Chocolate Loaf Cake

This Chocolate Loaf Cake is about the easiest dessert we have on the website and one of the most popular with our family and friends too! With just a single bowl, there’s no special equipment required and it only takes 10 minutes to prep.

This recipe is one that was passed down to me from my mom. Trust me, this recipe is made once a month at our house – it’s a true family staple and also hassle free. We love that it has double chocolate thanks to the cocoa powder and chocolate chips.

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It’s perfect for any occasion, whether it’s a cozy afternoon snack or dessert for a crowd. If you love a good loaf cake, you have to try our other favorite recipe, Strawberry Lemon Pound Cake! It’s sweet, tart, and berrylicious!

This loaf cake is delicious, easy, and the perfect size for a smaller family. – Corey

You had me at Chocolate “Loaf”! This is so decadent, and delicious!! Perfectly moist. The chocolate is so pronounced, yet perfectly balanced! This honestly could not be any better!! – Christy

Why You’ll Love this Recipe

• Rich Chocolate Flavor: Packed with chocolate chips and cocoa powder for an intense chocolate experience. It’s your chocolate cravings fix!
• Easy Recipe: This easy chocolate loaf cake recipe has simple ingredients and straightforward steps making it a breeze to bake.
• Moist Texture: The oil and brown sugar keep this dense chocolate cake incredibly moist.
• Versatile: This decadent, moist chocolate loaf cake is perfect for any day or special occasion. It can be served as a dessert, snack, or even breakfast.

Laura Ashley’s Tip: There’s a secret ingredient in this cake, instant coffee! We add just a hint of it to the cake batter to make the chocolate flavor even richer. Don’t skip it!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chocolate Chips: Provide bursts of melty chocolate throughout the cake.
• Instant Coffee Granules: This enhances the chocolate flavor without adding a coffee taste.
• Boiling Water: Helps to “bloom” cocoa powder, which intensifies its flavor.
• Unsweetened Cocoa Powder: Adds rich, deep chocolate flavor.
• Pure Vanilla Extract: Balances the chocolate with a hint of sweetness.
• Brown Sugar: Keeps the cake moist and adds a subtle caramel flavor.
• Eggs: Large eggs provide structure and help the cake rise.
• Oil: Adds moisture and ensures a tender crumb.
• All Purpose Flour: All-purpose is the best option for this recipe, it has the right density to make the classic texture.
• Baking Soda: Tenderizes the batter so it melts in your mouth.
• Salt: Be sure to always season your baked goods with salt, it enhances the flavor of every ingredient.

TOOLS YOU’LL NEED

• Mixing Bowls
• Rubber Spatula
• 8 x 5-inch Loaf Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cooling Rack

How to make Chocolate Loaf Cake

1. Preheat oven to 350ºF. Butter and line with parchment paper an 8″x5″ loaf pan. 
2. For the wet ingredients, in a large mixing bowl, whisk together ½ cup chocolate chips, instant coffee, and boiling hot water until melted and smooth.

3. Add cocoa powder vanilla, and brown sugar, and whisk again. 
4. Whisk in eggs and oil. 
5. For the dry ingredients, add all-purpose flour, baking soda, and salt. Mix just until combined. Don’t overmix. 

6. Fold the remaining chocolate chips into the batter. (Optional step: Toss the chips in 1 tablespoon flour prior to folding in for even dispersion in the loaf). Pour the batter into the prepared pan.

7. Bake at 36-40 minutes or until a toothpick inserted in the middle comes out clean.
8. Cool in the pan on a wire rack for 5-10 minutes. Remove from the pan and place on a cutting board. Slice and serve.

Pro Tips for Recipe Success

• Don’t pack the flour. Be sure when you measure out the flour to scoop it into the measuring cup and gently scrape off the top of the measuring cup with a knife. If you pack the flour, it will lead to a dense cake.
• Have ingredients at room temperature. The key to a great lemon strawberry pound cake is to make sure your chilled ingredients are room temperature before assembling. This ensures everything is incorporated evenly for a more consistent bake.
• Use the toothpick test to check bake time. The best way to guarantee your batter has baked through is to insert a toothpick into the center of the cake. If there are only crumbs and no wet batter on the toothpick, then the cake is done.

Variations and Substitutions

• Use your favorite chocolate chips. Use dark chocolate, milk chocolate, or semi-sweet chocolate chips according to your preference. You can also mix in some white chocolate chips for variety.
• Swap the oil for butter. Substitute with melted butter for a richer flavor.
• Light or Dark Brown Sugar. Use dark or light brown sugar depending on how intense you want the molasses flavor. Dark brown sugar will be richer.
• Instant coffee is optional but highly recommended. Leave it out if you prefer, but it does enhance the chocolate flavor nicely. You can also use espresso powder instead of instant coffee granules. Keep in mind it’s more concentrated than coffee powder, so you’ll need to use only 1/2 teaspoon.
• Mix-ins to try. Consider adding nuts, like walnuts or pecans, for extra texture and flavor.
• Add an icing or ganache. You can add this to your loaf by following this recipe:
  • Leave the loaf in the pan. Allow it to cool.
  • Warm 1/2 cup heavy cream in a small pan over a low heat. Once bubbles appear at the edge, turn off the heat. Add 1 cup semi-sweet chocolate chip and let the heat of the cream melt the chocolate for a few minutes. Stir until smooth. Pour over the loaf, flooding the surface.

Storage and Freezing

Before storing the chocolate loaf cake, be sure to let it cool to room temperature. If you wrap the cake warm, it will make the texture very soggy later.

Wrap the cooled cake in aluminum foil or place in an airtight container and store at room temperature for up to 5 days.

You can freeze the loaf as well! Just wrap tightly in plastic wrap and freeze for up to 2 months. We recommend also slicing the cake into pieces before freezing for easy serving too.

To thaw the cake, leave it on the counter a couple of hours. Feel free to warm the cake slices in the oven or even the toaster if desired!

Frequently Asked Questions