Chocolate loaf cake is a soft, moist, rich and tender chocolate cake baked in a loaf pan. This loaf cake recipe is easy to make without a mixer and is delicious with or without frosting. Make this chocolate cake loaf for a simple, but decadent breakfast, snack or dessert.
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Why Should You Make This Recipe
I love a simple and delicious loaf cake that can be enjoyed as easily for breakfast as it can for dessert. My Lemon Loaf, Chocolate Olive Oil Loaf Cake, Chocolate Fig Loaf Cake and Chocolate Chip Banana Bread are just a few cake loafs I adore making. This chocolate loaf cake recipe is no exception. I know you’ll love it just as much as I do because:
- Layers of flavors and textures. From the soft and rich chocolate cake interior to the pools of melty chocolate chips, this simple chocolate loaf cake will have you going back for seconds.
- Easy to make. This chocolate chip chocolate cake loaf is so simple to make and comes together quickly. Simply whisk the ingredients in a bowl, pour into a loaf pan, bake, slice and enjoy.
Ingredients
This chocolate quick bread loaf cake requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder and salt.
- Wet Ingredients: Gather granulated sugar, light brown sugar, eggs, oil, vanilla extract, buttermilk, coffee or water and chocolate chips.
Substitutions
This loaf cake with chocolate is as easy to make as it is delicious. Here are my recommended substitutions if you need them.
- All purpose flour: To make this chocolate loaf gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (180 g) rather than measurable cups for the most accurate substitution. Also make sure to check that the flour contains xanthium gum as this acts as a replacement for gluten.
- Baking Soda and Baking Powder: Make sure both are fresh and in date.
- Salt: Like with savory foods, adding a little salt to anything enhances the flavors in the dish. Make sure to add the salt.
- Dutch Process Cocoa powder: Use a good quality unsweetened cocoa powder.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make the loaf cake refined sugar free.
- Oil: I like to bake with a very light tasting olive oil. However, any neutral baking oil such as vegetable or canola will work well in this fudgy chocolate loaf recipe.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Buttermilk: Use sour cream or full fat greek yogurt in place of the buttermilk. If you choose to use sour cream or greek yogurt, I suggest decreasing the amount to ½ cup (120 g) and increase the amount of liquid (water or coffee) to ½ cup (120 ml).
- Water or Coffee: Make sure the water or coffee is very warm, but not boiling. Coffee will provide a boost to the chocolate flavor of the loaf cake.
- Chocolate Chips: Adding chocolate chips is optional, but recommended. I used regular chocolate chips, but mini chocolate chips or dark chocolate chips would also be delicious.
Variations
- Chocolate Ganache Glaze: Heat 4 oz heavy cream in a sauce pan or in the microwave until just scalding. Pour the steaming heavy cream on top of a bowl filled with 4 oz. chopped chocolate (60-70%). Place a towel over the bowl to trap the steam. Allow the chocolate to melt for 3 - 5 minutes. Gently stir the chocolate and cream together until smooth and well combined. Let the ganache cool for another 5 minutes, then pour on top of the cooled chocolate loaf.
- Buttercream Frosting: Cream ½ cup (113 g) room temperature unsalted butter with ¼ cup (20 g) cocoa powder, 2 cups (240 g) powdered sugar, 1 teaspoon vanilla extract and 1-2 tablespoons (15 - 30 ml) milk until smooth and well combined. Top the cooled loaf cake with the buttercream and enjoy.
- Vanilla Frosting: Cream ½ cup (113 g) room temperature unsalted butter with, 2 cups (240 g) powdered sugar, 1 teaspoon vanilla extract and 1-2 tablespoons (15 - 30 ml) milk until smooth and well combined. Top the cooled loaf cake with the buttercream and enjoy.
- Cream Cheese Frosting: Cream ¼ cup (57 g) room temperature, unsalted butter and 4 oz. (113 g) cream cheese until smooth and well combined. Then mix with 2 cups (240 g) powdered sugar, 1 teaspoon vanilla extract and 1-2 tablespoons (15 - 30 ml) milk until smooth and well combined. Top the cooled loaf cake with the frosting and enjoy.
How To Make
Learn how to make chocolate loaf cake in a few easy steps.
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. In a large bowl, whisk the flour, dutch processed cocoa powder, baking soda, baking powder, espresso powder and salt together until well combined. Set aside.
- In a large mixing bowl, whisk the granulated sugar, light brown sugar and eggs until smooth and well combined. Then whisk in the oil, buttermilk and vanilla extract until smooth and well combined. Whisk in the dry ingredients until just combined. When the dry ingredients are mostly combined, whisk in the warm water or coffee. Fold in the chocolate chips. Reserve some for topping the cake.
