Chocolate loaf cake recipe
Using this chocolate loaf cake recipe as a base, you can make any loaf cake you like. Mix chocolate chips or nuts into the batter for delicious variations.
Servings: 12 servings
Ingredients
- 200 grams of unsalted butter
- 200 grams of fine granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 180 grams of all purpose flour
- 20 grams of cocoa powder
- Pinch of salt
Equipment
- 1 loaf pan
Instructions
- Cream butter and sugar in a bowl for a few minutes until fluffy and creamy. Add vanilla extract and eggs one at a time, beating until smooth.
- Add the self-rising flour, cocoa powder and salt to the batter. Mix until the dry ingredients are completely incorporated.
- Pour the batter into a baking pan lined with baking paper or greased and dusted with flour. Bake at 175°C/345℉ (conventional heat) for 55-60 minutes.
- Just before the cake is done, test it with a skewer or a cake tester. If the skewer comes out clean, the cake is done.
- After baking, let the cake cool for 5-10 minutes in your baking pan. Transfer the cake to a wire rack and allow to cool completely.
Tips
You can also bake 12 cupcakes with this batter. Bake these in 20 minutes.
How to store
Properly wrapped and stored outside the refrigerator, the chocolate cake will keep for 4-5 days. In the freezer up to 3 months.