|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chocolate loaf cake is the perfect size for a family dessert. It's easy to prepare and bake, and both the cake and the chocolate glaze are made with cocoa powder. Serve it with a scoop of ice cream or a dollop of whipped cream for an incredibly delicious dessert.
The recipe is very straightforward and requires basic kitchen staples, so it's good for a last-minute baking session. The resulting cake is dense, chocolaty, and has almost a brownie-like texture. For the best results, let your refrigerated ingredients get to room temperature first, and don't overmix the batter.
- For the Chocolate Loaf Cake:
- 1 1/2 cups sugar (white granulated)
- 1/2 cup/4 ounces butter (softened)
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2/3 cup cocoa powder (unsweetened)
- 3 large eggs
- 1 1/4 cups/5 1/2 ounces all-purpose flour
- 3/4 cup milk
- For Chocolate Glaze:
- 2 cups confectioners' sugar
- 6 tablespoons butter
- 1/4 cup cocoa powder (unsweetened)
- 1/4 cup milk
Note: While there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for preparation and baking.
Make the Chocolate Loaf Cake
Gather the ingredients.
Heat the oven to 350 F (180 C/Gas Mark 4). Grease and flour a 9 x 5 x 3-inch loaf pan or spray with a baking spray that includes flour.
Beat sugar and butter together until well blended.
With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa powder. Mix until blended.
Add the eggs, one at a time, beating well after each addition.
Add about 1/3 of the flour and 1/2 of the milk and mix on low speed until blended.
Add another 1/3 of the flour and the remaining milk and mix until well blended.
Add the remaining flour and mix until blended. Do not overbeat.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean.
Remove to a rack to cool in the pan for about 10 minutes.
Carefully remove the cake from the pan and cool completely on a rack.
Glaze the cake with the chocolate glaze (directions below) or frost as desired.
Serve and enjoy.
Make the Chocolate Glaze
Gather the ingredients.
Sift the confectioners' sugar into a bowl and set aside.
In a saucepan over low heat, melt the butter.
Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.
Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.
Spread or drizzle the warm glaze over the cooled cake.
Slice, serve, and enjoy.
- Oven temperatures can vary, and many run hot—even as much as 50 F over the programmed temperature. An oven thermometer is a worthy investment if you bake frequently because you can adjust the temperature and avoid overbaked, dry food.
- Without a thermometer, bake this cake for about 5 minutes less than the recommended time. Check it with a toothpick and bake it longer if needed.
- Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to three to four days or refrigerate for up to one week.
- The unfrosted cake may be wrapped and frozen for up to six months.