Description
If your heart beats a little faster for ultra-rich chocolate desserts, this indulgent brownie-style loaf is about to steal the spotlight. Think of it as the lovechild of a classic brownie and a soft, sliceable cake — thick, fudgy, and loaded with decadent ribbons of warm fudge goodness. It’s comforting, dramatic, and seriously hard to resist.
This treat delivers deep chocolate flavour in every bite with pockets of silky fudge hiding inside. Perfect for dessert, late-night cravings, or even a bold weekend brunch side (no judgment here).
Ingredients
Scale
Chocolate Loaf Base
- 1 cup melted unsalted butter
- 1 ½ cups white sugar
- 3 eggs
- 2 teaspoons vanilla essence
- ¾ cup dark cocoa powder
- 1 cup plain flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup semi-sweet chocolate morsels
Fudge Swirl
- ½ cup hot fudge topping (homemade or store-bought)
- ¼ cup heavy whipping cream
Instructions
- Get the Oven Ready
- Set your oven to 350°F (175°C). Lightly grease a loaf tin (9×5 inches) and line it with parchment so the bread slides out effortlessly later.
- Prepare the Batter
- In a large bowl, beat the melted butter with the sugar until smooth and glossy. Crack in the eggs, add vanilla, and whisk until the mixture looks silky and unified.
- In another bowl, combine cocoa powder, flour, salt, and baking powder. Slowly fold this dry blend into the wet mixture until just mixed. Finally, stir through the chocolate chips for extra richness.
- Mix the Fudge Layer
- Whisk the hot fudge sauce and cream in a small bowl until smooth and pourable. If it feels too thick, warm it briefly in the microwave for a few seconds.
- Layer and Swirl
- Spoon half of the batter into your prepared tin. Drizzle over half of the fudge mixture and gently swirl using a knife or skewer. Add the remaining batter, top with the rest of the fudge, and swirl again to create that marbled look.
- Bake
- Place in the oven and bake for 50–60 minutes. When a toothpick inserted into the centre comes out with a few moist crumbs (not wet batter), it’s ready.
- Let the loaf rest in the pan for about 15 minutes before transferring to a cooling rack.
Notes
Serving Suggestions
- Cut into thick slices while still slightly warm for maximum gooeyness. Pair with vanilla ice cream, extra chocolate drizzle, or a dusting of powdered sugar for that bakery-style finish.
Storage & Reheating Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week when chilled.
- Freezer: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.
- To Thaw: Allow to sit at room temperature for several hours, or microwave a slice for 20–30 seconds.
- To Reheat: Warm individual slices in the microwave for 10–15 seconds. For slightly crisp edges, pop into a toaster oven at 300°F for about 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts