Chocolate Loaf Cake
A moist, rich chocolate loaf cake with a deep cocoa flavor, perfect for chocolate lovers and versatile for any occasion. Its tender crumb and sweet topping make it a delightful treat suitable for gatherings, tea time, or as a decadent dessert. Easy to prepare and sure to impress.
Ingredients
Instructions
- Mix together sugar and flour, then set aside.
- Combine margarine, water, oil, and cocoa in a saucepan and bring to a boil.
- Remove from heat and cool slightly.
- Stir the cocoa mixture into the flour and sugar mixture.
- Add eggs, buttermilk, soda, and salt; mix well.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes.
- Pour topping over the hot cake before serving.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make your own by mixing milk with a tablespoon of vinegar or lemon juice. Ensure to cool the cocoa mixture adequately before adding it to the flour to prevent cooking the eggs. To enhance the cake's texture, try adding a cup of finely chopped nuts or chocolate chips.
Serving Suggestions
Serve this chocolate loaf cake with a generous drizzle of Dusty Cream Frosting for a decadent dessert experience. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a refreshing contrast, serve alongside Scalloped Cucumbers And Onions as a light side dish.
Storage & Reheating
Store any leftover chocolate loaf cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for 10-15 seconds, or enjoy cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Loaf Cake contains roughly 583 calories, with 5g protein, 39g carbohydrates, and 46g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil in the recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Each will give the cake a slightly different flavor, but they all work well in this recipe. Just ensure the oil is neutral-flavored to maintain the chocolate's richness.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it, as baking times can vary slightly based on your oven and altitude.
Can I freeze the chocolate loaf cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. To enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).