Who doesn’t appreciate a delightful loaf cake? This Moist Chocolate Loaf Cake perfectly fits that description. It’s a sumptuous, moist creation brimming richly with chocolate, offering a delightful taste and texture. But it is so easy to make too.
Recipe for Moist Chocolate Loaf Cake
The recipe is wonderfully uncomplicated. Just blend all the wet ingredients together, and do the same with the dry components. Combine them and pour the mixture into a greased or lined loaf pan. Then, bake the loaf cake until it rises and turns springy to the touch. A skewer inserted into the centre will emerge clean, perhaps with a slight hint of moisture on the tip. After allowing the cake to cool for a while, it’s ready to be served.
The ingredients for the cake are primarily items readily available in your pantry. You’ll require some flour, sugar, oil, and eggs, along with cocoa powder and chocolate chips, complemented by natural yoghurt. A touch of vanilla extract, baking powder, baking soda, and salt completes the list. However, you can use some sour cream or buttermilk instead of yoghurt, if you wish.
As previously mentioned, mixing the batter proves to be quite straightforward. I filled my 2lb/900g loaf pan with the batter and placed it in the oven, which I preheated to 180°C/160°C Fan/350°F, for a duration of 50 minutes. The cake exhibited a substantial rise and felt springy on the top. When I inserted a skewer into the centre, it emerged clean, bearing merely a hint of chocolate on the tip. I allowed the cake to rest in the tin for 10 minutes, after which I transferred it to a wire rack to cool almost entirely before proceeding to slice it.
The cake turned out delightfully moist, and the taste was exceptionally rich and chocolatey. I thoroughly enjoyed it with a cup of tea. However, I’m aware that it also pairs wonderfully as a dessert, perhaps served with some cream, custard, or even a drizzling of chocolate sauce.
Another lovely loaf cake is Pumpkin Loaf Cake & Cream Cheese Frosting
Moist Chocolate Loaf CakeCourse: Cakes, DessertsCuisine: InternationalDifficulty: Easy
190g(1 cup) chocolate chips
130g(2/3 cup+3 tbsp, based on scooping packed flour into a 250ml cup) of plain flour
4g(1 tsp) baking powder
2g(1/2 tsp) baking soda
3g(1/2 tsp) salt
50g(1/2 cup) cocoa powder
120ml(1/2 cup) flavourless oil
240ml(1 cup) natural yoghurt
3 medium eggs(large in USA)
175g(3/4 cup+2 tbsp) caster sugar
5ml(1 tsp) vanilla extract
- Preheat the oven to 180C/160C Fan/350F
- Grease a 2lb/900g loaf pan, or line it with parchment paper.
- Place the flour, salt, baking powder, baking soda, salt and cocoa powder into a large bowl and mix them to fully combine. You can sift the cocoa powder in if it is lumpy.
- Stir in the chocolate chips and set the bowl aside.
- In another bowl whisk the eggs with the sugar until fully combined.
- Add the oil, yoghurt and vanilla extract and whisk until fully emulsified.
- Pour the wet mixture into the dry ingredients and stir until everything has combined into a thick batter.
- Pour the batter into the prepared pan and level it off on the top.
- Bake the loaf cake in the oven for between 47 and 52 minutes. Until the cake has risen and is springy on the top. A skewer in the centre should be clean, with maybe just the tip a little moist.
- Leave the cake in the pan for about 10 minutes then transfer to a wire rack to cool before slicing.