Chocolate Stack Loaf

Chocolate Stack Loaf
Prep Time:
40 mins
Bake Time:
14 mins
Total Time:
40 mins


  • 1 cup unbleached all-purpose flour

  • 1 cup packed brown sugar

  • cup natural unsweetened cocoa powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup unsalted butter, melted

  • 2 eggs

  • ½ teaspoon vanilla extract

  • ½ cup hot tap water

  • 1 recipe Easy Fudge Frosting, recipe below

  • Natural unsweetened cocoa powder

Easy Fudge Frosting

  • 6 tablespoon unsalted butter

  • 1 cup sugar

  • 1 cup natural unsweetened cocoa powder

  • Pinch of salt

  • 1 cup whipping cream

  • 1 teaspoon pure vanilla extract


  1. Position rack in lower third of oven. Preheat oven to 350 degrees F. Lightly grease sides of 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set aside.

  2. In large mixing bowl whisk together flour, brown sugar, 1/3 cup cocoa powder, baking soda, and salt. Add butter, eggs, and vanilla. Whisk gently until dry ingredients are moistened and mixture resembles a thick paste. Whisk briskly about 30 strokes. Tap or shake any batter from whisk. Use rubber spatula to stir in hot water, scraping sides as necessary, just until batter is blended and smooth. With spatula scrape batter from bowl into prepared pan and spread to make a thin even layer.

  3. Bake 14 to 16 minutes or until a wooden pick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Slide a thin metal spatula or knife around cake edges to loosen from pan. Invert cake onto rack. Remove paper liner; carefully turn cake right side up. Cool completely.

  4. Cut cake crosswise in three equal rectangles. Thickly spread frosting on one piece, top with a second piece and spread with frosting. Leave top unfrosted. Thickly frost long sides. Before serving, dust top with cocoa powder. Makes 12 servings.

Easy Fudge Frosting

  1. In medium saucepan melt butter. Stir in sugar, cocoa powder, and salt. Gradually stir in whipping cream. Heat, stirring constantly, until smooth and hot but not boiling. Remove from heat; stir in vanilla extract. Set aside; cool until thickened and spreadable. To cool quickly, loosely cover and refrigerate 1 hour. Store up to 1 week in refrigerator. Makes 2 cups.

Nutrition Facts (per serving)

396 Calories
23g Fat
49g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 396
% Daily Value *
Total Fat 23g 29%
Saturated Fat 14g 70%
Cholesterol 98mg 33%
Sodium 182mg 8%
Total Carbohydrate 49g 18%
Total Sugars 35g
Protein 5g
Calcium 50.5mg 4%
Iron 2.2mg 12%
Potassium 215mg 5%
Folate, total 28.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.