Moist Chocolate Loaf Cake with Vanilla Flavor
Looking for a simple, irresistible recipe for a Moist Chocolate Loaf Cake with Vanilla Flavor? This cake is perfect for any occasion: a tasty treat with coffee, a party, or just because you're craving something sweet.This cake has it all: a rich chocolate flavor, a soft, moist texture, and that subtle hint of vanilla that finishes it off. Try this chocolate cake with vanilla once, and I'm sure you'll bake it again. It's a simple but oh-so-delicious recipe!
Ingredients
- 1 ¾ cup all-purpose flour
- ¼ cup Dutch unprocessed cocoa
- ⅓ teaspoon baking powder
- ⅓ teaspoon salt
- 1 ¾ stick butter unsalted, at room temperature
- 1 ⅘ cup sugar
- 3 eggs size L at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup whole milk
Makes: 2.5 x 10inch rectangle, 3inch height
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F or 
320 °F - Grease a 10-inch (25-cm) cake loaf tin with butter, so the cake does not stick later.
Batter
- Sift the flour, cocoa, baking powder, and salt into a bowl.1 ¾ cup all-purpose flour, ¼ cup Dutch unprocessed cocoa, ⅓ teaspoon baking powder, ⅓ teaspoon salt
- Stir everything together well.
- Place the butter and sugar in a large bowl until the mixture is light and creamy.1 ¾ stick butter, 1 ⅘ cup sugar
- Add the eggs one at a time, ensuring each is fully incorporated into the mixture before adding the next.3 eggs
- Then, add the vanilla extract and mix briefly.1 teaspoon vanilla extract
- Add the flour mixture and the milk alternately to the batter. Do this in three batches: start with a little of the flour mixture, then milk, and repeat.⅔ cup whole milk
- Scrape down the sides of the bowl with a spatula to mix everything.
- Pour the batter into the greased cake tin and smooth the top with the spatula.
Baking
- Place the cake in the preheated oven and bake for about 90 minutes. Check with a skewer to see if it's done: if the skewer comes out clean, the cake is done.
Cooling
- Let the cake cool in the cake tin for 5 minutes.
- Then, carefully remove the cake from the tin and let it cool on a rack.
NOTES
1. Serving suggestion: For a luxurious dessert, serve this chocolate cake with a scoop of vanilla ice cream and some fresh fruit.
2. Finish it off! Garnish the cooled cake with a light dusting of icing sugar, or melt some dark chocolate and drizzle it over the top for an elegant look.
2. Chocolate twist: For extra chocolate flavor, add ¼ cup (50 grams) of finely chopped dark chocolate or chocolate chips to the batter.
3. Glaze: To make a glazed cake, mix icing sugar, cocoa, and a little milk. Then, pour the icing over the cooled cake.
4. Doneness: Every oven is different. Check whether the cake is done by inserting a skewer into the middle. If the skewer comes out dry, the cake is done. If the skewer comes out wet, extend the baking time by 5 minutes and check again.
5. Storage
- Room temperature: Store the chocolate cake wrapped in plastic or aluminum foil. This will keep it for up to three days. Do not store the cake in the fridge, as the moist air can change its structure.
- Freezer: Let the cake cool completely, then wrap it in aluminum foil and a freezer bag. It will keep in the freezer for up to three months. Let the cake thaw at room temperature for at least three hours before serving.
- TIP: Before freezing, slice the cake and wrap each slice individually. This way, you can remove exactly the amount you need from the freezer.
Nutrition
Calories: 265kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 155mg | Fiber: 1g | Sugar: 25g | Vitamin A: 395IU | Iron: 1mg
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