This fudgy double chocolate loaf cake is delicious, moist, and rich. With double the chocolate, this treat is ultra decadent and indulgent. I mean, the more chocolate, the better, right? Plus, it's easy to make with a quick one-bowl batter that's ready to pop into the oven in just 10 minutes. Serve this showstopper for dessert after dinner, alongside brunch when you are feeling fancy, or even as a mid-day snack because you deserve it!
Why You’ll Love This Double Chocolate Loaf Cake
- It has the best texture. This loaf is dense and chewy like Carrot Cake, but it tastes like you’re eating fudge. And you can never go wrong with anything that resembles fudge. Ever.
- Double the chocolate. If the name didn't already give it away, this cake has double the chocolate with both cocoa powder and real chocolate folded in. They are a total crowd-pleaser that takes just under an hour to bake — perfect for a last minute sweet craving.
- Leftovers make the best french toast. And oh my god, if there are any leftovers, this would make the most crave-worthy 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!
Ingredients and Substitutions
To make this delicious double chocolate loaf cake, you will need the following ingredients (full quantities in recipe card below):
- whole wheat flour
- granulated sugar
- Dutch cocoa powder - Dutch cocoa powder has a richer, darker hue and produces a smoother, flavor. Feel free to substitute with regular cocoa powder if that is all that you have on hand.
- baking powder
- butter
- eggs
- vanilla extract
- whole milk Greek yogurt
- boiling water
- chocolate - feel free to use chocolate chunks or chocolate chips. You could also switch this out completely for white chocolate chips, peanut butter chips, or even sprinkles! Chocolate funfetti loaf? Sign me up please.
You will also need measuring cups and spoons, stand mixer (or hand mixer with mixing bowl), and standard 1 lb. loaf pan.
How to Make the Best Double Chocolate Loaf Cake
- Combine the dry ingredients. Sift together flour, sugar, cocoa powder, and baking powder into the bowl of a stand mixer.
- Add wet ingredients. 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.
- Add chocolate. Fold in chocolate chunks or chocolate chips.
- Bake. Line a standard loaf pan with parchment paper, then grease with baking spray. Pour the batter into the pan and bake in a 325F preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out with few to no crumbs.
- Serve. Let cool 10-15 minutes, then invert to remove loaf. Serve warm or at room temperature.
Recipe Tips and Tricks
- How to serve: There are so many ways to eat this chocolate loaf cake. You can simply pop them in your mouth warm out if the oven, or enjoy them cooled to room temperature. You could also microwave them for a few seconds before adding a scoop of vanilla ice cream and a drizzle of salted caramel sauce. So good!
- How to store: Store this double chocolate loaf cake at room temperature for a few days or keep it in the fridge for up to five days. Either way, ensure it's in an airtight container, so it doesn't get stale.
- How to freeze: This chocolate cake freezes well too. Wrap the entire cake or individual slices tightly with plastic cling wrap and then store in a freezer bag or airtight container. Freeze for up to 3 months. Allow the cake to thaw in the refrigerator overnight before serving, or place or on the kitchen counter for a few hours until defrosted.
More Chocolate Desserts
- Molten Chocolate Lava Cakes
- Chocolate Covered Strawberries
- Chocolate Zucchini Cake
- Moist Chocolate Cupcakes
- Chocolate Crinkle Cookies
- Fudgy Brownies
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Recipe
Double Chocolate Loaf Cake
- Total Time: 1 hour 5 minutes
- Yield: 10-12 slices
- Diet: Vegetarian
Description
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!
Ingredients
- 1 + ¼ cup whole wheat flour
- 1 + ⅓ cups granulated sugar
- ⅔ cup Dutch cocoa powder
- ½ teaspoon baking powder
- ¾ cup unsalted butter (1.5 sticks), at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup whole milk Greek yogurt
- ½ cup boiling water
- 1 cup chocolate chunks or chocolate chips
Instructions
- 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.
Notes
How to serve: There are so many ways to eat this chocolate loaf cake. You can simply pop them in your mouth warm out if the oven, or enjoy them cooled to room temperature. You could also microwave them for a few seconds before adding a scoop of vanilla ice cream and a drizzle of salted caramel sauce. So good!
How to store: Store this double chocolate loaf cake at room temperature for a few days or keep it in the fridge for up to five days. Either way, ensure it's in an airtight container, so it doesn't get stale.
How to freeze: This chocolate cake freezes well too. Wrap the entire cake or individual slices tightly with plastic cling wrap and then store in a freezer bag or airtight container. Freeze for up to 3 months. Allow the cake to thaw in the refrigerator overnight before serving, or place or on the kitchen counter for a few hours until defrosted.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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Jo says
It's in the oven! I can't wait to see how it turns out 🙂
I giggled a little at the number of people asking the same question (egg sub) in the comments section, I guess they don't read the author's responses.
Chhaya says
Please tell a substitute for eggs
Sam | Ahead of Thyme says
I personally have not substituted the eggs, so I cannot say for sure how it will turn out. But generally, you can try to use 1/2 cup of unsweetened applesauce instead of the 2 eggs in this recipe. You could also try 1/2 cup mashed banana, but it will likely give the cake a slight banana taste.
Dinky says
What can we use instead of eggs ?
Sam | Ahead of Thyme says
I personally have not substituted the eggs, so I cannot say for sure how it will turn out. But generally, you can try to use 1/2 cup of unsweetened applesauce instead of the 2 eggs in this recipe. You could also try 1/2 cup mashed banana, but it will likely give the cake a slight banana taste.
Harshini Patani says
Can we substitute the egg?
Sam | Ahead of Thyme says
I personally have not substituted the eggs, so I cannot say for sure how it will turn out. But generally, you can try to use 1/2 cup of unsweetened applesauce instead of the 2 eggs in this recipe. You could also try 1/2 cup mashed banana, but it will likely give the cake a slight banana taste.