Chocolate Loaf Cake

Today we’re making a chocolate loaf cake. It’s really moist and has a rich chocolate flavor, similar to a decadent chocolate cake recipe, and topped with a smooth fudge frosting.

Ingredients

For the Chocolate Loaf

• ○ 150 grams (1 ¼ cups) plain all-purpose flour
• ○ 50 grams (½ cup) Dutch processed cocoa powder
• ○ 1 ¼ teaspoons baking powder
• ○ ½ teaspoon baking soda
• ○ ½ teaspoon salt
• ○ 150 grams (¾ cup) soft light brown sugar
• ○ 100 grams (½ cup) white granulated sugar
• ○ 35 grams (2 ½ tablespoons) melted unsalted butter
• ○ 70 grams (⅓ cup) unflavored vegetable oil (like canola)
• ○ 120 grams (½ cup) room temperature whole milk
• ○ 2 large room temperature eggs
• ○ 1 ¾ teaspoons vanilla
• ○ 120 grams (½ cup) strong hot coffee (or ½ tablespoon instant coffee powder mixed with ½ cup hot water)

For the Chocolate Fudge Frosting

• ○ 56 grams (¼ cup) heavy cream
• ○ 110 grams (⅔ cup) semi-sweet chocolate, good quality
• ○ 56 grams (¼ cup) unsalted butter
• ○ 42 grams (⅓ cup) powdered sugar
• ○ ⅛ teaspoon instant coffee powder
• ○ 1 teaspoon Dutch processed cocoa powder
• ○ ½ teaspoon vanilla

Instructions

Making the Chocolate Loaf

1. Preheat your oven to 180°C (350°F) conventional. Lightly grease an 8.5 by 4.5 inch loaf tin. Line the tin lengthwise with parchment paper, leaving some overhang.
2. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients until they are well combined, then set aside.
3. In a large mixing bowl, add the soft light brown sugar, white granulated sugar, melted unsalted butter, unflavored vegetable oil, room temperature whole milk, large room temperature eggs, and vanilla. Whisk everything together until it’s well combined.
4. Add the pre-sifted dry ingredients from step 2 to the wet ingredients. Mix with your whisk until just combined and smooth. Be careful not to overmix.

5. To finish the batter, add the strong hot coffee (or mix ½ tablespoon instant coffee powder with ½ cup hot water and add that). Whisk until it’s just combined, again, don’t overmix.
6. Pour the finished batter into your prepared loaf pan. Gently tap the cake tin once on the counter to help remove any large air bubbles.
7. Bake for 50 to 60 minutes, or until a skewer or thin knife inserted into the center comes out clean or with a few moist crumbs.
8. Let the loaf cool in the pan for about 20 minutes.
9. Run a thin knife along the edges of the loaf that aren’t covered by parchment paper to loosen it. Use the parchment paper overhang to carefully lift the loaf out and place it on a wire rack. Let it cool completely.

Making the Chocolate Fudge Frosting

1. Place a small saucepan over low heat. Add the heavy cream, semi-sweet chocolate, unsalted butter, powdered sugar, instant coffee powder, Dutch processed cocoa powder, and vanilla to create this delicious chocolate fudge frosting, similar to an easy chocolate ganache recipe.
2. Stir the mixture every now and then, allowing everything to slowly melt and combine. Make sure it doesn’t burn.
3. It’s important not to let the mixture simmer or boil. As soon as everything is melted and smooth, immediately take the pan off the heat.
4. Transfer the frosting mixture to a heat-proof bowl. You can pour it through a sieve if you want it extra smooth, but this step is optional.
5. Let the frosting set and thicken. You can do this at room temperature (it might take about an hour), or you can put it in the fridge to speed things up. If refrigerating, stir it every 15 minutes until it has a nice thick, spreadable consistency.

Assembly

1. Once the chocolate loaf is completely cool and the fudge frosting is thick, carefully move the loaf to a serving plate.
2. Spread the frosting evenly over the top of the loaf.
3. Now it’s ready to slice and serve.