Moist Chocolate Loaf Cake

Chocolate loaf cake is rich, incredibly moist, and packed with chocolate flavor in every bite. This easy homemade chocolate cake has a tender, soft crumb and is topped with a smooth chocolate ganache that makes it feel extra special. It's simple enough to bake any day of the week but delicious enough to serve for a special occasion. Slice it thick and enjoy it as an afternoon treat, an easy dessert after dinner, or alongside a cup of coffee.

If you're a chocolate lover, you'll also enjoy my Double Chocolate Zucchini Banana Bread and Chocolate Cherry Dump Cake.

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Why You'll Love This Chocolate Loaf Cake!

This chocolate loaf cake recipe is rich and fudgy without being heavy, and it stays moist for days thanks to the oil and buttermilk. It's easy enough for a weeknight and pretty enough to serve to company.

Here are more reasons why you'll love this moist chocolate loaf cake:

• Melted chocolate chips go right into the batter, plus more are stirred in, so it's a true double chocolate loaf cake.
• A little espresso powder makes the chocolate taste even richer without making the cake taste like coffee.
• Vegetable oil and buttermilk keep the crumb soft and tender, even a few days later.
• No mixer needed! Just a couple of bowls, a whisk, and a spatula.
• The silky chocolate ganache topping takes just two ingredients and a few minutes.
• One loaf pan makes the perfect amount for a small family or a gathering with friends.

This easy chocolate loaf cake is the one you'll bake again and again!

Equipment Needed

• 9x5-inch loaf pan
• Parchment paper
• Heatproof measuring cup or small bowl (for the chocolate espresso mixture)
• Medium and large mixing bowls
• Fine mesh sifter or strainer
• Whisk
• Rubber spatula
• Instant-read thermometer (optional, but so helpful!)
• Wire cooling rack
• Small saucepan (for warming the cream)
• Offset spatula or butter knife (for spreading the ganache)

Key Ingredients

For the Cake

Boiling water: Melts the chocolate chips and blooms the espresso and cocoa flavor so the whole cake tastes deeper and richer.

Instant espresso powder: My secret for the best chocolate flavor! It doesn't make the cake taste like coffee; it just makes the chocolate shine.

Semi-sweet chocolate chips: Half are melted into the batter and half are stirred in at the end, giving you that chocolate chip loaf cake texture in every bite.

All-purpose flour: Gives the loaf just enough structure while keeping the crumb tender.

Unsweetened cocoa powder: Adds that deep chocolate color and flavor. Sifting it with the flour keeps lumps out of the batter.

Baking powder and baking soda: Work together with the buttermilk to give the cake a nice, even rise.

Salt: Just a pinch balances the sweetness and brings out the chocolate.

Eggs: Use room-temperature eggs, so they whisk up smooth and pale with the sugar and oil.

Granulated sugar: Sweetens the cake and helps create that soft, moist texture.

Vegetable oil: This is why this chocolate loaf cake with oil stays so moist! Oil keeps the cake soft for days, even straight from the fridge.

Vanilla extract: Rounds out all that chocolate flavor.

Buttermilk: Adds a subtle tang and keeps the crumb extra tender.

For the Chocolate Ganache

Semi-sweet chocolate chips: Melt into a glossy, fudgy topping.

Heavy cream: Warmed just enough to melt the chocolate into a smooth, spreadable ganache.

Step-By-Step Instructions

Start by preheating your oven to 350℉. Grease a 9x5-inch loaf pan with butter and line it with parchment paper, leaving a little overhang on the sides so you can lift the cake out later.

Add the espresso powder and ½ cup of the chocolate chips to the boiling water and stir until the mixture is completely smooth. Set it aside to cool while you gather the rest of your ingredients.

In a medium bowl, sift together the flour and cocoa powder. Then whisk in the baking powder, baking soda, and salt.

In a large bowl, whisk the eggs, sugar, and vegetable oil vigorously until the mixture is smooth and pale yellow. Stir in the vanilla extract.

Pour the cooled chocolate mixture into the egg mixture and whisk until combined. Make sure the chocolate has cooled, so it doesn't scramble the eggs!

Using a spatula, stir in half of the flour mixture and half of the buttermilk. Once it's mostly combined, add the remaining flour mixture and buttermilk, scraping down the sides of the bowl, until no white streaks of flour remain. Gently fold in the remaining ½ cup of chocolate chips.

Pour the batter into the prepared loaf pan and bake for 38 to 45 minutes, or until a toothpick inserted in the center comes out clean. Ovens and pans vary, so start checking your cake early. An instant-read thermometer is so helpful here. The center of the cake should reach 200℉.

Let the cake cool in the pan for 10 to 15 minutes, then use the parchment as handles to lift it out and set it on a wire rack to cool completely.

Once the cake is completely cool, make the ganache. Warm the heavy cream in a small saucepan just until it's hot but not boiling. Add the chocolate chips and stir until smooth and glossy.

Let the ganache sit for a few minutes to thicken to a spreadable consistency, then pour it over the cake and spread it with a knife, letting a little drip down the sides.

Serving Recommendations

• Serve a slice with a big scoop of vanilla ice cream or a dollop of whipped cream.
• Add fresh raspberries or strawberries on the side for a pop of color and a little tartness.
• Pair it with a hot cup of coffee or a latte for an afternoon treat.
• Enjoy it with a cold glass of milk, just like when we were kids!
• Slice it up for a dessert board, a brunch spread, or a holiday cookie swap.
• Wrap a whole loaf in parchment and twine (without ganache)for an easy homemade gift.

Make Ahead

This chocolate loaf cake is a great make-ahead dessert. You can bake the cake up to one day ahead, let it cool completely, and wrap it tightly in plastic wrap at room temperature.

Make the ganache and spread it over the top a few hours before serving so it looks fresh and glossy.

Storage

If there are leftovers, store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep it in the refrigerator so the ganache stays set, and let slices sit out for a few minutes before serving.

To freeze it, let the cake cool completely before freezing. For best results, freeze it without the ganache. Wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag or airtight container. Freeze for up to 3 months.

Thaw it overnight in the refrigerator or for a few hours at room temperature, then add the ganache before serving.

Expert Tips

A few simple tips will help your chocolate loaf cake turn out moist and perfect every time.

• Let the chocolate espresso mixture cool before adding it to the eggs so they don't scramble.
• Whisk the eggs, sugar, and oil until pale. This adds air and gives the cake a lighter crumb.
• Alternate the flour and buttermilk and mix just until the flour disappears to keep the cake tender.
• Start checking for doneness a few minutes early. Every oven and pan is different, and an internal temperature of 200℉ means it's done.
• Wait until the cake is completely cool before adding the ganache, or it will melt right off.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!