When the mood strikes and you want a slice of plain cake, chocolate usually comes
to mind. Loaf cakes often settle this
desire quite well. The larger
round shape for cakes is likely modeled from ancient bread and persisted
through their highest point of popularity in the Victorian era. But in
modern times, cakes began to take on many different forms as they
morphed into muffins, cupcakes and loaves - different versions that we
can enjoy and not feel like we’re subject to any sort of penance.
This cake has a good buzz of chocolate with some spice to
round out the cocoa. It has a soft texture and isn't too rich or too heavy. I dressed it up
with some chocolate glaze for a more formal presentation but it’s really a
simple and straightforward cake that can be enjoyed plain or with a light dusting of powdered sugar. Easy peasy.
If it’s the simple pleasure of a nice slice of plain cake you desire, fire
up that oven and get going. You’re just
a hop, skip and a jump away from Chocolate Loaf Cake.
Bench notes:
- I used natural (not dutched) cocoa powder.
- Mixing cocoa powder with hot water helps to “bloom”
the flavor.
- For the frosting, stir slowly to avoid cooling it down too fast before it's well blended and creating air bubbles.
- Add 1/2 cup chopped toasted walnuts to the batter for a contrast of texture and nutty flavor.
- More delicious loaf cakes: Walnut Brandy Cake, Brown Butter Banana & Chocolate Marble Cake, Honey Spice Loaf, Pumpkin Bread and
Chocolate Date Nut Cake.
Chocolate Loaf Cake
Makes 1 loaf
1 1/4 cup (6 1/4 oz) flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon allspice
1/2 cup + 2 tablespoons (1 3/4 oz) cocoa powder
1/2 cup + 2 tablespoons (5 oz) hot water
6 oz (12 tablespoons) unsalted butter @ room temperature
3/4 cup (5 1/4 oz) granulated sugar
3/4 cup (5 1/4 oz) dark brown sugar, packed
3 eggs @ room temperature
2 teaspoons vanilla
1/2 cup (4 oz) sour cream
3 oz bittersweet chocolate, finely chopped
1/4 cup (2 oz) heavy cream
Preheat your oven to 350 degrees F. Grease an 8 1/2” x 4 1/2” loaf pan and line
with a piece of parchment paper large enough to form an overhang along both
sides of the length of the pan.
Sift the flour, baking soda, salt and spices together. In a separate bowl, whisk the cocoa and hot
water together until thoroughly blended and smooth.
Cream the butter and both sugars until light and fluffy,
about 3 to 5 minutes. Scrape down the
bowl and add eggs one at a time, making sure that each one is incorporated
before adding the next and scraping down the bowl as necessary.
Add the cocoa mixture and vanilla and combine thoroughly. Add the dry ingredients in 3 additions,
alternating with half the sour cream and beginning and ending with the dry
ingredients. Mix just until well
blended. Pour the batter into the
prepared pan and gently tap the bottom of the pan on the work surface to remove
any air bubbles.
Bake for 50 - 55 minutes or until a toothpick tests with a
few small moist crumbs adhering. Place on a wire rack and cool 10
minutes. Run a thin bladed knife around
the edges and lift out the cake using the parchment to assist. Gently peel off the parchment and invert
again. Cool completely.
For the glaze, place the finely chopped chocolate in a
heatproof bowl. Bring the cream to a simmer. Pour immediately over the chocolate and let it
sit for a minute so the heat penetrates.
Stir gently in concentric circles until smooth. Frost the cake when it's thick enough to
spread.
