Double Chocolate Loaf Cake

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🍫 Double Chocolate Loaf Cake

Description

This Double Chocolate Loaf Cake is rich, moist, and deeply chocolatey, made with cocoa powder and chocolate chunks for an intense flavor. It’s soft like a brownie but sliceable like a pound cake—perfect for dessert, afternoon tea, or a sweet breakfast treat.

⏱️ Time & Yield

  • Prep Time: 15 minutes

  • Bake Time: 50–60 minutes

  • Total Time: ~1 hour 15 minutes

  • Servings: 8–10 slices

  • Pan Size: 9×5-inch loaf pan

🧾 Ingredients

Dry Ingredients

  • 1 cup (125 g) all-purpose flour

  • ½ cup (50 g) unsweetened cocoa powder

  • ¾ cup (150 g) granulated sugar

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

Wet Ingredients

  • 2 large eggs (room temperature)

  • ½ cup (120 ml) vegetable oil or melted butter

  • ½ cup (120 ml) milk or buttermilk

  • 1 teaspoon vanilla extract

Add-ins

  • ¾ cup (130 g) dark or semi-sweet chocolate chips/chunks

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

  2. In a bowl, whisk together dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.

  3. In another bowl, mix wet ingredients: eggs, oil (or butter), milk, and vanilla.

  4. Gradually add wet ingredients to dry, mixing just until combined.

  5. Fold in chocolate chips gently.

  6. Pour batter into prepared pan and smooth the top.

  7. Bake for 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs.

  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

📝 Notes

  • The cake tastes even better the next day as the chocolate flavor deepens.

  • For extra richness, use dark cocoa powder.

  • You can dust with powdered sugar or drizzle with chocolate ganache.

💡 Tips for Best Results

  • Do not overmix the batter—this keeps the cake soft.

  • Use room-temperature eggs for better texture.

  • If the top browns too quickly, loosely cover with foil during the last 10 minutes.

  • Measure flour using the spoon-and-level method to avoid dryness.

🔁 Variations

  • Nutty: Add ½ cup chopped walnuts or pecans

  • Mocha: Replace ¼ cup milk with brewed coffee

  • Healthier: Substitute half the flour with whole wheat flour

🧮 Nutritional Information (Per Slice – Approximate)

  • Calories: 320 kcal

  • Carbohydrates: 38 g

  • Protein: 5 g

  • Fat: 18 g

  • Sugar: 22 g

  • Fiber: 3 g

(Values may vary depending on ingredients used)

🌱 Benefits

  • Cocoa is rich in antioxidants

  • Provides a quick energy boost

  • Homemade version avoids preservatives

  • Can be customized for reduced sugar or dairy-free diets

❓ Q & A

Q: Can I make this cake eggless?
A: Yes, replace eggs with ½ cup yogurt or applesauce.

Q: How do I store the cake?
A: Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

Q: Can I freeze it?
A: Absolutely. Wrap tightly and freeze for up to 2 months.

Q: Why is my cake dry?
A: Overbaking or too much flour is usually the cause.

Q: Can I use butter instead of oil?
A: Yes, melted butter adds flavor but oil keeps it extra moist.

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