ADVERTISEMENT
Moist Chocolate Loaf Cake
Instructions
ADVERTISEMENT
- Prep: Preheat oven to 350°F (175°C). Line and grease a loaf pan.
- Dry Mix: Whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Wet Mix: In a separate bowl, whisk sugars and oil. Add eggs one at a time, then vanilla.
- Combine: Alternate mixing dry ingredients and buttermilk into the wet mix. Stir in hot coffee until smooth.
- Bake: Pour into pan. Bake 45–50 minutes (toothpick test). Cool 10 minutes in pan, then transfer to a rack.
Variations (Pick Your Twist!)
- Chocolate Chip: Fold in ½ cup chocolate chips.
- Nutty: Add ½ cup chopped walnuts/pecans.
- Mocha: Add 1 tsp espresso powder to dry mix.
- Vegan: Use flax eggs (2 tbsp flaxseed + 6 tbsp water) and plant-based milk.
- PB Swirl: Swirl ¼ cup peanut butter into batter.
Pro Tips
- Use Dutch-process cocoa for richer flavor.
- Don’t overmix to keep the crumb tender.
- Storage: Keep in an airtight container for 3 days at room temp, 1 week in the fridge, or freeze for 3 months.
Serving Ideas
- Dust with powdered sugar or drizzle with ganache.
- Pair with ice cream, coffee, or fresh berries.
Enjoy your decadent, fuss-free treat! 🍫
