Easy Double Chocolate Loaf Cake Recipe

ByJacqueline Piper on
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4 from 3 votes
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This easy chocolate loaf cake recipe is a flavorful answer to your chocolate cravings. This quick loaf recipe is perfect for a sweet breakfast treat, with a cup of coffee for an afternoon snack, or a weeknight dessert. With less than an hour from start to slicing, this easy one-bowl chocolate quick bread is my favorite chocolate indulgence!

A close-up of slices of chocolate loaf cake.

Making muffins and quick bread from scratch is pretty quick and with this easy recipe, chocolate lovers will be able to indulge whenever the urge strikes. 

I love a one-bowl baking recipe, it just makes baking a more doable task when I don’t have to think about washing a million dishes after. The trick to one-bowl baking recipes is to sift the ingredients evenly over top of the wet ingredients, slightly incorporating the baking powder and baking soda into the flour before mixing everything together. 

A whole chocolate loaf cake.

This double chocolate loaf cake includes both cocoa powder and chocolate chips, for rich chocolate flavor.  For a more interesting presentation, drop extra chocolate chips on top of the batter in the loaf pan before baking.

This recipe can also make 12 muffins, baking for about 20 minutes or until a skewer, cake tester, or tooth pick comes out mostly clean.

Ingredients

See the recipe card for exact amounts.

Ingredients in bowls on a white marble counter for a chocolate loaf cake recipe.
  • eggs: I use large eggs in my recipes. These are here for structure and moisture so I wouldn’t recommend omitting them.
  • yogurt: I use Greek yogurt in my recipes, for this recipe make sure to use plain yogurt. This adds flavor but also moisture to the cake.
  • sugar: white sugar and brown sugar for sweetness and flavor.
  • oil: any neutral oil will do
  • vanilla extract: a staple in baking recipes for flavoring.
  • flour: use all-purpose flour and sift it in for best results. This makes mixing easier and helps get a fluffy cake.
  • cocoa powder: you can use regular or dark cocoa powder for this recipe. Always sift cocoa powder because it clumps.
  • baking soda and baking powder: these are leaveners and they react with liquid, other ingredients, and heat to give lift to your baking, resulting in a lighter texture.
  • salt: brings out other flavors. Be sure to use fine salt as large kosher salt doesn’t mix in very well and result will taste salty. I’ve tested this.

Substitutions

  • yogurt: try regular yogurt or sour cream instead. 
  • cocoa powder: use regular or dark cocoa powder. I like Bulk Barn’s extra dark cocoa or Hershey’s Special Dark Cocoa.
  • chocolate chips: you can use semi-sweet or dark chocolate chips, or even chocolate chunks for this recipe.
A chocolate loaf cake with slices cut.

Instructions

Prep Tips

  • Preheat oven to 350°F (180°C)
Vanilla extract is poured into wet ingredients for a cake recipe.
  1. In a large mixing bowl, add the wet ingredients. These are the eggs, yogurt, sugars, oil, and vanilla extract. Whisk to combine.
Baking powder is added to cocoa powder and flour for a cake recipe.
  1. Next, add the dry ingredients.

To do this, sift the flour and cocoa powder evenly over top of the wet ingredients.  Add the baking soda, baking powder, and salt and gently mix into the flour. Combine everything by folding or stirring gently until combined.

Stir in the chocolate chips.

Cake batter is added to a loaf pan.
  1. Scoop the batter into the loaf pan, and smooth the top.
Chocolate chips are added on top of cake batter in a loaf pan.
  1. Sprinkle the extra chocolate chips on top if using.
Cake is tested for doneness with a skewer.
  1. Bake for 35-40 minutes or until done. Test the loaf by poking a skewer into the center. Wet batter means it’s not done, a mostly clean skewer with some moist crumbs is fine.
A whole chocolate loaf cake on a cooling rack.
  1. Let the loaf cool to room temperature on a cooling rack.

Slice and serve. This bread is great on its own or with a generous swipe of butter.

A chocolate loaf cake with slices cut.

Tips for making a moist chocolate loaf cake

  • sift the cocoa powder: this is so important in baking for two reasons. 1. Cocoa powder clumps, if you don’t sift it, you’ll have clumps of cocoa in your batter because 2. Cocoa powder is hydrophobic – this means it’s actually kind of water-resistant! If you stir flour into liquid, it’ll most likely combine, but cocoa powder will keep its clumps and is harder to mix in. Sifting helps, as does gently folding it in with a rubber spatula.
  • yogurt: Greek yogurt adds a subtle tangy flavor and, along with the eggs and oil, helps make a super moist cake loaf.
  • light loaf tin: using a light color metal baking pan helps your quick bread cook evenly and not cook too quickly. I use a non-stick loaf pan, but you can spray yours with cooking spray or line it with parchment paper if you’ve had trouble with sticking before. Mine hasn’t stuck in testing, and I’ve also tested this recipe for muffins without using paper liners and it never sticks.

