I love chocolate cake and so there are many variations on my blog, but a basic chocolate loaf cake recipe was missing. Until now, because with this chocolate loaf cake recipe as a base, you can make any cake you want.
This chocolate cake is delicious without any additives. It is really light and creamy at the same time, just the way I like my cake. The chocolate flavor is present but not overpowering. Add a dollop of whipped cream and you have a delicious treat.
With this basic chocolate cake recipe, you can make any variation you like. For example, you can add chocolate chips or nuts. You can also add other flavorings like dried fruit or cookies. You can make it as tasty as you want!
Another delicious loaf cake is my recipe for lemon loaf. While I make the lemon cake on a regular basis, especially in the summer, this chocolate cake is often in the oven in the fall and winter.
Chocolate cake is not difficult to make, and it doesn’t take many ingredients! The ingredients are the same as a “regular” vanilla cake, except I add cocoa powder for a chocolate flavor. It’s that simple.
The preparation is the same as for a regular cake. First mix the butter and sugar until fluffy and creamy, then add the eggs, then fold in the dry ingredients with a spatula until completely incorporated. And your cake is ready!
A tip of mine: When I want to make a chocolate version of a recipe, I substitute 10% of the (self-rising) flour with cocoa powder. It always works great for me! Conversely, you could make a vanilla cake from this recipe by omitting the cocoa powder and using 200 grams of self-rising flour.
Bake the cake in the oven at 175 degrees Celsius or 345 degrees Fahrenheit (conventional heat). The cake will be done in 55 to 60 minutes.
You can always do a cake test just before the cake is done. Use a skewer or cake tester to poke the cake. If it comes out clean, the cake is done.
Do you have an oven that is often faster than the recipe says? Then you can test a little earlier, because every oven is different and a cake that is baked too long often gets dry. At the same time, the cake needs to bake well.
Properly wrapped, you can store this cake outside the refrigerator for 4-5 days. Do not store the cake in the refrigerator as it will dry out. You can also freeze it and the chocolate cake will keep for up to 3 months.
For this recipe, I use a 10″ loaf pan. This pan has been my favorite for years. A similar one is this set of 2 loaf pans. Of course, you can use a different pan, just be aware that the baking time may change.
There are several reasons for this, but often the batter is too airy. This can be caused by too much mixing or too much leavening agent. It can also happen if you open the oven too early or remove the cake from the oven when it is not quite done.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
