Home » Desserts » Chocolate Loaf Cake with Chocolate Almond Glaze

PREP : 25 MIN | COOK : 35 | TOTAL : 1 HOUR | SERVE : 10

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This is the moistest, richest chocolate cake you’ll ever make. This recipe is inspired by a French chocolate-making classic: chocolate and diced almond glaze (called “glaçage rocher” roughly translated to “rocky chocolate glaze”). It creates a fabulous contrast of textures with the softest chocolate cake coated with a crunchy chocolate almond shell. Easy to make, this recipe will definitely impress the chocolate lovers around you. Your chance to indulge!

2 slices of chocolate loaf cake with chocolate almond glaze with a vintage pie server in the background


Why you should try this recipe

  • Soft and crunchy texture combo: this chocolate loaf cake has the moistest, softest texture on the inside (really, it’s like biting into a cloud) and a crunchy chocolate and almond shell. Should I say more?
  • Loaf cakes are super easy to make: combine the ingredients together, scrape the cake batter into the loaf pan, and bake the cake. Couldn’t be simpler!
  • Quick and uncomplicated chocolate and almond glaze: I tried to make things as simple as possible, with no double boiler or complicated chocolate baking techniques. Just melt everything together, add the diced almonds, and pour everything on top of the loaf cake! Done!
  • The ultimate crowd pleaser: this is the perfect cake to make for any occasion, and your guest will be 100% impressed. It is also easy to grab a slice on the go!

all-purpose flour, light brown sugar, milk, baking powder, cocoa powder, eggs, butter, almond flour, instant coffee powder, pure vanilla extract, salt

The ingredients you’ll need

For the chocolate loaf cake:

  • Dutch process cocoa powder – is recommended for a deep chocolate flavor. See more info below.
  • Light-brown sugar – will bring a subtle caramel flavor. Granulated sugar works too.
  • Free-range eggs – preferably at room temperature: trust me, it makes a huge difference.
  • Unsalted butter, preferably cultured butter – for a delightful buttery touch.
  • Almond flour – for the moistest cake texture ever.
  • All-purpose flour – is the best type of flour to create a super soft cake.
  • Instant espresso powder or instant coffee granules – acts as a chocolate flavor enhancer (you cannot actually taste it).
  • Whole milk – moisturize the batter and make it springy and bouncy.
  • Vanilla extract – for a delicious sweetness and depth of flavor.
  • Baking powder – is the best leavening agent in this recipe to create a well-risen and fluffy loaf cake.
  • Salt – to help bring out the flavors of the cake.

For the chocolate almond glaze:

  • Dark chocolate (with at least 60% cacao content) – to create a beautiful chocolate shell.
  • Diced or slivered almonds – for the nuttiness and crunch (alternatively you can finely chop peeled raw almonds).
  • Sunflower oil (or any neutral vegetable oil) – helps create the perfect glaze’s consistency.
chopped dark chocolate, diced almonds and sunflower oil on a wooden board

What is Dutch Process Cocoa Powder?

Dutch Process Cocoa Powder is made from cocoa beans that have been washed with a potassium carbonate solution that neutralizes cocoa’s acidity. Dutch Process Cocoa Powder is low in acidity, with a rich dark brown color and smooth woodsy, earthy flavors. It is the perfect ally for baking intense dark chocolate cakes. I highly recommend trying to get your hands on some for this recipe.

Dutch Process Cocoa Powder is commonly found in Europe. In other parts of the world, look out for the words “Dutched,” “cocoa processed with alkali,” “alkalized,’ or “European style” on the packaging.

For detailed information on the difference between Dutch Process Cocoa Powder and Natural Cocoa Powder, check out this excellent article by Handle The Heat’s author, Tessa Arias.


How to make Chocolate Loaf Cake with Chocolate Almond Glaze?

This recipe consists of three simple steps: baking the chocolate loaf cake, making the chocolate almond glaze, and coating the cake.

Make the cake batter :

I recommend making this recipe using a mixer (hand mixer or stand mixer), as it will yield the best results to achieve a bouncy, springy texture.

  • Preheat the oven to 350°F (180°C).
  • In a small saucepan, melt the butter. Remove from the heat as soon as it is melted.
  • In a mixing bowl, add light brown sugar and melted butter and mix for 2 minutes.

