Saucepan Chocolate Cake (Loaf Pan)

Saucepan Chocolate Cake is exactly the kind of dessert I love -- simple, and made entirely in one pan. It's a small batch chocolate cake. There's no mixer, no fuss, and very few dishes to wash.

This version started with the classic from The Fanny Farmer Cookbook, a vintage recipe baked low and slow for a dense, old-fashioned texture. I made it, loved it… and then realized it reminded me of something else.

That something was the New York Times "World's Best Chocolate Cake" -- another one-pan chocolate cake made in a saucepan, but with a few key differences. It uses dark chocolate instead of unsweetened, a bit less sugar, more butter, and includes cocoa powder for extra depth.

Naturally, I had to test both.

Fanny Farmer vs. The New York Times Cake

Even though the ingredient ratios are similar, the results are not. The Fanny Farmer version is slightly denser and more classic, while the NYT-inspired version bakes up softer, a little higher, and still incredibly fudgy.

After testing both, I preferred the New York Times cake but kept the lower baking temperature for a uniquely tender texture.

Easy Chocolate Cake in a Loaf Pan

If you're looking for an easy chocolate cake in a loaf pan, this is a great one to keep on repeat. It's simple enough for a weeknight dessert and versatile enough to pair with your favorite frosting (I used a quick chocolate sour cream frosting).

Loaf Pan Size

The loaf pan I use for this cake is my trusty 8 ½ by 4 ½ inch Chicago Metallic. You could probably make this cake in an 8x4 inch pan, but the bake time would most likely need to be increased. A 9x5 inch pan wouldn't be ideal because the cake would be too stubby, but you could use one anyway. If you use a larger pan, the bake time will probably decrease. I've only tested in the 8 ½ by 4 ½ inch pan.

Sour Cream Chocolate Frosting vs. Ganache

This is a no-mixer chocolate cake, but the sour cream frosting is a traditional American-style buttercream, which is difficult to make "unplugged." If you want to stick with the no-mixer theme, use an easy ganache instead. To make a simple pourable ganache:

• Heat ½ cup (120 grams) heavy cream in a saucepan or microwave until hot but not boiling.
• Pour it over 4 ounces (113 grams) chopped chocolate (semisweet or dark).
• Let sit for about a minute, then stir until smooth. Let it cool slightly until thickened but still pourable, then spread or pour over the cooled cake.

• Fanny Farmer Chocolate Chip Cookies
• Cooked Oatmeal Muffins
• Saucepan Chocolate Chip Cookies
• Easy Caramel Sauce Recipe
• Coconut Pastry Cream Boston Cream Pie

Recipe

Saucepan Chocolate Cake

Anna

An easy chocolate cake made in a saucepan. Adapted from The Fanny Farmer Cookbook and the NYT World's Best Chocolate Cake.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Cooling Time 1 hour hr

Total Time 3 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 6 slices

Ingredients

 

• 3 ½ ounces dark chocolate (98 grams)
• 8 ½ tablespoons unsalted butter (125 grams)
• ¾ cup brewed coffee
• 1 large egg
• ½ teaspoon vanilla
• ¾ cup plus 2 tablespoons all-purpose flour (120 grams)
• ½ cup plus 2 tablespoons sugar (125 grams)
• 1 ¼ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons Dutch process cocoa powder (15 grams)

Chocolate Sour Cream Frosting (See Notes for No-Mixer Ganache)

• 2 ½ tablespoons unsalted butter (35 grams)
• 1 cup confectioners' sugar (120 grams)
• ¼ cup natural cocoa powder or Dutch (20 grams natural or 24 grams Dutch)
• 2 tablespoons sour cream (30 grams)
• ½ teaspoon vanilla extract
• 1 pinch salt
• 1 tablespoons milk plus more if needed

Instructions

 

• Preheat the oven to 275 degrees F. Grease an 8 ½ x 4 ½ inch loaf pan. Line with parchment and grease again. If you don't have parchment, you can use foil.
• In a 3-quart saucepan, begin melting the butter over medium low heat. Add the chopped chocolate and stir well, then pour in the coffee. Stir until melted and smooth, then remove from heat and let cool for a few minutes.
• Whisk in the egg and vanilla.
• Mix together the flour, sugar, baking powder, salt and cocoa powder. Add the dry ingredients to the chocolate mixture and whisk until well combined and smooth. Pour batter into the loaf pan.
• Bake at 275 degrees F for 45 to 50 minutes or until a cake tester comes out clean. You'll know the cake is done when a crack appears on the top. Allow the cake to cool in the pan for 15 minutes, then turn out onto a cooling rack to finish cooling.

Sour Cream Chocolate Frosting

• In large mixing bowl, beat the softened butter until creamy.
• Add the sugar and the cocoa powder and mix well, then stir in the sour cream.
• Begin mixing with the electric mixer until everything holds together. Beat in the vanilla. Add a pinch of salt and continue beating until smooth and creamy, adding whole milk until the icing is a spreading consistency. It should be very smooth.

Notes

To make a no-mixer ganache, heat ½ cup (120 grams) heavy cream in a saucepan or microwave until hot but not boiling. Pour it over 4 ounces (113 grams) chopped chocolate (semisweet or dark). Let sit for about a minute, then stir until smooth. Let it cool slightly until thickened but still pourable, then spread or pour over the cooled cake.

Keyword loaf pan, Saucepan Chocolate Cake, Small Batch Chocolate Cake

Tried this recipe?Let us know how it was!