Easy chocolate loaf cake with chocolate caramel glaze is a delightful and indulgent dessert that is simple to make yet impressive in flavor and presentation. This moist and tender loaf cake is rich with chocolate flavor and topped with a decadent caramel glaze, making it a perfect treat for any occasion.
To make this cake, start by preheating your oven and greasing a loaf pan. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined. Be careful not to overmix. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the cake in the preheated oven until a toothpick inserted into the center comes out clean, about 45-55 minutes. Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the chocolate caramel glaze. In a small saucepan, melt butter and brown sugar together over medium heat, stirring constantly. Add heavy cream and bring the mixture to a simmer. Remove the pan from the heat and stir in chocolate chips until smooth and melted. Let the glaze cool slightly, then pour it over the cooled cake.
Allow the glaze to set before slicing and serving the cake. The result is a moist and decadent chocolate loaf cake with a rich and gooey caramel glaze that is sure to impress. Serve slices of this cake with a scoop of ice cream or a dollop of whipped cream for an extra indulgent treat.
๐๐ผ๐๐ ๐พ๐๐๐พ ๐๐๐ผ๐ ๐พ๐ผ๐๐ ๐๐๐๐ ๐พ๐๐๐พ ๐พ๐ผ๐๐ผ๐๐๐ ๐๐๐ผ๐๐ (๐ซ๐๐๐๐ฃ)ย 
ย ๐๐ผ๐๐ ๐ฉ๐๐๐จ ๐จ๐๐ข๐ฅ๐ก๐ ๐๐ฃ๐ ๐๐ฃ๐๐ง๐๐๐๐๐ก๐ฎ ๐๐๐ก๐๐๐๐ค๐ช๐จ ๐๐๐ ๐ ๐ง๐๐๐๐ฅ๐ ๐๐ค๐ง ๐ฎ๐ค๐ช๐ง ๐ฃ๐๐ญ๐ฉ ๐๐๐ ๐
ย โฃ
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๐๐๐๐๐๐ฟ๐๐๐๐๐:โฃ
๐พ๐๐ ๐:โฃ
2 cups self-raising flourโฃ
ย 1 1/4 cups sugar (I used half white, half brown sugar) โฃ
ย 1/2 cup cocoa powder โฃ
ย 1 teaspoon vanilla extract โฃ
ย 1/3 cup coconut oil, melted โฃ
ย 3/4 cup non-dairy milk โฃ
*optional: chocolate chips to stir inโฃ
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๐๐ก๐๐ฏ๐:โฃ
ย 100g dairy-free chocolateโฃ
ย 1 tablespoon peanut butterโฃ
ย 2 tablespoons caramel sauce ( can make one by mixing 1:1 nut butter to maple syrup) โฃ
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๐๐๐๐๐๐ฟ:โฃ
1. Preheat the oven to 175 degrees C/ 350 degrees F, fan-forced. Prepare a loaf tin with non-stick paper.โฃ
2. In a bowl, mix together the ingredients for the cake until no dry lumps remain. *Optional stir in chocolate chips.โฃ
3. Transfer the batter to the prepared tin โฃ
4. Bake in the oven for 25-30 mins until a knife inserted comes out clean โฃ
5. Allow the loaf to cool before glazingโฃ
6. Glazing: in a small bowl, mix together the peanut butter & caramel sauce until smooth. Melt the chocolate and pour this over the loaf. Then drizzle the caramel sauce over the loaf. Use a knife to draw some ripples before the chocolate sets โฃ
*๐๐ฉ๐ค๐ง๐๐๐ ๐ฉ๐๐ฅ๐จ: in an airtight container at room temp for up to 3 days, in the fridge for up to 7daysโฃ