Dense Chocolate Loaf Cake
A simple but intense chocolate loaf cake for a day when chocolate seems to be the only remedy.
Sometimes, you just want cake. A plain chocolate loaf cake – no embellishments, no frosting, no fancy frills (if you want more of a birthday cake see my The Best Chocolate Cake recipe). A simple chocolate cake that fixes everything. That makes everything better. This is that sort of cake. Though there is minimal preparation required, the flavour isn’t quite as simple as the procedure. This cake is dense, dark, and deeply chocolatey. That’s the reason why it can stand alone, majestically, with a simple dust of confectioners’ sugar should you wish.
I’ve adapted this chocolate loaf cake recipe from Nigella Lawson’s How To Be A Domestic Goddess, which is one of my go-to cookbooks for dessert recipes. I was attracted to the dark, tender crumb the image displayed- and I wasn’t disappointed. I did make quite a few changes- because Nigella does get a little carried away with butter and sugar. Here are the main ones:
- I cut down the sugar and the fat content by about 25 g, I think you could get away with cutting down by even more sugar, but I found this to be the perfect amount without compromising the taste.
- I replaced the fat- the butter with coconut oil, as the first time I tried this cake, I wanted to be a little healthier (and I was out of butter)- but using butter is fine if you don’t have any flavourless coconut oil on hand.
- As usual, I highly recommend adding a touch of coffee or espresso to any dessert that contains chocolate, because it really accentuates the bitter flavour. Instead of using a cup of water as the recipe originally specified, I used a cup of coffee. You could also use a cup of Guinness and make it more of a Guinness chocolate cake– and if you don’t feel comfortable using coffee, use water.
- I used raw (Demerara) sugar instead of granulated sugar I actually use Demerara for everything. It’s the best- flavour-wise and healthier-alternative-for-sugar-wise as well.
- I added a tbsp of cocoa powder because I like the earthy flavour that cocoa lends to chocolate cakes- though this flavour can be attained by using a bitter variation of chocolate (see below).
- This isn’t a major change, but I suggest using bitter, bitter chocolate if you can. If you use 65-70% cacao, you won’t need to add the cocoa powder.
Though I did say this cake was a simple one, you can, of course, decorate it to your liking. Serving this chocolate loaf cake recipe with a rum chocolate sauce would make the most decadent treat- so would a dollop of crème fraîche or ice cream.
Dense Chocolate Loaf Cake
Ingredients
- 1 cup (200g) coconut oil or butter, softened
- 1 ⅔ (350g) sugar (I use raw, but brown or granulated sugar should work fine)
- 2 eggs
- 100-110 g (4 oz) dark chocolate, melted (in the microwave/over a double boiler)
- 1 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup hot coffee, (1 cup boiling water + 2 tsp instant espresso powder- or just water if you don't like coffee)
- 1 ⅓ (200g) all-purpose flour
Instructions
- Preheat the oven to 350 F or 180 C and line a 9x5 inch loaf tin with a liner/grease with butter and dust with flour/line with parchment paper.
- In a bowl, cream together the oil/butter and sugar until just combined.
- Add the eggs and continue to mix. Do not be tempted to beat too much air into the batter, as you want this cake to be dense and devilish, not light and fluffy.
- Slowly blend in the melted chocolate. Make sure that it has cooled slightly so that it does not destroy the delicate nature of the butter mixture.
- Add the cocoa, baking soda and salt and continue to blend.
- Alternate between the hot coffee and flour in three batches until your result is a thin batter that resembles the consistency of melted ice cream.
- Pour the batter into your prepared loaf pan and bake for 45-60 minutes or until a toothpick inserted comes out with damp crumbs (it will not come out completely clean due to the dense nature of this cake- EDIT- some readers have stated that it takes a longer time to bake the loaf in their case. This is quite possible as actual oven temperatures vary even if you set them to a certain value or if you're using a smaller loaf pan- keep checking the cake every 5 minutes after it its the 45 minute mark to make sure the cake is no longer jiggly in the centre).
Notes
Yum! Looking for more chocolate recipes?
this is right up my alley. now will I be brave enough to make it!!!!
Thanks, Claudia! It’s definitely worth it 🙂
Another sure hit, delicious, deep and rich cake 🙂 something ill definitely make this weekend 🙂 xoxo
Thanks, Sheng! This is one of my go-to chocolate cakes- simple and so worth it 🙂
I loved this recipe
Thanks! So glad you liked it 🙂
Im from kuwait, came across this recipe and im baking the cake right now , only 10 minutes left in the oven , cant wait to try it ?
