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Double Chocolate Loaf Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 668 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Double Chocolate Loaf Cake is a rich and moist dessert made with whole wheat flour, Dutch cocoa powder, and chocolate chunks. Perfectly sweetened and infused with Greek yogurt for extra tenderness, this loaf is an ideal treat for chocolate lovers. Baked at a moderate temperature, it offers a tender crumb and deep chocolate flavor, suitable for serving warm or at room temperature.

Ingredients

Scale

Dry Ingredients

  • 1 + ¼ cup whole wheat flour
  • 1 + ⅓ cups granulated sugar
  • ⅔ cup Dutch cocoa powder
  • ½ teaspoon baking powder

Wet Ingredients

  • 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

Add-ins

  • 1 cup chocolate chunks or chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a standard loaf pan with parchment paper and grease it lightly with baking spray to ensure the cake doesn’t stick.
  2. Sift Dry Ingredients: In the bowl of a stand mixer, sift together the whole wheat flour, granulated sugar, Dutch cocoa powder, and baking powder. This helps remove any lumps and aerates the mixture for a lighter texture.
  3. Add Wet Ingredients and Mix: Add the unsalted butter, eggs, vanilla extract, and Greek yogurt to the dry mixture. Begin mixing slowly, then increase to medium-high speed and beat for 2 to 3 minutes until the batter is fully blended and smooth.
  4. Incorporate Boiling Water: Turn off the mixer briefly, then add the boiling water. Beat again until the batter becomes smooth and shiny, about 2 minutes, scraping down the sides as needed to integrate everything thoroughly.
  5. Fold in Chocolate Chunks: Gently fold the chocolate chunks or chips into the batter using a spatula, ensuring even distribution without overmixing.
  6. Bake the Cake: Pour the batter into the prepared loaf pan and place it in the oven. Bake for approximately 55 minutes, or until a toothpick inserted into the center comes out with few or no crumbs.
  7. Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes. Then invert the loaf to remove it from the pan. Serve warm or at room temperature as desired.

Notes

  • Serving Suggestions: Enjoy the cake warm straight from the oven or cooled to room temperature. For a decadent treat, microwave slices briefly and top with vanilla ice cream and a drizzle of salted caramel sauce.
  • Storage: Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days to maintain freshness.
  • Freezing Instructions: Wrap the entire loaf or individual slices tightly in plastic wrap, then place in an airtight freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or leave at room temperature for a few hours before serving.

Nutrition

  • Serving Size: 1 slice (approx. 1/12th of loaf)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 130mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 75mg

Find it online: https://yumyy.com/double-chocolate-loaf-cake-recipe/