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Quiet Chocolate Loaf Cake with Chocolate Drip

A deep, steady chocolate loaf with soft crumb, chocolate chips, and a simple chocolate drip. Built for calm days—rich, but not heavy.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: International / Baking
Ingredients Method Notes

Ingredients
  

  • Chocolate Loaf
  • 1 ½ cups all-purpose flour 190g
  • ½ cup unsweetened cocoa powder 50g
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter softened (113g)
  • ¾ cup granulated sugar 150g
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup milk 180ml (or buttermilk for extra softness)
  • ½ cup hot water or hot coffee 120ml (coffee makes chocolate deeper)
  • ¾ cup chocolate chips 130g
  • Chocolate Drip Glaze
  • ½ cup semi-sweet chocolate chips 90g
  • ¼ cup warm heavy cream or warm milk 60ml
  • 1 tsp butter optional, for shine

Method
 

  2. Bake the Loaf
  3. Preheat oven to 170°C / 340°F. Grease and line a loaf pan (8.5×4.5 or 9×5).
  4. In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
  5. In another bowl, beat butter + sugar until smooth and creamy (not overly fluffy).
  6. Add eggs, one at a time. Mix in vanilla.
  7. Add dry ingredients and milk in alternating parts (dry → milk → dry → milk), mixing gently.
  8. Pour in hot water/coffee and mix just until the batter looks smooth and dark.
  9. Fold in chocolate chips.
  10. Pour into the pan and level the top.
  11. Bake 45–55 minutes, until a toothpick comes out with a few moist crumbs (not wet batter).
  12. Cool in the pan 10–15 minutes, then lift out and cool completely before glazing.
  13. Make the Chocolate Drip
  14. Add chocolate chips to a bowl.
  15. Pour over warm cream/milk. Rest 1 minute.
  16. Stir until smooth. Add butter if using.
  17. Spoon or pour over the cooled loaf and let it drip naturally.

Notes

Don’t overmix after adding flour—this keeps the loaf soft.
Coffee option: Hot coffee makes the chocolate flavor deeper without tasting like coffee.
Storage: Keep covered at room temp for 2 days, or fridge 4–5 days.
Best texture: Even better the next day.