  • Add the Dutch process cacao powder, almond flour, baking powder, espresso powder, vanilla extract, and salt. Mix for one minute.

  • Add the eggs and mix until well combined.

  • Add the milk and keep mixing until well combined.

  • Sift the flour and mix gently until lumpless. Do not over-mix the flour, as the cake will lose its bouncy texture.

Bake the chocolate loaf cake:

  • Generously grease a 10×4 inch (25×10 cm) loaf pan with room temperature butter and transfer the batter to the pan.
  • Bake for 35 minutes to until risen and cooked through (with a crack down the centre of the top). To check if the cake is done, insert a toothpick or a knife in the cake. If it comes out with moist crumbs, it is ready to be taken out of the oven!

  • Let the cake cool down in the pan for 10 minutes, then remove from the pan and transfer to a cooling rack.
  • Let it cool down completely. To speed things up, you can place it in the fridge for 30 minutes.

Make the chocolate almond glaze:

  • In a saucepanadd the roughly chopped dark chocolate and sunflower oil. Melt over very low heat (I recommend the lowest you can go on your stoves). I am not using a double boiler for this recipe for convenience purposes. A very low temperature is therefore important to “mimic” the gentleness of the double boiler.
  • Stir with a wooden spoonuntil glossy. As soon as the chocolate has melted, remove from the stoves. 
  • Add the diced almonds and stir to combine. 
  • Let the chocolate glaze cool down for 20 minutes, stirring regularly to speed up the cooling process. 

Note : the ideal temperature to pour the chocolate glaze is 95°F (35°C).


dark chocolate and almond glaze in a saucepan

Glaze the cake:

Note: the cake should be completely cooled down before pouring the glaze. If the cake is still hot, the glaze will not stick to the cake… and it will result in a hot mess!

  • Place a parchment-lined tray underneath the cooling rack (a handy trick to help scrape the glaze drippings). 
  • Pour the chocolate glaze over top of the cake, spreading it evenly. Scrape the drippings and spread them back on the cake.

a cake on a cooling rack coated with melted chocolate almond glaze
  • Place the cake in the fridge for 30 minutes, to help harden the chocolate glaze. 
  • It’s ready!
a hand holding a generous slice of chocolate loaf cake with chocolate almond glaze

Nim Keys – Useful Tips

  • To achieve the desired cake texture, the batter needs to be mixed vigorously up to the flour sifting. Then, gently mix the flour and stop as soon as it is combined.
  • The ideal temperature to pour the chocolate glaze is 95°F (35°C). To the touch, aim for body temperature and you are good to go.
  • The cake should be completely cooled down before pouring the chocolate almond glaze. If the cake is still hot, the glaze will not stick to the cake… and it will result in a hot mess!

close-up of a chocolate cake covered with chocolate almond glaze

FAQ

How long does this Dark Chocolate Loaf Cake keep?

Cover the loaf cake with cling film and keep it for up to 4 days on the counter. It stays moist for a long time!

I can’t find Dutch Process Cocoa Powder, can I use Natural Cocoa Powder?

Yes. However, Natural Cocoa Powder (also called Unsweetened Cocoa Powder) is less intense and complex than Dutch Process. The taste will be less “dark chocolatey” but tasty nonetheless.

I am short on time, can I skip the chocolate almond glaze?

Sure, can! Of course, the glaze adds something special but this loaf cake is delicious on its own. Feel free to skip the glaze (it will take only 20 minutes to make, the rest is baking time!)

The almond chocolate glaze becomes less glossy as it sets, is this normal?

Absolutely. When setting, the chocolate glaze will lose its viscosity and harden to create a crunchy chocolate shell. This process will be accompanied by a loss of glossiness which is completely normal.

My heart belongs to the milk chocolate team, can I use it in the glaze instead of dark chocolate?

Yes! This cake recipe is versatile, feel free to adjust the type of chocolate to your liking!


2 slices of chocolate loaf cake with chocolate almond glaze with a vintage pie server and the rest of the cake

Other Delicious Dessert Recipes

Let me know in the comments if you make this recipe!

