Thursday, May 9, 2013

Everyday Chocolate Loaf Cake

Taking a short break to share this dark-as-night chocolate cake recipe with you. Hope everyone is doing fine. :)

(adapted from Smitten Kitchen)

- 113g (1/2 cup) unsalted butter, softened
- 200g (1 cup) firmly packed light brown sugar (I reduced it to 100g)
- 115g (1/2 cup) caster sugar (I reduced it to 75g; if you like it sweeter, reduce to 95g)*
- 1 large egg, at room temperature
- 1 cup (236ml) buttermilk (or yoghurt or even regular fresh milk, which was what I used)
- 1 tsp vanilla extract
- 170g (1 1/2 cups) all-purpose flour**
- 85g (3/4 cup) Valrhona dutch-processed cocoa powder*** (Singapore readers, you can buy this ingredient at Sun Lik)
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt

* Note that because I reduced the sugar considerably, the cake tasted like dark chocolate - just slightly sweet with a tinge of bitterness. It was fine by all of us - my kids love dark chocolate, anyway - and if you are having it with hot tea or coffee, it is actually perfect. However, for those who prefer a slightly sweeter cake, use 100g brown sugar + 95g caster sugar. Of course, if sugar is your thing, just follow the original recipe!

** I used 100g wholewheat flour + 70g plain flour and the cake was a little firmer than usual. Again, not an issue and the kids ate without complaints. But if I were to make it again (with wholewheat flour), I would add an extra tablespoon of buttermilk or yoghurt, or 2 tablespoons of milk to increase the moisture content.

*** If using natural unsweetened cocoa powder (like Hershey's), use 1/2 tsp baking soda and omit baking powder. However, the colour and taste will not be as intense as if you use dutch-processed cocoa powder.

1. Preheat the oven to 165°C (325°F). Butter and lightly flour a 9x5x3-inch loaf pan*. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
* Note: I used 2 mini loaf pans from Daiso. Whatever size loaf pan you use, fill it up to two-thirds full and flatten out with the back of a spoon.

2. Add the sugars and beat until fluffy, about 3mins. Add the egg and beat well, then the buttermilk and vanilla. Sift in flour, cocoa, baking soda, baking powder and salt into your wet ingredients. Fold with a spatula until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are all incorporated.

3. Pour the batter into the prepared loaf pan. Bake for 60 to 70mins (shorter time required if you are using smaller pans), or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15mins, at which point you can cool it the rest of the way out of the pan. Dust with icing sugar to dress it up before serving.


  1. Awesome! Sheer chocolate haven!

  2. Love the dark colour of your cake. Looking moist too. Bookmarked!

  3. this looks really moist. im suddently having a craving for choc cake...:)

  4. Ooh! I love this dark colour! Awesome cake!!

  5. Lost count of how many times I've made this. The best chocolate loaf cake ever IMHO.

  6. Found this via pinterest today and made it, using the lower sugar amounts and a combination of spelt and plain flours. Delicious!

  7. HI! can i ask if your batter is runny? because my batter turns out dough-like and im not sure if thats why the end product was very crumbly. nevertheless, i still enjoyed the cake very much! (: