Ultimate Moist Chocolate Loaf Cake with Unreal Fudge Frosting

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Ultimate Moist Chocolate Loaf Cake with Unreal Fudge Frosting

Description

This ultra-moist chocolate loaf cake is rich, tender, and deeply chocolatey, made with cocoa and hot liquid to bloom the flavor. The real star is the fudge frosting—silky, glossy, and intensely chocolate without being overly sweet. Perfect as a snack cake, dessert, or gift loaf, it stays moist for days and tastes even better the next day.

🧁 Servings

  • Makes: 2 standard loaf cakes

  • Serves: 10–12 slices per loaf

📝 Ingredients

Chocolate Loaf Cake

  • 2 cups (250 g) all-purpose flour

  • ¾ cup (75 g) unsweetened cocoa powder

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1¾ cups (350 g) granulated sugar

  • 2 large eggs, room temperature

  • 1 cup (240 ml) whole milk or buttermilk

  • ½ cup (120 ml) vegetable oil

  • 2 tsp vanilla extract

  • 1 cup (240 ml) hot coffee or hot water

Unreal Fudge Frosting

  • 1 cup (170 g) dark chocolate, chopped

  • ½ cup (120 ml) heavy cream

  • 2 tbsp unsalted butter

  • 1 tbsp corn syrup or honey (for shine)

  • Pinch of salt

👩‍🍳 Instructions

Make the Cake

  1. Preheat oven to 350°F (175°C). Line two loaf pans with parchment.

  2. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

  3. In another bowl, whisk sugar, eggs, milk, oil, and vanilla until smooth.

  4. Add dry ingredients to wet ingredients and mix until just combined.

  5. Slowly stir in hot coffee/water. Batter will be thin—this is correct.

  6. Divide batter evenly between pans.

  7. Bake 45–55 minutes, or until a toothpick comes out with moist crumbs.

  8. Cool completely before frosting.

Make the Frosting

  1. Heat cream until just steaming (not boiling).

  2. Pour over chopped chocolate, butter, corn syrup, and salt.

  3. Let sit 2 minutes, then stir until smooth and glossy.

  4. Let thicken slightly, then spread over cooled cakes.

🌟 Tips for Best Results

  • Use coffee instead of water for deeper chocolate flavor (no coffee taste).

  • Let cake cool completely or frosting will melt.

  • For extra decadence, frost while ganache is still slightly warm.

  • Store covered at room temperature for 2 days or refrigerate up to 5 days.

🧠 Recipe Notes

  • This cake freezes beautifully (unfrosted) for up to 2 months.

  • You can add chocolate chips or chopped walnuts to the batter.

  • Works as cupcakes: bake 18–22 minutes.

🥗 Nutritional Info (per slice, approx.)

  • Calories: 320

  • Fat: 16 g

  • Carbohydrates: 42 g

  • Sugar: 28 g

  • Protein: 5 g
    (Values are estimates and vary by ingredients used.)

💪 Benefits

  • Cocoa is rich in antioxidants.

  • Moist texture means less need for heavy frosting.

  • Portion-friendly loaf format.

  • Stays fresh longer than many cakes.

❓ Q & A

Q: Can I make this dairy-free?
A: Yes—use plant milk and coconut cream for the frosting.

Q: Why is my batter so thin?
A: That’s normal. Thin batter = moist cake.

Q: Can I use Dutch-processed cocoa?
A: Yes, but keep the baking powder AND baking soda.

Q: How do I get that glossy frosting?
A: Don’t skip the corn syrup or honey—it gives shine and silkiness.

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