Awesome! Let me know how it turns out for ya 🙂
would it work if I use chocolate candy melts
I wouldn’t – candy melts have a different consistency to regular chocolate and they lack that rich, earthy flavor.
This is a great cake! I had a few hiccups ie I got a bit flustered when I saw that step 6 seems to be repeat of step 4 and then once it had baked for 45 minutes and I checked to see if it was done, the skewer came out completely wet and the middle sunk. But all that aside, it is an easy recipe, and sooooo delicously chocolatey! I normally don’t want to try a recipe again if it flopped but this was yummy even with that dip in the middle haha and I will absolutely try it again.
Hi Candice, you are totally right! Step 4 and Step 6 are the same- an error on my part, I’ve taken care of that now. Sorry for the hassle and thank you for bringing it to my attention! As for the timing, 45 minutes works great for me. But ovens are all slightly different so baking time does vary (especially for this dessert since it is made in a loaf pan). The middle is supposed to sink, as you can see, mine does too- this is due to the rich and dense texture of the cake. In the end I’m still glad you liked the taste of the cake!
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This is such an easy, delicious recipe! I used coconut oil and a mixture of brown & raw sugar, and it worked so well. Really moist, and I love the crackly top. Definitely satisfies my chocolate cravings 🙂
So happy you liked it!
This one is ‘the’ best choc loaf ive ever had… Thanks so much for sharing vedika..this recipe is my goto for choc craving..
SO happy you liked it, Smruti! 🙂
Hello! What size loaf pan did you use? Maybe I missed it- but all I can find is the reference saying if you have a smaller pan to watch the baking time.
I’m baking mine now and the batter is overflowing. 🙁 Luckily I had the foresight to put a foil lined pan underneath! But wasted chocolate batter makes me sad. Especially when it tasted so good!
Update: 45 minutes is up and the cake is LITERALLY raw all the way through!!! What the heck?! Im a pretty darn good cook and I have NEVER had anything like this happen to me.
Sorry to hear that you had problems with the loaf pan! I used a 9×5 inch loaf pan. I usually get positive reviews for this recipe, so I’m sorry to hear that the baking time wasn’t accurate for you either. This is probably linked to the loaf pan size- the smaller your pan the taller your cake, which means the longer the baking duration should be. I would continue checking the loaf every 5 min after the 45 min mark- I’ve updated the recipe to account for your feedback. Thank you for letting me know how it turned out, I appreciate your feedback and I hope that you won’t have the same problem in the future!
i want to use more cocoa powder and less chocolate! Got some tips for me?
You can replace some of the all-purpose flour with cocoa powder and then reduce the quantity of added chocolate 🙂
I used zest of 2 clementines to give it a chocolate-orange aroma. Lovely.
However I found the amount of sugar way too sweet and the entire cake crumbled as I tried to slice it 🙁
Yum! That sounds amazing, I’ll have try try adding orange zest! I’m sorry you found the cake too sweet- did you use bitter chocolate and dark cocoa? This cake is crumbly, but not the way you describe it- perhaps you baked it for longer than necessary Remember, the toothpick shouldn’t be completely clean!
Thank you for ur recipe! It tastes fantastically rich in chocolate. I’m not a sweet tooth so I cut down the sugar down to 140g, still a little too sweet for me tho. Also I replace 100g of butter to olive oil just to make it less sinful ha.. Actually I ran out of butter but the texture still came out amazing. I guess replace with olive oil would gave a little lighter texture. Now waiting for the cake to be cool n put it the fridge, would taste even better once it refrigerated, agree?
SO happy you liked it! Need to try this with olive oil 🙂 It tastes fine refrigerated but I like it warm too!
Hi Vedika, I followed your recipe exactly and baked it for 50 mins. The crust came out a bit too hard once it was cool and I found the cake abit dry even though from your video it looks moist and dense. Where did I go wrong?? I used self raising flour and followed using the coffee and then flour but I didn’t use up all the coffee… is that it???
Yes- you need to use all of the liquid! You can also try baking it for about 5-10 minutes less, it seems like your oven temperature is internally higher than what the recipe specifies (this happens- sometimes the temperature of the oven is different from what you set it to)
I tried making this using a 9×5 KitchenAid pan and it spilled about half of the cake. I was very disappointed, as I was excited about the cake and the batter tasted pretty amazing. I’ll need to try it again and divide the batter between two pans.
