Light Double Chocolate Loaf Cake filled with chunks of dark chocolate and topped with a rich chocolate ganache.
I actually know some people who don’t like chocolate and that’s okay, but double chocolate loaf cake?
We all have our likes and dislikes. I don’t like lettuce and tomato on my burgers, they take up too much real estate that could be used for bacon or onion rings.
But chocolate, I do like a piece now and again and again…and again.
Valentine’s day was good to me, but it’s all gone. Did I really eat a pound and a half of See’s Candies? What the hell was I thinking? But they’re so good and there’s a store less than a mile from my house.
Give me mercy o’ great god’s of chocolate.
So now that my stash is gone, I had to make something for myself. And after trying the double chocolate loaf cake from Starbucks, I knew I could recreate one just as good…actually a teeny bit better.
This Double Chocolate loaf Cake is studded with chocolate chunks all through the batter and flooded with a thick chocolate ganache on top. More chopped chocolate chunks are scattered on top.
This is a serious chocolate smack in the face. Will it be as popular as my recent Blood orange Loaf Cake? Only time will tell, but both of them are knock-out. I think you should make both of them, separate days for sure or you might not get off the couch.
Easter is just around the corner and that means even more chocolate. Cadbury’s Creme Egg’s are appearing at every check-stand I end up standing at and man, I love those things.
As a kid I’d bite the top off and use a spoon to scoop out the “yolk”.
Seems like a lot of work, just make some loaf cake and be done already.
Have a great weekend people, full of chocolate!
Double Chocolate Loaf Cake
- 8 tbsp butter soft
- 1 1/2 cups sugar
- 3/4 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 2/3 cups cocoa powder
- 3 large eggs
- 1 1/4 cups all purpose flour
- 3/4 cup whole milk
- 2 1/2 cup semisweet chocolate chunks or chips divided
- 1/2 cup heavy cream
- 1 tsp sea salt flakes
- Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper making sure the edges hang over the sides.
- Using a stand mixer beat the butter, sugar, salt, vanilla, baking powder and cocoa until well combined, about 3 minutes on medium speed. Scrape the sides of the bowl down.
- Add the eggs one at a time scraping down the sides again.
- Add half of the flour and the milk to the batter and mix on low speed for about 2 minutes. Scrape down,
- Add the remaining flour and mix until smooth.
- Take the bowl from the machine and using a spatula, fold in 1 1/4 cups of the chocolate chips through the batter.
- Transfer the batter to your prepared loaf pan and smooth out evenly. Place in the oven and bake for 60 minutes or until the top of the loaf springs back when gently pushed on the surface.
- Let cool while making the ganache.
- Warm the cream in a small pan over a low heat. Add 1 cup of the chocolate and let the heat of the cream melt the chocolate for a few minutes.
- Stir the ganache until smooth and lump free. Pour the ganache over the cake flooding the surface.
- Let the cake rest until the ganache has become more firm. You can speed this process up by putting it in the fridge.
- Once the ganache is set, lift the cake out of the pan using the parchment paper and garnish with the remaining 1/4 cup of chocolate. Sprinkle lightly with sea salt if desired.
- Slice the cake into thick wedges with a sharp warm knife and enjoy. You may have to wipe the knife clean after each cut.
That looks spectacular
This loaf cake looks so moist and chocolaty delicious!
My oh my ! Great photos, great idea ! Will do and will be back for more :-) Thank you so much !
You had me at double chocolate – I need this cake in my life!
I looove chocolate but this is on another level. My 6yr old nephew is hooked on this cake and he avoids chocolate.
How do you make the chocolate ganache?
Steps 9 and 10 are the ganache instructions :)
Delicious! It’s rich and chocolatey and decadent. My only question is how do I store it?
Hi Jenny, I’d store it in a plastic container if you have one large enough or loosely cover it with plastic wrap. The fridge will fry it out.
any chance you have tips for how long to bake if i wanted to do a muffin/mini bunt pan version?
Hey Nica- it might be around the 20 minute mark but you’d have to eyeball it
Can i use salted butter?
You sure can
Hi thanks for sharing the recipe. Can I use a hand mixer instead of a stand mixer?
I don’t have a stand mixer. Can I just mix the ingredients by hand? Thanks!
Hi Jaquie, yes you can but it might take a bot longer and your arm might hurt :)
The only reason I give this recipe 3 stars is because even though I followed the recipe to the T, the way the texture was ,I did not like so much. It tasted very good, I just think that the cake could have been a little bit more moist. Maybe a little bit of sour cream in the batter? the ganache on top was an excellent idea. I omitted the chocolate chunks only because I was scared they would sink to the bottom. But overall I give three out of five stars.
Can I use buttermilk instead of milk
I think you’d be okay
I’d like to make this cake but I have to ship it to New York to Colorado about five days to arrive. Does this take you to be refrigerators and do you think the Ganache might melt?
it would depend on the environment to be honest.
I have made this few times and it’s been a huge hit with family, friends and coworkers. Way better than Starbucks! Thanks for the amazing recipe