Finally, an easy cake that requires no decoration and comes together in under an hour! Underneath a chewy, crackled crust lies a moist, tender interior filled with chocolate chips. Score the top and add a few more chocolate chips and a sprinkle of turbinado sugar to create your new go-to quick cake recipe!

If you haven’t heard of chocolate loaf cake (also known as “chocolate bread”) before, then you’re not alone.

I stumbled across it during my recipe research and development for muffins, another kind of quick bread, and knew I had to try it. After all, it’s basically just a gigantic muffin. The results did not disappoint!

Chocolate loaf cake has a moist and tender interior crumb with a slight tang from the buttermilk, and of course bursting with chocolate flavor. I also kept the levels of granulated and brown sugar to a minimum, which allows for the cocoa notes to shine through. Finally, the slight caramel crunch from the turbinado sugar and toothsome bite of the chocolate chips round out this deceivingly-complex cake into one of my new favorites!

Reasons Why Chocolate Lovers Make This Recipe

• Perfect for breakfast or dessert — this recipe is similar enough to muffins to have alongside your morning coffee, but diverse enough to serve as a delicious dessert with a cold glass of milk.
  
• Ready in under an hour — cakes and quick breads are practically the same, which means you can go from counter to table in under 60 minutes with a delectable cake in tow.
  
• Stress-free — unlike most other cake baking that involves the laborious tasks of layering and decorating, this cake is very forgiving, needing only one mixing bowl and a single loaf pan to get right.

Ingredients and Variations

This might be one of the simplest chocolate cakes to prepare, and requires only commonly-found ingredients. A few notes below:

Melted butter — unlike most cakes which call for creaming together butter and sugar, this recipe uses melted butter to maintain the cake’s moist crumb.

Buttermilk — a super ingredient for cake baking! Buttermilk provides richness and rise to the loaf while imparting a slight, pleasant tangy flavor that is perfectly contrasted by the cocoa notes. If you don’t have buttermilk on hand, stir together 1 cup of milk with 1 tablespoon of vinegar or lemon juice and allow to sit for 5-10 minutes, or until the milk has visibly curdled and is then ready to use.

Avocado oil — using a liquid fat like oil lends richness to most baked goods, including cakes. If you don’t have avocado oil, you can easily substitute 1-1 with vegetable oil or sunflower oil.

Dutch-processed cocoa powder — for the most intense chocolate flavor, opt for Dutch-processed cocoa powder. However, unsweetened cocoa powder will also work in this recipe.

Baking powder and baking soda — this recipe uses a combination of both chemical leaveners to create a tall loaf without negatively impacting flavor.

Detailed Preparation Instructions

1. In a large mixing bowl, combine melted butter, granulated sugar, and dark brown sugar and stir to combine. Stream in the vanilla extract, eggs, buttermilk, and avocado oil and stir.
   
2. Sift in the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Gently fold in the dry ingredients until just combined, then fold in the chocolate chips.
   
3. Grease a 9″x5″ loaf pan with nonstick cooking spray, line with parchment paper, and then lightly grease the paper as well. Scoop the batter into the loaf pan and spread into an even layer. Use the spatula to score the length of the loaf down the middle. (Optional): sprinkle turbinado sugar overtop the entire loaf, then dot with more chocolate chips.
   
4. Bake on 350℉ for 45-50 minutes, or until a toothpick inserted in the center comes out with only a few wet crumbs. Allow to cool in the pan for 5-10 minutes, then remove and let cool completely on a wire rack before cutting into slices.

Storage and Reheating Instructions

To prevent the cake from drying out, wrap any leftovers in cling film before storing in either a resealable bag or airtight container. Store in a cool, dry place.

While you can eat a slice of this delicious cake as-is, a quick 15-30 seconds in the microwave restores it back to when it first came out of the oven, melted chocolate chips included.

This satiny syrup is nothing short of a chocolate explosion, and all without high fructose corn syrup! Cocoa powder simmers with notes of vanilla and espresso, finished only with a sprinkle of salt. Enjoy this syrup in the kitchen, the dining room, or wherever. 😉

If you ever wanted a natural alternative to commercial chocolate syrup formulas, then congrats, you’re in the right place!

This syrup is SO NOT the syrup from your childhood, and I mean that in a good way! Nostalgia aside, let’s face it– high fructose corn syrup is the first ingredient.

Instead, I wanted this recipe to just *shine* with chocolate flavor, and with the dreamiest, silkiest texture, and all without that overly-salty aftertaste.

I guarantee you already have all of the ingredients needed to create a jarful of syrup within the next few minutes. Imagine the possibilities for desserts, drinks, fresh fruit, mmm!

