Chocolate Loaf Cake with Pomegranate Glaze
This rich chocolate loaf cake is super easy to whip up. Topped with a bright and tangy pomegranate glaze and crunchy pomegranate arils, this easy loaf cake is a festive addition to any get-together.
Ingredients
Chocolate Loaf Cake
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup unsweetened cocoa powder
- 1 ½ teaspoon espresso powder optional
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter room temperature
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup whole milk
Pomegranate Glaze
- 1 ½-2 cups powdered sugar
- 2 tablespoons pomegranate juice
- 2 teaspoons lemon juice
- Pomegranate arils for decoration
Instructions
Chocolate Loaf Cake
- Preheat the oven to 350 degrees. Line a 9 x 5 loaf pan with parchment paper, leaving an overhang on the two long sides.
- In a medium bowl, combine flour, baking powder, salt, cocoa powder and espresso powder.
- Using a stand mixer or hand mixer, combine the sugar and butter and cream together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each. Add the vanilla.
- Mix half of the dry ingredients into the butter/sugar mixture, followed by half of the milk. Repeat with the rest of the dry ingredients and the rest of the milk, mixing until just combined.
- Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, until a cake tester inserted into the middle comes out with moist crumbs.
- Let the cake cool in the pan. Once cooled, remove the cake using the parchment paper overhangs. Drizzle the glaze over the top of the cake.
Pomegranate Glaze
- In a small bowl, combine 1 ½ cups of the powdered sugar, the pomegranate juice and lemon juice until well mixed. Add additional powdered sugar by the tablespoon for a thicker consistency or more pomegranate juice for a thinner consistency.
Nutrition
Serving: 1sliceCalories: 351kcal
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