The other day, I was combing through my mom’s recipe box, it’s an old cardboard shoe box, that my mom uses to store alllll the recipes she’s collected over the years in. It’s a pretty worn out shoe box, but it does the trick. While I was looking through the box, I stumbled upon my Chocolate Glazed Loaf Cake recipe. I couldn’t help but smile, because it was written out in my 11 year old hand writing, with the word “yummy,” written by the title. A sure sign, it’s a good Chocolate Glazed Loaf Cake!

I created this recipe on a summer day several years ago, after spending my afternoon looking through a new edition of Sunset Magazine. During the summer when I had time on my hands, I would comb through the recipe section of each Sunset Magazine issue we received, finding the recipes I could make (a.k.a the recipes we actually had the ingredients for.) I remember this one day feeling particularly inspired to create my own recipe, and that’s how this Chocolate Glazed Loaf Cake came to be… and it is “yummy.”

Looking at the old recipe though, I realized there were a few tweaks I could make to it, a few things I’ve learned over the years, that would make the Chocolate Glazed Loaf Cake better. To make if fluffier, and more delicious. Like adding eggs to the recipe, and changing the order in which the ingredients were combined.

So I revamped the recipe a bit, made a few tweaks to it, and let me tell ya, this cake is on another level. I must say that one of my favorite types of cakes to bake is a loaf cake, because they’re easy to assemble, look elegant, and taste delicious. And this Chocolate Glazed Loaf Cake is one of my favorites. It has a soft vanilla crumb, with a light scattering of chocolate chips throughout the cake, finished a smooth chocolate glaze on the top.

How to make Chocolate Glazed Loaf Cake

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For the Cake

1. Preheat the oven to 350° Fahrenheit.
2. In a mixing bowl, using an electric hand mixer, cream together the butter and sugar until fluffy, about 1 minute.
3. Add in the two eggs and cream again, until fluffy, about another minute. Then mix in the vanilla extract.
4. Using a sifter, sift in the flour, salt, and baking soda. Then mix in the dry ingredients.
5. Add in the vinegar and milk and mix until just combined.
6. Line the bottom of a large loaf tin with parchment paper. Pour the cake batter into the loaf tin.
7. Bake the loaf for 50-55 minutes, or until a toothpick can be inserted and comes out clean.
8. Remove the loaf from the oven and let cool 10 minutes in the loaf pan. Then take a knife and go around the edge of the pan to loosen the cake from the pan.
9. Remove the loaf from the pan and peel the parchment paper off the bottom. Place the loaf on a cooling rack to cool.

For the Glaze

1. In a microwave safe bowl, combine the chocolate chips and half and half.
2. Microwave for one minute, until the chocolate chips are completely melted. Using a spoon, stir together the chocolate and half and half until combined and smooth.
3. Pour the chocolate glaze onto the top of the loaf. Use a knife, or the back of a spoon to spread the glaze on the top of the cake. Let the cake sit for about 10 minutes to let the glaze set a bit.
4. Then slice and serve the cake.