Decadent Chocolate Loaf Cake: A Perfect Sweet Treat for Every Occasion

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. To keep it moist, wrap it tightly in plastic wrap.
If you prefer, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and then in foil before freezing. Thaw at room temperature before serving.
Variants:

Chocolate Marble Loaf Cake: Swirl in some vanilla cake batter to create a beautiful marble effect before baking.
Nutty Chocolate Loaf Cake: Add 1/2 cup of chopped walnuts, almonds, or hazelnuts to the batter for extra crunch and flavor.
Double Chocolate Loaf Cake: Add 1/2 cup of melted dark chocolate to the batter for an even richer, fudgier texture.
FAQ:

Can I use regular milk instead of buttermilk? Yes! If you don’t have buttermilk, you can use whole milk or make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk. Let it sit for 5 minutes before using.

Can I make this cake ahead of time? Absolutely! This cake actually tastes better the next day as the flavors continue to meld together. You can make it a day or two in advance and store it in an airtight container.

Can I use a different type of cocoa powder? Yes, you can use either natural cocoa powder or Dutch-processed cocoa powder. Just keep in mind that Dutch-processed cocoa will give the cake a darker color and a slightly milder flavor.

How can I tell when the cake is done? The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. Be sure not to overbake, as this will affect the cake’s moisture.

This Chocolate Loaf Cake is the perfect way to satisfy your chocolate cravings while impressing friends and family with minimal effort. Moist, rich, and simple to make, it’s sure to become a go-to recipe in your baking repertoire!