Chocolate Loaf Cake With Coffee Frosting – Rich, Moist & Bakery-Style

Chocolate Loaf Cake with Coffee Frosting is a decadent, tender, bakery-style cake that brings together the bold richness of cocoa and the smooth intensity of coffee in perfect harmony. Baked in a loaf pan, this chocolate cake is moist, flavorful, and easy to make — no mixer required. It’s finished with a silky coffee frosting that melts into the top like a creamy glaze, adding depth and contrast in every bite.

This loaf is ideal for casual celebrations, coffee dates, afternoon snacks, or just satisfying that deep chocolate craving. It’s simple yet sophisticated — the kind of recipe you’ll make again and again, whether for a cozy dessert or a special homemade gift.

Ingredients Overview

Each ingredient plays a key role in creating a tender crumb and bold chocolate flavor, balanced by the bittersweet edge of coffee in the frosting.

For the Chocolate Loaf:

• All-purpose flour: Provides structure to the loaf. Spoon and level for accuracy.

• Unsweetened cocoa powder: Use Dutch-process or natural cocoa for rich chocolate flavor.

• Baking powder & baking soda: A combination ensures the right lift and softness.

• Salt: Enhances all the flavors, especially chocolate.

• Granulated sugar: Sweetens and helps create a soft crumb.

• Brown sugar: Adds moisture and a hint of molasses depth.

• Eggs: Provide richness and structure.

• Sour cream (or Greek yogurt): Adds moisture and a slight tang, making the loaf extra tender.

• Vegetable oil: Keeps the loaf soft and moist.

• Milk: Thins the batter slightly and helps with texture.

• Vanilla extract: Boosts overall flavor.

• Hot coffee or boiling water: Intensifies the chocolate flavor and helps bloom the cocoa powder.

For the Coffee Frosting:

• Powdered sugar: The base for the frosting.

• Butter (softened): Creates a creamy, spreadable texture.

• Instant espresso powder or strong brewed coffee: Adds that distinct coffee flavor.

• Vanilla extract: Optional, but enhances the coffee-chocolate profile.

• Heavy cream or milk: Adjusts consistency.

Optional Add-Ins:

• Mini chocolate chips: Fold into the batter for extra richness.

• Toasted walnuts: Add crunch and a nutty depth.

• Sea salt flakes: Sprinkle on top for a gourmet finish.

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Set aside.

3. Mix Wet Ingredients

In another bowl, whisk:

• 2 large eggs

• ½ cup granulated sugar

• ½ cup brown sugar

• ½ cup sour cream or Greek yogurt

• ⅓ cup vegetable oil

• ½ cup milk

• 1 tsp vanilla extract

Whisk until smooth and combined.

4. Combine Wet & Dry, Add Coffee

Gradually add the dry ingredients into the wet mixture. Stir until just combined — do not overmix.

Slowly pour in ½ cup hot brewed coffee, stirring gently until the batter is smooth and pourable.

Note: Batter will be slightly thin — that’s normal.

5. Bake the Cake

Pour the batter into the prepared loaf pan. Smooth the top.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Let cool in the pan for 10–15 minutes, then lift out and cool completely on a wire rack before frosting.

6. Make the Coffee Frosting

In a medium bowl, beat together:

• 1½ cups powdered sugar

• 4 tbsp softened butter

• 1 tbsp instant espresso powder dissolved in 1 tbsp hot water (or 2 tbsp strong brewed coffee)

• ½ tsp vanilla extract (optional)

• 1–2 tbsp heavy cream or milk (as needed)

Beat until smooth and creamy. Add more cream to loosen or powdered sugar to thicken as desired.

7. Frost and Finish

Once the loaf is completely cool, spread the coffee frosting generously over the top.

Optional toppings:

• Chocolate shavings

• Sea salt flakes

• Cocoa dusting

• Crushed espresso beans

Let set at room temperature or chill slightly before slicing.

Tips, Variations & Substitutions

Expert Tips:

• Use hot coffee, not cold: It blooms the cocoa for deeper chocolate flavor.

• Don’t overmix the batter: Keeps the loaf light and moist.

• Fully cool before frosting: Or the frosting may melt into the loaf.

Variations:

• Mocha chip version: Add ½ cup mini chocolate chips and 1 tsp espresso powder to the batter.

• Coconut twist: Top with toasted coconut flakes for contrast.

• Bundt version: Double the recipe and bake in a bundt pan for 50–60 minutes.

Substitutions:

• No sour cream? Use plain Greek yogurt or full-fat buttermilk.

• Dairy-free: Use almond milk or oat milk, and dairy-free yogurt and butter.

• No coffee? Use hot water, and omit coffee from frosting for a plain chocolate glaze.

Serving Ideas & Occasions

This chocolate loaf is ideal for:

• Afternoon tea or coffee breaks

• Dessert for dinner parties

• Brunch spreads

• Holiday gifting

• Weeknight treats

Serve slices with:

• A hot latte or cappuccino

• Whipped cream or ice cream

• Fresh raspberries or strawberries

Nutritional & Health Notes

This loaf is a treat — rich in flavor and best enjoyed in moderation. To make it lighter:

• Use Greek yogurt instead of sour cream

• Reduce frosting by half

• Use coconut sugar or maple sugar for less processed sweetness

One slice (1 of 10) averages:

• Calories: ~320

• Protein: 4g

• Carbs: 38g

• Fat: 17g

FAQs

Q1: Can I make this cake ahead of time?

Yes. The loaf keeps well for 3–4 days covered at room temperature or in the fridge. You can also frost it just before serving.

Q2: Can I freeze the loaf?

Absolutely. Wrap the unfrosted loaf tightly and freeze for up to 2 months. Thaw overnight and frost before serving.

Q3: Can I make cupcakes from this batter?

Yes — fill cupcake liners ¾ full and bake at 350°F for 18–22 minutes.

Q4: Is the coffee flavor strong?

It’s subtle and enhances the chocolate. For stronger coffee taste, increase the espresso in the frosting.

Q5: Can I skip the frosting?

Yes. Dust with powdered sugar or drizzle with melted chocolate instead.

Q6: What type of cocoa powder is best?

Unsweetened Dutch-process gives a smooth, rich flavor. Natural cocoa works too but will be slightly more acidic.

Q7: How do I get clean slices?

Use a serrated knife and wipe between cuts. Let the loaf cool completely before slicing.

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