Chocolate Fudge Loaf Cake
A deep, moist chocolate loaf with a soft fudgy crumb.
Before You Start
A simple everyday chocolate cake baked in a loaf tin, so there is no layering or fuss. A splash of hot coffee at the end blooms the cocoa and makes the chocolate taste deeper (it won't taste of coffee). The batter is thin, which is exactly what keeps the crumb moist.
Instructions
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1
Heat the oven to 170°C / 340°F and line a 900 g (2 lb) loaf tin with baking paper.
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2
Whisk the melted butter, sugar, eggs, milk and vanilla in a big bowl until smooth.
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3
Sift in the flour, cocoa, baking soda, baking powder and salt. Whisk gently just until smooth.
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4
Pour in the hot coffee and whisk it through. The batter will be thin, which is what you want.
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5
Pour into the tin and bake for 42 to 50 minutes, until a skewer in the middle comes out with a few moist crumbs.
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6
Cool in the tin for 15 minutes, then lift out onto a rack. Dust with cocoa or spread with chocolate frosting once cold.
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💡 Baker's tips
- Don't overbake. Pull it as soon as the skewer shows moist crumbs, since a dry chocolate cake is disappointing.
- The hot coffee is optional but it deepens the chocolate flavour without tasting like coffee.
🔀 Make it your own
- Fold 100 g chocolate chips into the batter for extra fudginess.
- Turn it into a simple frosting cake with a quick chocolate ganache poured over the top.
📦 Storing & freezing
Airtight at room temperature for 3 days, or wrap and freeze for up to 2 months.
❓ Frequently asked
Why is the batter so thin?
A thin batter is normal here and gives a moist, tender crumb. It thickens as it bakes.
Can I make cupcakes with this?
Yes. Fill cases two-thirds full and bake at 170°C for about 18 to 20 minutes.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
