Dreamy Double Chocolate Loaf Cake with Nutella Glaze
If you’ve ever dreamed of sinking your fork into something that tastes like pure, unapologetic chocolate bliss — this loaf cake is your moment. It’s rich, moist, and deeply chocolaty (the kind that makes you close your eyes for a second bite), topped with a silky Nutella glaze that drips dreamily down the sides. It’s simple enough for a weekday bake, yet fancy enough to impress anyone lucky enough to share it with you.
Ingredients
For the Cake:
- 1 cup 130g all-purpose flour
- ½ cup 45g unsweetened cocoa powder (the good kind — Dutch process if you have it)
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup 150g granulated sugar
- ½ cup 100g brown sugar, packed
- 2 large eggs
- ½ cup 120ml vegetable oil (or melted butter for a richer flavor)
- ¾ cup 180ml buttermilk (or ¾ cup milk + 1 tsp vinegar, let sit 5 min)
- ½ cup 90g melted dark chocolate (around 70% cacao works beautifully)
- 1 tsp vanilla extract
For the Nutella Glaze:
- ½ cup 140g Nutella
- ¼ cup 60ml heavy cream (warm it slightly)
- Pinch of sea salt optional, but wow does it make a difference
Instructions
Prep and Preheat
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Set your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan. Line it with parchment paper, letting a bit hang over the edges — your built-in cake lifter.
Mix the Dry Ingredients
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In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Inhale deeply. That’s the smell of good things coming.
Add the Wet Ingredients
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Whisk in the granulated and brown sugars, then the eggs, oil, buttermilk, melted chocolate, and vanilla. Stir gently until smooth and glossy — like a shiny chocolate river.
Bake the Magic
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Pour into your prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean (a few fudgy crumbs are perfect). Let it cool in the pan for 10 minutes, then lift it out to cool completely on a rack.
Make the Nutella Glaze
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In a small bowl, whisk together warm cream and Nutella until smooth and pourable. If it’s too thick, add a splash more cream. If it’s too thin, chill it for a few minutes.
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Now drizzle — no, drench — the cooled cake. Let it drip, because those shiny chocolate drips are half the fun.
Recipe Notes
Serving Tips
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Add a sprinkle of chopped hazelnuts or sea salt flakes for a fancy finish.
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Serve slices slightly warm with a scoop of vanilla ice cream.
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Leftovers (if any survive) taste even better the next day — the flavors deepen beautifully.
