prep time: 20 min | bake time: 45 min | total time: 1 hr
If you’re looking for a dessert ideal for celebrating, look no further than this Double Chocolate Loaf Cake! It’s decadent, moist, oh-so chocolatey and easy to make! Made without eggs, it’s perfect for those looking for an eggless chocolate cake recipe. The best part? It all comes together in just one bowl, and then one loaf pan, making things straightforward and fuss-free! Adding cocoa powder and chocolate ganache glaze creates the “double chocolate” element, making this cake any chocolate lover’s absolute dream come true. Let’s dive into this chocolate loaf cake recipe and discover why it’s a fan favorite!
The secret to this moist chocolate loaf cake lies in its ingredients and method. Using both natural cocoa powder and chocolate ganache glaze gives the cake a deep, rich flavor. The combination of brown sugar, and vegetable oil enhances the texture of the cake, while a touch of instant coffee & warm water blooms cocoa powder for an intense chocolate flavor and a smooth, lump-free batter. Expect this cake to stay moist for days making each slice just as good as the first!
Preheat your oven to 350°F (175°C). Grease an 8-inch (20cm) loaf pan with oil and line it with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine milk and white vinegar. Let it sit for 15 minutes until it curdles. Add light brown sugar, vegetable oil, and vanilla extract to the curdled milk, whisking until the sugar is fully dissolved.
Stir in instant coffee granules and cocoa powder until well incorporated. Add the dry ingredients; flour, baking soda, and salt to the wet mixture and whisk until smooth and free of lumps. Gradually pour in warm water, mixing until the batter is completely smooth.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes. Test doneness by inserting a toothpick in the center, it should come out clean or with a few moist crumbs. Let the cake cool before removing it from the pan.
While the loaf is cooling, prepare the glaze by melting the dark chocolate and whipping cream in a microwave-safe bowl, using 30-second intervals and stirring between each until smooth. Let the glaze cool to room temperature, then pour it over the cooled loaf and allow it to set before slicing into thick pieces.
Anyway the heart desires is the best way to enjoy this cake! It’s super versatile and can be served in several ways, making it perfect for both casual treats and special occasions. For a simpler presentation, you can serve the loaf as-is, allowing the rich chocolate flavor to stand out on its own.
If you want to showcase this cake as a true showstopper try a light dusting of powdered sugar can add a touch of elegance without any extra effort. For special occasions like birthday celebrations, holiday gatherings, or anniversaries, you can elevate the presentation by serving it with a side of whipped cream, a scoop of vanilla ice cream, or even topped with fresh berries for a burst of color and flavor.
With a million ways to enjoy this cake, an easy eggless list of ingredients and straightforward instructions you’ll fall in love with this cake at first bite! Whether you’re looking for a moist chocolate cake or a quick dessert recipe, this loaf cake is perfect for any occasion.
Store your chocolate loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze it for up to 3 months. This cake has a very soft texture and stays moist for days without drying out when stored in an airtight container at room temperature.
A loaf cake tends to be denser and more compact than a regular cake. It’s baked in a loaf pan, making it easier to prepare. Loaf cakes are often served in slices, while regular cakes are served in wedges from round or square pans.
For the best flavor, use Natural cocoa powder or Dutch processed cocoa. Dutch processed cocoa gives a darker, richer flavor, while natural cocoa provides a slightly more intense chocolate taste.
Use vegetable oil or sunflower oil for a moist and tender crumb. Olive oil can also be used for extra richness without being overpowering, but vegetable oil is a more neutral tasting option.
While both are baked in loaf pans, pound cake is denser and traditionally made with a pound each of butter, sugar, eggs, and flour. Loaf cake has a lighter texture and more flexibility with ingredients.
Yes! Use dairy-free milk and dairy-free chocolate to make this loaf cake completely vegan.
You can substitute the all-purpose flour with a gluten-free baking blend in 1:1 ratio to make this chocolate loaf cake gluten-free.
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