Moist Chocolate Loaf Cake

Moist chocolate loaf cake being dusted with powdered sugar

Rich, moist, and oh-so chocolatey, this chocolate loaf cake has a super soft texture and pleasantly melts in your mouth. It’s a simple yet wonderful treat, that all chocaholics will enjoy.

Easy to make chocolate loaf cake

This cake is mixed in one bowl and no special equipment is needed. I finish mixing the batter with a handheld mixer just to make things faster and easier, but a hand whisk also works just fine. Only ten minutes of work and you’ll be putting the cake in the oven.

Moist chocolate loaf cake

Oh-so chocolatey cake

This cake does not include chocolate, but it has three other things that make it super chocolatey. First is hot liquid, which blooms cocoa powder and helps to draw out a rich chocolate flavor. Some dark brown sugar deepens it even more. And last but not least, the hot liquid is a not-so-secret ingredient – coffee.

Why add coffee to chocolate cake?

The reason is not to make the cake taste like coffee, it’s not really noticeable after the cake is baked. Coffee simply enhances and deepens the flavor of chocolate. Of course, it depends on what kind of coffee you use. Don’t go overly strong: if you use a full amount of espresso coffee (that would make 4 shots), you will definitely feel it in the cake. Use the usual black coffee that you could drink a full cup of, filtered coffee or espresso diluted with hot water.

Moist chocolate loaf cake being sliced

What makes this cake moist?

Moistness in cakes comes from liquids, and this one has a lot of that. In case you are opposed to using coffee, swap it with the same amount of hot water: you will still have moistness just not as rich chocolate flavor. Also, do not reduce the amount of sugar because it plays a huge part in making and keeping the cake moist.

A piece of a moist chocolate loaf cake

Moist Chocolate Loaf Cake

Moist chocolate loaf cake

Rich, moist, and oh-so chocolatey, this chocolate loaf cake has a super soft texture and pleasantly melts in your mouth. It’s a simple yet wonderful treat, that all chocaholics will enjoy.

  • Prep Time10 min
  • Bake / Cook Time45 min
  • Total Time55 min
  • Yield10 serv.
  • Cake Tin Size11×21 cm / 4,5×8,5 inch


  • 180 g / 6,3 oz wheat flour (all-purpose or plain)
  • 45 g / 1,6 oz natural cocoa powder
  • 160 g / 5,4 granulated sugar
  • 60 g / 2 oz dark brown muscovado sugar
  • 1,5 tsp baking powder
  • ⅛ tsp salt
  • 120 m / 4 fl oz hot coffee
  • 180 g / 6,3 oz unsalted butter
  • 30 ml / 2 fl oz / 2 tbsp brandy or dark rum
  • 1 medium egg (50-60 g / 1,8-2,1 oz without shell)
  • 1 egg yolk



Preheat the oven to 180°C / 350°F (without a fan) and line 11×21 cm / 4,5×8,5 inch loaf pan with parchment paper.


Melt the butter and keep it warm till you need to use it.


Whisk flour into a big bowl. Add baking powder, both sugars, cocoa powder, and salt. Mix everything well together, smashing any lumps of dark brown sugar.

Dry ingredients mixed in a bowl


Prepare coffee and till it’s still hot pour it onto dry ingredients. Add melted butter and brandy and mix everything lightly. It’s totally ok if there are still some lumps left.

Dry ingredients mixed with coffee


Add egg, and egg yolk and mix with a hand whisk or with a handheld mixer just until the batter comes together. Be careful not to overmix.


Transfer the batter to the previously prepared loaf pan. Bake in the middle rack of the oven for 45 mins. Test for doneness by inserting a wooden stick in the middle of the cake. If it comes out clean, the cake is done, but if there is some wet batter on it, bake it for a few more minutes and test again.


After taking the cake out of the oven, leave it in the pan for a few minutes, then take it out and transfer to a rack to cool completely.


Dust with some icing sugar after the cake has cooled completely (optional).


  • For the coffee, I make double espresso (~60 ml / 2 fl oz) and add an extra 60 ml / 2 fl oz of hot water. Any type of filtered coffee also works perfectly.
  • If you don’t want to consume caffeine, you can use decaffeinated coffee or change to the same amount of hot water.
  • Do not mix the batter too long: when water touches the flour, gluten starts forming, and mixing promotes its formation even further. Too much gluten will make the cake chewy and hard.
Moist chocolate loaf cake
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