Chocolate Loaf Cake with Rich Cocoa Glaze Recipe
This rich and moist Chocolate Loaf Cake is a perfect treat for chocolate lovers. Made with cocoa powder, Greek yogurt, and a hint of espresso, this cake is not only delicious but also wonderfully tender. Finished with a smooth chocolate glaze, it's an irresistible dessert ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 ¼ cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 teaspoon instant espresso powder (optional)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (at room temperature)
- ½ cup Greek yogurt (at room temperature)
- ½ cup milk (at room temperature)
- 1 ½ teaspoon vanilla extract
- ¼ cup hot water or hot coffee
Chocolate Glaze
- 1 cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper, leaving some overhang on the sides to easily lift the cake out after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and instant espresso powder (if using) until well combined.
- Mix wet ingredients: In a separate medium bowl or measuring cup, whisk together the eggs, Greek yogurt, milk, and vanilla extract until smooth and fully blended.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and whisk gently until just combined. Make sure there are no dry flour streaks, but avoid overmixing to keep the cake tender.
- Add hot liquid: Slowly stir in the hot water or coffee, mixing consistently to loosen the batter to a smooth, pourable consistency.
- Bake the cake: Transfer the batter to the prepared loaf pan, smoothing the top if needed. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to rest in the pan for 10 minutes. Then, use the parchment paper sling to lift the cake out and transfer it to a wire rack to cool completely.
- Prepare chocolate glaze: While the cake cools, whisk together powdered sugar, cocoa powder, and milk in a bowl until smooth and pourable.
- Glaze the cake: Drizzle the chocolate glaze evenly over the cooled loaf cake before serving for a rich, glossy finish.
Notes
- For a stronger coffee flavor, substitute hot water with freshly brewed hot coffee in both the batter and glaze.
- Make sure all wet ingredients are at room temperature to ensure a smooth batter and even baking.
- Do not overmix the batter once combined; overmixing can result in a denser cake.
- Use parchment paper to avoid sticking and to easily remove the cake from the pan.
- The glaze can be adjusted by adding more milk for a thinner consistency or more powdered sugar for a thicker glaze.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.