Everyday Chocolate Loaf Cake

Sometimes there is nothing more homey and comforting than a loaf cake.  Don’t get me wrong, I love me a multi-step cake every once in a while, but a simple loaf cake that takes 10 or 15 minutes to prep is just what life calls for more often than not.

Everyday Chocolate Loaf Cake

And this everyday chocolate loaf cake really lives up to its name.  There are no apologies about this cake – it’s humble, straightforward, and fabulous.  The texture is similar to that of a pound cake with a tight crumb and a little on the dense side. It’s exactly how I hoped it would be.

I thought about running a swirl of peanut butter through the cake batter…and also about schmearing a slice with some peanut butter but it’s just not needed.  I wanted uncomplicated chocolate and that’s what I got with this cake.  Classic and in-your-face chocolate – truly excellent.

Everyday Chocolate Loaf Cake

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 20 minutes

Yield: 8-10 servings

For this recipe, I measured the dry ingredients by weight using my kitchen scale so those are the measurements I've included here. It made it for easy clean-up since I didn't have multiple measuring cups to take care of - everything was measured directly into their respective bowls. Smitten Kitchen (link below) has the volume measurements if you would prefer to use them.

Ingredients

  • 6 ¾ oz all-purpose flour
  • 2 5/8 oz Dutch-processed cocoa powder (the darker the better)
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (1 stick or 4 oz) unsalted butter, softened
  • 6 7/8 oz firmly packed light brown sugar
  • 4 oz granulated sugar
  • 1 large egg, at room temperature
  • 1 cup buttermilk
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat oven to 325° F. Grease a 9-inch loaf pan with butter and flour or baking spray.
  2. In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together.
  3. In the bowl of a stand mixer or using a hand mixer with a large bowl, cream the butter at medium-high speed until smooth. Add sugars and beat until light and fluffy, about 3 minutes. Beat in the egg until combined then stir in the buttermilk and vanilla. At this point, the batter will look like it's separating but that's ok. Add in the dry ingredients and stir by hand with a rubber spatula until just combined, taking care to scrape up the bottom of the bowl.
  4. Pour the batter into the prepared loaf pan, spread the top out evenly, and bake for 60 to 75 minutes, or until a long toothpick inserted into the center of the cake comes out clean. (My cake needed upwards of 75 minutes.) Cool the cake in the pan on a wire rack for 10 minutes then remove it from the pan and allow the cake to fully cool on the rack before slicing and serving.

Source

source: adapted from Smitten Kitchen (who adapted it from At Home with Magnolia)

http://www.smells-like-home.com/2013/04/everyday-chocolate-loaf-cake/

Everyday Chocolate Loaf Cake

  • Prep Time: 10min
  • Cook Time: 60-75min
  • Yield: 8-10 servings

Ingredients

6 ¾ oz all-purpose flour
2 5/8 oz Dutch-processed cocoa powder (the darker the better)
¼ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup (1 stick or 4 oz) unsalted butter, softened
6 7/8 oz light brown sugar
4 oz granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 tsp pure vanilla extract

Instructions

  • 01

    Preheat oven to 325° F.  Grease a 9-inch loaf pan with butter and flour or baking spray. In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together; set aside.

  • 02

    In the bowl of a stand mixer or using a hand mixer with a large bowl, cream the butter at medium-high speed until smooth.  Add sugars and beat until light and fluffy, about 3 minutes.  Beat in the egg until combined then stir in the buttermilk and vanilla.  At this point, the batter will look like it’s separating but that’s ok.  Add in the dry ingredients and stir by hand with a rubber spatula until just combined, taking care to scrape up the bottom of the bowl.

  • 03

    Pour the batter into the prepared loaf pan, spread the top out evenly, and bake for 60 to 75 minutes, or until a long toothpick inserted into the center of the cake comes out clean. (My cake needed upwards of 75 minutes.)  Cool the cake in the pan on a wire rack for 10 minutes then remove it from the pan and allow the cake to fully cool on the rack before slicing and serving.

adapted from Smitten Kitchen (who adapted it from At Home with Magnolia)

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  • Kayle (The Cooking Actress)
    April 26, 2013 at 9:43 AM

    Love this chocolate loaf cake! So comforting 🙂

  • Sarah Keil
    April 26, 2013 at 10:15 AM

    i could definitely eat a loaf cake like this everyday! amazing.

  • Young Chang-Miller
    April 26, 2013 at 11:55 AM

    Looks delish! Thanks for sharing.

  • Pam
    April 26, 2013 at 1:52 PM

    Sounds great! Thanks for including the measurements by weight!

  • Mel
    April 26, 2013 at 10:30 PM

    It’s chocolate cake in bread form.

  • April 27, 2013 at 10:28 AM

    What a fabulous treat!

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