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Horizontal view of 3 stacked slices of Chocolate Loaf Cake on a white plate with the unsliced loaf sitting in the background.
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Espresso Chocolate Loaf Cake Recipe

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 12 servings
Calories: 293kcal
Author: Stephanie Wilson

Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • ¾ cup butter melted
  • 1 teaspoon espresso powder
  • ¾ cup milk
  • 2 teaspoons vanilla extract
  • ⅓ cup hot water

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

  1. 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.
  2. Room Temperature: Typically lasts 3 to 5 days if stored in an airtight container or tightly wrapped in plastic wrap or foil.
  3. Refrigerator: When stored well wrapped or in an airtight container, it will last up to 5 days.
  4. Freezer: Wrap well in plastic, foil, or both, or store in an airtight freezer container for up to 2 months.

Nutrition

Calories: 293kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 271mg | Potassium: 149mg | Fiber: 2g | Sugar: 26g | Vitamin A: 454IU | Calcium: 99mg | Iron: 2mg