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chocolate loaf cake with chocolate glaze 2026 05 24 121005 574x1024 1

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.