Description

This moist and rich Chocolate Loaf Cake is perfect for chocolate lovers craving a delightful homemade dessert. Made with a combination of cocoa powder, Greek yogurt for added moisture, and a touch of instant espresso to deepen the flavor, this cake is baked to perfection in a loaf pan. Topped with a smooth chocolate glaze, it’s ideal for afternoon tea or any special occasion.

Ingredients

Dry Ingredients

1 ¼ cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon instant espresso (optional)

Wet Ingredients

2 large eggs (at room temperature)
½ cup Greek yogurt (at room temperature)
½ cup milk (at room temperature)
1 ½ teaspoon vanilla extract
¼ cup hot water or coffee

Chocolate Glaze

1 cup powdered sugar
¼ cup cocoa powder
3 tablespoons milk

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper, leaving some overhang on each side. This overhang will help you easily remove the cake once it is baked and cooled.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and instant espresso powder if you are using it. Ensure all dry ingredients are well combined.
Combine Wet Ingredients: In a separate medium bowl or a large measuring cup, whisk the eggs, Greek yogurt, milk, and vanilla extract together until the mixture is smooth and consistent.
Incorporate Wet into Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Whisk gently until just combined and you no longer see any streaks of flour. Avoid over-mixing to keep the cake tender.
Add Hot Liquid: Gradually pour in the hot water or coffee, stirring continuously. This step loosens the batter and helps create a moist cake texture.
Bake the Cake: Transfer the batter into your prepared loaf pan, smoothing the top. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and let it rest in the pan for 10 minutes. Then use the parchment sling to lift it from the pan and transfer the cake onto a wire rack to cool completely before glazing.
Prepare the Chocolate Glaze: While the cake cools, whisk together the powdered sugar, cocoa powder, and milk until smooth and pourable. Adjust milk quantity slightly if needed to reach your desired consistency.
Glaze the Cake: Drizzle the chocolate glaze evenly over the cooled loaf cake. Allow the glaze to set for a few minutes before slicing and serving.

Notes

The instant espresso powder is optional but enhances the depth of chocolate flavor.
Using room temperature eggs, yogurt, and milk helps the batter combine more evenly.
Hot water or coffee can be used; coffee will intensify the chocolate taste.
Make sure not to overmix the batter to keep the cake light and tender.
Allow the cake to cool completely before glazing to prevent the glaze from melting.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American