This is the best and easiest moist Chocolate Loaf Cake I have ever made. A bold but true statement I knows. It took me rather unawares..........it's made entirely in a saucepan too....no way.
I only write the recipes here that really, really float my boat and I feel passionately about. I could shout very loudly about all of them but this one I would run naked through Sainsburys for........
It is DIVINE. It's simplicity in making only adds to it's stupendous qualities. Damp and so deeply chocolatey you can't believe it only contains cocoa. It just can't be.........
I first made it at the weekend when the P.T.A put out a distress call for Cakes and Biscuits for the local village fete. NO one had donated a single crumb.
How awful I thought, imagining crestfallen P.T.A mums standing around a packet of store bought Garibaldis all day.
That's not going to even raise enough for a Pritt Stick. So at 6 a.m the next morn I found myself answering that call.
I knew exactly what I wanted to bake. I couldn't muster up the energy or enthusiasm for a sandwich cake. I get stressed about all the levelness involved if it's for public consumption.
So I came up with this damp, dark beauty of a Chocolate Loaf Cake and I think it is in my top three of favourite loaf cake recipes...... ALREADY.
Chocolate Loaf Cake
This cake is EASY PEASY and perfect for rustling up in a rush. It's made entirely in a damn saucepan for goodness sake. Who knew?
Ingredients and Substitutions
Self Raising Flour - You can use plain flour here too but add a tsp of baking powder. Gluten free flour will work here but add 2 tbsp of milk to the recipe.
Cocoa - Use the darkest one you can find to get a deep chocolate flavour. Drinking chocolate won't do as it is not anywhere near as chocolatey and really sweet.
Sugar - Caster sugar (refined or unrefined) is preferable but granulated is fine too.
Butter - Unsalted butter is preferable but I have also substituted baking spread and it was still good.
Sunflower Oil - you could substitute any flavourless oil.
Eggs - Large
Sour Cream - Sour cream is my chosen ingredient as I always have a pot in the fridge but yoghurt or buttermilk will substitute very well.
Salt - Salt brings out the flavours but it is optional. I use table salt.
Vanilla Extract - Extract is what I always use as it is stronger than vanilla essence. If you only have essence then add twice as much.
Milk Chocolate Chips - I advise using baking chocolate chips because they are easy to simply tip out of the package and don't melt away in the cake mix when baked. You could substitute dark chocolate chips if you would prefer.
RECIPE STEPS
A full recipe card is at the bottom of the post containing full instructions and exact ingredients.
- Preheat the oven to 170 C (150 C Fan)/325 F/Gas Mark 3
- I like to get all my ingredients weighed out and ready when baking any cakes, even this easypeasy one.
- Half melt the butter in a medium sized saucepan over a gentle heat and remove before it is all melted. Set it aside for a couple of minutes until all the butter has melted.
- Add the sour cream, egg, sugar, sunflower oil and vanilla extract and stir until everything is completely mixed in.
- Add in the flour, cocoa, bicarbonate of soda and salt.
- Mix well and thoroughly until the batter is smooth and lump free.
- Add the chocolate chips.
- Mix through and empty out into a lined 2 lb loaf tin. I use paper liners as I find them sooo easy but if you don't have any then cut out baking parchment to line your own as shown here.( I prefer baking parchment to greaseproof paper as shown in the video)
- Bake for about 50 minutes until risen well and a cocktail stick or similar comes out clean when inserted in the middle.
- Allow to cool for ten minutes before removing from the tin in it's paper liner and placing on a cooling rack until completely cold.
- I keep this cake under a cake dome but any way of storing that is airtight and cool will do. It will keep really well for a few days.
How Do You Keep Chocolate Chips From Sinking In A Cake?
By coating them in a little flour usually but don't worry this recipe has a thick enough batter to prevent them sinking anyway. I have never had that problem here.
You can use this same trick though in other cakes with raisins, mixed fruit and nuts. Anything really that you want to float.
Chocolate Loaf Tips
IF YOU LIKE CHOCOLATE LOAF CAKE THEN YOU MAY LIKE
Chocolate Loaf Cake
This Chocolate Loaf Cake is a deeply chocolatey cake, darkly damp and studded with delicious milk chocolate chips. It is super easy and made in a saucepan.
Ingredients
- 170 grams self raising flour
- 3 tbsp vegetable oil
- 140 grams caster sugar
- 90 grams unsalted butter soft
- 1 tbsp vanilla extract
- 150 grams sour cream
- 50 grams cocoa
- 1 large egg
- 100 grams milk chocolate chips
- ½ tsp bicarbonate of soda
- 1 pinch salt table salt
Instructions
-
Pre heat the Oven to 170 C - Gas Mark 3 - 325 F
-
I like to get all my ingredients weighed out and ready when baking any cakes, even this easypeasy one.
-
Half melt the 90 grams butter in a medium sized saucepan over a gentle heat and remove before it is all melted. Set it aside for a couple of minutes until all the butter has melted.
-
Add 150 grams sour cream, 1 egg, 140 grams sugar, 3 tbsp of sunflower oil and 1 tbsp of vanilla extract and stir until everything is completely mixed in.
-
Add in the 170 grams of flour, 50 grams of cocoa, ½ tsp bicarbonate of soda and pinch of salt.
-
Mix well and thoroughly until the batter is smooth and lump free. This will take a minute or two.
-
Add the chocolate chips and mix through.
-
Empty out the batter into your lined tin and gently smooth over.
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Bake for about 50 minutes until risen, springy to the careful touch and a cocktail stick or similar comes out clean when inserted in the middle.
-
Allow to cool in the tin for 10 minutes before removing in it's liner to cool completely on a wire rack.
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Apply to Very Proud of Herself PTA Face.
Recipe Notes
- Use an independent oven thermometer to make sure your temperature is correct and remains constant. I was gobsmacked at the reality of my oven temperature compared to the temperature I had set.
- Substitute plain yoghurt (full fat) for sour cream.
- If you forget to remove your butter when it is only half melted leave it for five minutes to cool back down.
- Make sure you mix the batter until the lumps have disappeared. If you are feeling organised you could sieve the flour and bicarbonate of soda into the saucepan.
- This cake will freeze well for a month if wrapped in a layer of cling film/plastic wrap and then a double layer of silver foil. Thaw at room temperature still wrapped.
All nutritional information is intended only as a guide and is approximate
Do let me know how you got on in the comments below or come on over and join me on my social media pages. I would love to see you there x
Kate Harvey
Looks and sounds amazing. Will have to give this a go xx
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I nearly brought you a wedge earlier in the week but ended up eating it all myself ???
Balvinder
Awesome ! This looks super moist & spongy, I’m just loving it.
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Thank you it so was!
Janice
I've just taken this chocolate loaf from my oven and I agree it is a totally brilliant recipe. It was so easy to make the mix in the food processor and it does rise like magic. The smell in the house is so delicious. Thank you for sharing this recipe.
applytofaceblog
Thanks Janice so glad I could spread the chocolate word!!!
Phil in the Kitchen
Well that's a bit of a revelation. This does sound excellent and definitely the sort of the cake to produce whenever an emergency requires it - or at any time, really. I'm impressed that you were disciplined enough to share this with others. I must go back to the Brecon Beacons and compare it to this cake at the first opportunity.
Cat | Curly's Cooking
This looks so decadent and luxurious! If the chocolate loaf wasn't tempting enough you have slathered it in a thick layer of delicious looking frosting! Yum!
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Thanks I can’t rave about it enough Cat!!
Corina Blum
It looks so good and it's made me crave chocolate cake now for breakfast. Well, it is Saturday!
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It is sooo good too.I can’t believe I’ve only found it at 46years of age!All those lost chocolate moments ??
Joan Gibson
Jen I really need to try this one. It looks lovely. xx
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I can’t recommend it enough Auntie Joan! So chocolatey but so easy! Xx
Jhuls | The Not So Creative Cook
The cake looks super moist and divine! Thank you for sharing the co-hosting duties with me, Jenny! Have a fab weekend! Happy Fiesta Friday!
Louise Fairweather
This looks lovely and moist. Thanks for linking up #cookblogshare
Life Diet Health
Oh Jen, I just love your story of this cake (& PJ's)! - how wonderful! 😀 I'm guessing it was devoured very quickly by the P.T.A. Mums! My menfolk usually eat plain sponge but you've made this sound so yummy and irresistible I'm sure they would love this. Thanks for sharing at Fiesta Friday and thanks for co-hosting (again)! 😀 x
Monika Dabrowski
What a glorious loaf, it's hard to believe that it's easy to make, easier than muffins!
