Moist Chocolate Loaf Cake

60 mins
Serves 1
tiktok.com

Directions

  1. 1Preheat oven to 170°C (338°F) using top + bottom heat.
  2. 2Preheat oven to 170°C (338°F) using top + bottom heat.
  3. 3Preheat oven to 170°C (338°F) using top + bottom heat.
  4. 4Line the loaf pan with parchment paper.
  5. 5Line the loaf pan with parchment paper.
  6. 6Line the loaf pan with parchment paper.
  7. 7Mix wet ingredients (eggs, both sugars, and vanilla) until smooth.
  8. 8Mix wet ingredients (eggs, both sugars, and vanilla) until smooth.
  9. 9Mix wet ingredients (eggs, both sugars, and vanilla) until smooth.
  10. 10Add oil and milk to the wet ingredients.
  11. 11Add oil and milk to the wet ingredients.
  12. 12Add oil and milk to the wet ingredients.
  13. 13Sift and gently mix dry ingredients (flour, cocoa, baking powder, baking soda, salt).
  14. 14Sift and gently mix dry ingredients (flour, cocoa, baking powder, baking soda, salt).
  15. 15Sift and gently mix dry ingredients (flour, cocoa, baking powder, baking soda, salt).
  16. 16Do not overmix the dry ingredients into the wet ingredients.
  17. 17Do not overmix the dry ingredients into the wet ingredients.
  18. 18Do not overmix the dry ingredients into the wet ingredients.
  19. 19Add hot coffee, hot water, and slightly cooled melted chocolate to the mixture.
  20. 20Add hot coffee, hot water, and slightly cooled melted chocolate to the mixture.
  21. 21Add hot coffee, hot water, and slightly cooled melted chocolate to the mixture.
  22. 22Pour the batter into the prepared pan, filling it ~70–75%.
  23. 23Pour the batter into the prepared pan, filling it ~70–75%.
  24. 24Pour the batter into the prepared pan, filling it ~70–75%.
  25. 25Bake for 50–60 minutes.
  26. 26Bake for 50–60 minutes.
  27. 27Bake for 50–60 minutes.
  28. 28Check if a toothpick inserted comes out with a few moist crumbs and the internal temperature is ~95–97°C.
  29. 29Check if a toothpick inserted comes out with a few moist crumbs and the internal temperature is ~95–97°C.
  30. 30Check if a toothpick inserted comes out with a few moist crumbs and the internal temperature is ~95–97°C.
  31. 31Rest the cake for 15 minutes in the pan.
  32. 32Rest the cake for 15 minutes in the pan.
  33. 33Rest the cake for 15 minutes in the pan.
  34. 34Remove the cake from the pan and cool completely.
  35. 35Remove the cake from the pan and cool completely.
  36. 36Remove the cake from the pan and cool completely.
  37. 37To make the glaze, heat the cream and pour it over the dark chocolate.
  38. 38To make the glaze, heat the cream and pour it over the dark chocolate.
  39. 39To make the glaze, heat the cream and pour it over the dark chocolate.
  40. 40Mix the glaze until smooth and glossy.
  41. 41Mix the glaze until smooth and glossy.
  42. 42Mix the glaze until smooth and glossy.
  43. 43Pour the glaze over the cooled loaf, allowing it to drip naturally.
  44. 44Pour the glaze over the cooled loaf, allowing it to drip naturally.
  45. 45Pour the glaze over the cooled loaf, allowing it to drip naturally.
  46. 46Top with chopped nuts.
  47. 47Top with chopped nuts.
  48. 48Top with chopped nuts.

Ingredients

  • 2 large eggs (room temp)
  • 2 large eggs (room temp)
  • 2 large eggs (room temp)
  • 170 g sugar
  • 170 g sugar
  • 170 g sugar
  • 50 g brown sugar
  • 50 g brown sugar
  • 50 g brown sugar
  • 120 ml neutral oil
  • 120 ml neutral oil
  • 120 ml neutral oil
  • 120 ml milk
  • 120 ml milk
  • 120 ml milk
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 180 g all-purpose flour
  • 180 g all-purpose flour
  • 180 g all-purpose flour
  • 50 g cocoa powder (unsweetened)
  • 50 g cocoa powder (unsweetened)
  • 50 g cocoa powder (unsweetened)
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 120 g dark chocolate (melted)
  • 120 g dark chocolate (melted)
  • 120 g dark chocolate (melted)
  • 120 ml hot coffee
  • 120 ml hot coffee
  • 120 ml hot coffee
  • 120 ml hot water
  • 120 ml hot water
  • 120 ml hot water
  • 120 g dark chocolate
  • 120 g dark chocolate
  • 120 g dark chocolate
  • 100 ml heavy cream (33–36%)
  • 100 ml heavy cream (33–36%)
  • 100 ml heavy cream (33–36%)
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • Chopped hazelnuts
  • Chopped hazelnuts
  • Chopped hazelnuts

Equipment

loaf pan (23 × 12 × 7 cm/9×5 inch)parchment paperoventoothpick

Tips

  • Do not overmix dry ingredients.
  • A toothpick inserted should not come out wet, but with a few moist crumbs.
  • Internal temperature of the cake should be ~95–97°C.
  • Rest the cake in the pan for 15 minutes before removing.