Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Lining with parchment prevents sticking and makes it easy to remove!
Mix the Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Sifting cocoa powder prevents lumps for a smooth batter.
Combine the Wet Ingredients
In a separate bowl, whisk melted butter, sugar, and eggs until smooth. Add buttermilk, vanilla extract, and hot coffee—mix well.
The coffee enhances the chocolate without making it taste like coffee!
Combine Wet & Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, stirring gently. Fold in chocolate chips for extra richness.
Don’t overmix—just until combined for a soft, moist texture!
Bake to Perfection
Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
A slightly cracked top = perfect texture inside!
Serve & Enjoy!
Slice and enjoy warm or at room temperature. Dust with powdered sugar or drizzle with chocolate ganache.
Pairs perfectly with coffee, tea, or a glass of milk! 
Variations & Customization
Double Chocolate – Use chocolate chunks inside + ganache topping! 
Nutty Flavor – Add chopped walnuts or pecans for a crunch 
Zesty Twist – Mix in orange zest for a citrus-chocolate flavor 
Dairy-Free Version – Use coconut oil + almond milk + dairy-free chocolate 
Storage & Reheating Tips
Store in an airtight container at room temp for 3-4 days. Refrigerate for up to a week (warm slightly before serving). Freeze for up to 2 months—just thaw overnight before serving.
Reheat in the microwave for 10-15 seconds for a warm, gooey texture!
Final Thoughts: The Ultimate Chocolate Loaf Cake!
This Moist Chocolate Loaf Cake is rich, chocolatey, and melt-in-your-mouth delicious. Super easy to make, it’s perfect for chocolate lovers and pairs beautifully with coffee or tea!
