Eggless Fudgy Chocolate Loaf Cake

This rich and moist chocolate loaf cake is a perfect dessert anytime. Easy to prepare and bake, with pantry staple ingredients, this is a no-fuss easy recipe.

A chocolate lovers dream, rich and fudgy is how I will describe this cake. Made with cocoa powder, and dark chocolate chips ensures that each bite is decadent.

Eat it as a dessert after dinner, or enjoy it with a cup of coffee or tea, or have it with scoop of ice-cream for an extra special treat. It will be a family favorite if you are guys are chocolate lovers like me ( who isnt ? ) It can be baked before hand and kept in the refrigerator for your anytime sweet tooth cravings.

The resulting cake is a dark, decadent cake with deep chocolate flavor. The recipe includes detailed step by step pictures and instructions for you to easily make this cake.

I have topped it with a simple chocolate ganache spread, making it extra decadent.


1. Be careful not to overmix the batter

2. You can bake this cake in any kind of pan, cooking time will differ, so adjust accordingly.

3. Adding coffee is completely optional.

4. You can make this cake with butter too, it's going to be a little denser.

5. Add milk chocolate instead of dark chocolate if desired.

Dry ingredients

1 US cup = 240 ml

  • 3/4 cup all purpose flour

  • 1/4 cup unsweetened cocoa powder / Dutch process cocoa powder

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • Pinch of salt

  • 1/4 cup sugar

Wet ingredients

  • 1/2 cup boiling hot milk full fat

  • 1/4 cup semi sweet dark baking chocolate chips ( go for milk chocolate if you desire )

  • 1/3 cup vegetable oil

  • 1-2 tsp instant coffee powder ( optional )

  • 1/2 cup sweetened condensed milk

  • 1 tsp vanilla essence


1. Sift all the dry ingredients and give it a mix.

2. In a wide bowl take 1/2 cup very hot milk

3.  Now, add semi sweet chocolate chips, instant coffee powder and mix till chocolate is dissolved

4. Add the remaining liquid ingredients (vanilla essence, oil, and condensed milk)

Mix everything till well combined

5. Gradually add dry ingredients to wet and make a lump free batter.

Do not overmix, otherwise you might end up with cake that has big air pockets and a dense texture.

6.  Pour the batter in a lined loaf pan ( I used a  7 inch tin ) and bake at 350 F / 180 C for 30-35 minutes or till the toothpick comes out clear.

7. Once the cake is baked, let it cool in the pan for a few minutes. Take it out, and let it come to room temperature before cutting into slices.

Do not let it be uncovered for long time otherwise the crust will dry.

8. You can serve it as you desire. I have topped it with dark chocolate ganache.



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