What You’ll Need

• All-purpose flour — $1 \frac{3}{4}$ cups
• Granulated sugar — 2 cups
• Unsweetened cocoa powder — $\frac{3}{4}$ cup
• Baking soda — $1 \frac{1}{2}$ teaspoons
• Baking powder — 1 teaspoon
• Salt — 1 teaspoon
• Large eggs — 3 (as seen in the image)
• Buttermilk — 1 cup
• Vegetable oil — $\frac{1}{2}$ cup
• Vanilla extract — 2 teaspoons
• Hot water or hot coffee — 1 cup

For the Glaze:

• Semi-sweet chocolate chips — 1 cup
• Heavy cream — $\frac{1}{2}$ cup

Step-by-Step Instructions

1. Prep the Wet Ingredients: In a large mixing bowl, gently whisk together the three large eggs with the buttermilk, vegetable oil, and vanilla extract until they are fully combined and slightly frothy, as shown in the first image.
2. Combine the Dry Ingredients: In a separate, larger bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure all the dry ingredients are thoroughly mixed to prevent lumps.
3. Mix the Batter: Gradually pour the wet egg mixture into the dry ingredients. Beat with a whisk until the batter is smooth. Next, slowly pour in the hot water or coffee, mixing until the super moist chocolate cake batter is smooth and resembles the rich, flowing consistency shown in the second image.
4. Bake the Cake: Pour the finished batter into a greased and floured $9 \times 5$ inch loaf pan, or a similar size rectangular pan, as depicted in the third image. Bake in a preheated oven at $350^\circ\text{F}$ ($175^\circ\text{C}$) for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean. Let it cool for 15 minutes in the pan, then carefully turn it out onto a wire rack.
5. Glaze the Cooled Cake: While the cake cools completely, prepare the glaze by heating the heavy cream until just simmering. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it stand for 5 minutes, then stir until smooth and glossy. Once the cake is fully cooled, pour the decadent chocolate glaze evenly over the top, letting it drip down the sides for that impressive finish shown in the final image.

Helpful Notes

• Boost the Flavor: Using hot coffee instead of hot water in the batter deepens the chocolate flavor significantly without making the cake taste like coffee. It helps to dissolve the cocoa better, resulting in a richer, darker color and the ultimate super moist chocolate cake.
• Easy Glaze Alternative: If you don’t have heavy cream, you can substitute a simple chocolate frosting, or for a quick, thinner glaze, use powdered sugar mixed with a splash of milk and cocoa powder.
• Perfect Serving: Ensure the cake is completely cool before adding the glaze. A warm cake will melt the glaze instantly, making it absorb into the cake rather than sitting beautifully on top.

This loaf cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week. If you plan to refrigerate it, allow the cake to come back to room temperature before serving for the best texture. It’s wonderful served simply as is, but you can also pair a slice with a scoop of vanilla ice cream, a dollop of fresh whipped cream, or a dusting of powdered sugar.

This is a super moist chocolate cake recipe that belongs in every baker’s repertoire. Its simplicity in execution yields a dessert that is consistently rich, tender, and deeply satisfying. Try baking this decadent loaf cake today and see how quickly it disappears!