What to serve with chocolate bread

Try a slice of chocolate loaf with a scoop of ice cream – no-churn dark chocolate peanut butter ice cream would make it a super decadent treat or try no-churn mint chocolate ice cream. Salted caramel sauce would also be great drizzled on top.

Love quick breads? Try this pumpkin walnut bread next.

Storage

Store the chocolate loaf cake in an airtight container at room temperature for 3-4 days. You can also store it in the fridge if you prefer.

To freeze the loaf, slice it and wrap the slices individually. Freeze for up to three months. Thaw in the fridge overnight or on the counter for a few hours.

A chocolate loaf cake with one slice buttered.

FAQs

Can I freeze the chocolate loaf cake for later?

Yes you can freeze this chocolate bread for up to 3 months. For best results, wrap each slice individually and store in a freezer safe bag.

A chocolate loaf cake with slices cut.
3.67 from 3 votes

Double Chocolate Loaf Cake

Author : Jacqueline Piper
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10
Soft and moist loaf cake, with a delicate crumb and chocolatey flavor.
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Equipment

Ingredients
 
 

Instructions

  • Preheat the oven to 350°F.
  • In a large mixing bowl, add the eggs, yogurt, sugars, oil, and vanilla extract. Mix well with a whisk.
  • Sift in the flour and cocoa powder. Add the baking powder, baking soda, and salt on top of the flour and mix it in. Mix all of the dry ingredients into the wet ingredients, switching the whisk for a spatula as the mixture thickens. Stir only until just combined.
  • Add chocolate chips and stir.
  • Add batter to a 9×5 loaf pan. Sprinkle additional chocolate chips on tips if you want to.
  • Bake for about 40 – 50 minutes, or until a skewer comes out mostly clean. Let cool for 10 minutes and then move the loaf to a wire rack to let it cool to room temperature. An underbaked cake will collapse in the center.
  • Slice into 10 slices and serve as is or buttered.

Video

Notes

  • Sift the cocoa powder: this is so important in baking for two reasons.
    • 1. Cocoa powder clumps, if you don’t sift it, you’ll have clumps of cocoa in your batter because
    • 2. Cocoa powder is hydrophobic – this means it’s actually kind of water-resistant and is harder to mix in. Sifting helps, as does gently folding it in with a rubber spatula.
  • light loaf tin: using a light-colored metal baking tin helps your quick bread cook evenly and not cook too quickly. I use a non-stick loaf pan, but you can spray yours with cooking spray or line it with parchment paper if you’ve had trouble with sticking before. Mine hasn’t stuck before and I’ve used this recipe for muffins without using paper liners and it never sticks.
You can make 12 muffins instead of the loaf cake with this batter. Bake for about 20 minutes.
Store the chocolate loaf cake in an airtight container at room temperature for 3-4 days. You can also store it in the fridge if you prefer.
To freeze the loaf, slice it and wrap the slices individually. Freeze for up to three months. Thaw in the fridge overnight or on the counter for a few hours.

Nutrition

Calories: 272kcal | Carbohydrates: 41g | Protein: 6g | Fat: 10g | Fiber: 2g | Sugar: 23g | Calcium: 71mg | Iron: 2mg

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

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A chocolate loaf cake with slices cut with a text title for Pinterest.

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Hi, I'm Jacqueline Piper, the author of PiperCooks. I am a food blogger with a focus on easy, delicious, and (mostly) healthy recipes. I like using fresh ingredients for simple family recipes and I love cooking + sharing recipes to help you put healthy, homemade dinners on your table.

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2 Comments

  1. There is definitely something off with this recipe. I added all the ingredients and the batter was so thick. I could hardly mix it. It was more like cookie dough.

    Reply

  2. Hi,
    I’m sorry to hear that happened. I’ve made this recipe more than a dozen times, even as muffins, and it’s always worked out. I’m wondering how you measured your flour, and if that could be a possible cause for your thick batter? I always weigh my flour, and the weight is given in the recipe card. I also recently wrote an article about the difference in methods of measuring flour that might be helpful. Let me know if you try it again!

    Jacqueline

    Reply
3.67 from 3 votes (1 rating without comment)

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