Chocolate Loaf Cake with Chocolate Glaze

Why make this recipe

Chocolate Loaf Cake with Chocolate Glaze is a delightful treat that brings pure joy with every bite. It’s perfect for any occasion, whether it’s a cozy afternoon snack or a dessert for a special celebration. The combination of rich chocolate flavors with a glossy glaze makes it irresistible. Plus, it’s simple to prepare, making it accessible for anyone to impress their friends and family.

How to make Chocolate Loaf Cake with Chocolate Glaze

Ingredients:

• 1 cup (200g) granulated sugar (A sweet foundation that balances the rich cacao.)
• 1/2 cup (120ml) vegetable oil (Adds moisture, ensuring a tender crumb.)
• 2 large eggs (Provides structure and richness.)
• 1 tsp vanilla extract (Infuses warmth and depth of flavor.)
• 1/2 cup (120ml) buttermilk (Adds tanginess and enhances tenderness.)
• 1/2 cup (120ml) hot water or hot coffee (Intensifies the chocolate flavor and lightens the batter.)
• 1 cup (125g) all-purpose flour (The essential building block for a light and airy texture.)
• 1/2 cup (45g) unsweetened cocoa powder (Provides a deep, rich chocolate flavor.)
• 1 tsp baking soda (Perfect for leavening, creating a light texture.)
• 1/2 tsp salt (Balances sweetness and enhances flavors.)
• 1/2 cup (85g) semi-sweet chocolate chips (Melty pockets of chocolate that burst with flavor.)
• 2 tbsp (30g) unsalted butter (Adds richness to the glaze.)
• 2 tbsp (30ml) heavy cream (Contributes to the luscious glaze texture.)
• 1/4 tsp vanilla extract (Complements the chocolate beautifully.)

Directions:

1. Preparation: Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
2. Baking: In a large bowl, mix sugar, oil, eggs, and vanilla extract. Then, stir in buttermilk and hot water or coffee. In another bowl, combine flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in chocolate chips. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
3. Glazing: In a small saucepan, melt butter over low heat. Stir in heavy cream and vanilla extract, then remove from heat. Stir in cocoa powder until smooth. Drizzle the glaze over the cooled cake.

How to serve Chocolate Loaf Cake with Chocolate Glaze

Slice the Chocolate Loaf Cake into thick pieces and serve it on a nice platter. It pairs perfectly with a cup of coffee or tea. For an extra touch, add a scoop of vanilla ice cream or a dollop of whipped cream alongside.

How to store Chocolate Loaf Cake with Chocolate Glaze

Store any leftover cake in an airtight container at room temperature for up to three days. It can also be refrigerated for up to a week. If you’d like to keep it longer, wrap the loaf tightly in plastic wrap and aluminum foil and freeze for up to three months.

Tips to make Chocolate Loaf Cake with Chocolate Glaze

• Make sure all ingredients are at room temperature for a better blend.
• Don’t overmix the batter; this keeps the cake light and fluffy.
• For an intense chocolate experience, add more chocolate chips or a sprinkle of sea salt on top of the glaze before it sets.

Variation

Try adding nuts, like walnuts or pecans, to the batter for a delightful crunch. You could also substitute half of the all-purpose flour with almond flour for a richer texture.

FAQs

Can I use cocoa powder instead of chocolate chips?
Yes, you can mix in additional cocoa powder, but chocolate chips add a nice melted texture.

Can I make this recipe gluten-free?
Substituting all-purpose flour with a gluten-free blend should work well.

How can I make the cake more chocolatey?
Use dark cocoa powder or add an extra 1/4 cup of chocolate chips for a richer flavor.

Chocolate Loaf Cake with Chocolate Glaze

This Chocolate Loaf Cake with Chocolate Glaze is a delightful treat, perfect for any occasion, combining rich chocolate flavors and a glossy finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 pieces

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup granulated sugar A sweet foundation that balances the rich cacao.
• 1/2 cup vegetable oil Adds moisture, ensuring a tender crumb.
• 2 large eggs Provides structure and richness.
• 1 tsp vanilla extract Infuses warmth and depth of flavor.
• 1/2 cup buttermilk Adds tanginess and enhances tenderness.
• 1/2 cup hot water or hot coffee Intensifies the chocolate flavor and lightens the batter.
• 1 cup all-purpose flour The essential building block for a light and airy texture.
• 1/2 cup unsweetened cocoa powder Provides a deep, rich chocolate flavor.
• 1 tsp baking soda Perfect for leavening, creating a light texture.
• 1/2 tsp salt Balances sweetness and enhances flavors.
• 1/2 cup semi-sweet chocolate chips Melty pockets of chocolate that burst with flavor.

For the Glaze

• 2 tbsp unsalted butter Adds richness to the glaze.
• 2 tbsp heavy cream Contributes to the luscious glaze texture.
• 1/4 tsp vanilla extract Complements the chocolate beautifully.
• 1/2 cup unsweetened cocoa powder Gives the glaze its rich chocolate flavor.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.

Baking

1. In a large bowl, mix sugar, oil, eggs, and vanilla extract.
2. Stir in buttermilk and hot water or coffee.
3. In another bowl, combine flour, cocoa powder, baking soda, and salt.
4. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Fold in chocolate chips.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Glazing

1. In a small saucepan, melt butter over low heat.
2. Stir in heavy cream and vanilla extract, then remove from heat.
3. Stir in cocoa powder until smooth.
4. Drizzle the glaze over the cooled cake.

Notes

Make sure all ingredients are at room temperature for a better blend. Don’t overmix the batter to keep the cake light and fluffy. For an intense chocolate experience, add more chocolate chips or a sprinkle of sea salt on top of the glaze before it sets. Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Wrap tightly to freeze for up to three months.

Naya Lucas