This chocolate loaf cake is the perfect size for a family dessert, and it is easy to prepare and bake. The cake and the simple chocolate glaze are both made with cocoa powder.
Serve the cake with a scoop of ice cream for an incredibly delicious dessert.
- 1/2 cup (4 ounces) butter, softened
- 1 1/2 cups sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2/3 cup unsweetened cocoa powder
- 3 large eggs
- 1 1/4 cups all-purpose flour, 5 1/2 ounces
- 3/4 cup milk
- Chocolate Glaze:
- 6 tablespoons butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 cups confectioners' sugar
- Heat the oven to 350 F (180 C/Gas 4). Grease and flour a 9-by-5-by-3-inch loaf pan or spray with a baking spray (with flour in it).
- 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. Mix until blended.
- Add the eggs, one at a time, beating well after each addition.
- Add about one-third of the flour and half of the milk and mix on low speed until blended. Add another one-third 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 about 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. Or serve slices with fruit and whipped cream or ice cream.
- 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.
- Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to 3 to 4 days or refrigerate for up to 1 week. The unfrosted cake may be wrapped and frozen or up to 6 months.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||8 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|