Moist Chocolate Loaf Cake

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Servings: 10 slices

The photo shows two dark, domed chocolate loaves cooling in parchment-lined pans. The exact ingredients cannot be determined from the image, but this recipe will give you a similarly moist, deeply chocolatey loaf with a glossy top. The recipe makes one loaf; double the ingredients to make two like those pictured.

Ingredients

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
½ cup neutral oil, such as vegetable oil
¾ cup plain yogurt or sour cream
½ cup milk
1 teaspoon vanilla extract
½ cup hot coffee or hot water
½ cup chocolate chips, optional

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy removal.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Break up any lumps of cocoa powder.
In another bowl, whisk the eggs, oil, yogurt, milk, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until most of the flour disappears. Add the hot coffee or water and stir until the batter is smooth. It will be fairly thin. Fold in the chocolate chips, if using.
Pour the batter into the prepared pan. Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
Cool the loaf in the pan for 15 minutes. Lift it out using the parchment paper and let it cool completely on a wire rack before slicing.

Tips

Use hot coffee for a stronger chocolate flavor; the finished cake will not taste strongly of coffee. Hot water also works well. Measure the flour carefully and stop mixing once the batter is combined to keep the loaf tender.

For a glossy top similar to the photo, brush the warm loaf lightly with 1 tablespoon honey mixed with 1 teaspoon hot water. This is optional and will add a little sweetness.

Storage

Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices and freeze for up to 2 months. Thaw before serving.

Serving Ideas

Serve a slice on its own, slightly warm with a scoop of vanilla ice cream, or with fresh berries. A spoonful of whipped cream also pairs well with the rich chocolate flavor.

Nutrition Benefits

This is a dessert best enjoyed as part of a balanced diet. Yogurt adds moisture and some protein, while cocoa provides the deep chocolate flavor. Approximate nutrition per slice: 280–330 calories, depending on the yogurt, chocolate chips, and optional glaze used.

Q&A

Can I make two loaves like the photo?
Yes. Double every ingredient and divide the batter evenly between two 9 × 5-inch loaf pans. Bake both until a toothpick test shows they are done.

Can I leave out the coffee?
Yes. Replace it with the same amount of hot water.

Why did my loaf sink in the middle?
The center may have needed more baking time, or the oven door may have been opened too early. Check the center with a toothpick before removing the loaf from the oven.

Can I use Greek yogurt?
Yes. If it is very thick, stir in an extra tablespoon or two of milk so it mixes easily into the batter.