There’s something magical about the aroma of freshly baked chocolate cake wafting through the kitchen. It’s the kind of scent that instantly makes a house feel like home, drawing everyone toward the table. This Moist Chocolate Loaf Cakedelivers exactly that—comfort, warmth, and indulgence in every slice.
What makes this cake truly special is its balance of richness and simplicity. You don’t need fancy equipment or complicated techniques—just basic pantry ingredients and a love for chocolate. The result is a deeply chocolatey loaf with a tender crumb that’s perfect for any occasion.
Serve it as an easy dessert, a brunch treat, or an afternoon companion to coffee or tea. This is one of those reliable, repeat-worthy recipes that proves simple bakes are often the most rewarding.
Ingredients
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1 cup (125 g) all-purpose flour
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½ cup (50 g) unsweetened cocoa powder
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup (115 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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½ cup (100 g) packed brown sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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½ cup (120 ml) buttermilk
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½ cup (120 ml) hot water or brewed coffee
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½ cup (90 g) semi-sweet chocolate chips (optional)
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Combine Wet and Dry
Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk. Mix gently just until combined—do not overmix.
Step 6: Add the Hot Liquid
Slowly pour in the hot water or coffee, mixing gently. The batter will be thin and glossy.
Fold in chocolate chips if using.
Step 7: Bake
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 8: Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for Best Results
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Coffee enhances the chocolate flavor without tasting like coffee
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Do not overmix after adding flour to keep the crumb tender
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Let the cake cool fully before slicing for clean cuts
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Dust with powdered sugar or drizzle with chocolate glaze for serving
Variations
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Add chopped walnuts or pecans for texture
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Swap chocolate chips for dark chocolate chunks
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Top with a simple chocolate ganache or vanilla glaze
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Serve warm with whipped cream or vanilla ice cream
Storage
Store tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving.