Chocolate Loaf Cake
This dreamy cake boasts a moist fudgy middle and brownie-like, crackly top. As cherished for breakfast as it is for dessert. And no mixer required.
If you’re a fan of chocolate, you will adore this cake. It’s ultra-fudgy thanks to plenty of cocoa powder and heavy cream. Many recipes for chocolate loaf cake use oil (instead of cream); I prefer heavy cream for it’s richness and flavor.
Why add boiling water to the cake batter? Boiling water is added to chocolate cake batter because it “blooms” the cocoa powder, meaning it helps fully dissolve the cocoa solids so they can release their rich chocolate flavor. The results is a cake with more intense chocolate flavor and smoother texture.
For the best result, use room temperature eggs. Room temperature eggs incorporate better into batter, so pull them from the fridge about 30 minutes before using them. If you forget, simply place them in a bowl of warm water for 15 minutes. make ahead
You can make this cake in advance. This cake stores very well, so feel free to make it in advance. Once almost cool, wrap the cake in plastic wrap and refrigerate for up to 3 days, or freeze up to 3 months.
Chocolate Loaf Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, melted and cooled slightly
- 1/2 cup plus 1 tablespoon heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 cup boiling water
Instructions
- Preheat the oven to 350 degrees. Coat a 9-inch loaf pan with cooking spray and line with parchment paper, allowing the paper to hang over the sides. If you don’t have parchment paper, coat your pan with cooking spray and then dust with flour.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In medium bowl, whisk together the eggs and sugar. Whisk in the melted butter, heavy cream, and vanilla.
- Add the wet ingredients to the flour mixture and whisk to combine. When almost completely blended, whisk in the boiling water.
- Transfer the mixture to the prepared pan and bake for 40-42 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
- Cool the cake in the pan, on a wire rack, for 20 minutes. Remove loaf from the pan and cool, on a wire rack, for at least 20 minutes before slicing.