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.
𝙀𝘼𝙎𝙔 𝘾𝙃𝙊𝘾 𝙇𝙊𝘼𝙁 𝘾𝘼𝙆𝙀 𝙒𝙄𝙏𝙃 𝘾𝙃𝙊𝘾 𝘾𝘼𝙍𝘼𝙈𝙀𝙇 𝙂𝙇𝘼𝙕𝙀 (𝙫𝙚𝙜𝙖𝙣) 
𝙎𝘼𝙑𝙀 𝙩𝙝𝙞𝙨 𝙨𝙞𝙢𝙥𝙡𝙚 𝙖𝙣𝙙 𝙞𝙣𝙘𝙧𝙚𝙙𝙞𝙗𝙡𝙮 𝙙𝙚𝙡𝙞𝙘𝙞𝙤𝙪𝙨 𝙘𝙖𝙠𝙚 𝙧𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙮𝙤𝙪𝙧 𝙣𝙚𝙭𝙩 𝙗𝙖𝙠𝙚
𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎:
𝘾𝙖𝙠𝙚:
2 cups self-raising flour
1 1/4 cups sugar (I used half white, half brown sugar) 1/2 cup cocoa powder 1 teaspoon vanilla extract 1/3 cup coconut oil, melted 3/4 cup non-dairy milk
*optional: chocolate chips to stir in
𝙂𝙡𝙖𝙯𝙚: 100g dairy-free chocolate 1 tablespoon peanut butter 2 tablespoons caramel sauce ( can make one by mixing 1:1 nut butter to maple syrup)
𝙈𝙀𝙏𝙃𝙊𝘿:
1. Preheat the oven to 175 degrees C/ 350 degrees F, fan-forced. Prepare a loaf tin with non-stick paper.
2. In a bowl, mix together the ingredients for the cake until no dry lumps remain. *Optional stir in chocolate chips.
3. Transfer the batter to the prepared tin
4. Bake in the oven for 25-30 mins until a knife inserted comes out clean
5. Allow the loaf to cool before glazing
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
*𝙎𝙩𝙤𝙧𝙖𝙜𝙚 𝙩𝙞𝙥𝙨: in an airtight container at room temp for up to 3 days, in the fridge for up to 7days