Name: Double Chocolate Loaf Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
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

If you’re a chocoholic like me, this Double Chocolate Loaf Cake Recipe is going to become your new best friend. I’m talking rich, deeply chocolatey, and just the right balance of moist and tender crumb that you can slice up for breakfast, dessert, or a sneaky afternoon snack. When I first tried this recipe, I was amazed at how simple ingredients could turn into something so incredibly indulgent and satisfying. Stick with me—I promise you’ll find this cake easy to make and utterly irresistible.

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Why You’ll Love This Recipe

Rich Flavor: The Dutch cocoa powder and chocolate chunks deliver an intense chocolate experience every bite.
Moist Texture: Greek yogurt and boiling water make the cake incredibly tender and soft, unlike some dense loaf cakes.
Simple Ingredients: You probably have most of these staples in your kitchen already, so it’s quick to whip up.
Perfect for Any Occasion: Whether it’s a casual tea time or a special treat, this loaf cake always impresses.

A rectangular chocolate loaf cake with a cracked top sits on white parchment paper over a silver metal cooling rack on a white marbled surface. Two thick slices lie in front of the loaf, showing a dark, moist interior with small chunks of nuts or chocolate. The cake’s surface is slightly rough and textured, with a few crumbs scattered around the sliced pieces photo taken with an iphone --ar 2:3 --v 7 - Double Chocolate Loaf Cake, chocolate loaf cake, easy chocolate cake recipe, moist chocolate cake, quick chocolate dessert

Ingredients You’ll Need

You’ll find that the ingredients for this Double Chocolate Loaf Cake Recipe are straightforward yet purposeful. Each one plays a role in creating that luscious chocolatey crumb and balance of sweetness. I always prefer whole wheat flour here for a subtle nuttiness and a bit more fiber, but regular flour works just fine too.

Flat lay of a small mound of whole wheat flour on a simple white ceramic plate, a small heap of granulated sugar beside it, a white ceramic bowl filled with Dutch cocoa powder, a few specks of baking powder in a tiny white ceramic bowl, three sticks of unsalted butter arranged neatly, two large whole brown eggs with uncracked shells, a small white ceramic bowl of clear vanilla extract, a white ceramic bowl holding creamy whole milk Greek yogurt, a separate white ceramic bowl containing boiling water with visible steam, and a scattering of assorted chocolate chunks on a plain white ceramic plate, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Double Chocolate Loaf Cake, chocolate loaf cake, easy chocolate cake recipe, moist chocolate cake, quick chocolate dessert

Whole wheat flour: Adds wholesome texture and slight earthiness; sift well for a tender crumb.
Granulated sugar: Balances the bitter cocoa with sweetness; I don’t recommend subbing too heavily with alternatives.
Dutch cocoa powder: Choose Dutch-processed for that deep, mellow chocolate flavor that’s not too sharp.
Baking powder: Ensures your loaf rises nicely without getting heavy or dense.
Unsalted butter: Room temperature butter creams better with the sugar for a smooth batter.
Eggs: Provide structure and richness; make sure they’re at room temp for best mixing.
Vanilla extract: Enhances all the chocolate notes; use pure vanilla for superior flavor.
Whole milk Greek yogurt: Keeps the cake moist and adds a tiny tang to balance sweetness.
Boiling water: Helps bloom the cocoa powder, intensifying the chocolate taste and creating a silky batter.
Chocolate chunks or chocolate chips: For melty pockets of chocolate that your family will adore.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Double Chocolate Loaf Cake Recipe can be. You can easily make it your own without fussing too much. I often tweak the mix-ins or swap a few things depending on the season or what my mood dictates.

Add Nuts: My family goes crazy for toasted walnuts or pecans folded in with the chocolate chunks—adds a lovely crunch.
Nut Butter Swirl: Swirl some almond or peanut butter in before baking for a rich twist I discovered trying to sneak in extra flavor.
Dairy-Free Version: Substitute vegan butter and plant-based yogurt to make it friendly for dairy-free diets without losing moisture.
Spiced Chocolate: A pinch of cinnamon or espresso powder amps up the warmth and depth of the chocolate.

How to Make Double Chocolate Loaf Cake Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 325°F. I like to line a standard loaf pan with parchment paper—it really helps for easy removal later—and give it a quick spritz of baking spray. The last thing you want is the cake sticking and breaking apart when you turn it out.

Step 2: Mix Dry Ingredients

Sift together the whole wheat flour, granulated sugar, Dutch cocoa powder, and baking powder directly into your stand mixer bowl. This step is key to avoid lumps and ensures every teaspoon of cocoa is perfectly distributed. Trust me, skipping this can cause patchy spots of bitterness.

Step 3: Add Butter, Eggs, Vanilla, and Yogurt

Pop in the softened butter, eggs, vanilla extract, and Greek yogurt. Start beating on low speed so you don’t send flour dust everywhere, then crank it up to medium-high for about 2 to 3 minutes until you have a smooth, creamy batter. You’ll notice the batter lighten in color slightly — that’s a good sign!

