Really Good Chocolate Loaf Traveling Cake

Tender chocolate pound cake slathered in coffee maple butter.

Hi Bakers!

For this recipe, I wanted to make a really good chocolate loaf. Simple as that. Something sturdy but still tender. A cake that I could eat off just a napkin and with a swipe of delicious butter. 

Deliciously Moist! Ooey Gooey! Ultimate Fudge! Decadent! Drool-worthy!

These are all descriptions you’ll find on other chocolate cakes. Cakes that are so melty in the middle and often covered in a rich chocolate glaze. And while yes, those are all incredibly tempting, this is not what I was going for. Almost any cake drenched in chocolate will taste good, but not necessarily the thing you want to pack for a hike or nibble on for breakfast.

Enter this really good Chocolate Loaf with Coffee Maple Butter. It’s more like pound cake - intentionally dense but still buttery and tender. 

Instead of frosting, I’ve been spreading slices with coffee and maple-flavored butter. Imagine banana bread slices or warm cornbread getting buttered like toast. Now make it chocolate with flavorful butter and a sprinkle of flaky salt. Intrigued yet? 

This cake is part of our Gâteaux de Voyage series. It is perfect for traveling in its loaf pan or as slices on the go. And don’t worry, it still has melty chocolate chips throughout and the crunchiest sugar topping. You won’t be missing any icing. 

For the butter, make sure it is super, super soft. If the butter is too cold, it will be very hard to force the liquids (espresso and maple syrup) into the fat. A small food processor works best. You could also try just whipping it in a stand mixer, an immersion blender, or with a mini whisk.