Easy, Moist Chocolate Bread

I have chocolate cake in many forms on this website: The Chocolate Cake and my Easy One-Layer Afternoon Cake, just to name a few. However, we all know that there is always room for yet another chocolate cake recipe, so here is another one, this time in loaf form.

A chocolate cake baked in a loaf pan strikes the perfect balance between rich, cake-like indulgence and the comforting structure of a classic quick bread. The tall sides of the pan allow the batter to bake evenly, creating a tender crumb with just the right amount of density to make each slice satisfying.

There is a soft, almost fudgy center with slightly crisp edges, and the added chopped chocolate melt into little pockets of pure bliss. It’s the kind of treat that feels both cozy and luxurious—perfect with a cup of coffee or as a late-night bite.

One cup of hot coffee is added to the bowl. 

Many chocolate cake recipes include hot coffee or water, and for good reason. As the coffee is gently stirred in, the batter turns into an unpromising dark sludge, but bakes up into a moist, delicious loaf cake. Different coffee roasts can add a slightly different flavor to the cake, and over the years I’ve found I love Peace Coffee’s Tree Hugger blend. However, your favorite roast will work well.

How to ensure a perfectly mixed batter

The key to a well-mixed batter is actually simple: scrape down your bowl frequently, and give your batter a few turns at the end of mixing. If I am making something delicate, like a cake, I will use a plastic spatula to mix the batter a few more times, making sure the bottom of the bowl doesn’t have any unmixed ingredients.

Rich & Extra Moist Chocolate Bread

Servings: 10 slices

Prep Time: 25 minutes minutes

Cook Time: 50 minutes minutes

This extra moist chocolate cake baked in a loaf pan strikes the perfect balance between rich, cake-like indulgence and the comforting structure of a classic quick bread with a chocolate glazed. There is a soft, almost fudgy center with slightly crisp edges, and the added chopped chocolate melt into little pockets of pure bliss.

Sarah Kieffer

5 from 1 vote

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Ingredients

• 1 cup [200 g] dark brown sugar
• 1/2 cup [120 g] sour cream
• 1/3 cup [35 g] Dutch-process cocoa powder
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup [142 g] all-purpose flour
• 1/2 cup [120 g] strong, fresh brewed coffee or hot water
• 3 oz [85 g] semisweet or bittersweet chocolate, chopped into bite-sized pieces

Chocolate Glaze

• 2 oz [57 g] semisweet or bittersweet chocolate, chopped fine
• 1/3 cup [80 g] heavy cream

Instructions

• Adjust an oven rack to the middle of the oven and preheat the oven to 350F [180C]. Grease an 8 in [20 cm] loaf pan and line with a parchment sling.
• In a large bowl, whisk together the brown sugar, sour cream, oil, cocoa powder, eggs, vanilla, baking soda, baking powder, and salt until completely combined. Add the flour and use a rubber spatula to stir it in into the batter. Pour the hot coffee over the cake batter and gently mix it until incorporated. Add the chopped chocolate and mix again until combined.
• Pour the batter into the prepared pan, then bake for 42 to 50 minutes, until a wooden skewer or toothpick comes out with the tiniest bit of crumb. Transfer the cake to a wire rack and let cool for 20 minutes.

Chocolate Glaze

• While the cake is cooling, make the chocolate glaze: Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Remove the plastic wrap and use a butter knife to stir the chocolate into the cream, until it is completely smooth.
• Pour the glaze evenly over the cake and let the glaze set. Once set, use the parchment sling to remove the cake from the pan, then remove the parchment paper and let the cake cool completely. Slice and serve. The cake can be stored wrapped in plastic in the refrigerator for 2 or 3 days.