The Perfect Chocolate Loaf Cake

from 2 votes

Monet was to the art of painting as Nick Malgieri is to the art of all things confectionery. Author of nine cookbooks and Director of Baking Programs at The Institute of Culinary Education (ICE), Malgieri has established himself as the foremost authority on delectable desserts. From Supernatural Brownies to Chocolate Chunk Zucchini Cake, this man was born to bake.

This past Saturday I had the chance to whip up a selection of his all-star recipes while attending ICE’s Old-Fashioned Chocolate Desserts class. And what would a confectionery throwback be without an ode to the ever popular loaf cake? Whether you’re baking up childhood memories, or just baking for the first time, satisfy your inner chocoholic with The Perfect Chocolate Loaf Cake.


The Perfect Chocolate Loaf Cake

A dessert classic gets a welcome update with this simple recipe for The Perfect Chocolate Loaf Cake.
Author: Kelly Senyei
5 from 2 votes
The Perfect Chocolate Loaf Cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16 servings


  • 1 ½ cups all-purpose flour
  • 1/2 cup alkalized (Dutch process) cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 sticks unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs, at room temperature
  • 1 cup sour cream
  • Powdered sugar, for dusting


  • Preheat the oven to 350ºF and butter two 8½ x 4½-inch loaf pans.
  • Combine the flour, cocoa powder, baking powder and baking soda in a mixing bowl and stir well. Set aside.
  • Beat the butter and sugar together in a stand mixer set at medium speed. Beat in the eggs, one at a time, continuing to beat the batter smooth after each addition.
  • Scrape the bowl, lower the mixer speed then add the sour cream and the dry ingredients in intervals until fully incorporated.
  • Scrape the batter into the prepared loaf pans and bake the cakes for 30-35 minutes, or until they are well risen and a toothpick, when inserted, comes out clean.
  • Cool the pans on a rack for 5 minutes then turn the cakes out of the pan.
  • Dust with powdered sugar, slice and serve.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 149kcal, Carbohydrates: 27g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 28mg, Sodium: 37mg, Potassium: 81mg, Fiber: 1g, Sugar: 17g, Vitamin A: 120IU, Vitamin C: 0.2mg, Calcium: 24mg, Iron: 1mg


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Recipe courtesy of Nick Malgieri.

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5 from 2 votes

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  1. Can’t wait to try this recipe! I’m on a ‘Sour Cream Kick!’ and am using incredible 18% sour cream (a new product here in Canada). Could I make your recipe using cake flour and if yes, how much? Thanks for tons and tons of wonderful food ideas!

    1. Hi Frances! I haven’t tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot!

  2. 5 stars
    Simply delicious …took it for coffee hour for church and was it was really enjoyed . It is rich , flavorful , easy to make .