Easy Espresso Chocolate Loaf Cake
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This Espresso Chocolate Loaf Cake is exceptionally easy to make, incredibly moist, tender, and chocolaty. And that hint of espresso? It elevates this chocolate cake to the next level!
If you love making chocolate cake, this fudgy picnic chocolate cake bakes in a square pan and is delicious. And for a twist, try this double chocolate banana bread!
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What to Love About This Chocolate Loaf Cake
If you’re a chocolate fan, an espresso fan, or love baking easy “cakes” in loaf pans that require little effort, this is the chocolate cake for you!
You need mostly pantry ingredients you may already have on hand. And the batter is made in a bowl with a whisk and spatula. That’s it! Easy peezy.
As mentioned, it’s seriously moist, tender, and chocolaty. Holding together beautifully, this chocolate loaf cake is perfect for picnics, snacks, or making trifles—like Irish Coffee Trifle. Happy sigh.
Ready to bake? Me too!
Chocolate Loaf Cake Ingredients
No fussy ingredients are needed here. Gather these ingredients:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder plus salt
- Large eggs
- Granulated sugar
- Melted butter
- Espresso powder (or instant coffee powder)
- Milk
- Pure vanilla extract
How to Make This Loaf Cake
To make this simple chocolate cake, you will need a 9 x 5-inch loaf pan (here’s the pan I use). Be sure to grease it well or line it with parchment paper with a slight overhang for easy removal. Then, preheat the oven to 350℉.
Melt Butter
Melt butter in a small pan, stir in espresso powder, and let cool while continuing with the recipe.
Whisk Dry Ingredients
Whisk flour, cocoa powder, baking powder, and salt in a large mixing bowl.
Combine Wet Ingredients & Mix Batter
In a separate bowl, whisk eggs and sugar until combined. Stir in the melted butter espresso mixture, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir. Pour in the hot water and stir until combined.
Bake & Cool
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool the cake in the pan for 20 minutes, then invert the cake and continue cooling on a wire rack. Cool completely before slicing and serving.
Storing the Cake
The shelf life of a chocolate loaf cake depends on how it’s stored. Be sure it cools completely before storing it at room temperature in the fridge or freezer.
- Room Temperature:
- A chocolate loaf cake can typically last 3 to 5 days if stored in an airtight container or tightly wrapped in plastic wrap or foil.
- Refrigerator:
- Storing it in the refrigerator in an airtight container can extend its shelf life to 5 days. However, refrigeration can sometimes dry out the cake, so it’s essential to wrap it well.
- Freezer:
- You can freeze a chocolate loaf cake for 2 to 3 months. For best results, wrap it tightly in plastic wrap and then place it in a freezer bag or airtight container.
More Chocolate Recipes to Try Next
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Espresso Chocolate Loaf Cake Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 ½ cups granulated sugar
- 3/4 cup butter melted
- 1 teaspoon espresso powder
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1/3 cup hot water
Equipment
Instructions
- Preheat the oven to 350℉ and grease a 9 x 5 inch loaf pan or line the bottom and the sides with parchment paper, leaving an overhang for easy removal.
- Melt butter in a small pan, stir in espresso powder, and let cool while continuing with the recipe.
- Whisk flour, cocoa powder, baking powder, and salt in a large mixing bowl.
- In a separate bowl, whisk eggs and sugar until combined. Stir in in the melted butter espresso mixture, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir. Pour in the hot water and stir until combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool the cake in the pan for 20 minutes, then invert the cake and continue cooling on a wire rack. Cool completely before slicing and serving.
Notes
- Storing: The shelf life of a chocolate loaf cake depends on how it’s stored. Be sure it cools completely before storing at room temperature or in the fridge or freezer.
- Room Temperature: Typically lasts 3 to 5 days if stored in an airtight container or tightly wrapped in plastic wrap or foil.
- Refrigerator: When stored well wrapped or in an airtight container, it will last up to 5 days.
- Freezer: Wrap well in plastic, foil, or both, or store in an airtight freezer container for up to 2 months.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
My family loves the combination of rich dark chocolate and espresso. But even if you’re not an espresso fan, you won’t detect the flavor in this bread. It’s a rich, moist, very chocolaty loaf, and the espresso acts as a flavor enhancer. It’s so good that I usually keep a loaf in the freezer at all times.