3. Evenly pour the chocolate cake batter into the prepared pan. Using the back of a spoon or with the side of a flexible spatula, smooth out the top of the chocolate cake batter. Top with the remaining ¼ cup chocolate chips. Bake the double chocolate loaf cake for 50 - 60 minutes or until a toothpick inserted into the center of the chocolate loaf comes out with a few moist crumbs. Cool the cake in the loaf pan for 10 - 15 minutes. Use the parchment sling to lift the bread out of the pan. If needed, use a butter knife to loosen any cake bread pieces from the pan. Cool completely before slicing the chocolate loaf cake. Enjoy as is, with your favorite fresh fruit and freshly whipped cream, topped with a silky chocolate ganache glaze or with creamy frosting.
How To Store, Freeze, Thaw and Serve
- Store: Place slices of the chocolate loaf in an airtight container at room temperature for up to 3 days. Then transfer the chocolate cake to the fridge for an additional 2 - 3 days.
- Freeze: Individually wrap each slice of loaf chocolate cake in plastic wrap or wrap the entire loaf in plastic wrap. Place the wrapped cake in a freezer safe container and store in the freezer for up to 2 months.
- Thaw: Remove your desired number of pieces of chocolate cake to sit out at room temperature or in the fridge until fully thawed. Heat in the microwave or toast in the toaster if you like. Then top the cake with your preferred topping and enjoy.
M’s Expert Tips
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed chocolate loaf.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. Everyone’s oven varies, so the times listed in the recipe should be viewed as a guide. Always start checking at the minimum baking time and every 5 minutes after for wet batter or 3 minutes after for gummy or wet crumbs.
- Fully cool the loaf cake before slicing. This recipe for chocolate cake loaf needs to cool before slicing. For perfectly sliced pieces, make sure to use a serrated knife or bread knife.
- Top the loaf cake with your preferred topping. I personally love this chocolate cake plain or topped with chocolate chips. Feel free to top yours with a chocolate ganache glaze or with frosting.
FAQs
Chocolate loaf cake is a moist, cocoa filled cake baked in a loaf pan. This type of cake can be eaten plain, topped with chocolate chips, with buttercream frosting or glaze.
The main difference is a traditional cake is often baked in a circular, square or rectangle pan. Loaf cakes are baked in a small, deep, rectangular loaf pan. The texture of these cakes are often a bit denser than traditional cakes.
Often the exterior of the cakes bake faster than the center. As the center continues to bake, the moisture (in the form of steam) still needs to be released. The steam can’t escape through the set edges of the cake, so the steam rises in the center and forms a crack.
Other Chocolate Cake Recipes To Try
- Chocolate Mayonnaise Cake
- Chocolate Olive Oil Cake
- Buttermilk Chocolate Cake
- Chocolate Pound Cake
- Almond Flour Chocolate Cake
- Chocolate Coffee Cake
If you try this Chocolate Loaf Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Chocolate Loaf Cake Recipe
Equipment
- 1 9 X 5 loaf pan
- 1 sheet parchment paper
- 1 whisk and flexible spatula or spoon
Ingredients
- 1½ cups (180 g) all purpose flour
- ½ cup (40 g) unsweetened cooca powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon espresso powder
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) oil
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup (180 ml) buttermilk, room temperature
- ¼ cup (60 ml) very warm coffee or water
- 1 cup (170 g) chocolate chips, divided
Instructions
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, espresso powder and salt together until well combined. Set aside.1½ cups (180 g) all purpose flour, ½ cup (40 g) unsweetened cooca powder, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon espresso powder, ¼ teaspoon salt
- In a large mixing bowl, whisk the granulated sugar, light brown sugar and eggs until smooth and well combined. Then whisk in the oil, buttermilk and vanilla extract until smooth and well combined.1 cup (200 g) granulated sugar, ¼ cup (50 g) light brown sugar, 2 large eggs, room temperature, ½ cup (120 ml) oil , 2 teaspoons (10 ml) vanilla extract , ¾ cup (180 ml) buttermilk, room temperature
- Sift and then whisk the dry ingredients into the wet until just combined. When the dry ingredients are mostly combined, whisk in the warm water or coffee. Fold in the chocolate chips. Reserve ¼ cup for topping the cake.¼ cup (60 ml) very warm coffee or water, 1 cup (170 g) chocolate chips, divided
- Evenly pour the chocolate cake batter into the prepared pan. Using the back of a spoon or the side of a flexible spatula to smooth out the top of the chocolate cake batter. Top with the remaining ¼ cup chocolate chips.
- Bake the double chocolate loaf cake for 50 - 60 minutes or until a toothpick inserted into the center of the chocolate loaf comes out with a few moist crumbs.
- Cool the cake in the loaf pan for 10 - 15 minutes. Use the parchment sling to lift the bread out of the pan. If needed, use a butter knife to loosen any cake bread pieces from the pan. Cool completely before slicing the chocolate loaf cake. Enjoy as is, with your favorite fresh fruit and freshly whipped cream, topped with a silky chocolate ganache glaze or with creamy frosting.
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