Chocolate Loaf Cake is one of those easy recipes you will find yourself making regularly. Why? Let's see, basic pantry ingredients, easy prep technique, a little bit fudgy and it is delicious!
If I have been too busy to bake (honestly, it does happen, where we live!) on marketing day he will top off the shopping cart with emergency rations! Usually in the form of a chocolate cake from the bakery area or a few dozen cookies that also happen to have chocolate chips baked inside, LOL! The way around this is an easy to bake a chocolate something, that can also be frozen in serving sized portions. We already use this technique with meatloaf, so why not a chocolate dessert?
This Chocolate Loaf Cake is one of a few desserts we keep ready to go, in the freezer.
Since I rarely eat chocolate the trick here for freshness, is to wrap each serving and place it in a freezer bag or container with a tight fitting lid. My hubby can then take a piece out of the freezer before dinner, let it thaw while we enjoy dinner, and enjoy it after. Or pull a serving out and give it a moment in the micro and enjoy it warm with ice cream. But either way, dessert is not a forgotten territory and on marketing day my shopping cart is not topped off with extras..
This easy to make loaf cake calls for pantry ingredients. Meaning you can whip one up anytime. The secret magic to the tenderness of this cake is using two leavening agents. Baking soda and baking powder. The trick behind using two agents for increased rising during the baking, is a bit of acid. For this cake you will make your own soured milk. An old time-y technique that still works today. Any fresh milk you have is fine, we used whole milk in our cake. And yes you could substitute buttermilk for soured milk, but honestly I do not keep it around, and the sour milk trick works every time. Let's get started shall we? Dessert is waiting!
Some additions thoughts on this recipe:
An 8.5 X 4.5 inch loaf pan is perfect, if you only have a 9X5 loaf pan it will definitely work, but your cake may be a bit squat (like mine)
Do let the cake cool completely before slicing for the neatest slices.
Yep, this would be a celebration with some whipped cream or ice cream...
Ingredients needed for this recipe:
- whole wheat flour
- sugar
- oil
- eggs
- milk
- vinegar
- vanilla
- cocoa
- baking powder
- baking soda
- salt
- chocolate chips
You will also need the following:
- large mixing bowl
- glass measuring cup
- measuring cups
- measuring spoons
- whisk
- silicone spatula
- loaf pan
Now we are ready to begin!
Chocolate Loaf Cake
by the seat of my pants!
305-degree oven
1 1/2 whole wheat flour, we use white wheat flour, pastry grind
1 c sugar
1/2 c cocoa, plus more for dusting the pan
1 t baking powder
1 t baking soda
1 t salt
1/3 c milk
1 t vinegar, white or apple cider vinegar, it doesn't matter
1/3 c oil, we use avocado oil
2 t vanilla
2 eggs
1/2 chocolate chips, if desired.
Add the milk and the vinegar to the glass measuring cup, set aside for the milk to sour.
In the large mixing bowl, place all the dry ingredients, whole wheat flour through salt. Whisk together to combine and break up any small clumps of cocoa. Make a well in the center of the dry ingredients.
Add to the well in the dry ingredients the soured milk, oil, eggs and vanilla. Using the whisk, combine the wet ingredients together, making sure the eggs are well incorporated. Then combine the wet portions of the batter with the dry ingredients. Once combined, continue to whisk the batter for 10 to 15 strokes. The batter is ready when it has a sheen to it and there are no lumps.
Butter the loaf pan. Add a tablespoon of cocoa and dust the inside of the pan with the cocoa. Discard excess cocoa left in the pan. Pour in the batter. Top with chocolate chips if desired. Bake 40-50 minutes or until done in your oven.
Fair warning, you will get a crevice down the center from the weight of the chocolate chips, but that is a small price to pay for all that flavor! Let cool in the pan, for 10 minutes, then turn out and let cool completely.
Storage options for Chocolate Loaf Cake. Store at room temperature, covered for up to three days. Refrigerate for longer storage. You may also store this wrapped tightly in the freezer. This works especially well for individual serving pieces.
UPDATE:
For your convenience, a "copy and paste" version of Chocolate Loaf Cake has
been included below.
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Printable "copy and paste" version:
Chocolate Loaf Cake
by the seat of my pants!
305-degree oven
1 1/2 whole wheat flour, we use white wheat flour, pastry grind
1 1/3 c sugar
1/2 c cocoa, plus more for dusting the pan
1 t baking powder
1 t baking soda
1 t salt
1/3 c milk
1 t vinegar, white or apple cider vinegar, it doesn't matter
1/3 c oil, we use avocado oil
2 t vanilla
2 eggs
1/2 chocolate chips, if desired.
Add the milk and the vinegar to the glass measuring cup, set aside for the milk to sour.
In the large mixing bowl, place all the dry ingredients, whole wheat flour through salt. Whisk together to combine and break up any small clumps of cocoa. Make a well in the center of the dry ingredients.
Add to the well in the dry ingredients the soured milk, oil, eggs and vanilla. Using the whisk, combine the wet ingredients together, making sure the eggs are well incorporated. Then combine the wet portions of the batter with the dry ingredients. Once combined, continue to whisk the batter for 10 to 15 strokes. The batter is ready when it has a sheen to it and there are no lumps.
Butter the loaf pan. Add a tablespoon of cocoa and dust the inside of the pan with the cocoa. Discard excess cocoa left in the pan. Pour in the batter. Top with chocolate chips if desired. Bake 40-50 minutes or until done in your oven.
Fair warning, you will get a crevice down the center from the weight of the chocolate chips, but that is a small price to pay for all that flavor! Let cool in the pan, for 10 minutes, then turn out and let cool completely.
Storage options for Chocolate Loaf Cake. Store at room temperature, covered for up to three days. Refrigerate for longer storage. You may also store this wrapped tightly in the freezer. This works especially well for individual serving pieces.
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