Step 4: Incorporate Boiling Water

Now, switch the mixer off and carefully pour in the boiling water. This step might look odd, but it’s what makes your cake moist and that batter shiny. Beat again until completely combined, about 2 minutes, scraping down the bowl if any dry bits linger on the edges.

Step 5: Fold in the Chocolate Chunks

Using a spatula, gently fold in the chocolate chunks or chips. This adds those gooey bursts of chocolate you’ll absolutely love when you bite into the slice. Resist the temptation to overmix here; you want those chunks intact, not smushed into the batter.

Step 6: Bake and Chill

Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 55 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Don’t skip the toothpick test—ovens vary! When done, let the loaf rest 10-15 minutes in the pan before flipping out onto a wire rack.

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Pro Tips for Making Double Chocolate Loaf Cake Recipe

Use Fresh Cocoa Powder: I learned the hard way that old cocoa can taste stale—fresh cocoa truly lifts the cake’s flavor.
Don’t Skip Sifting: Sifting ingredients ensures your batter blends smoothly without clumps or lumps.
Room Temperature Ingredients: Butter, eggs, and yogurt mix easier together, saving you from a lumpy batter.
Avoid Overbaking: This loaf can dry out quickly if baked too long—set a timer and start checking at 50 minutes.

How to Serve Double Chocolate Loaf Cake Recipe

Two pieces of chocolate cake are stacked on a white marbled surface. The bottom piece is a thick, moist square with a dark brown, slightly crumbly texture. The top piece is smaller and placed at an angle, showing a smooth, dense interior with bits of melted chocolate visible. The background is softly blurred, keeping the focus on the rich chocolate cake. photo taken with an iphone --ar 2:3 --v 7 - Double Chocolate Loaf Cake, chocolate loaf cake, easy chocolate cake recipe, moist chocolate cake, quick chocolate dessert

Garnishes

I usually keep it simple by dusting a bit of powdered sugar or cocoa over slices for an elegant touch. However, my personal favorite is to add a generous scoop of vanilla ice cream and drizzle some salted caramel when serving warm; it takes the indulgence to a whole new level!

Side Dishes

This chocolate loaf pairs beautifully with fresh berries or a dollop of whipped cream. For a more relaxed vibe, a cup of good quality coffee or your favorite herbal tea is the perfect companion.

Creative Ways to Present

For parties or special occasions, I like to slice the loaf and arrange it on a platter with alternating fresh mint leaves and chocolate shavings. You can even assemble mini trifles layering cake chunks with whipped cream and berries for a playful, fancy dessert everyone can grab.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well at room temperature for a couple of days if stored airtight—I like to wrap the cake tightly in plastic wrap and pop it inside a cake container. For longer freshness, refrigerate for up to five days; just be sure to bring it to room temp before serving so it softens up beautifully.

Freezing

This loaf freezes really well, which is perfect if you want to make it ahead or save a stash for later. Slice it up first, then wrap each piece tightly in plastic wrap and place in a freezer-safe bag or container. It keeps fresh for up to three months, and thawing overnight in the fridge is best.

Reheating

To bring your leftover slices back to life, I recommend a quick zap in the microwave for 10-15 seconds. This melts the chocolate chunks just perfectly without drying the cake out. Alternatively, warm it in a toaster oven at low heat for about 5 minutes if you want a slight crust on the edges.

FAQs

Can I use all-purpose flour instead of whole wheat flour in this Double Chocolate Loaf Cake Recipe?

Absolutely! All-purpose flour works just fine and will give a slightly lighter texture. I personally like the nuttiness whole wheat brings, but if you want a softer crumb, all-purpose flour is a great substitute.
Why do I need to add boiling water to the batter?

The boiling water blooms the cocoa powder, releasing its full flavor and creating a smooth, luscious batter. It also helps keep the cake moist and tender once baked.
Can I make this Double Chocolate Loaf Cake Recipe dairy-free?

Yes! Swap the unsalted butter for a plant-based alternative and use a dairy-free yogurt like coconut or almond milk yogurt. The taste and texture remain wonderfully moist and chocolaty.
How do I know when the cake is fully baked?

Use a toothpick or cake tester inserted into the center of the loaf; it should come out with a few moist crumbs but no wet batter. The edges will also start to pull away slightly from the pan.

Final Thoughts

I absolutely love how this Double Chocolate Loaf Cake Recipe strikes the perfect balance between decadent flavor and simple, doable baking. It’s the kind of recipe I reach for when I want to impress my family or treat myself to something genuinely satisfying without a fuss. You’ll enjoy the rich chocolate, moist crumb, and the ease of making it all come together in one bowl. Honestly, once you try it, I have no doubt this loaf cake will be a regular star in your baking lineup too.