Chocolate Loaf Cake – Chocolatey, Easy and Perfect for Kids

Name: A chocolate loaf cake for large groups
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 20-24 servings
Cuisine: European
Ingredients: Ingredients for a 9.5" (24 cm) cake pan, or 2 large loaf pans or 3 medium ones:; 4 large eggs; 1 cup (200 grams) vegetable oil; 1/3 cup (80 ml) water; 2 cups (500 ml) heavy cream or coconut cream; 1 cup (200 grams) white sugar; 1/2 cup (120 grams) light or dark brown sugar or more white sugar; 1/2 cup (70 grams) high-quality cocoa - sifted; 2 cups (280 grams) white flour; 2 teaspoons (10 g) baking powder; For the ganache:; 150 grams dark or milk chocolate; 1/2 cup (125 ml) heavy cream or coconut cream

This chocolate cake is soft, chewy, and easy to make. Perfect for kid birthdays or when you want something sweet. Mix in a bowl and bake.

by Krutit March 9, 2026

written by Krutit March 9, 2026

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So listen, this recipe for soft chocolate cake is the one I’ve made the most. It’s my base for almost all chocolate cakes and cupcakes. It’s the dessert I make when I don’t have time. When I want a big cake that will be enough for a lot of people without making any effort (in case you were wondering, the cake serves 20 to 25 people depending on the size of their sweet tooth).

This is a chocolate cake suitable for kids’ birthday parties and for mom’s birthday. A chocolate cake for Friday night dinner (the pareve version here is really great) and also for a picnic. And the best part? You can let the kids make it and the cake will still turn out great even if they overmix, or add the ingredients in the wrong order, or some of the flour misses the bowl.

This is a very forgiving recipe that sometimes, believe it or not, I make in one go. I put all the ingredients in a bowl and mix everything together.

I also wrote some notes and upgrades for you below, don’t miss them.

Looking for more ideas for cakes with delicious flavors? Here are some great recipes: Orange Almond Cake | Old-fashioned Sour Cream Cake | Flourless Chocolate Fudge Cake

A chocolate loaf cake for large groups

Serves: 20-24 servings Prep Time: 10 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Ingredients for a 9.5" (24 cm) cake pan, or 2 large loaf pans or 3 medium ones:

4 large eggs
1 cup (200 grams) vegetable oil
1/3 cup (80 ml) water
2 cups (500 ml) heavy cream or coconut cream
1 cup (200 grams) white sugar
1/2 cup (120 grams) light or dark brown sugar or more white sugar
1/2 cup (70 grams) high-quality cocoa - sifted
2 cups (280 grams) white flour
2 teaspoons (10 g) baking powder

For the ganache:

150 grams dark or milk chocolate
1/2 cup (125 ml) heavy cream or coconut cream

Instructions

- In a very large bowl, place eggs, oil, water, cream and sugar and beat well until uniform. - Add cocoa, flour and baking powder and beat until the flour is incorporated and the batter is a uniform color. - Transfer to a greased pan, preferably lined with parchment paper, and bake at 325F (165C) degrees for 40-60 minutes depending on the size of the pan. How do you know if it’s ready? Insert a toothpick into the center of the cake and if it comes out with moist crumbs, it's ready. What do you do if there's a crack on top? Simple - level it out with a knife before covering with ganache. By the way, this extra step is included so that the ganache coats in an even layer, not because the cake isn’t still beautiful. - In a microwave-safe bowl, place the chocolate and cream and melt for a minute. Mix well until you get a shiny, smooth chocolate sauce. Pour it over the cake about 15 minutes after the cake comes out of the oven, while still hot but not boiling or too soft. – Want to decorate the chocolate cake with sprinkles? Wait a few minutes for the ganache to cool slightly, then sprinkle away!

I didn't hold back

Notes

- If the cake is intended for children and you’re using dark chocolate for the ganache, I recommend adding a tablespoon of maple to the chocolate sauce. If you use milk, you don't need to add it, of course. And you can also use white. - Instead of canola/sunflower/soybean oil, you can use olive oil, grapeseed oil, or coconut oil. - Instead of white flour, you can use light/white spelt flour. - If you don’t have light/dark brown sugar, you can substitute additional white sugar. - Want to give this chocolate cake an upgrade? Add 100 grams of coarsely chopped dark or milk chocolate or chocolate chips to the batter. - I recommend you sift the cocoa, especially when the bag isn’t new but has been in the cupboard for a while, because it has a tendency to develop lumps. - If you have a crack on top and you have fixed it, you can of course eat the leftovers or keep them in a bag in the freezer and make chocolate balls or cake pops or put them in dessert cups with whipped cream and strawberries.

chocolate cake Easy kid-friendly quick .

A chocolate loaf cake for large groups

Ingredients

Instructions

Notes

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Chocolate Loaf Cake – Chocolatey, Easy and Perfect for Kids

This chocolate cake is soft, chewy, and easy to make. Perfect for kid birthdays or when you want something sweet. Mix in a bowl and bake.

A chocolate loaf cake for large groups

Ingredients

Instructions

Notes

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