Chocolate Loaf Cake

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This one is for the chocolate lovers! With its rich flavor, moist texture, and the perfect balance of sweetness, this decadent yet easy Chocolate Loaf Cake is an absolute crowd-pleaser. With just 10 ingredients, it's a pantry dessert that you'll want to make all the time.

Hello, fellow chocoholics! If you’re looking for a chocolate dessert that’s twice as nice, this double Chocolate Loaf Cake is for you. Packed with chocolate chips and rich cocoa, this cake is a dream come true for anyone who loves chocolate. Trust me, this recipe is made once a month at our house - it's a true family staple.

This cake is moist, rich, and incredibly easy to make. No mixer or fancy kitchen gadgets required, you only need two bowls! Whether you're a seasoned baker or just starting out, you'll love how quickly this cake comes together.

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It's perfect for any occasion, whether it’s a cozy afternoon snack, a sweet treat for guests, or just because you deserve a yummy treat. Plus it comes together in one hour flat, so there's no excuse to not have dessert!

You have to try my second best loaf cake, Strawberry Lemon Pound Cake! It's sweet, tart, and berrylicious!

Table of Contents

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.

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.

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!

TOOLS YOU'LL NEED

How to make Chocolate Loaf Cake

Preheat oven to 350ºF. Butter and line with parchment paper an 8"x5" loaf pan.
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.

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

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.

Bake at 36-40 minutes or until a toothpick inserted in the middle comes out clean.
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.

Serving Chocolate Loaf

A slice of this cake and a cup of coffee or glass of milk is pure perfection. We also recommend topping this dessert with a scoop of ice cream or whipped cream and fresh berries. You really can't go wrong here!

Double the chocolate deliciousness with this easy-to-make Oreo Frosting!

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

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.
Oil: Substitute with melted butter for a richer flavor.
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: 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 ½ teaspoon.
Add-Ins: Consider adding nuts, like walnuts or pecans, for extra texture and flavor.
Topping: The retired Starbucks Double Chocolate Loaf Cake had icing or ganache on top. You can add this to your loaf by following this recipe:
- Leave the loaf in the pan. Allow it to cool.
- Warm ½ 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 Instructions

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!

More Delicious Chocolate Desserts

Frequently Asked Questions

Can I use butter instead of oil?

Yes, you can substitute the oil with an equal amount of melted butter for a richer flavor.

What if I don’t have instant coffee granules?

You can skip the coffee granules, but they do enhance the chocolate flavor without adding a coffee taste. Alternatively, you can use a small amount of brewed coffee in place of part of the liquid ingredients.

How can I tell if the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there is still batter on the toothpick, bake for a few more minutes and check again.

Can I add nuts or other mix-ins?

Absolutely! Chopped nuts, dried fruit, or even a swirl of peanut butter can be great additions to this loaf cake.

How do I keep the cake from being too dense?

Be sure not to over-mix the ingredients or the gluten will develop causing the texture to be dense. Also when measuring the flour, don't pack it into the measuring cup, be sure to scoop and level the flour.

Should I use Dutch cocoa or regular cocoa powder?

In most cases, Dutch-processed cocoa powder can be substituted for natural unsweetened cocoa powder. The flavor and color will be slightly different, with Dutch-processed providing a smoother, darker result. Add ⅛ teaspoon cream of tartar to provide the necessary acidity for leavening.

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