Chocolate Loaf Cake (Panqué de Chocolate)
Chocolate loaf cake, moist and fluffy: 15 minutes of prep and 45 minutes in the oven, no electric mixer needed. A tested step-by-step recipe.
Panqué de chocolate is the Mexican name for a chocolate loaf cake — called queque de chocolate in Chile and bizcocho de chocolate in neutral Spanish. It is baked in a rectangular loaf pan, moist inside with a thin crust. This version takes 15 minutes of prep and 45 minutes in the oven at 180 °C (355 °F), yields 10 servings, and is made entirely by hand, with no electric mixer.
Ingredients
- Batter:
- Optional:
Instructions
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Prepare the pan and preheat the oven to 180 °C (355 °F)
Turn the oven on to 180 °C (355 °F), top and bottom heat, so it reaches temperature while you make the batter. Grease a 22 cm loaf pan with butter, dust it with a tablespoon of flour and shake out the excess. That floured coating keeps the cake from sticking when you unmold it.
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Cream the butter with the sugar
In a large bowl, beat the 150 g of room-temperature butter with the 200 g of sugar using a whisk or a wooden spoon. Work it for 3-4 minutes until you get a pale, fluffy cream: this trapped air is what gives the crumb its lightness, so do not cut this step short.
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Add the eggs and vanilla one at a time
Add the eggs one by one, beating well after each until fully incorporated before adding the next. Add the teaspoon of vanilla with the last egg. If the mixture looks curdled, do not worry: it comes back together once the dry ingredients go in.
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Sift and fold in flour, cocoa, baking powder and salt, alternating with the milk
Sift the flour, the 50 g of cocoa, the baking powder and the salt together. Fold them into the batter in three additions, alternating with the 180 ml of milk (dry, milk, dry, milk, dry), using gentle folding motions. Common mistake: overmixing after the flour goes in develops gluten and makes the loaf dense; mix only until no dry flour is visible.
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Pour the batter into the pan and level it (add chocolate chips if using)
If using the chocolate chips, fold them in with two or three strokes. Pour the batter into the prepared pan and level the surface with a spatula. Tap the pan gently against the counter a couple of times to release any large air bubbles.
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Bake for 45 minutes and test with a toothpick
Bake on the center rack for 45 minutes, without opening the oven before minute 35 or the cake will sink in the middle. Depending on your oven it may take 40 to 50 minutes: insert a toothpick into the center — it should come out with moist crumbs but no raw batter. If the top browns too fast, cover it with foil for the last 10 minutes.
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Cool for 15 minutes in the pan before unmolding
Take the pan out of the oven and let the cake rest for 15 minutes on a wire rack: fresh out of the oven it is fragile and breaks when unmolded. Run a knife around the edges, turn it out onto the rack and let it cool completely before slicing so the crumb sets.
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Foodtastico Tip
Store the loaf in an airtight container at room temperature for up to 3-4 days; do not refrigerate it, as the cold dries it out. For longer storage, freeze it whole or in slices wrapped in plastic film inside a zip-top bag for up to 3 months, and thaw at room temperature for 1-2 hours.
Nutrition information
| Calories | 310 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 40 g |
| Sugars | 21 g |
| Fat | 14 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Are panqué, queque, bizcocho and budín de chocolate the same thing?
Yes, they are the same preparation under different regional names: panqué is used in Mexico (derived from the English pound cake), queque in Chile, and bizcocho or budín in other Spanish-speaking countries. One caveat: in Chile, panqué can be confused with panqueque (a crêpe or pancake); this recipe is a baked loaf cake, not a pancake.
Why did my chocolate loaf cake turn out dry or dense?
The three most common causes are overbaking (start testing with a toothpick at 40 minutes), mismeasured flour (use a scale; a packed cup can add 30 g extra) and overmixing after adding the flour, which develops gluten and compacts the crumb. Fold the dry ingredients in only until combined.
How do I make this chocolate loaf cake without an electric mixer?
This recipe is designed to be made by hand: cream the room-temperature butter with the sugar using a whisk for 3-4 minutes, until the mixture is pale and fluffy. That is the only step that requires effort; the rest is gentle folding.
Can I freeze the chocolate loaf cake?
Yes, it freezes very well for up to 3 months, whole or in slices. Wrap it in plastic film and store it in a zip-top bag to prevent freezer burn. Thaw at room temperature for 1-2 hours; individual slices are ready even sooner.
How long does it keep and how should I store it?
It stays moist for 3-4 days in an airtight container at room temperature. Do not store it in the refrigerator: the cold crystallizes the starch and dries it out faster. If your kitchen runs hot, keep it in the coolest spot of the pantry.
What can I substitute for the butter or the milk?
The butter can be replaced with 120 ml of vegetable oil, which gives an even moister crumb (in that case mix the oil directly with the sugar and eggs, without creaming). The milk can be swapped 1:1 for any plant-based milk, such as oat or almond.
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