Ultimate Chocolate Loaf (Fudgy & Moist)
Yields: 1 loaf (9×5-inch pan / 8–10 slices)
Prep: 15 min
Bake: 50–60 min
Ingredients
Dry Ingredients
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1½ cups (190 g) all-purpose flour
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½ cup (50 g) unsweetened cocoa powder (Dutch-process preferred)
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
Wet Ingredients
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½ cup (113 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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½ cup (100 g) brown sugar, packed
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2 large eggs, room temp
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1 tsp vanilla extract
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½ cup (120 ml) sour cream or Greek yogurt, room temp
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½ cup (120 ml) hot strong coffee (or hot water + 1 tsp instant espresso)
Add-ins (Optional)
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1 cup (170 g) chocolate chips or chunks (semi-sweet or dark)
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½ cup (60 g) chopped walnuts or pecans
Optional Toppings
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Powdered sugar (dusting)
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Chocolate ganache (¼ cup cream + ½ cup chocolate chips)
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Flaky sea salt
Method
1. Preheat & Prep
Preheat oven to 165°C (325°F).
Grease a 9×5-inch loaf pan and line with parchment paper (overhang on two sides for easy removal).
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Cream Butter & Sugars
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
4. Add Eggs & Vanilla
Add eggs one at a time, beating well after each. Mix in vanilla extract.
5. Add Sour Cream & Dry Alternately
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Beat in sour cream until just combined.
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Add half the dry ingredients, mix gently.
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Add hot coffee, mix gently.
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Add remaining dry ingredients, mix until just combined (do not overmix).
6. Fold in Add-ins
Gently fold in chocolate chips or nuts (if using).
7. Bake
Pour batter into prepared pan. Smooth top.
Bake 50–60 minutes until a toothpick inserted in center comes out with moist crumbs (not wet batter).
If browning too fast, tent with foil after 35 minutes.
8. Cool
Cool in pan 15 minutes, then lift out using parchment and cool completely on a wire rack.
9. Top (Optional)
Dust with powdered sugar or drizzle with warm ganache. Sprinkle with flaky salt if desired.
☕ Why Hot Coffee?
Hot coffee deepens the chocolate flavor without making it taste like coffee. It also helps bloom the cocoa powder for a richer, darker loaf. No coffee drinker? Use hot water + 1 tsp espresso powder or just hot water.
