A delicious, rich, and very moist Milka chocolate loaf cake. We are using our favorite chocolates, Milka, one of my favorite childhood chocolates.

You might look at this cake and think how horrible it looks, but IGNORE THE LOOKS, it tastes sooo soo good. We are using the recipe from our chocolate cake and chocolate sheet cake as the base, and we have modified a few ingredients to have a perfect cake.

I have been using this recipe all week for our Nutella crunch cake and our chocolate crunch cake, and trust me when I tell you it will be the best cake you have ever tried.

Everything about this chocolate loaf cake

• It is super moist, even after you refrigerate it, it will remain moist and not dry. That’s because we will be using all oil, no butter.
• Since we are not using butter, this cake will be super soft, not dense.
• Easy to prepare, did you see how we decorate it?  A ganache is not necessary, as we will be using the same Milka chocolate to top it, and with the heat, it will melt to perfection, and that will give us a molten top.
• Versatile, you know they make Milka chocolate with Oreos, caramel, or even Biscoff? It’s your time to shine, try any combination of Milka chocolate.

We sacrificed the butter in this recipe since it’s already really flavorful, and we don’t need the butter. Cocoa powder is strong and rich, the Milka chocolate is pure perfection, and the oil will make this loaf cake very moist.

Grab these ingredients

The ingredient list will be so similar to the chocolate base from our milk or dark chocolate mousse cake, cornflake cake, or even our milk chocolate cake.

• Milk: Use whole milk for a moist cake; avoid skimmed milk. I haven’t tried any vegetal substitutions.
• Apple vinegar: Using apple vinegar will help create a very moist and delicious cake. You will not even notice it’s there, as you will not taste it. At all. Vinegar is used in many cakes or treats, like our red velvet brownies or originally our red velvet pancakes.
• Instant coffee: it intensifies the flavors of the chocolate, and coffee is usually used in many chocolate treats as it makes them more tasty. You will not taste it like it was a tiramisu, but it can be omitted if a kid is going to eat it or a person who doesn’t want coffee.
• Cocoa powder: we are very specific with the cocoa we use; it’s a charcoal dark cocoa powder, this way we will have a rich chocolate color instead of a brown-red pale color. Make sure it’s 100% cocoa powder, no sugars added. We used specifically Noir Intense by CACAO BARRY.  The brand is not what matters, but that you are using one that is the same style.

ingredients

• Oil: We are using all the oil for this recipe. Butter adds flavor, but we already have the cocoa powder, which is insanely flavorful, so it’s not needed. Using all the oil will give us extra moisture that if we used half butter, it would take away.
• Eggs: room temperature, if the eggs are fridge cold, I recommend you leave them in a glass with warm water so they can temper and get to a warm temperature.
• Salt: it enhances the flavors and balances the sweetness. We use salt in every dessert we prepare, brownies, NutellaCinnamon rolls, or brookies.
• Sugar: granulated or also called caster sugar, it’s the normal sugar that we use for everything, pancakes, chocolate chip cookies, or even donuts.
• Baking soda and powder: we are using both for this recipe.
• All–purpose flour: Flour gives structure to the cake; we are using a common-use flour that can be found literally everywhere. Sift it to avoid having lumps at the end.
• Milka: choose your favorite Milka chocolate; there are different variations in flavors and textures. I’d recommend you choose your favorite.

Best tips to prepare a chocolate cake

We are preparing the best-tasting, not the best-looking, chocolate loaf cake. That’s because it tastes delicious but has questionable looks? We have made many chocolate creations in this kitchen, from chocolate rolls to crepe rolls, cookies, brownies, deep dish brownies, basically anything you can think of. And that gives us enough time to experiment with ingredients and methods.

• Cocoa powder is such a big, important ingredient in this recipe; it has to be 100% cocoa powder. You don’t want it to be mixed with sugars, fillers, or thickeners. It will not work in this recipe.
• Using oil instead of butter will give us a moist cake.
• Sift the all-purpose flour. There’s nothing more annoying than eating into a perfect Milka chocolate loaf cake and biting into a chunk of unsifted flour; it kind of ruins the experience for me.
• Let the cake cool slightly before adding the chocolate on top; it will beautifully melt, creating an imperfectly perfect chocolate loaf.
• To check if the cake is fully baked, you can check the internal temperature by using a thermometer; it should reach 195F (91 °C).

Why are we using vinegar in our loaf cake?

Adding vinegar to a chocolate cake is not something new; it has been done for generations. Some people use mayo in their cake, and some people use vinegar, or even both!

With the vinegar, we will create buttermilk. The vinegar will activate the baking soda, giving us a very tender, moist, and delicate crumb.

When we add vinegar to our chocolate loaf cake, we are helping it rise better in the oven. As it bubbles, it puffs up as it bakes, creating a beautifully risen cake. You will not taste the vinegar as long as you are using quality ingredients. If you use a cocoa powder that should not be used for this recipe, you might taste it, as it might not be strong enough to mask the taste.

We are using a lot of vinegar because it will make it better, trust meee!

Overview: How to make a moist chocolate loaf cake at home

We will boil the milk and mix it with the rest of the ingredients. We are not preparing it in separate bowls, as it’s meant to be a very easy and fun cake to prepare.

Mix all of the ingredients and pour the chocolate cake batter into a prepared loaf pan. Bake the loaf cake until fully baked, checking the cake if it’s done by using a thermometer or a wooden skewer.

Decorate with Milka chocolate.

How to serve a Milka cake

This chocolate cake should be served slightly warm; this way, you will have a molten chocolate top decoration, which also has the best texture and flavor.

I’d recommend you enjoy this treat with a glass of cold milk and an ice cream scoop.

Store a Milka chocolate loaf cake

This chocolate cake can be stored in the fridge or on the counter. Make sure you cover it very well either way, as you don’t want anything to get inside the cake, and you don’t want it to become dry. Before serving the cake, make sure to slightly warm it up for the best result.

Freezing tips: How to freeze a chocolate cake

Slice the Milka chocolate loaf cake and place it in a tray lined with parchment paper. Do you recognize this method? We have applied the same one to recipes like our Nutella rolls, Funfetti tiramisu, Biscoff tiramisu, or even pistachio cheesecake!

Freeze for 4 hours and then transfer into a freezer-safe container. This will keep the cake safe for up to 3 months.

Have you tried this Milka chocolate loaf cake recipe? If you have and would like to support us, the best way to do so is by leaving a star-rated comment below! Thank you!

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