Description

This easy chocolate loaf cake is made with cocoa powder, hot water, and pantry staples for a moist, tender crumb every time. Topped with smooth chocolate ganache, it’s a simple yet indulgent dessert that’s perfect for slicing, sharing, and savoring.

Ingredients

Scale

Chocolate Loaf Cake
1 stick (½ cup) unsalted butter, melted

½ cup neutral oil (vegetable or canola)

1 cup granulated sugar

2 large eggs at room temperature

2 teaspoons vanilla extract

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup milk (or water)

½ cup hot water (nearly boiling)

Chocolate Ganache
1 cup semi-sweet chocolate chips or chopped chocolate

½ cup heavy cream.

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Instructions

Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it well or lining it with parchment paper for easy removal.
In a large bowl, whisk together the melted butter, sugar, and vegetable oil until smooth and glossy. This step creates the base of your cake and helps build a tender crumb.
Add the eggs one at a time, mixing gently after each addition, then stir in the vanilla extract. Take your time here—overmixing can make the cake dense.
In a separate bowl, combine the baking powder, baking soda, salt, cocoa powder, and flour. Mixing the dry ingredients first ensures even leavening and prevents cocoa lumps.
Using a rubber spatula, alternate adding the dry ingredients and milk to the wet mixture, mixing gently between each addition. This method keeps the batter smooth and prevents overworking the flour.
Slowly stir in the hot water. This step blooms the cocoa powder, deepening the chocolate flavor and giving the batter a silky texture.
Pour the batter into the prepared loaf pan and bake for 45–55 minutes. Begin checking around 45 minutes. A toothpick should come out clean or with a few moist crumbs. Do not overbake, as loaf cakes continue cooking after removal.

Chocolate Ganche Directions

Place the chocolate in a heat-proof bowl. Smaller pieces melt more evenly and prevent grainy ganache.
Heat the heavy cream in a small saucepan just until steaming. Do not boil, or the chocolate may seize.
Pour the hot cream over the chocolate and let it sit for 1–2 minutes. Then gently stir with a rubber spatula until smooth and glossy.
Pour the ganache over the cooled cake and let it set slightly before slicing.
Enjoy every rich, chocolatey bite 🤎

Notes

Measure with care. Spoon flour into your measuring cup and level it off. Packing flour into the cup can make your chocolate loaf cake dense instead of tender.
Hot water matters. Don’t skip or cool it down. Hot water blooms the cocoa powder, deepening the chocolate flavor and giving the batter a smooth, pourable texture.
Room temperature eggs blend best. Cold eggs can cause the melted butter to seize, creating a lumpy batter. Let eggs sit out for about 30 minutes before baking.
Don’t overbake. Loaf cakes continue to cook after they leave the oven. Pull the cake when the toothpick has a few moist crumbs, not when it’s completely dry.
Cool before ganache. Pouring ganache over a warm cake can cause it to slide off or soak in unevenly. Let the loaf cool completely for that smooth, luxurious finish.
Ganache texture control. If your ganache feels too thin, let it sit for a few minutes to thicken naturally. If it’s too thick, gently warm it or add a splash of warm cream and stir slowly.
Storage tip. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Bring slices to room temperature before serving for the best flavor and texture.

Prep Time: 15 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: 1 slice (1/8 of loaf)
Calories: 329 kcal
Sugar: 24g
Sodium: 210 mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 55g