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.

slices of chocolate loaf cake with chocolate almond glaze (rocher glaze).

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.

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The ingredients you’ll need

For the chocolate loaf cake

Dutch process cocoa powder, cane sugar, flour, baking powder, milk, vanilla extract, salt, eggs, butter, almond flour and espresso powder.

(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)

chopped dark chocolate, diced almonds and oil on a wooden board.
  • 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.

Love chocolate? Check out my Mini Lava Cakes!

How to make Chocolate Loaf Cake With Chocolate Almond Glaze (Rocher Glaze)?

(Note: please see the recipe card below for the complete written instructions and measurements.)


coating a loaf pan with butter.

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).

making chocolate loaf cake batter.

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).

adding eggs and milk to chocolate loaf cake batter.

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.

sifting flour in chocolate loaf cake batter.

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.

process of baking chocolate loaf cake.

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.

making rocher glaze (chocolate almond glaze).

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.

pouring rocher glaze on top of chocolate loaf cake.

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!


glossy rocher glaze on top of a cake.

Nim Keys – Chocolate Loaf Cake Tips

  1. Weigh your ingredients – For perfect results every time, trust a digital kitchen scale! It’s far more accurate than measuring cups, ensuring consistency in your baking. Since weight is precise and volume can vary, a scale takes the guesswork out of the process—leading to better cakes, every time.
  2. Choose the right mixing tool – A whisk, a hand mixer, or a stand mixer all work for this recipe, so use what you have! A mixer makes things quicker and easier, but if you’re whisking by hand, take your time to blend everything smoothly.
  3. Mix with care to avoid overmixing – When adding the flour, mix gently on low speed (or by hand) and stop as soon as the batter is smooth. Overmixing can make the cake dense instead of soft and tender, so less is more!
  4. Glaze at the perfect temperature – Want that silky-smooth chocolate coating? Pour the glaze when it reaches 95°F (35°C)—it should feel like body temperature to the touch. This ensures a flawless, even finish.
  5. Cool completely before glazing – Patience is key! Let the cake cool completely before glazing; otherwise, the chocolate won’t stick properly and could turn into a drippy mess. A little extra waiting time means a beautifully finished cake!

a hand holding a slice of chocolate loaf cake coated with chocolate almond shell.

Recipe FAQs

What is rocher glaze?

Rocher glaze is a French chocolate-making technique that combines chocolate and almonds to create a crunchy, textured coating. This glaze hardens into a crisp shell that contrasts beautifully with the soft, moist cake. It’s a popular method in French patisserie to add both texture and elegance to desserts.

How long does chocolate loaf cake keep?

Wrapped in cling film, this cake stays moist and fresh for up to 4 days at room temperature.

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

Yes! While the glaze adds a wonderful crunch, the cake is delicious on its own. If you change your mind, the glaze takes just 20 minutes to prepare.

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

Absolutely! As the glaze hardens, it naturally loses its shine and forms a crisp chocolate shell. This is a normal part of the setting process.

I prefer milk chocolate, can I use it in the glaze?

Of course! This recipe is versatile, so feel free to use milk chocolate instead of dark chocolate for a sweeter, creamier glaze.



If you tried this Chocolate Loaf Cake With Chocolate Almond Glaze or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!

slices of chocolate loaf cake with chocolate almond glaze (rocher glaze).

Chocolate Loaf Cake With Chocolate Almond Glaze (Rocher Glaze)

5 from 4 votes
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Prep Time : 25 minutes
Cook Time : 35 minutes
Total Time : 1 hour
Servings : 10
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.

INGREDIENTS
 

For the chocolate loaf cake

  • 120 g (heaping ½ cup) unsalted cultured butter (melted)
  • 200 g (1 cup) cane sugar (or granulated sugar)
  • 65 g ( cup) Dutch-process cocoa powder
  • 70 g (¾ cup) almond flour
  • 1 tablespoon instant espresso powder (or instant coffee granules)
  • 1 teaspoon pure vanilla extract
  • 10 g (1 tablespoon) baking powder
  • ¼ teaspoon fine sea salt
  • 4 free-range eggs
  • 180 ml (¾ cup) whole milk
  • 90 g (¾ cup) all-purpose flour

For the chocolate almond glaze (rocher glaze)

  • 150 g (5.3 ounces) bittersweet dark chocolate with at least 60% cacao content
  • 35 ml (2 ½ tablespoons) sunflower oil (or any neutral vegetable oil)
  • 50 g ( cup) diced or slivered almonds (alternatively, you can thinly chop peeled raw almonds)

INSTRUCTIONS

  • 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. 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.
  • 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. Mix everything together for about 1 minute until fully combined.
  • Combine wet ingredients – Crack the eggs into the bowl with the batter and mix until fully incorporated. Then, add the milk and continue mixing until the batter is smooth and well combined.
  • Add the flour – Sift the flour into the batter to prevent lumps. If using an electric mixer, set the speed to low and mix gently until smooth and lump-free. Be careful not to over-mix, as this can make the cake dense instead of light and airy.
  • Bake and cool the cake – Pour the batter into the prepared loaf pan 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. For quicker cooling, place the cake in the refrigerator for 30 minutes.
  • Prepare the Rocher glaze – In a saucepan, melt the chopped dark chocolate and sunflower oil over very low heat, stirring until smooth and glossy. Remove from heat and stir in the diced almonds. Let the glaze cool for 20 minutes, stirring occasionally to speed up the process.
  • 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. Scrape up any drips and spread them back onto the cake. Then, place the cake in the fridge for 30 minutes to allow the glaze to harden. Enjoy!

NOTES

  1. Weigh your ingredients – While I’ve included volume measurements (cups and spoons), use metric gram measurements if possible. A digital kitchen scale is more accurate than cups, ensuring precise, consistent results. Since weight is exact and volume can vary, a scale eliminates inconsistencies and will invariably give better results.
  2. Choose the right mixing tool – You can use a whisk, or a hand or stand mixer for this recipe. Each option works well, but a mixer will save time and effort while ensuring a smooth batter.
  3. Mix with care to avoid overmixing – When adding the flour, use low speed if using an electric mixer, and be careful not to overmix. As soon as the batter is smooth and well combined, stop mixing to preserve the cake’s texture. Overmixing can lead to a dense cake.
  4. Glaze at the perfect temperature – The ideal temperature for pouring the chocolate glaze is 95°F (35°C). It should feel like body temperature when touched—just right for a smooth, even coating.
  5. Cool completely before glazing – Make sure the cake is completely cooled before pouring the chocolate almond glaze. If the cake is still warm, the glaze won’t adhere properly and could result in a messy finish. Patience is key!
Calories: 441kcalCarbohydrates: 43gProtein: 9gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 93mgSodium: 229mgPotassium: 333mgFiber: 5gSugar: 27gVitamin A: 414IUCalcium: 172mgIron: 4mg
Course Dessert
Cuisine French
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
5 from 4 votes

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12 Comments

  1. Love this cake! Soooo good!!
    I wonder if I can substitute AP flour with GF flour? I want to bake this for my friend

    1. Hi Fern, thank you so much! I haven’t personally tried making this cake with gluten-free flour, but some readers have had success using Bob’s Red Mill all-purpose baking flour along with xanthan gum (which helps replicate the leavening properties of gluten). According to Bob’s Red Mill guidelines, I would add ⅓ teaspoon of xanthan gum to this recipe. If you give it a try, let me know how it goes!

  2. 5 stars
    Wow the texture! This is now my ultimate go-to dessert. I could eat the whole loaf in one go. Great job!