Treat yourself to this simple Chocolate loaf cake. A moist chocolate sponge with delightfully sticky chocolate icing. The perfect easy bake – great for baking with kids.
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This Easy Chocolate Loaf Cake recipe is my go-to bake. It’s perfect when you want a moist and tasty treat, without having to put too much effort in.
This is basically the only recipe for chocolate cake I use nowadays. When I make a big celebration cake, I just increase this recipe so I can do 3 round layers.
Update
My chocolate loaf cake recipe has had a few small updates over the years.
But in September 2022, I realised I’d changed things quite a bit, and my newer loaf cake recipes were quite different to this one, so I went back to it, and made it using the quantities that I’ve been using for newer recipes.
If you’ve used my old recipe, I definitely recommend trying this one. It’s a super simple chocolate loaf cake, and if anything is softer, chocolatier and just nicer than before. It’s certainly got more chocolate in it!
What is a Loaf Cake?
Loaf cake is so-called because of its shape. It’s a basic sponge cake baked in a loaf tin or loaf pan.
I generally use a 2lb loaf tin which is around 8inchs by 5inches.
I love baking loaf cakes, I find it easy to get a nice even bake, and the worst that can happen is that you over-bake slightly.
Ingredients for Chocolate Loaf Cake
Milk Chocolate – You can switch to dark if you want to make a dark chocolate loaf cake. You can also use chocolate chips instead of a block.
Caster Sugar
Margarine – Switch to butter if you prefer.
Eggs
Vanilla Extract
Self-Raising Flour – if you only have plain, add a teaspoon of baking powder.
Cocoa Powder
Ingredients for Chocolate Buttercream
Milk Chocolate – Again, switch to dark if you prefer.
Room Temperature Unsalted Butter – Not margarine this time.
Icing Sugar
Cocoa Powder
How to Make a Chocolate Loaf Cake
You can get the full quantities and step-by-step instructions and a video for this double chocolate loaf cake at the bottom of the post.
You can see a longer version of this video here.
Should You Use High-Quality Chocolate in a Chocolate Cake?
You can use very high-quality chocolate, by all means. But you don’t have to. If you put cheap and cheerful cooking chocolate in it, it will taste great.
Use what you’ve got, what you can afford, or what you like. You can also swap milk chocolate for dark if you prefer a richer flavour.
Can You Fill a Chocolate Loaf Cake?
Absolutely!
My loaf cakes aren’t too deep, so I tend to just add a thick layer of buttercream to the top. But, if you prefer a sandwich-style loaf cake, with plenty of filling in the middle, that is fine too.
To fill, carefully slice your cooled loaf cake using either a very sharp knife or a cake leveller (affiliate link).
Then fill either with a layer of this chocolate buttercream, whipped cream, chocolate sauce or something like Nutella. Or even a combination of things.
Can You Make a Vegan Chocolate Loaf Cake?
This One Bowl Chocolate Cake is ideal for experimenting with vegan bakes.
Most margarine is suitable for vegans, and you can either use vegan chocolate or extra cocoa powder.
The only issue is the eggs. You want a vegan egg replacement that will still give you a fluffy cake. Fortunately, there are some great egg replacers on the market nowadays.
Baking Chocolate Loaf Cake with Kids
This Easy Chocolate Loaf Cake is perfect for Baking with Kids.
It’s easy, fast and tastes amazing.
For any family bake, I try to let them help as much as possible. They whisk, crack eggs, sift flour and cocoa and stir.
With supervision, they can even help to melt the chocolate now that they are getting older. Just be careful and never leave children alone while cooking.
How Long Will Chocolate Loaf Cake Last?
Kept in a sealed tup or lidded cake stand, this Chocolate fudge Loaf Cake will last for around 3-4 days.
The icing will harden slightly, and it won’t be as moist after day two, but it will still taste wonderful.
I don’t think a cake has ever lasted for longer than four days in our house, so I honestly couldn’t say after that!
Can I Freeze a Chocolate Loaf Cake?
You can freeze Chocolate Loaf Cake. It actually freezes really well. But, it will work best if you freeze the cake before putting the buttercream on.
I’d wrap it in cling film, a sandwich bag, or if you are being environmentally friendly, a beeswax wrap (Affiliate link) or biodegradable film, to avoid freezer burn.
Then pop it in a sealed airtight container for extra protection. You could also slice it first so that you can defrost it in portions when you are ready.
Just make sure you thaw it slowly in the fridge.
How to Decorate Chocolate Loaf Cake
I tend to just pipe or spread chocolate buttercream onto my super moist chocolate loaf cake. Another option is spreading with a chocolate ganache.
If your cake rises quite a bit, and has a high dome, you might want to level the top off a bit, so that it looks a bit neater. This is completely optional though.
You could then top with your favourite chocolates, something like Maltesers or buttons would work well or add sprinkles.
Of course, you don’t have to decorate at all chocolate loaf cakes are great as they are.
What’s the Difference Between Icing and Frosting?
In England, we call it Chocolate Icing and in America, it’s called Chocolate Frosting.
I think in America there is a difference between frosting and icing. Frosting I believe is thick, like buttercream, and icing is thin and runny, more like a glaze.
In England, we tend to use icing for everything, and just add another bit to the start, like buttercream icing, cream cheese icing, royal icing etc.
Should I Put Chocolate Cake in the Fridge Before Icing?
You don’t have to put your chocolate loaf cake into the fridge before icing. I try to leave my cake to cool fully in the tin, before tipping it out onto a wire rack and icing.
If you are in a rush, try to leave it in the tin for as long as you can, and then, you can finish the cooling in the fridge to speed things up.
Either way, your chocolate loaf cake should be completely cool before you add the Fudge Icing to the top.
Does Chocolate Fudge Buttercream Freeze Well?
You can freeze chocolate buttercream. I’ve read loads of people saying that it doesn’t freeze. But I’ve never had a problem with it.
I’ve normally got a tub of buttercream in my freezer because I tend to make way too much.
When it thaws, it can seem a little bitty. Just add a little splash of milk and give it a good mix and it’s fine. I just wouldn’t freeze it on the cake, or you are stuck with the inconstant texture.
The buttercream in this recipe is for quite a big portion, so if you don’t want to put it all on the cake, freeze the leftovers for next time, in an airtight tub.
Do You Need to Refrigerate a Cake with Buttercream?
I tend to keep my cakes with buttercream in a glass cake stand, with a lid. They stay fresh for 3-4 days, and the buttercream stays firm.
However, if it’s very hot in your kitchen, or it’s in direct sunlight in the summer I would probably pop it in the fridge.
Chocolate Loaf Cake with Sticky Chocolate Buttercream
Ingredients
For the cake:
- 100 g Milk chocolate
- 170 g Margarine or butter (at room temp – plus extra for greasing)
- 170 g Caster sugar
- 3 eggs
- 1 Teaspoon Vanilla extract
- 140 g Self-raising flour
- 30 g Cocoa
For the chocolate buttercream:
- 100 g Milk chocolate
- 150 g Butter (at room temperature)
- 130 g Icing sugar
- 20 g Cocoa
Instructions
For the cake:
- Preheat the oven to 180 degrees C (fan assisted).
- Grease or line a 2lb loaf tin.
- Melt the chocolate in the microwave or a small pan, and leave to one side to cool slightly.
- Whisk together the margarine and sugar.
- Add the eggs, whisking in one at a time.
- Add the vanilla with the last egg.
- Whisk in the self-raising flour and cocoa until the mixture is smooth.
- Pour in the cooled chocolate and whisk in.
- Pour into the cake tin and spread evenly.
- Bake in the oven for around 45 minutes, checking the centre is cooked using a skewer.
- Leave to cool in the tin before tipping out onto a wire rack.
For the buttercream:
- Melt the chocolate and leave to one side to cool.
- Beat the butter until soft.
- Add the icing sugar and cocoa and continue to beat until smooth.
- Pour in the melted chocolate and whisk through until even.
- If it’s a little too stiff, add a tiny splash of milk and stir through.
- When the cake has completely cooled spread or pipe the buttercream on top.
Video
Notes
- Butter is much better for buttercream than margarine. If you are using margarine, you’ll need a lot more icing sugar, and maybe a tbsp of cornflour to thicken the mixture without it becoming too sweet.
- I use an electric whisk.
- If your cake isn’t cooked after 45 minutes, cover lightly with foil to stop the top burning, and check every 5 minutes.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
I love a good loaf cake and a classic chocolate cake is perfect. Thank you for sharing on #CookBlogShare
The texture of that loaf cake looks absolutely perfect Donna! I’m craving a slice now.
Thanks Corina, It is a bit yum!
Love a simplicity of a loaf cake and this one look so chocolatey and moist. Perfection!
A good chocolate cake is a wonderful thing….speaks the girl who has just eaten a big wedge of it!!!! Love the Fortnite Cake too. A triumph!
Aww thank you. The Fortnite cake was very stressful but worked out well in the end.
I’ve been meaning to make a chocolate loaf for a while – yours looks so good. I’ve been inspired to make one sooner rather than later.
Brilliant! Nothing beats an easy chocolate cake!
Hello Donna,
I’ve been using your cake recipes for a few years now and every one I’ve made has been a success and delicious! thank you💕
As this particular one is a new recipe, can I ask if it’s alright to use Cadbury or Galaxy chocolate? The past ones I’ve made from your recipe I’ve used cooking chocolate and it’s been very good. So would using ordinary chocolate be as good?
kind regards,
Maria Wildman
Hi Maria, thank you for your message, it’s always nice to hear that recipes have gone well!
Honestly, if I’m buying ingredients for a specific cake, I buy cooking chocolate. But if the kids and I just fancy a weekend bake, we use whatever we’ve got in, which is often just regular Dairy Milk. Be careful melting it (I recommend bain marie style) as it might be a little bit more temperamental than cooking chocolate, but it should work fine!
could I do these as cupcakes.i done the recipe ASAP loaf cake. would love to do this as cupcakes.
Yes. I actually use the same recipe for all of my chocolate cakes, just changing the times! I’d bake at 180 degrees C (fan assisted) for around 15 minutes (check at 12ish). These quantities will make about 18 cupcakes.