Chocolate Loaf Cake With Chocolate Almond Glaze (Rocher Glaze)

This Chocolate Loaf Cake is a chocolate lover’s dream—rich, irresistibly moist, and coated in a classic French “glaçage rocher” (or “rocher glaze”, meaning rocky chocolate glaze). With its velvety chocolate loaf and crisp, almond-studded shell, it strikes the perfect balance of soft and crunchy.

What is Chocolate Loaf Cake?

A chocolate loaf cake is a rich, moist cake baked in a loaf pan. It typically has a tender crumb, with a texture that can range from light and airy to slightly dense, depending on the recipe. Unlike pound cakes, loaf cakes don’t follow a strict ratio of butter, sugar, eggs, and flour, which allows for more flexibility in texture and flavor.

Why you should try this recipe

• Easy to make, impossible to resist – This cake combines a simple mix-and-bake method with a fuss-free glaze, making it perfect for bakers of any skill level. It’s impressive enough for any occasion, whether you’re entertaining or enjoying a treat on the go! Serve it alongside Lemon Bundt Cake or French Apple Cake for the ultimate tea party spread!
• One of the easiest chocolate glazes – No need for a double boiler or complicated tempering. Simply melt the chocolate with the oil, mix in diced almonds, and pour it over the cake for a flawless, bakery-style finish.
• Perfect balance of soft and crunchy – This chocolate loaf cake has an incredibly moist and soft interior, contrasted by a crisp, almond-studded chocolate shell. Every bite delivers the ideal mix of tenderness and crunch.

The ingredients you’ll need

For the chocolate loaf cake

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

• Dutch-process cocoa powder – This cocoa powder creates a deep, rich chocolate flavor with a smooth, earthy taste. I highly recommend using Dutch-process over natural cocoa powder, which is more acidic and lower in fat—things we don’t want here! Look for labels that say “Dutched,” “alkalized,” “cocoa processed with alkali,” or “European style.” Not sure what to do with the rest of the box? Use it to make my Fudgy Cherry Chocolate Brownies!
• Instant espresso powder – A little bit of espresso powder enhances the chocolate flavor, making it deeper and more intense. No espresso powder? No problem—instant coffee granules work too!
• Butter – For the richest, most luxurious flavor, go for cultured or European-style butter. It makes a difference!
• Sugar – I love using cane sugar for its subtle caramel notes, but regular granulated sugar works perfectly if that’s what you have.
• Almond flour – This helps keep the cake moist. Be sure to use finely ground almond flour for the best texture. Leftovers can (and should!) be used to make my Almond Flour Chocolate Cake.
• Baking powder – Helps the cake rise and creates a light, soft texture. Be sure to use fresh baking powder—an expired one won’t work as well! Don’t substitute with baking soda, as Dutch-process cocoa powder lacks the acidity needed to activate it, meaning your cake won’t rise properly.
• Vanilla extract – A little vanilla brings warmth and depth to the chocolate flavor. Use pure vanilla extract for the best results.

For the rocher glaze (chocolate almond glaze)

• Chocolate – I love using semi-sweet dark chocolate for a rich, balanced flavor, but if you prefer a creamier, sweeter glaze, feel free to use milk chocolate instead. Have extra chocolate left over? My Pecan Chocolate Chip Cookies are the perfect way to use it up!
• Diced almonds – These give the glaze its signature crunch and classic Rocher-style texture. If you don’t have diced almonds, slivered almonds are a perfect substitute.
• Oil – A little oil keeps the glaze silky smooth and easy to work with. Sunflower oil is my favorite, but grapeseed oil, refined coconut oil, or any neutral vegetable oil will all do the trick without affecting the chocolate’s delicious taste.

Step 1. Preheat and prepare the pan – Preheat your oven to 355°F (180°C) with the fan on. Grease a 9 x 5-inch (23 cm x 13 cm) loaf pan with room-temperature butter (Image 1). Cut a piece of parchment paper to fit the bottom of the pan, ensuring the paper hangs over the sides. This will help lift the cake out after baking. Grease the parchment paper as well, making sure it’s well-coated with butter (Image 2).

Step 2. Prepare the batter – In a mixing bowl, combine the sugar and melted butter. Use a whisk or mixer to blend them together for about 2 minutes, until smooth and fully combined. Add the Dutch-process cocoa powder, almond flour, baking powder, espresso powder, vanilla extract, and salt (Image 3). Mix everything together for about 1 minute until fully combined (Image 4).

Step 3. Combine wet ingredients – Crack the eggs into the bowl with the batter and mix until fully incorporated (Image 5). Then, add the milk (Image 6) and continue mixing until the batter is smooth and well combined.

Step 4. Add the flour – Sift the flour into the batter to prevent lumps (Image 7). If using an electric mixer, set the speed to low and mix gently until smooth and lump-free (Image 8). Be careful not to over-mix, as this can make the cake dense instead of light and airy.

Step 5. Bake and cool the cake – Pour the batter into the prepared loaf pan (Image 9) and bake for 35-40 minutes, or until the cake has risen and has a crack down the center. To test for doneness, insert a toothpick—if it comes out with moist crumbs, the cake is done. Allow the cake to cool in the pan for 10 minutes, then transfer it to a rack to cool completely (Image 10). For quicker cooling, place the cake in the refrigerator for 30 minutes.

Step 6. Prepare the Rocher glaze – In a saucepan, melt the chopped dark chocolate and sunflower oil over very low heat (Image 11), stirring until smooth and glossy. Remove from heat and stir in the diced almonds (Image 12). Let the glaze cool for 20 minutes, stirring occasionally to speed up the process.

Step 7. Glaze the cake – Ensure the cake is completely cooled before glazing; otherwise, the glaze won’t stick. Place a parchment-lined tray under the cooling rack to catch any drips. Pour the glaze over the cake, spreading it evenly (Image 13). Scrape up any drips and spread them back onto the cake (Image 14). Then, place the cake in the fridge for 30 minutes to allow the glaze to harden. Enjoy!

More Chocolate Recipes

Chocolate Cherry Cake

Almond Flour Chocolate Cake

Dark Chocolate Sea Salt Lava Cakes

Chocolate Chip Pecan Cookies (Thick and Gooey)