This Chocolate Loaf Cake is composed of a decent amount of cocoa powder and melted chocolate, making it slightly dense, yet packing full of that delectable dark chocolate flavour that will achieve its fullest potential as it lingers! Bittersweet with a nutty appreciation note, my way to go for this week’s breakfast!
I am just going to thoughtfully break the description of this Chocolate Loaf Cake into three portions. Ingredients, flavour/texture and method.
For the ingredients, all these ingredients are really accessible, nothing special here. Regarding the selection of nuts, however, I find that almonds and hazelnuts work the best. They really do a good complementary flavour to the dark chocolate, providing that very essential nutty element, giving it a second dimension.
A suggestion here would be to lightly toast the almonds or hazelnuts before incorporating it into your batter.
I am omitting this step however, because I feel that I desire the dark chocolate to be the main element. If you like a stronger contrast between the chocolate and the nut, go for it. Toast it to give it a heartier flavour that provides that very divine contrast.
Next up, the flavour/texture.
Attached below is a cross-section picture of the texture. It is just slightly moist but not too excessively such that you will notice it being moist. It is also nicely chewy and a right amount of dense. I would say it is tending slightly towards like a chewy brownie but yet maintaining some of the cake elements such as it being appreciably spongy.
Last but not least, the method.
I am emphasizing here that it will be a heap easier if you are using an electric stand mixer or a hand mixer, both works. This is to break up the lumps easily and ensure that there is an even or smooth mixture, especially considering how the batter is slightly thick.
If you would like to go ahead and handmade it ( in a sense! ), please do sift the plain flour and cocoa powder to minimize the chances of a lumpy batter.
I have used both methods before and it works equally well. On lazy days, definitely the first method of using a stand mixer! I mean, if we have the technology and the machinery, why not use it right!
Finally, after all this wall of text, I shall proceed to reveal the recipe!
Chocolate Loaf Cake
by Javier Tan June-10-2018
The perfect combination of dark chocolate and hearty nuts is demonstrated exactly in this chewy yet moist cake!
- 1 and 1/3 Cups + 1 Tablespoon or 170g All Purpose Flour, Sifted unless using a mixer.
- 3/4 Cup or 150g White Sugar ( You can use way less, to about 130g )
- 1 Teaspoon or 4g Baking Powder
- 1/4 Teaspoon or 1.4g Table Salt
- 1/2 Cup or 115g Unsalted Butter, Softened at Room Temperature
- 2 Large Egg, each weiging 55 to 60g, at room temperature
- 1/3 Cup + 2 Tablespoons or 105ml Milk, at room temperature
- 5ml or 1 Teaspoon Vanilla Extract
- 1/2 Cup to 3/4 Cup of Nuts of your choice. I used 120g of chopped almonds.
- 1/3 Cup or 85g of Semisweet Chocolate Chips / Chunks
- 1/3 Cup + 2 Teaspoons or 40g of Unsweetened Cocoa Powder
- Preheat your oven to 160 degrees C and line your loaf pan with parchment paper, leaving overhangs. I am using a 9 x 5 inches loaf pan.
- In a small saucepan, dissolve the chocolate and cocoa powder into the milk at low heat until it forms a slightly clumpy mixture.
- Set aside the chocolate mixture and leave to cool.
- In a separate, bigger mixing bowl, cream together your butter and sugar until light and fluffy.
- Add in the 2 large eggs and mix well. It will be slightly watery at this stage.
- Mix in the baking powder, salt and vanilla extract until well incorporated.
- Add in the chocolate mixture and mix well until you achieve a mixture of a single consistency and colour.
- Add in the all purpose flour and chopped nuts and mix well until there are no longer any visible lumps of flour and the nuts are well distributed.
- Empty the batter into your loaf pan filled with parchment paper. You can apply some butter to the side if desired.
- Bake for about 42-46 minutes or until a toothpick inserted into it comes out clean.
- Leave to cool for a couple of hours before cutting into it, else it will be very crumbly.
- Serve and enjoy!
- Prep time:
- Cook time:
- Total time:
- Yield: 1 Loaf
- Consider refrigerating it and see if you prefer the cake’s texture at room temperature or the refrigerated form!
- Can be kept at room temperature in an airtight container for up to 3 days or up to 5 days if refrigerated. It will be drier towards the 5th day though.
- Sifting of flour and cocoa powder is not required if you are using a hand mixer!
- If you would like to be updated for more recipes, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support!
- Sorry for any discrepancies in information, typos etc. Getting a little rusty with blogging after my hiatus but will try to improve 🙂 Feel free to ask any questions!
Bakeomaniac, Javier Tan!