Chocolate Bread recipe (Chocolate Loaf Cake)

If you’re searching for a rich, soft, and flavorful chocolate bread or chocolate loaf cake recipe, this one is a perfect pick.

In under 10 minutes, your batter will be ready for the oven—just watch out for sneaky fingers trying to sample it. Even the leftovers batter is irresistibly good!

Quick Chocolate Bread easy recipe

Let me share my absolute favorite recipe for a soft, ultra-melting chocolate loaf cake that’s both foolproof and irresistible.

This is the kind of cake that will have everyone around you exclaiming “Wow!” and leave chocolate lovers utterly delighted, especially at snack time.

It all started with a basic chocolate bread recipe I stumbled upon in Elle à Table magazine.

From there, I began experimenting—tweaking ingredients, adjusting proportions, and drawing inspiration from recipes in cookbooks, TV shows, and even a friend’s blog.

After many attempts (and plenty of taste-testing), I’m thrilled to say this is the perfect chocolate bread recipe in my book.

The best part? It’s ridiculously easy to make. In less than 10 minutes, you’ll have the batter ready and the cake in the oven.

Then comes the hardest part: waiting while the irresistible aroma fills your kitchen.

Trust me, the heavenly scent of chocolate baking will bring everyone running, and it’s almost impossible not to sneak a peek.

When it’s finally ready, each bite will melt in your mouth, leaving you savoring its rich, velvety texture.

This is the chocolate loaf cake you’ll want to make again and again—an unforgettable treat for any occasion!

Ingredients for moist chocolate bread recipe

– Dark Chocolate (280g):

• Use high-quality dark chocolate with at least 70% cocoa content for a deep, intense flavor.
• Break it into small pieces to melt evenly.

– Butter (125g):

• Opt for unsalted butter to control the saltiness of the recipe.
• Ensure it’s at room temperature for smooth blending.

– Nutella (1 heaped tbsp):

• Adds a luscious hazelnut undertone and enhances the cake’s creamy texture.
• Use a generous tablespoon for that extra indulgence.

– White Sugar (135g): Granulated sugar works best, providing a balanced sweetness to complement the bitter chocolate.

– Eggs (5):

• Use large, fresh eggs at room temperature for better incorporation and a fluffy batter.
• Separate yolks and whites for extra airiness, if desired.

– Flour (100g): Sift all-purpose flour to prevent lumps and ensure a smooth batter.

– Bitter Cocoa Powder (30g):

• Use unsweetened cocoa powder to amplify the chocolate flavor.
• Sift to avoid clumps.

– Baking Powder (1 sachet or ~10g): Ensures a light and airy texture by helping the cake rise evenly.

– Salt (1 pinch): A small pinch enhances all the flavors and balances the sweetness.

Step-by-Step Guide to Making the Perfect Chocolate Cake

1. Choose the Right Cake Mold

• The mold you use is crucial for the cake’s success.
• Over the years, I’ve experimented with various types: long, wide, silicone molds—but none provided satisfactory results.
• This time, I used a traditional galvanized steel mold from Algeria, and the cake turned out perfect in height, texture, and cooking.
• The mold measures 20 x 10 cm.

2. Preheat the Oven

• Set your oven to 180°C (356°F).
• While fan-assisted heat is an option, I prefer static cooking with heat from below, as my oven tends to be unpredictable.

3. Prepare Ingredients

• Weigh all your ingredients carefully before starting to ensure accuracy and ease during mixing.

4. Melt Chocolate and Butter

• In a large mixing bowl, combine the butter and chocolate, both cut into small pieces.
• Melt them in a microwave (in 30-second intervals, stirring each time) or over a bain-marie (double boiler).

5. Mix and Add Nutella

• Once melted, mix the chocolate and butter until smooth and glossy.
• Stir in a heaped tablespoon of Nutella for added creaminess.

6. Incorporate Sugar

• Add the sugar to the chocolate mixture and whisk until fully combined.

7. Add Eggs One by One

• Crack the eggs in one at a time, whisking thoroughly after each addition.

8. Sift Dry Ingredients

• Sift together the flour, baking powder, cocoa powder, and a pinch of salt.
• Gradually fold this mixture into the chocolate batter.

9. Prepare the Mold

• Butter and flour your mold, or line it with baking paper to prevent sticking.
• Pour the batter into the prepared mold and use a knife to draw a small line down the center.

10. Bake the Cake

• Place the mold in the oven. After 10 minutes, lower the temperature to 160°C (320°F) and trace the center line again.
• Bake for an additional 30 minutes, then switch to fan-assisted heat for the final cooking phase to ensure an even bake.

How to Tell if Your Chocolate Cake is Fully Cooked ?

Rushing the baking process won’t give you the perfect cake.

While some recipes might suggest baking your cake at 180°C for 50 minutes, it’s essential to adapt based on your oven’s performance. Every oven is different, and the time can vary.

For example, this cake took nearly 70 minutes in my oven—but the result was absolutely worth it.

Here’s a simple way to check if your cake is done:

• Insert a knife blade or a toothpick into the center of the cake.
• If it comes out clean and dry, your cake is perfectly baked!

Patience is key to achieving the ideal texture and flavor. Adjust the baking time as needed for the best results.

How to Keep Your Chocolate Cake Moist

– Add a Glaze: Right after taking the cake out of the oven, I brushed it with homemade apricot jelly (recipe coming soon). This not only gives the cake a beautiful shine but also helps trap the steam inside, keeping it moist.

– Don’t Cut It Immediately: Resist the temptation to cut the cake while it’s hot. Slicing it too soon will release the cooking steam, leading to a drier texture.

– Wrap for Freshness: Once the cake has fully cooled, wrap it tightly in cling film. This seals in the moisture and keeps the cake fresh.

– Wait for the Best Texture: If possible, wait until the next day to slice the cake. The flavors and texture improve overnight, resulting in an even moister cake.

– Wrap Individual Slices: After serving, re-wrap any leftover slices in cling film to maintain their freshness and moistness for your next indulgence.

Other desserts to try

• French Chocolate fondant cake recipe
• Lemon curd tartlets recipe
• Vanilla creme brulee recipe
• Chocolate pot de creme recipe
• Banana Bread Recipe