This moist chocolate loaf cake is rich, soft, and full of deep chocolate flavor. It’s easy to make, perfectly fluffy, and ideal for breakfast, dessert, or with a cup of coffee or tea.
Ingredients
- 1½ cups all-purpose flour
- 1 cup sugar
- ½ cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- A pinch of salt
- 2 eggs
- ½ cup vegetable oil
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup hot water or hot coffee (for deeper flavor)
- ½ cup chocolate chips (optional)
Instructions (Step by Step)
Step 1:
Preheat the oven to 170°C (340°F). Line a loaf pan with parchment paper.
Step 2:
In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
Step 3:
In another bowl, whisk eggs and sugar until slightly pale.
Step 4:
Add oil, milk, and vanilla extract. Mix well.
Step 5:
Gradually add the dry ingredients to the wet mixture.
Step 6:
Pour in the hot water (or coffee) slowly and mix until smooth.
Step 7:
Fold in chocolate chips if using.
Step 8:
Pour the batter into the prepared loaf pan.
Step 9:
Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
Step 10:
Let the cake cool for 10 minutes, then transfer to a wire rack.
Serving Suggestions
- Serve plain or dusted with powdered sugar
- Add chocolate glaze on top
- Serve with whipped cream or ice cream
FAQ – Frequently Asked Questions
Q1: How do I make the cake extra moist?
Use oil instead of butter and don’t overbake. Hot coffee also enhances moisture and flavor.
Q2: Can I replace oil with butter?
Yes, use ½ cup melted butter, but oil gives a softer texture.
Q3: Can I use whole wheat flour?
Yes, but replace only half of the flour for best results.
Q4: How do I store this cake?
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Q5: Can I freeze it?
Yes. Wrap tightly and freeze for up to 2 months.
Q6: Can I make it without eggs?
Yes. Replace eggs with ½ cup yogurt or applesauce.