Dive into this deliciously rich treat where smooth chocolate and bold coffee flavors blend perfectly in every bite. This Easy Coffee and Chocolate Loaf Cake is made with simple pantry ingredients and is sure to delight and satisfy your sweet cravings.
I'm so excited to bring you the recipe of this coffee and chocolate loaf cake. It is perfect when you are craving a dessert that's not cloyingly sweet yet satisfies the dessert craving. I have a special liking for anything mocha or a combination of coffee and chocolate. Definitely a match made in heaven!
I was browsing through some of the recipes that I have shared in the past and I realize that there are very few cake recipes that I have shared so far like my mocha almond marble bundt cake and the southern apple harvest cake with maple glaze. This easy loaf cake was inspired by a visit to a coffee shop during one of our travels long time ago and has been on regular rotation ever since. It pairs well with my Indian whipped cappuccino and is little V's most requested dessert!
🌟 Why you'll love this recipe
- Super easy to make and hard to mess up - trust me here! My 10 yo is pretty close to making this all by himself.
- Made with simple pantry ingredients - nothing fancy here. You will find most of the ingredients in your pantry and refrigerator and if you need to buy somethings, I can assure you that the closest grocery store will have it.
- Super moist and deeply flavorful - The chocolate and coffee combination is in every single bite and it is so delectable. Perfect for just a snack, to serve with coffee, or to impress your guests at parties and during holidays.
- Not cloyingly sweet - This loaf cake is decadent but the sweetness factor is just right. The unsweetened cocoa powder and the strong espresso makes it perfect!
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📋 Recipe Ingredients
This easy coffee and chocolate loaf cake recipe uses a simple list of ingredients that you probably have on hand. Before we get started, here are a few tips on ingredients to ensure your mocha loaf bake turns out perfectly.
- Butter: Just like for chocolate zucchini muffins, I would recommend using room temperature butter. So plan ahead! Unsalted butter is preferred but salted won't sink this recipe.
- Eggs: I always use standard large size eggs (US size). Two large eggs help bind the ingredients together while adding moisture and richness to the cake.
- Cocoa Powder: Use good quality unsweetened cocoa powder to add that rich chocolaty flavor throughout. You be the judge of that, but the depth of flavor definitely comes from quality ingredients.
- Coffee: We need brewed coffee, so if you are more of an instant coffee kind of person, let the instant coffee granules (about 2 teaspoon) sit in ½ cup of hot water while you prep your other ingredients. Or use your favorite brewed coffee.
Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.
👩🍳 Steps to make Coffee and Chocolate Loaf Cake
Plan ahead! The eggs and butter have to be at room temperature so make sure to take them out at least an hour before you plan to start making this recipe.
Step 1: Preheat your oven to 375 degrees F or 190 degrees C. Grease and lightly dust a loaf pan with cocoa powder (Image 1).
Step 2: In the bowl of your stand mixer ( I love my Kitchenaid Stand Mixer) fitted with the paddle attachment, cream the butter and sugar until well mixed and light, about a minute at medium speed (Image 2).
Step 3: Once the butter and sugar are light and creamy, add eggs, one at a time, and beat until silky and pale in color (Image 3).
Step 4: In another mixing bowl, sift together all-purpose flour, cocoa powder, baking powder and salt through a fine mesh sieve (Image 4).
Step 5: Pour the milk, coffee and vanilla extract into the eggs, butter and sugar mixture and give one more good mix. If the mixture looks curdled, do not worry, everything will be all right in the end. Slowly add in the dry ingredients into the wet ingredients (Image 5).
Step 6: Mix everything together until it is smooth (about 30 sec on medium speed, Image 6). Do not overmix the batter!
Step 7: Pour the cake batter into your greased loaf pan (Image 7).
Step 8: Bake for 40 - 45 minutes and carefully take it out of the oven. The loaf should spring back slightly when pressed in the middle, and a toothpick inserted should come out with a few moist crumbs but no raw batter. Let cool for about 10 minutes (Image 8).
💡 Vaishali's Tips!
- Do not over mix the batter. You want the wet and dry ingredients to be just combined. Look for the “ribbon consistency” - when the cake batter drops into the bowl from a spoon, it falls like a ribbon, smooth and continuous - like a dream.
- Greasing the loaf pan - The paper in which your butter stick was wrapped, works great for greasing the loaf pan.