Some other recipes that feature this chocolate syrup include my Perfectly Thick Chocolate Milkshakes and Chocolate Martini, both as a stunning garnish around the glasses. Armed with this syrup, why don’t you go ahead and give those a try? 😉

Reasons Why Chocolate Lovers Make This Recipe

• Versatility — chocolate syrup has many delicious applications, including chocolate milk, milkshakes, hot chocolate (in the States), ice cream, for dipping fruit, and more!
  
• Simple ingredients — avoid the added chemicals and preservatives in commercial chocolate syrups

Ingredients and Variations

Homemade chocolate syrup is ridiculously easy to make with just a handful of ingredients. A few notes:

Dutch-processed cocoa powder — cocoa powder transforms this recipe from simple syrup to classic chocolate syrup. You can also substitute with unsweetened cocoa powder without the need to make any adjustments.

Dark brown sugar — while most syrups exclusively use granulated sugar, dark brown sugar elevates this chocolate syrup, providing warmer caramel notes in addition to sweetness.

Espresso powder (optional) — espresso powder naturally enhances chocolate’s flavor notes, and its inclusion in this recipe is no exception. Though it is an optional ingredient, I highly recommend including a sprinkle to intensify the cocoa flavor of your syrup.

Detailed Preparation Instructions

1. In a medium saucepan, combine the water and sugars and bring to a simmer, whisking occasionally. Once simmering, sprinkle in the cocoa powder, espresso powder, and salt. Continue whisking until the syrup thickens to your desired consistency. Remove from heat and allow to cool slightly before whisking in the vanilla extract.

Storage Instructions

Store leftovers in either an airtight container or a squeeze bottle in the fridge for about 4 weeks.

When ready to use, the syrup should be thin enough already so that it can be used immediately, without any need for rewarming beforehand.

This frosting will reignite your love of American-style buttercream by perfectly balancing sweetness with notes of vanilla and cocoa, whipped into an ethereal texture that makes the best addition to your favorite chocolate cake or cupcakes!

Often infamously referred to as “cloyingly-sweet,” American-style buttercream garners a bad reputation across the world, including those from its country of origin, myself included. Many have openly admitted to avoiding it altogether, while others say they need to scrape it off before eating the cake or pastry underneath. What’s the point in that!?

As such, this recipe focuses on creating a frosting that I, you and others will not only love, but actually begin to crave. Sweetness remains in the background, allowing for the cocoa and vanilla to emerge in a nuanced frosting you simply won’t be able to stop sampling while working with it.

Reasons Why Chocolate Lovers Make This Recipe

• Ready in minutes — if you have 10 minutes, you have enough time to make an entire batch of homemade frosting, making you ever prepared for that last-minute bake sale at school (and by last-minute, we really mean you remembering last-minute). 😉
  
• Simple and versatile — whether you need to decorate cakes and cupcakes or fill fresh, flaky doughnuts, this recipe is versatile enough to complement any pastry you can bake!
  
• Make-ahead — buttercream frosting stores amazingly well in both the fridge of freezer for weeks to months at a time (see “Storage and Reheating Instructions” for more information), making it work seamlessly into your busy schedule.
  
• Few ingredients — rather than store-bought frostings that are loaded with chemicals and other additives you can’t pronounce, keep frosting as nature intended with just a few ingredients and nothing more.

Ingredients and Variations

Frosting is shockingly easy to prepare and needs only a few pantry staples that I bet you already have on hand, including:

Butter — as the name suggests, buttercream uses a generous amount of butter (and has the amazing taste to prove it)! This recipe steadily balances the ratio of butter to sugar so that the other flavorings shine through into a complex, delicious frosting. Use softened butter for the best texture. If you don’t have butter, you can substitute with vegetable shortening or margarine.

Confectioner’s sugar — this lightly-textured sugar dissolves wonderfully in the butter, creating a smooth finish with the right amount of sweetness. I wouldn’t recommend substituting with another sugar, otherwise the frosting might turn out too grainy.

Cocoa powder — while unsweetened cocoa powder will work just fine in this recipe, I always opt for the Dutch-processed variety for a more intense cocoa flavor. Sift the cocoa powder and sugar together to prevent lumps in your frosting.

Milk — adding a liquid helps smooth out the frosting in its final stage. Using whole milk or heavy cream, with their increased fat content, add extra silkiness, but you can use evaporated milk or a milk substitute with good success.

Salt — a touch of salt always complements any chocolate recipe, so use a pinch to help tie everything together.

Vanilla extract — chocolate and vanilla are a classic combination, and the vanilla helps dilute the bitterness from the cocoa powder without the need for more sugar.

