A rich dark chocolate loaf cake full of melted chocolate and topped with extra chocolate chips! Eat this as it is or add a dollop of whipped cream or ice cream with some chocolate sauce drizzled on top for a decadent dessert!
You’d think with the amount of baking I accomplished over the holidays, I’d be done. But no! I’m still trying to bring you more awesome kitchen projects because once I start baking, it’s hard to stop. I baked this rich dark chocolate loaf cake on a whim and it worked out perfect. The ingredients are made up of mainly everyday items that you probably have in your kitchen right now and it’s mixed in one bowl and dumped straight into a loaf pan. It’s that simple!
5 Reasons to make chocolate loaf cake
- If you’re a chocolate lover, this is for you and don’t hold back on the chocolate chips either! Is there such a thing as too much chocolate?
- It’s simple to make and much fresher than store bought.
- It makes the perfect mid-morning snack with my coffee.
- Turn it into dessert and add a dollop of whipped cream on top.
- You can cut it into slices and easily freeze them. Perfect when you just need a chocolate fix without a whole loaf.
Tips for making this easy recipe!
- The butter must be at room temperature to become creamy and light when mixed with the sugar.
- Add the eggs one at a time and make sure to scrape down the sides of the mixing bowl as you add more ingredients.
- Fold the chocolate chips in by hand at the last moment.
- Don’t open the oven door until the chocolate loaf cake has been baking for at least 45 minutes or it might sink in the middle.
- Let the loaf cool for at least an hour before slicing.
- Use a sharp serrated knife to make the cleanest cuts and don’t drag the knife back and forth a lot.
FAQ’s about this chocolate loaf recipe
Yes, I recommend cutting it into slices and freezing them individually. This way you don’t have to defrost a whole loaf cake just for one piece.
As always the better the ingredients, the better the end product. I like to use at least a 72% chocolate which is a little darker than milk chocolate but tastes richer.
This recipe requires dutch processed cocoa powder which is a little different from natural cocoa powder like Hershey’s for example. Dutch processed will be darker and smoother tasting than natural cocoa powder. That helps give your chocolate cakes a dark color. Natural cocoa powder cakes will be shades lighter. It isn’t a deal breaker and you can use natural cocoa powder but be aware that the loaf cake won’t be as dark or rich looking. You can find some great information here that explains more about cocoa powder.
Slightly warm with a cup of coffee is my favorite but you could add some whipped cream or ice cream and a drizzle of chocolate sauce over the top for a decadent and easy dessert idea!
more great chocolate recipes!
Chocolate Loaf Cake
- 1½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp dutch processed cocoa powder
- 6 ounces butter at room temperature
- ¾ cup sugar
- 1 egg plus 1 egg yolk
- ⅔ cups vanilla yogurt
- 2 tsp vanilla extract
- 1½ cups chocolate chips, divided
- Preheat the oven to 350° F
- Spray an 8 x 4 inch baking loaf pan with non stick spray and then line it with parchment paper
- In a bowl whisk together the flour, baking powder, baking soda and cocoa powder and set aside
- Using a stand mixer, beat the butter and sugar until creamy, about two minutes
- Add the egg and egg yolk one at a time scraping down the sides of the bowl
- Add the yogurt and mix until wel combined. The batter may look curdled but that's okay then add the vanilla
- Gradually add the flour mixture into the batter and mix on low until smooth
- Fold 1 cup of the chocolate chips into the batter with a spatula and transfer the mixture to your prepared baking pan
- Smooth the batter out evenly and sprinkle the remaining ½ cup of chocolate chips over the top of the cake
- Place in the oven and bake for about 45-50 minutes making sure the center of the cake is fully cooked. You can test by gently pressing down on the cake with your finger and if it bounces back without leaving a dent, then it should be fully baked
- Let cool for at least an hour before slicing