- Time to bake depends on your oven. Every oven is different. Start checking the cake at the 40-minute mark.
📖 Variations
- Add a kick - add a generous pinch of cayenne pepper in with the dry ingredients. It adds a great dimension and kick to this cake.
- Coffee and Chocolate Cupcakes - you can easily turn this recipe into cupcakes. Line a muffin tin with paper liners, fill ¾ full and bake for 15 minutes.
- Espresso Cake - replace the ½ cup cocoa powder with flour to make just coffee or espresso loaf cake.
- Powdered Sugar - Finish the cake with a sprinkle of powdered sugar! Optional, but highly recommended!
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❄️ Storage and Freezing Instructions
- To store: This loaf cake is perfect for making ahead! Keep it in an airtight container at room temperature for up to 5 days, and you'll find it actually tastes better every passing day.
- To freeze: You can freeze the cake whole or sliced. For the whole loaf, wrap tightly in plastic wrap (I love my Chic Plastic wrap!), place in a freezer bag, and freeze. Alternatively, slice the cake and wrap individual pieces in plastic wrap. Freeze for up to 2 months and let it thaw at room temperature.
❓FAQs
Loaf cake is baked in a loaf pan whereas regular cakes can be baked in round or square cake pans. Loaf cakes also resemble pound cakes in texture so the ratios of flour, fat, sugar, and eggs are also different than regular cakes.
Gently press the center of the cake; it should spring back slightly. When a toothpick is inserted into the center, it should come out with a few moist crumbs. If the toothpick has wet batter on it, the cake needs more baking time.
🍫 Related Recipes
If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.
Love – Vaishali
Easy Coffee and Chocolate Loaf Cake
Equipment
Ingredients
- 1 stick unsalted butter 1 stick, at room temperature
- 1 cup sugar
- 2 large eggs at room temperature
- ½ cup milk
- ½ cup strong brewed coffee see notes
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder plus more for dusting the loaf pan
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon powdered sugar optional
Instructions
- Preheat your oven to 375 degrees F or 190 degrees C. Grease and lightly dust a loaf pan with cocoa powder. The paper in which your butter stick was wrapped,works great for greasing!
- Once the butter and sugar are light and creamy, add eggs, one at a time, and beat until silky (about 1 minute on medium speed).
- In another mixing bowl, sift together all-purpose flour, cocoa powder,baking powder and salt.
- Pour the milk, coffee and vanilla extract into the eggs, butter and sugar mixture and give one more good mix on low speed. If the mixture looks curdled, do not worry, everything will be all right in the end. I promise!
- Slowly add in the dry ingredients into the wet ingredients and mix everything together until it is smooth. Look for the “ribbon consistency” which is when the cake batter drops into the bowl from a spoon, it falls like a ribbon, smooth and continuous.
- Pour the cake batter into your greased loaf pan. Bake for 40 - 45 minutes, or until a toothpick comes out clean. Take the cake out of the oven and let cool for about 10 minutes.
- Once cooled sprinkle some powdered sugar. Slice and enjoy with a cup of coffee or toast it slightly and serve with a dollop of glorious vanilla bean ice cream.
Video
Notes
Do not over-mix the cake batter.
Nutrition
Baker C
Have made this so many times and it never fails to impress!! Delicious and moist…deeply mocha!! Love it!!
Ishtesa Khan
This recipe sounds good. Gonna try asap.
Roshani
This is such a great recipe! Followed it to the dot, and it worked out beautifully.
Vaishali
Thank you Roshani. I am glad that you tried and liked the recipe. I really appreciate all your support..<3
Nailil
This looks really good! And pretty easy to make!
Mirlene
You had me at Mocha! I like this recipe. Pinning to try later. Thanks for sharing.
Karla
Mocha cake is one of my favorite cakes,but I never cooked it myself before. I should give it a try, this looks so good!
Amy
Ummm, yes. This looks SO yummy. The only problem is what if I eat it all in one setting? 😂
Frances Beltran
Yummy! Thanks for sharing this 🙂
Laura
Ummm, this cake sounds delicious!! I honestly almost stopped reading and went over to your apple harvest cake instead (I'm such a sucker for apple in dessert!), but I'm so glad I didn't! Coffee and chocolate are two of my favorite things as well and I may be on my way down to the kitchen to make this cake right now..