If there’s one thing I can eat year round, it’s definitely chocolate. But even more so during Valentine’s Day. In fact, the more chocolate, the better. Which is why I am head over heels in love with this double chocolate loaf cake. It’s rich, intensely flavored, and a total show stopper served for dessert after dinner, alongside brunch or even as a mid-day snack!
This loaf is dense and chewy like a carrot cake, but it tastes like you’re eating fudge. You can never go wrong with anything that resembles fudge. And the recipe is totally adaptable to whichever ingredients you have on hand. You could switch out the folded in chocolate chips for white chocolate chips, peanut butter chips, or even sprinkles! Chocolate funfetti loaf?! Um, sign me up please.
And oh my god, if there are any leftovers, this would make the most killer french toast. Actually, I think that idea alone warrants making this recipe again… asap. If you are a chocolate lover, this one will not disappoint!
Double chocolate loaf cake is rich, intensely flavored, and a total show stopper this Valentine’s Day. It is dense and chewy, but it tastes like fudge!
- 1 and 1/4 cup whole wheat flour
- 1 and 1/3 cups granulated sugar
- 2/3 cup dutch cocoa powder
- 1/2 teaspoon baking powder
- 3/4 cup(or 1 and 1/2 sticks) butter, unsalted, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup whole milk Greek yogurt
- 1/2 cup boiling water
- 1 cup chocolate chunks or chocolate chips
- Preheat oven to 325 F. Line a standard loaf pan with parchment paper, then grease with baking spray.
- Sift together flour, sugar, cocoa powder, and baking powder into the bowl of a stand mixer. Add butter, eggs, vanilla, and yogurt, and beat slowly, turning the speed up as the ingredients begin to blend. Beat on medium high speed for 2-3 minutes, until fully blended and smooth.
- Turn the mixer off and add boiling water. Beat until completely incorporated and batter is smooth and shiny, about 2 minutes, scraping down the sides as needed. Fold in chocolate chunks or chocolate chips.
- Pour into prepared loaf pan and bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out with few to no crumbs. Let cool 10-15 minutes, then invert to remove loaf. Serve warm or at room temperature.