There’s something comforting about a rich, moist chocolate loaf cake — the kind that fills your kitchen with the scent of cocoa and sweetness while it bakes. This recipe for Moist Chocolate Loaf Cake with Cocoa Glaze is the perfect balance of decadence and simplicity. It’s soft, rich, and incredibly satisfying, with a shiny glaze that adds a final touch of indulgence. Whether served with coffee, a scoop of vanilla ice cream, or enjoyed plain, it’s a dessert that never disappoints.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup whole milk (or buttermilk for extra tenderness)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot coffee or hot water
For the cocoa glaze:
- ½ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
Preparing the Batter
Start by preheating your oven to 175°C (350°F). Grease a standard loaf pan and line it with parchment paper to make removing the cake easier later on.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps eliminate any clumps and ensures the cocoa distributes evenly throughout the batter, which is key to achieving a deep, even chocolate flavor.
In another bowl, whisk together the eggs and sugar until light and slightly frothy. Add the milk, vegetable oil, and vanilla extract, whisking until the mixture is smooth and creamy. This combination of wet ingredients will give your cake a soft and moist texture.
Now, add the dry ingredients to the wet ingredients gradually. Mix gently using a whisk or spatula until just combined. Avoid overmixing — doing so can make the cake dense instead of light.
Pour in the hot coffee (or hot water) and stir gently. The heat from the liquid will bloom the cocoa, intensifying the chocolate flavor and making the batter smooth and glossy. The consistency should be slightly runny, similar to a thick pancake batter.
Baking the Cake
Pour the batter into your prepared loaf pan and tap it gently on the counter to remove any air bubbles. Bake in the preheated oven for about 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Every oven is different, so start checking around the 45-minute mark. The cake should have risen beautifully, with a slightly cracked top — that’s a sign of a well-baked loaf.
Once done, remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully lift it out using the parchment paper and place it on a wire rack to cool completely before adding the glaze.
Making the Cocoa Glaze
While the cake cools, prepare the glaze. In a small bowl, mix together the powdered sugar, cocoa powder, vanilla extract, and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add another teaspoon of milk at a time until it reaches a pourable consistency.
The glaze should be glossy and rich, thick enough to coat the top of the cake but thin enough to drip slowly down the sides.
Glazing the Cake
Once the loaf is completely cool, place it on a serving platter or tray. Drizzle the glaze generously over the top, letting it drip naturally down the sides for that irresistible, homemade look.
You can leave it as is for a simple, elegant finish or add some toppings for extra flair — a sprinkle of chocolate shavings, chopped nuts, or even a dusting of cocoa powder works beautifully.
Allow the glaze to set for at least 20 minutes before slicing, so it firms up slightly but still stays soft when you bite into it.
Serving Suggestions
This chocolate loaf cake is versatile — it can be served warm, at room temperature, or even chilled. When slightly warm, the crumb feels extra soft and the glaze melts a little, creating a luscious bite. If you prefer it cool, the texture becomes more fudge-like and rich.
It pairs perfectly with:
- A cup of coffee or espresso
- Fresh berries for a refreshing contrast
- A dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like treat
It also makes a wonderful gift for friends or family — wrap it in parchment and tie it with a ribbon for a charming homemade touch.
Tips for Success
- Use good-quality cocoa powder. The flavor of your cake depends heavily on it, so choose one with a rich, dark chocolate profile.
- Don’t skip the hot liquid. Whether you use coffee or water, the heat helps dissolve and activate the cocoa for a deeper, smoother flavor.
- Avoid overbaking. The cake should be moist and tender, not dry. Start testing early and remove it from the oven as soon as the center is set.
- Cool before glazing. If you glaze while the cake is still warm, the topping will melt too much and slide off.
Storage
Store the loaf in an airtight container at room temperature for up to three days. It will stay moist thanks to the oil and cocoa. For longer storage, you can refrigerate it for up to a week, though the texture may firm up slightly. Warm individual slices for 10–15 seconds in the microwave before serving to bring back that fresh-baked softness.
If you want to freeze it, wrap the unglazed loaf tightly in plastic wrap and aluminum foil. When ready to serve, let it thaw completely and add the glaze afterward for best results.