Chocolate Loaf Cake
Moist and rich chocolate loaf cake with a chocolate glaze. Perfect with a cup of tea or coffee!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup unsweetened cocoa powder (dutch processed)
- 1/3 cup hot coffee
- 1 3/4 cup cake flour* (205 grams, see note)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/4 cup buttermilk** ((see note))
- 3/4 cup dark chocolate chips or chunks
- 1 1/2 cup icing sugar
- 3 tbsp unsweetened cocoa powder (dutch or normal)
- pinch salt
- 2 tsp vanilla extract
- 2-4 tbsp milk or water
Instructions
- 1
Preheat the oven to 180 C (350F). Grease and line a standard sized loaf pan (9x5 inches) with parchment paper.
- 2
Mix the cocoa powder and hot coffee together in a small bowl until cocoa powder is dissolved.
- 3
In another bowl, mix together the flour, baking powder, and salt and set aside.
- 4
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and creamy, 3 minutes.
- 5
Add the eggs one at a time, mixing for 1 minute after each addition. Mix in the vanilla. Add the flour mixture until combined, then add the chocolate coffee mix, then the buttermilk.
- 6
Fold in the chocolate chips with a spatula, and transfer the batter to the prepared loaf pan. Bake for 50-60 minutes or until the top is set and a toothpick inserted comes out clean. Cool for 20 minutes, then turn the pan over to remove cake from the pan.
- 7
Continue cooling cake completely, and meanwhile make the glaze. Sift together the icing sugar and the cocoa powder, Stir in the salt and vanilla, then add 2 tablespoons of milk or water. Continue adding liquid 1 tablespoon at a time or until desired consistency (don't exceed 4 tbsp).