This chocolate loaf cake recipe holds a special place in my heart. It's the one I always make for my family's birthdays, holiday gatherings, and any other excuse I can find to bake. Over the years, I've tweaked and perfected it to create the ultimate chocolatey treat. And now, I'm finally sharing it with you.
Chocolate loaf cake, with its rich, decadent flavour and moist texture, is a beloved treat enjoyed worldwide. Early versions were often dense and crumbly, more akin to bread than the fluffy cakes we know today.
Over time, as baking techniques and ingredients evolved, chocolate cake recipes became more refined and varied. The invention of baking powder allowed for lighter, airier cakes, while the introduction of Dutch-processed cocoa powder contributed to a smoother, less acidic flavour.
The recipe I will create, with its unique combination of ingredients and easy one-bowl method, offers a fresh take on this classic dessert. It's perfect for anyone looking to satisfy their chocolate cravings with a homemade treat that's both delicious and easy to make.
Not a fan of chocolate? No worries! Check out my recipes for Old Fashioned Peach Cake or The Best Russian Cheesecake for equally delicious and easy desserts.
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Ingredients
The ingredients for this chocolate loaf cake are simple, yet they create a symphony of flavours and textures. You will need for this recipe:
- 150 g Sugar: It does more than just add flavour. It tenderizes the crumb by weakening gluten formation, creates a moist texture by attracting and holding moisture. Will help to create the beautiful brown crust through caramelization.
- Three Eggs: The proteins in egg whites create a network that traps air when beaten, leading to a light and airy texture. The yolks contribute moisture and emulsify the batter, resulting in a smoother final product.
- One sachet Vanilla Sugar: This fragrant ingredient adds a warm, comforting aroma and enhances the chocolate's depth of flavour.
- 130 g Greek Yogurt: The secret weapon in this recipe, Greek yogurt brings a tangy twist and unbelievable moisture to the cake. Its high protein content contributes to a tender crumb, while its acidity reacts with the baking soda to create lift.
- One teaspoon of each Vanilla and Orange Essences: These concentrated flavourings add complexity and depth. The vanilla complements the chocolate, while the orange offers a bright, citrusy counterpoint that cuts through the richness.
- 150 ml Sunflower Oil: This neutral-tasting oil keeps the cake moist and tender without adding any competing flavours. It also contributes to a lighter texture than butter would.
Continue with:
- 200 g Flour: It provides the structure and bulk needed to create a cohesive cake.
- One teaspoon Baking Powder: This leavening agent is responsible for the cake's rise.
- 70 g Cocoa Powder: The heart and soul of this cake, cocoa powder delivers the intense chocolate flavour. It also contributes to a fudgy texture and helps the cake retain moisture.
- 100 g Dark Chocolate Chips: provides bursts of intense chocolate flavour and a luxurious melt-in-your-mouth experience.
- 80 g Mixed Dried Fruits: These add pockets of sweetness, chewiness, and a burst of fruity flavour that complements the chocolate beautifully. They also contribute moisture, keeping the cake from becoming dry.
How to Make the Chocolate Loaf Cake?
This recipe is surprisingly simple, and I promise you can make it too! To get started, combine the eggs, sugar, vanilla sugar, and pinch of salt in a mixing bowl.
Using an electric mixer, beat the mixture for 2-3 minutes, or until it becomes light, fluffy, and pale yellow in colour.
And now one of the secret ingredient! Mix in the Greek yogurt until it is fully incorporated into the mixture, ensuring a smooth and homogeneous batter.
Gently fold in the flour and baking powder until just combined. Be careful not to overmix, as this can result in a dense cake. The batter should be smooth and thick, with no visible lumps of flour remaining.
Add the orange and vanilla essences, along with the cocoa powder, and gently fold them into the batter until fully combined.
Now, for an extra touch of moisture, pour in the sunflower oil. Mix until it's fully incorporated into the batter, creating a smooth and glossy texture.
To complete the decadent batter, fold in the dark chocolate chips and dried fruits, enriching the cake with bursts of flavour, sweetness, and a delightful textural contrast.
Pour the batter into a loaf pan lined with parchment paper. This will make removing the cake easier after baking.
Place the loaf pan in the oven, preheated to 170°C (fan-assisted) (340 F), and bake for 35 minutes. The cake will rise beautifully, and a rich, dark brown crust will form on top.
After five minutes of cooling, remove the cake from the loaf pan and place it on a wire rack to cool completely.
How to Serve?
This versatile chocolate loaf cake can be enjoyed in many delicious ways:
Simple & Classic:
- Slice and Serve: Enjoy a slice on its own for a simple yet satisfying treat. The moist texture and rich chocolate flavour are perfect as is.
- Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of sweetness and elegance.
- Whipped Cream or Ice Cream: A dollop of whipped cream or a scoop of vanilla ice cream creates a classic pairing that's hard to beat.
Fruity Pairings:
- Fresh Berries: Serve with fresh raspberries, strawberries, or blueberries for a burst of freshness and a beautiful contrast of colours.
- Fruit Compote: A warm berry compote or a tangy rhubarb compote complements the chocolate's richness.
With different toppings:
- Chocolate Ganache: Drizzle with a chocolate ganache for an extra layer of chocolatey goodness.
- Salted Caramel: A drizzle of salted caramel adds a touch of salty sweetness that perfectly balances the chocolate.
- Chocolate Sauce: Warm up some chocolate sauce and pour it over a slice for an indulgent dessert.
Substitutions
This chocolate loaf cake recipe is quite versatile, and you can make several substitutions based on your preferences or dietary needs:
- Greek Yogurt: If you don't have Greek yogurt, you can use regular plain yogurt, sour cream, or even buttermilk. However, keep in mind that the texture and tanginess of the cake may be slightly different.
