Chocolate Loaf Cake
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This chocolate loaf cake from Ina Garten tastes as rich and chocolaty as a brownie.
An everyday chocolate loaf cake seems easy enough to bake but, in cooking, the simplest things are often the hardest to get right. The challenge is that most chocolate cakes get their chocolate flavor solely from cocoa powder. This works well in a layer cake when you have a thick chocolate buttercream to add richness and flavor, but in a naked loaf cake, cocoa powder alone leaves you wanting.
This chocolate snack cake from Ina Garten’s latest cookbook, Cook Like a Pro: Recipes & Tips for Home Cooks (Clarkson Potter, 2018), calls not just for cocoa powder, but also bittersweet chocolate and chocolate chips. The result is a luscious snack cake that tastes as rich and chocolaty as a brownie and needs absolutely no frosting.
What you’ll need To Make Ina Garten’s Chocolate Loaf Cake
Step-by-Step Instructions
To begin, pour the boiling water into a 2-cup glass measuring cup and add the bittersweet chocolate, cocoa powder, and coffee granules. Stir until the chocolate melts, then set aside to cool.
In a medium bowl, combine 2 cups of the flour, the baking powder, and salt. Whisk well and set aside.
In another bowl, toss the chocolate chips with the remaining 2 tablespoons flour and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar together.
Beat on medium speed for 2 minutes.
With the mixer on low, add the eggs, one at a time.
Add the vanilla. Alternately in thirds, add the flour mixture and the chocolate mixture.
You want to begin and end with the flour.
Add the chocolate chips to the batter.
Fold with a rubber spatula until evenly incorporated and divide the batter equally between the prepared pans.
Bake for 45 to 55 minutes, until a toothpick inserted in the middle comes out clean.
Cool in the pans for 15 minutes, then turn out on a cooling rack to cool completely.
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Chocolate Loaf Cake
This chocolate loaf cake from Ina Garten tastes as rich and chocolaty as a brownie.
Ingredients
- 1 cup boiling water
- 5 ounces bittersweet chocolate, best quality
- 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
- 1 teaspoon instant coffee granules, such as Nescafé
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2 cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled off, divided
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips, best quality
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 3 extra-large eggs, at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease two 8x4-in loaf pans with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
- Pour the boiling water into a 2-cup glass measuring cup, add the bittersweet chocolate, cocoa powder, and coffee granules, and stir until the chocolate melts. Set aside to cool for at least 15 minutes.
- In a medium bowl, whisk together the 2 cups flour, the baking powder, and salt and set aside. In another bowl, toss the chocolate chips with the remaining 2 tablespoons flour and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, granulated sugar, and brown sugar together on medium speed for 2 minutes. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the bowl with a rubber spatula. The mixture may look at little curdled at this point; that's okay. Alternately in thirds, add the flour mixture and the chocolate mixture, beginning and ending with the flour. (Don't worry if there are a few bits of unmelted chocolate in the chocolate mixture.) Fold in the chocolate chips with a rubber spatula. Divide the batter equally between the prepared pans, smooth the tops, and bake for 45 to 55 minutes, until a toothpick inserted in the middle comes out clean. (Test in a few places because you might hit a warm chocolate chip.) Cool in the pans for 15 minutes, turn out on a cooling rack, rounded side up, and allow to cool to room temperature. Slice with a serrated knife.
Nutrition Information
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- Per serving (24 servings)
- Serving size: 1 slice
- Calories: 251
- Fat: 12 g
- Saturated fat: 7 g
- Carbohydrates: 35 g
- Sugar: 24 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 128 mg
- Cholesterol: 46 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This cake is perfection! Thanks for sharing another great recipe! Can you tell me if possible to make this cake in a 7×3 round cake pan? I want to make it in a different shape instead of a loaf pan. Thanks for any feedback!
Hi Jessica, so glad you like it! I think you could make this in a 7-inch round pan if you halve the recipe. The bake time will be shorter, so keep a close eye on it. I’d love to hear how it turns out if you try it!
Thank you! I tried it and it turned out great but…. the top was not as crispy and beautiful as your loaf pan style. I will stick to the loaf! Thank you again!!!
Thanks for reporting back! Good to know that the results were good, but you like the loaf version better. I’m sure other readers will find that helpful too. 😊