Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Salt
Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar with an electric mixer for 3–4 minutes, until light and fluffy.
Step 4: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Step 5: Combine the Batter
Add half of the dry ingredients to the butter mixture and mix just until combined.
Pour in the milk and mix gently.
Add the remaining dry ingredients.
Gradually stir in the hot water (or hot coffee). The batter will be thin—this is normal and helps create a moist cake.
Fold in the chocolate chips, if using.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
If the top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Step 7: Cool
Let the cake cool in the pan for 10–15 minutes.
Transfer it to a wire rack and allow it to cool completely before slicing.
Optional Chocolate Glaze
Ingredients
- ½ cup (90 g) semi-sweet chocolate chips
- ¼ cup (60 ml) heavy cream
Instructions
Heat the cream until steaming (do not boil).
Pour it over the chocolate chips and let sit for 2 minutes.
Whisk until smooth, then drizzle over the cooled loaf cake.
Tips
- Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
- Do not overmix the batter, as this can make the cake dense.
- Add chopped walnuts or pecans for extra texture.
- Store the cake in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Enjoy every slice of this rich, fudgy chocolate loaf cake with a cup of coffee, tea, or a cold glass of milk! 🍫🍞
