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!
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.
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.
See the recipe card for exact amounts.
- In a large mixing bowl, add the wet ingredients. These are the eggs, yogurt, sugars, oil, and vanilla extract. Whisk to combine.
- 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.
- Scoop the batter into the loaf pan, and smooth the top.
- Sprinkle the extra chocolate chips on top if using.
- 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.
- 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.
Tips for making a moist chocolate loaf cake
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.
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.
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.
Double Chocolate Loaf Cake
- 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 9x5 loaf pan. Sprinkle additional chocolate chips on tips if you want to.
- Bake for about 35 - 40 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.
- Slice into 10 slices and serve as is or buttered.
Nutritional information is an estimate. Values vary based on products used.
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