Moist Chocolate Loaf Cake
This Moist Chocolate Loaf Cake is soft, fluffy, and packed with deep cocoa flavor. Made with simple pantry ingredients, this easy chocolate cake recipe creates a tender crumb and a rich chocolate taste every time. Perfect for breakfast, tea time, or dessert.
Ingredients
- 4 medium eggs (or 3 large eggs), room temperature
- 180 g 1 cup sugar
- 125 ml 1 tea cup milk, room temperature
- 110 ml vegetable oil (about ½ cup)
- 165 g 1½ cups all-purpose flour
- 25 g 2 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa powder
- 10 g 1 packet baking powder
- 5 g 1 packet vanilla sugar or 1 teaspoon vanilla extract
- Chocolate chips or chunks (optional)
Instructions
Beat the Eggs and Sugar
- Beat eggs and sugar with an electric mixer on high speed for 5 minutes until pale, thick, and creamy. This step creates a light and fluffy cake texture.
Add Wet Ingredients
- Add milk and vegetable oil. Gently fold using a spatula until combined. Do not overmix.
Prepare Dry Ingredients
- In a separate bowl, combine flour, cornstarch, cocoa powder, baking powder, and vanilla.
- Sift twice to remove lumps and ensure a smooth batter.
Combine Mixtures
- Add dry ingredients in three stages, folding gently after each addition. Mix only until combined.
Prepare for Baking
- Preheat oven to 170°C (340°F).
- Grease and line a loaf pan with parchment paper. Pour batter into pan. Add chocolate chips if desired.
Bake
- Bake for approximately 45 minutes.
- Do not open the oven during the first 30 minutes.
- Check doneness with a toothpick — it should come out clean or with a few moist crumbs.
Cool and Serve
- Let cake cool in pan for 10–15 minutes, then transfer to a wire rack.
- Slice and serve slightly warm or at room temperature.
Notes
- 1 Water Cup = 200 ml
- 1 Tea Cup = 125 ml
- All ingredients should be at room temperature