Chocolate Loaf Cake

5 from 1 vote

This Chocolate Loaf Cake is a super moist triple chocolate cake! The base is a chocolate chocolate chip loaf cake and it is topped with a luscious chocolate drizzle; each bite is oozing with decadence! This is such an easy dark chocolate cake; no mixer is used at all! Perfect for when you're craving a chocolate dessert but don't want to spend all day in the kitchen! If that wasn't enough, this mini chocolate cake is gluten free, nut free, eggless and can easily be made vegan with a few tweaks! It's a must try for all you chocolate lovers!

Prep Time15

Cook Time1 5

Chill Time15

Total Time1 35

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: slices

Calories: 401kcal

Author: Lee

Ingredients

1 ½ cups plus 1 tablespoon multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
5 tablespoons cocoa powder (I use 2.5 tablespoons natural unsweetened and 2.5 tablespoons dark)
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 pinches kosher salt
2 heaping tablespoons cornstarch (26g) mixed with 3 tablespoons water
1 ½ cups milk
1 ½ tablespoons white vinegar
⅓ cup plus 2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 ½ cups plus 2 tablespoons mini chocolate chips (reserve 2 tablespoons for sprinkling on top)

For the Chocolate Drizzle

¼ cup plus 2 tablespoons mini chocolate chips
3 tablespoons unsalted butter or vegan baking stick

US Customary - Metric

Instructions

For the Chocolate Loaf Cake

Preheat the oven to 350 degrees. Line a 9 x 5 loaf pan with parchment paper leaving a one inch overhang on either side. Do not grease! Set aside.
Measure out 1 ½ cups milk. Add in 1 ½ tablespoons white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again.
The milk should appear chunky and that’s normal. This is our homemade buttermilk. Set aside.
In a large bowl, whisk together the 1 ½ cups multipurpose gluten free flour, 5 tablespoons cocoa powder, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and 2 pinches kosher salt until combined. Set aside.
In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
Into the homemade buttermilk, whisk in the cornstarch water, the ⅓ cup plus 2 tablespoons vegetable oil, 1 teaspoon pure vanilla extract. Whisk till fully combined.
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Use a spatula to fold 1 ½ cups of mini chocolate chips into the batter until combined.
Add the batter into a parchment lined 9 x 5 loaf pan; smooth the top with a butter knife.
Sprinkle the remaining 2 tablespoons of mini chocolate chips on top of the batter. Gently push down on the chips to make sure they stick to the batter.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 65 minutes until the loaf is risen and springy when gently touched.
After removing from the oven, let the cake cool in the pan for about 15 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.

For the Chocolate Drizzle

Place ¼ cup plus 2 tablespoons chocolate chips and 3 tablespoons butter in a heat safe bowl. Microwave them together in 10-15 second increments, stirring after each time, until the chocolate chips and butter are fully melted and incorporated. This will take a few min.
Drizzle the chocolate on top of the cool cake.
If you drizzle it on when the loaf is warm, the drizzle with melt and turn into a mess.
Hold your hand about 6 inches above the loaf and move your arm side to side while drizzleing to create a horizontal pattern. Then get more chocolate and move your arm from top to bottom to create a vertical pattern.

Video

Notes

Vegan Chocolate Cake: Use a dairy-free gluten free flour, vegan sugar, non-dairy milk, vegan baking sticks and gf/vegan and vegan mini chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ packed cups of AP flour (252 grams). Only use 1 cup of milk, 1 tablespoon white vinegar and use ⅓ cup plus 2 teaspoons vegetable oil.

Storing: Once the loaf is cut into, cut the entire thing into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days. When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.

Freezing: Take the slices wrapped in foil and in the zip top bag and freeze them. You can keep the slices frozen for up to 30 days. When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the loaf cake is room temperature and soft.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition