I am very much in favor of easy baking. And I love the simplicity of a loaf cake. There’s no fancy decorating required, you don’t need to make sure your layers are even and in the case of this Easy Chocolate Loaf Cake, it can frequently be ready to bake before the oven is even fully preheated.
This Chocolate Loaf Cake is remarkably easy to prepare. There’s no creaming of butter and sugar required. Simply sift the dry ingredients into a bowl. Then mix in the wet ingredients. Give it a few stirs to make sure there are no patches of flour at the bottom of the bowl. Then pour it into the tin and bake. Forty-five (or thereabouts) minutes later, you have a lovely chocolate cake to take out of the oven. And then you just need to wait for it to cool down before frosting and eating!
I topped my cake with a Chocolate Cream Cheese Frosting, which I like for the tang you get from the cream cheese. But feel free to use a chocolate buttercream instead or even leave it plain. Or plain with some ice-cream on the side…
I really don’t have any baking advice for this cake. It really is that simple. I used canola oil for my cake, but you could easily use sunflower oil or even coconut oil. Any mild, flavorless oil will work here.
I mixed all my wet ingredients together in a jug before pouring into the dry ingredients. This just makes sure that the eggs are well beaten before you add them to the flour and makes for a nice, smooth batter.
Easy Chocolate Loaf Cake
- 6 oz or 175g plain flour (all-purpose flour)
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda (bicarbonate of soda)
- 5 oz or 140g caster sugar (superfine sugar)
- pinch salt
- 2 tbsp golden syrup
- 2 eggs
- 5 fl oz or 145ml mild oil such as sunflower
- 5 fl oz or 145ml milk
- 1 tsp vanilla extract
- 8 oz or 225g cream cheese, at room temperature
- 3 oz or 85g icing sugar (powdered sugar)
- 4 oz or 110g chocolate, melted
- Preheat your oven to 350F/175C and line a loaf tin with baking parchment.
- Sieve the dry ingredients into a large bowl and give them a quick stir to ensure it's all well incorporated.
- Add the wet ingredients and mix well.
- Pour the mixture into your tin and bake for around 45 minutes or until an inserted skewer comes out clean.
- Leave in the tin to cool in the tin, then remove and top with the cream cheese frosting.
- Beat together the cream cheese and sugar. Then pour in the melted chocolate and mix well. Spread over the cooled cake.