Instructions
Prep the oven and pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Mix dry ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream butter and sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.
Combine wet and dry: Add dry mixture to butter mixture, alternating with buttermilk. Mix gently—do not overmix.
Incorporate hot liquid: Slowly pour in hot water or coffee. Batter will thin and become glossy.
Optional chocolate chips: Fold in chocolate chips for extra richness.
Bake: Pour into prepared loaf pan and bake 50–60 minutes, or until a toothpick comes out mostly clean.
Cool: Let cake cool 10 minutes in pan, then transfer to wire rack to cool completely before slicing.Why You’ll Love This Recipe
Ultra Moist Texture: The buttermilk and hot liquid create a soft, tender crumb.
Rich Chocolate Flavor: Perfectly balanced sweetness with deep cocoa richness.
Simple & Versatile: Easy to bake and pairs beautifully with whipped cream, frosting, or just a dusting of powdered sugar.Tips for Success
Use room temperature butter and eggs for even mixing.
Don’t overmix the batter—this keeps the cake tender.
For deeper flavor, always use brewed coffee instead of water.
Line the pan with parchment to lift the cake out without breaking.
Variations
Double Chocolate Loaf: Add extra chocolate chips on top before baking.
Nutty Twist: Fold in chopped walnuts or pecans.
Fruity Touch: Add dried cherries or raspberries for a tart contrast.
Frosted Version: Spread with chocolate ganache or cream cheese frosting once cooled.
