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Moist Chocolate Loaf Cake

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A rich and moist chocolate loaf cake packed with deep cocoa flavor and topped with a smooth, creamy chocolate frosting. This easy-to-make dessert uses simple pantry staples and delivers a soft, tender crumb in every slice.

Ingredients

1 cup unsweetened cocoa powder

1 cup all-purpose flour

1 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/4 cups granulated sugar

1/2 cup unsalted butter, softened

2/3 cup whole milk, divided

3 large eggs, room temperature

1 tablespoon pure vanilla extract

1 cup powdered sugar

3 tablespoons heavy cream

2 tablespoons unsweetened cocoa powder (for frosting)

2 tablespoons unsalted butter, melted

1/4 cup chocolate chips (optional)

2 tablespoons toffee bits (optional mix-in)

2 tablespoons toffee bits (optional topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly spray the exposed ends with cooking spray.
  2. In a medium bowl, whisk together cocoa powder, flour, sea salt, baking soda, and baking powder until well combined.
  3. In a stand mixer, cream the sugar and softened butter together for about 5 minutes until light and fluffy. Add the vanilla extract and one egg, beating until combined.
  4. Add half of the dry ingredients, one egg, and 1/3 cup of milk. Mix until incorporated. Repeat with the remaining dry ingredients, final egg, and remaining milk. Mix until just combined.
  5. Fold in chocolate chips and toffee bits if using.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50–55 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, whisk together powdered sugar, heavy cream, cocoa powder, and melted butter until smooth.
  9. Spread the frosting over the cooled cake and sprinkle with additional toffee bits if desired. Slice and serve.

Notes

Do not overbake to maintain a moist texture.

Measure flour carefully to avoid a dense cake.

Both natural and Dutch-processed cocoa powder can be used.

Store in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 5 days or freeze slices for up to 3 months.

For enhanced chocolate flavor, add 1 teaspoon espresso powder to the batter.

Nutrition

Find it online: https://chocolatecoveredamy.com/moist-chocolate-loaf-cake/