You know that moment when you’re craving something chocolatey, but you don’t want to spend all afternoon making it? That’s exactly when this chocolate bread recipe swoops in to save the day. It’s the kind of loaf you bake when you’ve got a busy mind, a warm oven, and zero interest in fuss. What makes it different? Well, it’s a double chocolate cake recipe disguised as a loaf — like a brownie and a cake had a lovechild, and then wrapped itself in parchment to be polite. I’ll be honest, I’ve made my fair share of chocolate disasters. One time, I forgot the sugar. Yep. Sugar. But this one? She’s foolproof. Rich cocoa flavor. Studded with melty chocolate chips. Soft inside, with the perfect chewy edges. You can dress it up with a little powdered sugar, or just stand over the sink eating it by the slice. No judgment here. Whether you’re dreaming of a double chocolate cookies recipe or reminiscing about that coconut loaf cake recipe you made last spring, this one’s got your back. It’s also giving hints of lemon loaf cake recipe brightness with none of the tartness. And if you’re into double chocolate chip cookie recipe chewy vibes? This loaf plays your tune. Consider this your new go-to for anything from a casual afternoon snack to a slightly dramatic midnight craving rescue mission.
Table of Contents
- 1) Key Takeaways
- 2) Easy Double Chocolate Loaf Cake Recipe
- 3) Ingredients for Double Chocolate Loaf Cake
- 4) How to Make Double Chocolate Loaf Cake
- 5) Tips for Making Double Chocolate Loaf Cake
- 6) Making Double Chocolate Loaf Cake Ahead of Time
- 7) Storing Leftover Double Chocolate Loaf Cake
- 8) Try these dessert recipes next!
- 9) Double Chocolate Loaf Cake Recipe
- 10) Nutrition
1) Key Takeaways
- This chocolate bread recipe uses both cocoa and chocolate chips for a rich taste
- You don’t need a mixer, just bowls and a spoon
- It’s perfect for dessert or a sneaky midnight snack
- The texture strikes a balance between fudgy and cakey
2) Easy Double Chocolate Loaf Cake Recipe
I’ve baked a lot of chocolate cakes in my time. Some too dry, others too dense. This one sits squarely in the sweet spot. It’s rich. It’s soft. It’s basically the best parts of a brownie and a loaf cake having a really good day together.
This double chocolate loaf cake hits with cocoa and chocolate chips in one swift bite. You don’t need anything fancy. One bowl, one spoon, and maybe a quiet kitchen if you want the first warm slice all to yourself. It’s easy enough for a weeknight but special enough for guests, if you’re the sharing type.
It reminds me of the first time I baked with my kid and we forgot the baking soda. Still ate it. Still loved it. That’s the charm of this chocolate bread recipe. It’s forgiving, full of flavor, and makes your kitchen smell like the good kind of trouble.
3) Ingredients for Double Chocolate Loaf Cake
All-purpose flour: Gives the loaf structure without weighing it down. Don’t pack it too tightly.
Unsweetened cocoa powder: Use the good stuff. Dutch-process or natural both work, just don’t skip it.
Baking soda: This helps the loaf rise and stay light. Trust me, you don’t want to forget it.
Salt: Just a bit brings the chocolate flavor to life. Don’t leave it out.
Large eggs: They bind everything together and give it a soft texture.
Vegetable oil: Keeps it moist (yes, we said it), and blends smoothly into the batter.
Brown sugar: Adds depth and a little chew. Go for light or dark depending on how rich you want it.
Granulated sugar: Balances the cocoa bitterness. Classic, reliable, and necessary.
Sour cream: Adds tang and moisture. Greek yogurt works in a pinch, but sour cream wins.
Vanilla extract: You won’t taste it upfront, but you’ll miss it if it’s gone.
Semisweet chocolate chips: These melt into tiny pools that make each bite pop. Don’t skimp.
4) How to Make Double Chocolate Loaf Cake
Step 1. Preheat the oven to 350°F and line a 9×5 loaf pan with parchment. A little spray helps too.
Step 2. In one bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside like a pro.
Step 3. In another large bowl, beat the eggs, sugars, and oil. Once smooth, stir in the sour cream and vanilla.
Step 4. Pour the dry mix into the wet, stir gently until combined. No overmixing here. That’s the fast track to dense town.
Step 5. Fold in the chocolate chips like you’re hiding treasure. Pour the batter into the pan and smooth the top.
Step 6. Bake for 50 minutes, or until a toothpick comes out with a few moist crumbs. Let it rest in the pan for 10 minutes before moving to a wire rack.
5) Tips for Making Double Chocolate Loaf Cake
Don’t skip lining the loaf pan. It makes your life easier when the cake is done.
Use room temperature ingredients. They mix better and help the batter stay smooth.
Measure your flour with a spoon and level method. Too much and you’ll get a dry loaf that nobody wants.
Let it cool before slicing if you can. I mean, I don’t always wait, but it’s easier to get clean slices that way.
6) Making Double Chocolate Loaf Cake Ahead of Time
If you’re planning ahead, you can bake this loaf one or even two days before you need it. Just let it cool completely and then wrap it tight in plastic. That keeps it from drying out.
You can also freeze it. I usually wrap individual slices and toss them in a freezer bag. When you want one, microwave it for about 20 seconds. Instant comfort.
This chocolate bread recipe actually gets better the next day. The flavors settle and somehow it feels richer. Like magic. But with chocolate.
7) Storing Leftover Double Chocolate Loaf Cake
Once it’s baked and cooled, keep the loaf covered in a container or wrapped in foil. It’ll stay soft for up to 4 days at room temp.
For longer storage, refrigerate it. Just know it’ll firm up, so bring it back to room temp or give it a few seconds in the microwave before eating.
This loaf holds up well, even after a few days. That chewy chocolate chip texture? Still there. Still dreamy.
8) Try these dessert recipes next!
9) Double Chocolate Loaf Cake Recipe
Double Chocolate Loaf Cake – A Rich Chocolate Bread Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, beat the eggs, oil, brown sugar, and granulated sugar until combined and smooth.
- Add sour cream and vanilla extract to the wet mixture and stir until well incorporated.
- Slowly mix the dry ingredients into the wet mixture until just combined — don’t overmix, or your loaf might hold a grudge.
- Fold in the chocolate chips gently, making sure they’re evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay — it’s a chocolate loaf, not a sponge).
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. If you can wait that long.
10) Nutrition
Serving Size: 1 slice | Calories: 310 | Sugar: 24g | Sodium: 180mg | Fat: 15g | Saturated Fat: 6g | Carbohydrates: 38g | Fiber: 2g | Protein: 4g | Cholesterol: 35mg
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