It’d help to know how far up you fill your pan. About half way? Mine was something around 70%, like other 9×5 cakes I’ve baked before. How tall is your pan, for example?
The taste is still great, but the cake looks terrible: a complete sunken, lopsided mess. I will definitely try again with less batter, though…
Yeah I would say around half way to 3/4 of the way! It is quite liquidy so if you’re using a cake pan that isn’t big enough chances are that it will spill over. It’s strange though because I usually use a 9×5 inch pan and I’ve never experienced this issue – mine is about 5 inches tall- so yeah, maybe it would be better to make it in a bigger pan!
Hi Vedika! The cake looks delicious and would love to give it a try. It would be helpful to know if there could be a substitute for the eggs.
Unfortunately I haven’t tried any egg substitutes for this one- you could try aquafaba (chickpea water), or a flax egg (1 tbsp ground flaxseed with 1/4 cup water, but I can’t guarantee the same results)!
Hello. Would love to know the baking time if you happen to have tried baking this in a round pan. Thanks.
Depends how big your pan is- if it is a standard 22-24 cm pan I would start checking after around 35 mins, but it could easily take up to an hour as well.
Hi! I’ve made this cake several times and LOVE it Now I’m about to make it again, but I have a question. I find the part about lining the pan VERY confusing. It sounds like you line the pan, grease the liner with butter and a dusting of flour, then line with parchment paper. This doesn’t seem right. Could you please clarify for me.
You grease the pan with butter, line with parchment (the bottom), then dust with flour! hopefully the video will clarify!
Hi! I have tried this recipe atleast 10 times and for some reason dont get it right each time! But i come back to it beauE it combines my two favourite flavours, choc and coffee. Now this is where I think the issue is.
1- i think i get the proportions wrong because the ingredients list is a mixture of cup measurements and grams.
2- recipe says use demarara sugar but it doesnt melt in the oven, ie post baking it stays crunchy. Not good.
3 – I think 350g is wayyyy too much. Cake always tooo sweet. Last time I tried 300g but even that is too much I think!
4- The quantities mentioned produce too much batter which doesnt fit in a 9×5 inch loaf tin. I have had incidents of overflowing batter. Messy messy messy!
I would be grateful if the recipe can be amended do that I can re attempt this and have perfect results! I really want a ddensely decadent choc loaf! 🙂
Thanks
To be honest I always test the recipes again and again and the version on the blog is what works best for me, so I really don’t think it needs to be changed, but I do think it would work if you cut the sugar a bit.
We love this cake and we make it all the time! Thank you for the recipe. Do you think I could bake it as a sheet cake if I doubled the recipe and put it in a 13×9 dish? How long do you think I should I bake it?
Definitely! You’d probably need to bake it for 35-45 min:)
Vedika, How many grms of flour used in this recipe?
Hey! just updated it now! 200g:)
200g of AP flour is more than 1 1/3 cups…not sure which measurement to use.
Hi Sue, 200g of all-purpose flour should amount to approximately 1 and 1/3 cups. If you aren’t achieving the same amount I would stick to the gram measurements, they are more precise. Cups are volume not weight, so a cup of flour may have differing weights depending on things like humidity and how packed the flour is into the cup. Hope this helps!
I made this and it is a delicous cake! But be warned!!!! Dont put the extra mix into cupcake tins. There isnt enough flourin the recipie to go around in seperate tins! I tried and it turned into a mess haha. First it rised out of the pan and then they sunk flat and once finished burning haha you could see the papers i put underneath. Hilarious outcome. The cake turned out great i should have made two. I made this and added german chocolate icing
Ahh so happy you liked it 🙂
I made this last night and mine turned out more cakey and crumbled. Not the dense loaf ??? i dont know what i did wrong and all followed the steps consistently. Someone help me out! ???
Ahh sorry to hear that Martina! I think what might have happened is that the cake was overbaked… perhaps your oven temperature was too high? The only way to ensure it isn’t is to use an oven thermometer. Alternatively, did you add all the liquid? Did the batter look the same consistency as in the video? Let me know, hope I can help you troubleshoot!
Hey, what if I skip the eggs??
Unfortunately you need eggs in this recipe!