hours. Once they are frozen solid, wrap them in plastic wrap and foil and place in food storage bags. Make sure to label the bags with the date. For best quality, freeze cake for up to 3 months. Defrost slices of frozen cake on the counter for a few hours or in the fridge for several hours.
Chocolate Loaf Cake
This tender, moist chocolate loaf cake is packed with flavor. Serve it iced, dusted with powdered sugar, or with a big scoop of ice cream!
- Prep Time: 12 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 17 minutes
- Yield: 10 servings 1x
- Category: Cakes
- Method: Bake
Ingredients
Scale
- 1 cup water
- 2 ounces unsweetened chocolate, chopped
- 2 cups (9 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/2 cup butter (4 ounces; softened)
- 1 2/3 cups packed brown sugar
- 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.