Recipe

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slices of dark chocolate loaf cake with chocolate almond glaze

Chocolate Loaf Cake with Chocolate Almond Glaze

This is the moistest, richest chocolate cake you’ll ever make. I was inspired by a French chocolate-making classic: chocolate and diced almond glaze (called “glaçage rocher” roughly translated to “rocky chocolate glaze”). It creates a fabulous contrast of textures with the softest chocolate cake coated with a crunchy chocolate almond shell. Easy to make, this recipe will definitely impress the chocolate lovers around you. Your chance to indulge!

  • Total Time: 1 hour
  • Yield: 10 1x

Ingredients

Scale

For the chocolate loaf cake:

½ cup (120 g) of unsalted butter

1 cup (200 g) of light brown sugar (granulated sugar works too!)

⅔ cup (65 g) Dutch Process Cocoa Powder

¾ cup (70 g) of almond flour

1 tablespoon (4 g) of instant espresso powder (or instant coffee granules)

1 teaspoon of pure vanilla extract

1 tablespoon (10 g or one packet) of baking powder

¼ teaspoon of flaky sea salt

4 medium free-range eggs

¾ cup (180 ml) of whole milk

¾ cup (90 g) of all-purpose flour

For the chocolate almond glaze:

5.3 ounces (150 g) dark chocolate with at least 60% cacao content

2 and ½ tablespoons (35 ml) of sunflower oil (or any neutral vegetable oil)

⅓ cup (50 g) of diced or slivered almonds (alternatively, you can thinly chop peeled raw almonds)

Instructions

Bake the chocolate loaf cake :

  1. Preheat the oven to 350°F (180°C).
  2. To a mixing bowl, add melted butter and light brown sugar and mix for 2 minutes using a hand mixer or stand mixer.
  3. Add the Dutch process cacao powder, almond flour, baking powder, instant espresso powder, vanilla extract, and salt. Mix for one minute.
  4. Add the four eggs and mix until well combined.
  5. Add the milk and keep mixing until well combined.
  6. Sift the flour and mix gently until lumpless. Do not over-mix the flour, as the cake will lose its bouncy texture.
  7. Generously grease a 10×4 inch (25×10 cm) loaf pan with room temperature butter and transfer the batter to the pan.
  8. Bake for 35 minutes until risen and cooked through.
  9. Let the cake cool down in the pan for 10 minutes, then remove from the pan and transfer to a cooling rack. Let it cool down completely. To speed things up, you can place it in the fridge for 30 minutes.

Make the chocolate almond glaze:

  1. In a saucepan, add the roughly chopped dark chocolate and sunflower oil. Melt over very low heat (I recommend the lowest you can go on your stoves). 
  2. Stir with a wooden spoon, until glossy. As soon as the chocolate has melted, remove from the stoves. 
  3. Add the diced almonds and stir to combine. 
  4. Let the chocolate glaze cool down for 20 minutes, stirring regularly to speed up the cooling process. 

Glaze the cake:

  1. When the cake is completely cooled down. Place a parchment-lined tray underneath the cooling rack (a handy trick to help scrape the glaze drippings). 
  2. Pour the chocolate glaze over top of the cake, spreading it evenly. Scrape the drippings and spread them back on the cake.
  3. Place the cake in the fridge for 30 minutes, to help harden the chocolate glaze. 

It’s ready! Enjoy as is, with a nice cup of coffee or with fresh strawberries if they are in season where you live! 

Nim Keys

  1. To achieve the desired cake texture, the batter needs to be mixed vigorously up to the flour sifting. Then, gently mix the flour and stop as soon as it is combined.
  2. The ideal temperature to pour the chocolate glaze is 95°F (35°C). To the touch, aim for body temperature and you are good to go.
  3. The cake should be completely cooled down before pouring the chocolate almond glaze. If the cake is still hot, the glaze will not stick to the cake… and it will result in a hot mess!
  • Author: Ninon
  • Prep Time: 25
  • Cook Time: 35
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: French

Keywords: chocolate loaf cake, chocolate glaze, chocolate almond glaze, French pastry, rocher glaze, slivered almond and chocolate

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4 Comments

  1. Wow the texture! This is now my ultimate go-to dessert. I could eat the whole loaf in one go. Great job!