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Thanks Monika,I know it is crazily easy.Who knew!
frugal hausfrau
Darn you, I am now going to have to bake this and that means I am going to have to eat it. Maybe I'll have some company to help me. But then I really need to pick up my living room and sweep the floor. And I am going to have to convert into US measurements. You just made my life very complicated, you know that, lol!!
I think the cake will be worth it!
Mollie
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I may be able to help you here.Definitely leave the floor and I have the U.S conversion button on my recipe!!!Enjoy!
frugal hausfrau
Yes good advice,but they might not be able to tell the difference between the floor and the cat or dog right now, lol! I didn't notice the button! I need one! That's fabulous!:)
Judith A. Graber
Chocolate and more chocolate is always a plus with me and my family! Thanks for providing the U.S. conversion - not many bloggers do that. As a result I often don't try a recipe - I wonder if I could do the same and provide grams, etc.
Lisa Alford
Can’t wait to give this bad boy a go oh and by the way I’d pay to see you run naked through Sainsburys ?????chortle xxx
Angie | Fiesta Friday
Oh don't get me started, I MUST have my chocolate! This cake will do very nicely, excellent recipe, Jenny. Also thanks for cohosting!
jenny paulin
oh yes come to mumma! I love me a loaf cake and there are so many versions to make. A chocolate one is probably one I don't make as often tbh, BUT having seen this one I am thinking it is next on my list!!! Maybe not even to include bananas, which I usually end up doing so as not to waste those over ripe ones lurking in my fruit bowl each week! My boys would love me if I made this too!
Thank you for sharing with #Bakeoftheweek x
applytofaceblog
Thank you. Honestly Jenny it is completely fabulous and so blinkin easy once I got my head round it!
Rebecca Smith
My goodness this looks delicious and so moist too...I'll admit that I'd probably add less frosting...or at least scrape some off my slice...always been like that...I know, I know, I'm odd 😀 but I could sink my teeth into a slice of that right now!
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Thanks lots.I confess I've been known to spread it all over!!More is more for me!
Kat (The Baking Explorer)
It looks divine - chocolate heaven for sure!
Sarah
I've made it and it's delicious. Didn't have any buttermilk so used 50/50 natural yoghurt and milk. Also used 50/50 milk and dark chocolate chips - they seem to have melted away but the cake is so flipping good I couldn't care less. Haven't tried it with buttercream on top yet! Made a ganache with 100g Bourneville dark chocolate and 100ml double cream. Probably need to double these if you want gooey chocolate down the sides of the loaf as well. Cake does improve the next day if you can hold yourself back. Will definitely make again. It did take about 1hr15mins to bake though. Need to try your ginger cake next.
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Thank you Sarah so much for your comment. I LOVE to hear how people found my recipes. I too found that chocolate chips can melt into the batter so adjusted my recipe to encourage chopping up a chunky chocolate bar instead. I love the sound of your ganache. The baking time can vary depending on real oven temp and tin used. Glad you found it as good as I do. That makes me very happy!
Gill Westwater
Hello! Was searching for a chocolate loaf and found this... great recipe - forgot to put the butter in so just melted it and added to the batter... then forgot to add the chocolate chunks so took it out of the oven and lobbed them in... (aren't hormones fabulous!) ... and it was still delicious. I don't even like chocolate cake - I made it for my husband who has broken his tooth and is rather miserable. He's not eating much and I wanted to ensure that he doesn't come out of lockdown thinner than when he went in because that would be super irritating. Sadly I am eating just as much of it as he is. Damn. I have no willpower so may not make it again. But if I do I will make sure my chocolate chunks are chunkier. They were so fabulous. Also made the icing with Dairy Milk as I had run out of dark chocolate. Not very sophisticated but superb.
applytofaceblog
Oh that's so brilliant! Thank you so much for letting me know. It is one of my most popular cakes on the blog. The chunks do need to be chunky I agree.I love the sound of your icing too. I do keep meaning to make a cadburys choc icing. The kids would LOVE it! Hope you manage to fatten your hubby up and his tooth doesn't give him to much pain! Stay safe x
andy shaw
Your recipe says vegetable oil in the list and then refers to sunflower oil? Also a tablespoon of Vanilla extract seems a lot?
Are these correct?
Thanks
Jenny
oh my mistake, I use either. It is any flavourless oil. Thanks very much. I hope you like it as much as we do.
andy shaw
I made this and added cherries. Fantastic thanks
Jenny
brilliant! Thank you for letting me know. It sounds genius