Dense and Dark Chocolate Loaf Cake.

Chocolate Loaf Cake

Yayyyyyyy I'm back and there isn't a better way to restart than with my favorite flavor: chocolate. I've been wanting to bake this cake for a long time now, ever since I first saw it in Nigella's How to be a Domestic Goddess.But since I didn't have the right sized loaf pan, I had been itchingly holding on and desperate to bake it.

My wait was finally over when one of my brother's friend was kind enough to get some cake and loaf pans for me when he was coming down to India from US. Thanks, brother and thank you friend.

This chocolate cake has a deep and dark chocolatey flavor and as I've mentioned above, it's baked in a loaf tin. The batter is thinner as compared to the usual cake batters but that is what makes this cake so damp, moist and full of intense chocolate flavor. Handle it carefully when removing it from the tin and slicing it since it is pretty delicate.

Makes one 9 1/4 inch*5 1/4 inch loaf cake.

200 grams / 7 ounces soft unsalted butter
375 grams / 13.2 ounces dark muscovado sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
100 grams / 3.5 ounces dark chocolate, melted
200 grams / 7 ounces plain flour
1 teaspoon soda bi carb
250 ml / 8.5fl ounces boiling water

Preheat the oven to 190 degrees C / 375 degrees F. Grease and line a 9 1/4 inch * 5 1/4 inch loaf tin. Sieve the flour and soda bi carb together. Whisk to combine.

Cream the butter and sugar either with a wooden spoon or a hand held electric mixer.

Add the eggs and vanilla and beat well to combine.

Fold in the melted chocolate that has been slightly cooled. Fold until just combined and do not overbeat.

Fold in the flour mixture alternately a spoon at a time with the boiling water until you have a smooth and liquid batter.

Pour the batter into the lined loaf tin.

Bake for 30 minutes. Turn down the oven's temperature to 170 degrees C / 340 degrees F and bake for another 15 minutes. Since this cake is moist and dense, a cake tester or a skewer when inserted won't come out completely clean. It would have just a little bit of wet batter clinging to it.

Once baked, place the loaf cake still in it's tin on a wire rack to cool completely. The cake might sink in the middle because of it's density and moistness but that's fine.

Enjoy a slice of this cake either on it's own or with cold cream cheese, vanilla ice cream or even mango ice cream. I dolloped a spoonful of left over cream cheese frosting that I had in my freezer when I had made Red Velvet Cupcakes and it tasted yummy...

Happy Baking!!!

Chocolate Loaf Cake


  1. could use words we are use to ,like 2 tablespoon o butter
    what is bio soda

    1. It's always better and advisable to weigh your ingredients rather than measure them, you will get consistent results. Besides, if my 2 tablespoons butter packs about 20 grams of butter, it's not necessary that when you measure out 2 table spoons butter, it would weight the same which could give inconsistent results.

      It's not bio soda but baking soda which is also called soda bi carbonate. Hope that helps.

      Happy Baking!!!


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