Mocha Chocolate Loaf Cake
Mocha Chocolate Loaf Cake is as simple to make as it is tender and delicious. This buttermilk cake features a classic "two bowl" batter and the glaze is easy to prepare. The batter stirs together quickly; no electric mixer is needed. If you prefer plain chocolate cake, simply omit the instant coffee.
Prep batter: 20 minutes
Bake: 55-57 minutes
Bake at: 325°
Makes: 1 loaf
Pan: 8 1/2 x 4 1/2-inch loaf pan (1 pound)
Prep glaze: 10 minutes
Difficulty: easy
Ingredients:
Cake Batter:
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 teaspoon instant coffee granules (optional)
1 1/3 cups (160g) all-purpose flour
1 cup (200g) granulated sugar
1/3 cup (29g) unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
Mocha Chocolate Glaze:
1 1/2 teaspoons unsalted butter, melted
1 1/2 tablespoons hot water, divided
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee granules (optional)
3/4 cup (84g) confectioners' sugar
1 tablespoon unsweetened cocoa powder
Small pinch salt
Directions:
Bring cake batter ingredients to room temperature.
Pre-heat the oven to 325°.
To make cake batter: Add eggs to a medium bowl and whisk. Add vegetable oil, buttermilk, vanilla extract, and instant coffee granules, if using, to eggs and whisk to thoroughly combine.
Sift together all-purpose flour, sugar, cocoa powder, baking soda, and salt in a medium bowl.
Whisk wet ingredients again until instant coffee granules are fully dissolved. Make a well in the dry ingredients. Pour wet ingredients over dry and stir until just incorporated.
Prepare an 8 1/2 x 4 1/2-inch loaf pan with cooking spray. Spoon batter evenly into pan and smooth the top with a rubber spatula. Place on the center rack in a pre-heated 325° oven and bake for 55-57 minutes. When done, cake will split on top, and a toothpick inserted in the center will come out clean.
Remove pan from oven to a wire rack. Cool 10 minutes and then run a knife around the edge of the pan to loosen cake . Turn out the cake onto the wire rack to cool completely.
To make glaze: In a microwave-safe bowl, melt butter with 1 tablespoon of the water. Whisk vanilla and instant coffee granules, if using, into butter mixture until granules dissolve.
In a medium bowl, sift together confectioners' sugar, cocoa powder, and salt.
Whisk wet ingredients again and then add to sugar mixture. Stir until ingredients are smooth and shiny.
If you plan to spread the glaze on top, do not add more hot water. For drizzle consistency, add as much of the remaining 1/2 tablespoon hot water as necessary and stir until smooth.
Spread or drizzle glaze over cake and let set until hardened.
Cover and store cake for 4 days. Slices can be wrapped and frozen for 2 weeks.
Tips:
- You can replace vegetable oil in batter with 1/2 cup (1 stick) melted, unsalted butter. Cool to room temperature before adding to eggs.