The SUPER SOFT CHOCOLATE LOAF CAKE is a delight ideal for any time of day, perfect for breakfast, a tasty snack, or as a dessert. This recipe combines the softness of a loaf cake with the richness of chocolate, creating a perfect balance of flavors and textures. The preparation is simple and quick, and the result is a soft and fragrant cake, with an enveloping chocolate heart that wins over with every bite.
Let’s see together how to prepare it, with few ingredients and an easy procedure, follow me in the kitchen, I’ll explain how to make it!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the super soft chocolate loaf cake
- 5 egg whites
- 1 pinch salt
- 130 g sugar
- 100 ml vegetable oil
- 130 ml milk
- 30 g unsweetened cocoa powder
- 1 packet baking powder
- 160 g all-purpose flour
- A few pieces chocolate
Useful tools for preparing the super soft chocolate loaf cake
- 1 Sieve
- 1 Loaf Pan
- 1 Spatula
- 1 Whisk
Preparation of the super soft chocolate loaf cake
The first step is to whip the egg whites with a pinch of salt until they form a thick and firm meringue. I recommend leaving the egg whites at room temperature for at least half an hour so they whip faster and better. If you use a stand mixer, it will only take a few minutes, whereas electric beaters may require a bit more time.
Set the egg whites aside and in a bowl pour the oil, milk, and sugar. Use a whisk to quickly mix until the sugar dissolves, then add the sifted cocoa and continue mixing until you get a lump-free mixture.
Now add the sifted flour and baking powder together, adding them gradually to incorporate well. Obtain a smooth and creamy batter and finally add the whipped egg whites little by little, ensuring you only add more once the previous ones are fully incorporated (in this phase, I recommend using a spatula to mix more effectively).
Once the egg whites are incorporated and a creamy, lump-free batter is obtained, grease and flour a loaf pan with vegetable oil, pour in the batter, and place chocolate pieces in the center (I had some to use up). Bake in a static oven at 350°F for about 20/25 minutes. Always use the toothpick test to ensure the inside is cooked. Remove from the oven, let it cool slightly, then turn it over onto a serving plate and decorate with plenty of powdered sugar!
A little extra tip:
* Before starting, sift flour, cocoa powder, and baking powder. This helps avoid lumps and makes the batter airier, contributing to the final softness of the loaf cake.
* Use egg whites at room temperature, this way they will whip well and in less time.
* Every oven is different, so keep an eye on the cooking of the loaf cake. Try the toothpick test (insert it into the center of the loaf cake: if it comes out clean, it’s ready). Avoid opening the oven in the early stages of baking to not compromise the rising.
* Once baked, let the loaf cake cool on a rack to prevent moisture condensation from making it too wet or heavy.
* The super soft chocolate loaf cake keeps well covered and stays soft for 3/4 days.
