This chocolate loaf cake is rich, moist, and perfect for any chocolate lover. It’s topped with a glossy chocolate glaze that adds the perfect sweet finish. Whether I serve it for dessert, snack, or with my morning coffee, it never disappoints.
Why I Love This Recipe
I love this chocolate loaf cake because it’s simple to make, incredibly moist, and loaded with deep chocolate flavor. The glaze adds a bakery-style touch that makes it feel extra special, without any complicated steps. It also stores beautifully, making it perfect for baking ahead of time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) buttermilk
1/2 cup (120ml) hot water or hot coffee
1 cup (125g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
For the chocolate glaze:
1/2 cup (85g) semi-sweet chocolate chips
2 tbsp (30g) unsalted butter
2 tbsp (30ml) heavy cream
1/4 tsp vanilla extract
Directions
I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
In a large mixing bowl, I whisk together the sugar, oil, eggs, and vanilla until smooth.
I add the buttermilk and mix until combined.
In a separate bowl, I sift together the flour, cocoa powder, baking soda, and salt.
I gradually add the dry ingredients to the wet ingredients, mixing until just combined.
I slowly pour in the hot water (or coffee), stirring until the batter is smooth and slightly thin.
I pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, I melt the chocolate chips, butter, and cream together in a microwave-safe bowl in 20-second intervals, stirring until smooth.
I stir in the vanilla extract, then pour the glaze over the cooled loaf, letting it drip down the sides.
Servings and timing
This recipe makes 1 loaf, which serves about 8–10 slices. Prep time: 15 minutes Bake time: 50–60 minutes Cooling and glazing: 30 minutes
Variations
I sometimes add 1/2 cup of mini chocolate chips into the batter for extra richness.
For a mocha twist, I use hot coffee instead of water in the batter.
I like using dark chocolate chips for the glaze when I want a more intense chocolate flavor.
To make it more festive, I top the glaze with chocolate shavings or sprinkles.
I’ve also made a dairy-free version using almond milk and dairy-free chocolate chips.
Storage/Reheating
I store the cake at room temperature in an airtight container for up to 3 days. If I want it to last longer, I refrigerate it for up to 1 week. I can also freeze it (unglazed) by wrapping it tightly in plastic wrap and foil—up to 2 months. To reheat, I let slices come to room temperature or warm them slightly in the microwave for 10–15 seconds.
FAQs
How do I know when the cake is done baking?
I check the center with a toothpick—it should come out with a few moist crumbs, not wet batter. If it’s clean, the cake may be slightly overbaked.
Can I use Dutch-processed cocoa instead of natural cocoa?
Yes, I can use Dutch-processed cocoa, but I make sure to pair it with baking powder. Since this recipe uses baking soda, I stick with natural cocoa for best results.
What if I don’t have buttermilk?
I make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. I let it sit for 5 minutes before using.
Can I make this cake in advance?
Absolutely. I often bake the cake a day ahead and store it unglazed, then add the glaze before serving to keep it fresh.
Why is coffee added to the batter?
The coffee doesn’t make the cake taste like coffee—it simply enhances the chocolate flavor. I use hot water if I prefer to avoid it.
Conclusion
This chocolate loaf cake with chocolate glaze is everything I want in a homemade dessert—easy, deeply chocolatey, and delicious. Whether I serve it to guests or keep it all to myself, it’s a classic treat that always hits the spot.
This rich and moist chocolate loaf cake with chocolate glaze is the perfect easy dessert for any chocolate lover. Made with cocoa powder and topped with a silky glaze, it’s an indulgent treat that’s simple to bake, deliciously fudgy, and ideal for any occasion.
Ingredients
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) buttermilk
1/2 cup (120ml) hot water or hot coffee
1 cup (125g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (85g) semi-sweet chocolate chips
2 tbsp (30g) unsalted butter
2 tbsp (30ml) heavy cream
1/4 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
Add buttermilk and mix to combine.
In another bowl, sift flour, cocoa powder, baking soda, and salt.
Gradually add dry ingredients to the wet ingredients, mixing until just combined.
Stir in the hot water (or coffee) until the batter is smooth and slightly thin.
Pour the batter into the prepared pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, melt chocolate chips, butter, and cream in 20-second microwave intervals, stirring until smooth.
Stir in vanilla extract. Pour glaze over cooled cake, letting it drip down the sides.
Notes
For extra richness, fold in 1/2 cup mini chocolate chips into the batter.
Replace hot water with coffee for a mocha flavor.
Dark chocolate chips can be used for a more intense glaze.
Top with sprinkles or shavings for a festive touch.
To make it dairy-free, use almond milk and dairy-free chocolate chips.
Cake stores well at room temperature for 3 days, or in the fridge for up to 1 week.