- Sunflower Oil: You can substitute other neutral-flavoured oils like vegetable oil, canola oil, or even melted coconut oil (if you don't mind a subtle coconut flavour).
- Dark Chocolate Chips: If you prefer a milder chocolate flavour, you can use semi-sweet or milk chocolate instead. You can also use chocolate bar if you don't have a chocolate chips on hand.
- Mixed Dried Fruits: Feel free to use your favourite dried fruits, such as cranberries, raisins, apricots, or dates. You can even add some chopped nuts for extra crunch and flavour.
- Orange and Vanilla Essences: If you don't have these on hand, you can use a teaspoon of orange zest and a bit of vanilla extract instead. You can also experiment with other extracts like almond or rum for a different twist.
Important:
Flour and Baking Powder: These ingredients are essential for the cake's structure and rise, so it's not recommended to substitute them. If you need a gluten-free option, you'll need to use a gluten-free flour blend and adjust the recipe accordingly.
Remember, substitutions may slightly alter the taste and texture of the final product, so feel free to experiment and find what works best for you!
Variations
This chocolate loaf cake is already awesome, but who doesn't love a little variety? Here are some super-easy ways to change things up and make it even more fun:
- Add some spices: Throw in a pinch of cinnamon, nutmeg, or whatever warm spice you like. It'll add a cosy feel to your chocolatey goodness.
- Citrus flavour: Swap the orange essence for some lemon or lime zest. It's a super refreshing twist that cuts through the richness.
- Mocha flavour: A spoonful of instant coffee or espresso powder gives you a grown-up mocha vibe. Fancy!
- Some Nuts: Chopped walnuts, pecans, or almonds add a satisfying crunch and a little extra protein.
Equipment
As you can see, this recipe is incredibly simple and requires minimal equipment. You'll mainly need a sturdy mixing bowl that won't slide around as you mix. I prefer using a heat-resistant glass bowl, but any large bowl will work.
While you could technically mix the ingredients by hand with a whisk, it requires more effort and time. Using an electric hand mixer simplifies the process and ensures a smoother, more consistent batter.
Finally, you'll need a loaf pan lined with parchment paper. The material of the pan doesn't matter (ceramic, glass, or metal will all work), but the parchment paper is essential for easy removal of the cake.
Storage
If you plan to enjoy the cake within a couple of days, you can store it at room temperature. Wrap it tightly in plastic wrap or aluminium foil to prevent it from drying out. You can also store it in an airtight container.
For longer storage, place the wrapped cake in the refrigerator. The cool temperature will help it stay moist and flavourful for up to a week.
If you want to keep the cake for even longer, you can freeze it. Wrap it tightly in plastic wrap, then in aluminum foil or a freezer-safe bag. It will stay good in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
If you plan to glaze the cake, it's best to do so just before serving. This will help prevent the glaze from becoming sticky or soggy during storage.
Top tip
After the baking time is complete, it's wise to perform the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done.
However, keep in mind that this recipe includes chocolate chunks and dried fruit, so some may cling to the toothpick. As long as there's no wet batter on the toothpick, the cake should be ready.
FAQ
Loaf cakes and cakes offer different experiences. Loaf cakes are typically simpler, more rustic. Baked in a rectangular loaf pan is perfect for everyday enjoyment. While cakes, can be baked in various shapes and sizes, including round, square, or Bundt. They are often more elegant, celebratory, and visually appealing.
A chocolate loaf cake is a type of quick bread that is baked in a loaf pan, similar to banana bread or zucchini bread. It's typically made with cocoa powder or melted chocolate, giving it a rich, decadent flavour and a moist, tender crumb. It's a versatile dessert that's perfect for any occasion, from casual gatherings to special celebrations.
Yes, you can absolutely use a cake pan instead of a loaf pan for this chocolate loaf cake recipe. But consider the baking time will likely be shorter in a cake pan, as the batter will be spread out over a larger surface area. Start checking for doneness around 20-25 minutes, and use the toothpick test to ensure it's cooked through. The resulting cake will still be delicious, just with a slightly different shape and texture.
Related
Looking for other recipes like this? Try these:
Chocolate Loaf Cake
Equipment
- 1 mixing bowl
- 1 electric hand mixer
- 1 loaf baking pan
Ingredients
- 3 pcs eggs free range
- 150 g sugar granulate
- 16 g vanilla sugar sachet
- 130 g Greek yoghurt full fat
- 1 pinch salt sea salt
- 200 g flour
- 1 teaspoon baking powder
- 70 g cocoa powder
- 150 ml sunflower oil
- 1 teaspoon vanilla essence
- 1 teaspoon orange essence
- 100 g dark chocolate chips
- 80 g mixed dried fruits
Instructions
- Combine the eggs, sugar, vanilla sugar, and pinch of salt in a mixing bowl and using an electric mixer, beat the mixture for 2-3 minutes, or until it becomes light, and pale yellow in colour.
- Mix in the Greek yogurt until it is fully incorporated into the mixture.
- Fold in the flour and baking powder until just combined. Add the orange and vanilla essences, along with the cocoa powder, and gently fold them into the batter until fully combined.
- Pour in the sunflower oil and mix until it's fully incorporated into the batter.
- Fold in the dark chocolate chips and dried fruits.
- Pour the batter into a loaf pan lined with parchment paper.
- Place the loaf pan in the oven, preheated to 170°C (fan-assisted) (340 F), and bake for 35 minutes.
- Remove the cake from the loaf pan and place it on a wire rack to cool completely.
Vasile says
So delicious!