Detailed Preparation Instructions

1. In the bowl of a stand mixer fixed with the paddle attachment, whip butter on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
   
2. In a separate bowl, whisk together the powdered sugar and cocoa powder. Pour half of the dry ingredients over the butter and mix on low speed for 30 seconds, then increase the speed to medium-high and mix for another 3-4 minutes, scraping down the sides of the bowl every minute.
   
3. Add in the remaining dry ingredients, milk, vanilla extract, and salt, and repeat the same mixing procedure as above for another 2-3 minutes, until the mixture is fluffy and homogenous.

Storage and Reheating Instruction

Wrap any unused frosting in cling film and store in the fridge for up to 3 weeks, or in the freezer for up to 3 months.

As mentioned above, frosting can split into a grainy texture once chilled, but this is easily remedied. When ready to use the frosting, you have a few options for reconstitution.

The easiest way is to simply let it gently warm undisturbed for a few minutes on the counter, then return the frosting to the stand mixer with the paddle attachment. Whip on high speed for another 2 minutes until homogenous again.

Other options for reheating the frosting back to working temperature are gently microwaving in 5-10 second bursts, or even with a hair dryer blowing hot air for a few seconds at a time. If using either of these methods, ensure you gently stir in between for even heating.

Cake haters, rejoice! These cupcakes are fluffy and moist in the middle with defined tops that offer a tastily toothsome contrast. Pair with my homemade chocolate buttercream frosting for even more cocoa flavor!

Historically, I have never been a cake person. Most cakes, in my experience, are too dry, too crumbly, and/or loaded with overly-sweetened frosting and decorations. So when it finally came time for me to have to make a cake, I set out to craft a recipe that still has a distinct cakey crumb, but not crumb-ly.

I also set out to create a frosting whose sugar was dialed WAY back, and instead prioritized natural vanilla and cocoa flavors; creating a rich, ganache-inspired chocolate buttercream frosting that takes these cupcakes to another chocolaty level!

A glass of milk is an optional (but delicious!) way to enjoy these cupcakes, but by no means mandatory due to the cupcakes’ rich, moist centers.

Enjoy these cupcakes all by yourself, or whip them up for a school function, local bake sale, or for your next birthday party!

Reasons Chocolate Lovers Make This Recipe

• The cupcake for cake haters — if cake has never been your thing, then this recipe is dedicated to you, because I get it. It’s cake haters like us who, when we do find that perfectly moist, dare I say fudgy, cake recipe, we hang on to it for dear life. Hopefully this recipe is that for you– let me know in the comments how it turned out! <3
  
• Great for all ages — it’s not secret kids LOVE cupcakes, so these will be an instant hit the next time the grandkids or your nieces and nephews pop by for a visit. Plus, this recipe is easy enough so that kids can help with baking and decorating–and eating, too, of course!
  
• Quick to prepare — if you are in a cake emergency, luckily, these cupcakes come together in about 20 minutes, and you can quickly make your own frosting as they bake– just be sure the cupcakes have cooled enough before adding any frosting.

Ingredients and Variations

These cupcakes require just a few baking staples to come together. A few important notes on some of the ingredients:

Melted butter — fat provides extra flavor in baked goods, and using melted butter contributes to the cupcakes’ moist interior. It is often noticeable, to the pastry’s detriment, when butter is omitted, so I wouldn’t recommend skipping this ingredient.

Whole eggs — eggs provide moisture and structure to baked goods, so using whole eggs will help give rise to the cupcakes while also making them fudgier due to the yolks.

Buttermilk — using real buttermilk adds more fat to the cupcake batter, further creating a fudgier texture. If you don’t have buttermilk on hand, stir together 1 cup of milk with 1 tablespoon of vinegar or lemon juice and allow to sit for 5-10 minutes, or until the milk has visibly curdled and is then ready to use.

Neutral-flavored oil — using a liquid fat like avocado or vegetable oil will add more moisture to the cake, even at room temperature, making it a must for this recipe.

Cake flour — since cakes should always be light and tender, cake flour is imperative to use for its lower gluten content and inability to absorb as much moisture as all-purpose or bread flours. However, if you are in a pinch, you can substitute with all-purpose flour and take extra care not to overmix the batter. You could also add a few tablespoons or milk or hot water if the batter looks too dry.

Dutch-processed cocoa powder — I use Dutch-processed cocoa powder whenever possible for its intense cocoa flavor. If you don’t have any on hand, you can substitute with unsweetened cocoa powder.

Storage Instructions

For best results, wrap each cupcake individually in a sheet of cling film, then store in either a resealable bag or in an airtight container for 3-4 days.