Chilean chocolate loaf cake, or queque de chocolate, is a moist, fluffy cake made by mixing flour, sugar, cocoa powder, baking powder, baking soda, and salt with oil, milk, eggs, and vanilla, then baking it in a loaf pan dusted with semolina. It takes 15 minutes of preparation and about 35 minutes in the oven, and makes 12 slices.
It is a classic for the Chilean afternoon tea called once and for birthdays, and you can finish it with powdered sugar, cinnamon, chocolate sauce, or ganache.
How to Make an Easy Chocolate Loaf Cake?
The wet ingredients are whisked together, the dry ingredients are mixed in a separate bowl with a well in the center, and both are combined just until smooth. The batter is poured into a buttered, semolina dusted loaf pan and baked at 180°C (356°F) until a skewer comes out dry.
Nutritional Information
Each slice of chocolate loaf cake (1/12 of the cake) contains approximately 400 kcal, 5 g of protein, 20 g of fat, 50 g of carbohydrates, 30 g of sugars, 2 g of fiber, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Chocolate Loaf Cake Recipe
Preparation: 15 minutes
Cooking: 35 minutes
Servings: 12 slices
Ingredients
- 400 g (3¼ cups) of all purpose flour
- 200 g (1 cup) of granulated sugar
- 200 ml (¾ cup plus 1 tablespoon) of vegetable oil
- 200 ml (¾ cup plus 1 tablespoon) of milk
- 100 g (1 cup) of cocoa powder
- 2 eggs
- 1 teaspoon of vanilla extract
- ½ teaspoon of baking soda
- ½ teaspoon of fine salt
- 2 teaspoons of baking powder
- Semolina, for the pan
Instructions
- Preheat the oven to 180°C (356°F) for at least 10 minutes. In a large bowl, whisk together the oil, milk, eggs, and vanilla. Set aside.
- In another large bowl, combine the sifted flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix with a wooden spoon and make a well in the center.
- Pour in the liquid mixture and mix well until smooth and lump free. Pour the batter into a buttered loaf pan dusted with semolina and tap the pan gently on the counter to settle it.
- Bake for about 35 minutes, or until a skewer inserted in the center comes out dry. Let cool to room temperature before unmolding. Serve as is, or decorate with powdered sugar, cinnamon, or chocolate sauce.
Additional Tips
Pour slowly
Pour the batter into the pan slowly, from the edges toward the center, to avoid trapping air pockets inside the cake.
Do not overmix
Mix only until the lumps disappear. Overmixing develops the gluten in the flour and makes the cake dense.
Watch your oven
Baking times vary with each oven, so check toward the end and use regular heat, without the grill or fan.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Eggs | Flax egg | 1 tablespoon ground flax + 3 tablespoons water per egg | Egg free |
| Regular cocoa | Dutch process cocoa | 1:1 | Darker, less acidic |
| Vegetable oil | Melted butter | 1:1 | Richer, slightly drier |
| Plain batter | Add chocolate chips | 1 cup | Extra chocolatey |
Frequently Asked Questions (FAQs)
1. How do I make a fluffy chocolate loaf cake?
Use both leaveners in the recipe, 2 teaspoons of baking powder and half a teaspoon of baking soda, and mix the dry ingredients separately before adding the liquids. Pour the batter slowly into the pan and bake in an oven already preheated to 180°C (356°F).
2. How long does the chocolate loaf cake bake?
About 35 minutes at 180°C (356°F), although it depends on your oven. It is ready when a skewer inserted in the center comes out dry.
3. How do I keep it from sticking to the pan?
Butter the pan and dust it with semolina before pouring in the batter. After baking, let the cake cool in the pan before unmolding, since it is still fragile when hot.
4. How do I store it?
Keep it at room temperature wrapped in plastic wrap or in an airtight container for 2 to 3 days, or refrigerate it, well covered, for up to a week.
What Is a Queque?
In Chile, queque is the name for a loaf or bundt style cake, from the English word cake. Simple queques of chocolate, orange, or banana are the everyday cakes of Chilean homes, served with tea or coffee at once.
Which Cocoa to Use
Use a good quality unsweetened cocoa powder, preferably Dutch process, which is darker and less acidic. If you only have regular cocoa, a pinch of instant coffee enhances the chocolate flavor.
Did You Know?
The cacao tree’s scientific name, Theobroma cacao, comes from Greek and means food of the gods. It was cultivated in ancient times by Mesoamerican civilizations such as the Maya and the Aztecs.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Marble Cake Recipe
- Chilean Banana Loaf Cake Recipe
- Chilean Microwave Mug Cake Recipe
- Chilean Orange Sponge Cake Recipe
