Chocolate Loaf Cake

This is the cake for chocolate lovers! A moist and chocolaty one-bowl cake recipe topped with fudgy frosting. No special occasion needed, this is the perfect chocolate snack cake.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 50

Total Time 1 15

Servings

Calories 491kcal

Author Allison Mattina

Ingredients

Cake:

1⅓ cups (167g) all purpose flour spooned and leveled
1⅓ cups (266g) granulated sugar
½ cup (45g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (104g) neutral flavored oil such as canola or vegetable oil
½ cup (120g) sour cream not nonfat
2 large eggs
1½ teaspoons pure vanilla extract
⅓ cup (72g) hot brewed coffee
½ cup (90g) mini chocolate chips optional but recommended

Fudge frosting:

⅔ cup (117g) semisweet or bittersweet chocolate chips
¼ cup (85g) honey
2 tablespoons milk
¼ cup (23g) unsweetened cocoa powder
6 tablespoons (85g) unsalted butter softened
⅔ cup (80g) powdered sugar sifted if lumpy
½ teaspoon pure vanilla extract
flaky sea salt and/or chocolate shavings optional garnish

Instructions

Cake:

Preheat oven to 350°F with a rack in the center of the oven.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add oil, sour cream, eggs, and vanilla and beat with an electric mixer until just combined. Occasionally scrape the sides and bottom of the bowl as needed. While the mixer is running slowly add in the hot coffee and beat until the batter comes together. Stir in the mini chocolate chips.
Grease a 9x5 metal loaf pan and pour the batter into the pan. Tap the pan on the countertop a few times to release air bubbles.
Bake for 40 minutes, then loosely tent the top with foil and continue baking another 10-15 minutes. The cake is done when a toothpick inserted into the center comes out clean or with some moist fudgy crumbs on it (no raw batter). Place the pan on a wire rack to cool to room temperature.

Fudge frosting:

Place the chocolate chips, honey, and milk in a large microwave safe bowl. Microwave in 15 second increments, stirring well in between, until fully melted and combined. Whisk in cocoa powder and set aside to cool to room temperature (this took about 5 minutes).
Cut the softened butter into several pieces and add it to the melted chocolate along with the powdered sugar and vanilla. Note: if your powdered sugar is lumpy you can sift it into the bowl. Using an electric mixer, beat until smooth and combined, scraping the sides and bottom of the bowl as needed. At this point the frosting will be on the thinner side, I think that works well for frosting the top of the cake. If you want it a little more firm you can pop it in the refrigerator for 10 minutes or you can mix in a little more powdered sugar.
Use an offset spatula to spread a thick layer of frosting on top of the cake. Top with flaky sea salt or chocolate shavings (if desired). You can place the frosted cake in the fridge for 10 minutes to help the frosting firm up or it will slowly thicken on its own at room temperature.

Notes

Serving and storage:

This cake is best served at room temperature. If you'd like to skip the frosting, the cake can be served on its own.

Store this cake at room temperature for up to 3 days or refrigerated for up to 5 days. Bring to room temp before serving.

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