The Ultimate Dark Chocolate Loaf Cake

Another day, another recipe constellating on chocolate. This one takes shape in the familiar comfort of a loaf cake, just the very sight of which is restorative enough to put the world to rights, even at such grim times.

My recipe is inspired by and (significantly) adapted from Nigella Lawson’s Dense Chocolate Loaf Cake. It’s much less sweeter; more moist than dense; and just as intensely-rich as you could hope for when taking the time to bake a cake of this nature!


  • 1 cup soft butter
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 eggs, beaten
  • 100 gm dark chocolate, melted
  • 1/2 cup hot espresso (or hot coffee) + 1/2 cup boiling water
  • 1 tsp baking soda
  • 1 tsp vanilla extract


  • Pre-heat the oven to 180°C; line a 9×5-inch loaf pan with baking parchment, greasing well.
  • Sift the flour, baking soda and cocoa powder in a mixing bowl, whisk well to combine and set aside.
  • Cream the butter and sugar in a separate bowl until light and fluffy (I find that using an electric hand-held mixer works best); next, beat in the eggs and vanilla extract.
  • Fold in the melted chocolate (make sure it’s slightly cool) until combined well. But don’t over-mix!
  • Fold in the dry ingredients (the mixture of flour, cocoa powder and baking soda) into the liquid mixture in batches, alternating with the hot coffee & boiling water.
  • Your final batter will be smooth and relatively runny. Pour it into the pan and bake for 30 minutes, after which time turn the oven down to 160°C and bake for another 12 minutes or so. It’s a bit difficult to test for doneness with this recipe, as the slightly squidgy texture of the cake means that an inserted toothpick won’t come out completely clean. As tempting as it is to tuck in straight away, leave the loaf pan to completely cool down on a wire rack.

This cake is pretty perfect on it’s own , but if you’d like to frost it – might I recommend a chocolate fudge frosting to dial up the decadence even more! Just be sure to wait until the cake is at room temperature before you get started. Get the recipe for the frosting, here.

We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries

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      1. Rupa

        Hi. Is the cup size 240 ml? Also for half cup 1 tsp of instant coffee powder in half cup of hot water ok?

  1. Pri

    Hii I tried the recipe today. I substituted the eggs for 1/2 cup yogurt. For some reason the cake turned out to be oily. What can do to prevent this the next time?

    1. The Foodie Diaries

      Hey, I wouldn’t recommend this recipe without eggs. The eggs are what gives it its unique richness. There are lots of other eggless chocolate cake recipes on the site though – do search under “eggless” in the recipe index!

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