Chocolate Fudge Loaf Cake!


The Cake

  • 175 g Dark Chocolate
  • 175 g Unsalted Butter
  • 2 tsps Instant Coffee
  • 100 ml Boiling Water
  • 135 g Plain Flour
  • 25 g Cocoa Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 300 g Light Brown Sugar (or caster sugar)
  • 3 Medium Eggs
  • 75 ml Buttermilk

    The Frosting

    • 125 g Unsalted Butter (room temp – not stork/spread)
    • 250 g Icing Sugar
    • 25 g Cocoa Powder
    • 1/2 tsp Vanilla (optional)
    • 50-75 ml Evaporated Milk


    • Sprinkles
    • Chocolates


    For the Cake

    • Preheat your oven to 180C/160C Fan, and line a 2lb loaf tin!
    • In a microwave proof bowl, add the chocolate and butter and heat and mix until melted. I usually do 30 second bursts!
    • Add the coffee granules to a mug, and pour over the boiling water and mix till smooth – add the coffee mix into the chocolate/butter and mix until smooth.
    • In a separate bowl, add the flour, cocoa powder, baking powder, bicarbonate of soda and sugar to a large bowl and whisk till distributed.
    • In another bowl, mix together the buttermilk and eggs.
    • Add the three mixes together – I pour the chocolate/coffee mix and the egg/buttermilk mix into the dry ingredients and fold until smooth. You do not need to use a stand mixer as you may over-mix it.
    • Pour the mixture into the lined 2lb loaf tin – bake in the oven for 55-60 minutes, or until baked through!
    • Leave to cool fully once baked!
    See also  Hawaiian Baked Ham and Swiss Sandwiches

    For the Frosting

    • Make sure your butter is at room temperature!
    • Beat the butter on it’s own for a few minutes to soften!
    • Add in the icing sugar and cocoa powder 1/2 at a time, and beat until combined.
    • Add the vanilla, and then the evaporated milk a little at a time beating fully in-between each go!


    • Slather the frosting onto the top of the loaf cake, and then decorate how you want – chocolates and more!
    • Sprinkle on your favourite sprinkles and enjoy!


    • This recipe is based on my Chocolate Fudge Cake and Chocolate Fudge Cupcakes with a few changes to suit the loaf cake!
    • I used this 2lb loaf tin as always!
    • The evaporated milk cannot be switched to condensed milk.
    • PLEASE USE THE COFFEE – it just makes it taste more chocolatey, it doesn’t taste of coffee.
    • You can make your own buttermilk with 75ml full-fat milk, and 1tbsp of lemon juice.
    • This cake will last for 3-4 days, at room temp.

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