This chocolate loaf cake is the perfect size for a family dessert,
and it is easy to prepare and bake. The cake and the simple glaze are
both made with cocoa powder.
Serve the cake with a scoop of ice cream for an incredibly delicious dessert.
Ingredients
- 1/2 cup (4 ounces) butter, softened
- 1 1/2 cups sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2/3 cup unsweetened cocoa powder
- 3 large eggs
- 1 1/4 cups all-purpose flour, 5 1/2 ounces
- 3/4 cup milk
- Chocolate Glaze
- 6 tablespoons butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract, optional
Preparation
Heat the oven to 350° F (180° C/Gas 4). Grease and flour a
9-by-5-by-3-inch loaf pan or spray with a baking spray (with flour in
it).
Beat sugar and butter together
until well blended. With the mixer on low speed, add the salt, vanilla
extract, baking soda, baking powder, and cocoa. Mix until blended.
Add the eggs, one at a time, beating well after each addition.
Add about one-third of the flour and half of the milk and mix on low speed until blended.
Add another one-third of the flour and the
remaining milk and mix until well blended. Add the remaining flour and
mix until blended. Do not overbeat.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a rack to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and cool completely on a rack.
Glaze
the cake with the chocolate glaze (directions below) or frost as
desired. Or serve slices with fruit and whipped cream or ice cream.
Chocolate Glaze
Sift the confectioners' sugar into a bowl and set aside.
In
a saucepan over low heat, melt the butter. Whisk in the cocoa powder
and milk and continue cooking and stirring until thickened.
Remove
the chocolate mixture from the heat and whisk in the confectioners'
sugar. Thin with more milk, if needed, or add more confectioners' sugar
if a thicker icing is desired.
Spread or drizzle the warm glaze over the cooled cake.
Once the glaze is firm, cover the cake with foil or plastic wrap.
Store leftovers at room temperature for up to 3 to 4 days or refrigerate
for up to 1 week. The unfrosted cake may be wrapped and frozen or up to
6 months.
By Diana Rattray
Southern Food Expert, about.com
