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+ servings
Easy and moist chocolate loaf cake with the perfect chocolate glaze

Chocolate Loaf Cake

Moist and rich chocolate loaf cake with a chocolate glaze. Perfect with a cup of tea or coffee!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 520kcal


  • 1/3 cup unsweetened cocoa powder dutch processed
  • 1/3 cup hot coffee
  • 1 3/4 cup cake flour* 205 grams, see note
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1/4 cup buttermilk** (see note)
  • 3/4 cup dark chocolate chips or chunks

For the glaze:

  • 1 1/2 cup icing sugar
  • 3 tablespoon unsweetened cocoa powder dutch or normal
  • pinch salt
  • 2 teaspoon vanilla extract
  • 2-4 tablespoon milk or water


  • Preheat the oven to 180 C (350F). Grease and line a standard sized loaf pan (9x5 inches) with parchment paper.
  • Mix the cocoa powder and hot coffee together in a small bowl until cocoa powder is dissolved.
  • In another bowl, mix together the flour, baking powder, and salt and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and creamy, 3 minutes. 
  • Add the eggs one at a time, mixing for 1 minute after each addition. Mix in the vanilla. Add the flour mixture until combined, then add the chocolate coffee mix, then the buttermilk.
  • Fold in the chocolate chips with a spatula, and transfer the batter to the prepared loaf pan. Bake for 50-60 minutes or until the top is set and a toothpick inserted comes out clean. Cool for 20 minutes, then turn the pan over to remove cake from the pan.
  • Continue cooling cake completely, and meanwhile make the glaze. Sift together the icing sugar and the cocoa powder, Stir in the salt and vanilla, then add 2 tablespoons of milk or water. Continue adding liquid 1 tablespoon at a time or until desired consistency (don't exceed 4 tbsp).


*To make cake flour: For every cup of cake flour, measure out one cup of regular flour into a bowl, then remove 2 tablespoons of the flour, and add 2 tablespoons of cornflour instead. You need nearly 2 cups for this recipe so do this x2. Whisk together the cornstarch and flour until well combined then sift 4-5 times (yes that many) transferring from one bowl to another until you've finished the multiple sifting. Use in place of cake flour.
** To make 1 cup of buttermilk, Measure out 1 tablespoon of white vinegar or lemon juice and add it to a 1 cup measuring cup. Fill the rest of the cup up with milk to the brim, then mix and leave to stand 5 minutes. Use in place of buttermilk. You can also use Laban drink.


Calories: 520kcal