In search of the perfect chocolate loaf cake? With this easy recipe you are definitely right! Tried and tested by thousands of readers on our German website.
Get ready for one of the best classic cake recipes you need to know! Our favorite chocolate cake is moist, delicate and naturally incredibly chocolaty. Besides, it is very easy to bake and does not need any frills.
Therefore, the chocolate cake recipe is perfect if you need a tasty cake for a child's birthday party, coffee get-together, but don't want to go shopping or have little baking experience.
Taste and Occasion
The moist chocolate loaf cake has become one of the most popular cakes within my family. No wonder! So if you are in the mood for one of the best chocolate cake recipes, you should definitely read on!
It is an absolute classic recipe - just like my easy recipes for cheesecake, marble cake or chocolate muffins. If you only bake from time to time, you need a chocolate cake that is sure to succeed without complicated preparation or decoration. Because baking can really make everyone happy!
How, I show you regularly with my favorite classics. The cake recipes are similar to the easy chocolate cake, mostly modified basic recipes or recipes I have refined over time from my grandmother's collection. Delicious!
The easy chocolate cake recipe is perfect for beginners. The only perhaps somewhat tricky point with cakes is the baking time. A bit like the best brownies or the Nutella brownies. Since every oven is different, I can only give a rough time.
However, you can tend to leave this sponge cake in the oven a bit too long (as long as it doesn't get too dark, of course). The ingredients make the dough very moist and moist anyway.
My fast moist chocolate loaf cake is based on an old recipe for a sponge cake made from butter, sugar, eggs and flour. It is particularly delicate - i.e. moist - because the dough contains ground almonds in addition to the flour. (Completely without flour is, by the way, the recipe for this cake without flour.)
The chocolate note comes from grated chocolate, as well as from chocolate icing and cocoa powder. Here please use real bitter baking cocoa. What makes the chocolate loaf cake especially moist is in this recipe the combination of grated chocolate and many almonds (or nuts) instead of just flour.
How to make the Chocolate Loaf Cake
Now, I will explain to you step by step how to make the perfect chocolate cake. Start with preheating the oven to 360°F / 180°C. Grease a large loaf pan (approx. 11 inches) and dust with flour. Alternatively, you can also use a springform pan, but the baking time may have to be adjusted then.
For the dough, beat the softened butter with the sugar until the mixture is foamy, add the eggs one by one. Now, slowly add the flour mixed with the almonds, baking powder, salt and baking cocoa; finally fold in the grated chocolate.
Fill the chocolate cake dough into the prepared form and smooth it down. Then, bake it for about 50 to 60 minutes. Make a stick test at the end. The cake may (and should) still be slightly moist inside. Let the cake cool down in the form, then turn it over.
Now it's time for the decoration part: The easiest way is to use a ready-made cake glaze, a chocolate icing or melted couverture. Sprinkle on it like little stars. Or you take colorful Smarties etc.
You are wondering how long and where to store the moist chocolate loaf cake? Best when it has cooled down well and the icing is firm, wrapped in aluminum foil. In a cool, dry place. Not in the refrigerator.
Properly wrapped, the chocolate cake will keep for several days. Normally it should be plastered quickly. Nevertheless: If you have to bake a lot for a party and have to prepare a part of it, this alternative is a good choice.
That's a promise: With this recipe your search for a heavenly moist chocolate cake finally comes to an end 🙂 ! When you have baked it, please leave me a comment.
Easy Chocolate Loaf Cake
- loaf pan (approx. 11 inches)
- 300 grams butter soft
- 180 grams sugar
- 5 eggs medium-sized
- 150 grams wheat flour
- 150 grams ground almonds or hazelnuts
- 2 teaspoons baking powder
- 1 pinch salt
- 50 grams baking cocoa
- 80 grams chocolate grated
- 250 grams chocolate icing rough specification
- Preheat the oven to 360°F / 180°C. Grease a large box cake tin (approx. 11 inches) and dust with flour. Alternatively, you can also use a springform pan, but the baking time may have to be adjusted then.
- For the dough, beat the softened butter with the sugar until foamy, add the eggs one by one. Slowly add the flour mixed with the almonds, baking powder, salt and baking cocoa; finally fold in the grated chocolate.
- Fill the dough into the prepared form and smooth it down. Bake for about 50 to 60 minutes. Make a stick test. The cake may (and should) still be slightly moist inside. Let the cake cool down in the form, then turn it over. Cover with chocolate icing.
Are you looking to make a sugar-free or low-sugar version? It is possible to replace the sugar with raw cane sugar, coconut sugar, xylitol or erythritol.
If you really like it only decently sweet, you can take a fifth to a quarter less. But in general my recipes are not over-sweetened.
Can't get enough of chocolate cake? I tried to make a healthier version of a moist chocolate cake and therefore created a delicious Flourless Chocolate Cake.
Then sign up for our email updates and get all new recipes in your inbox for free (you can always unsubscribe)!