Double Chocolate Loaf Cake is a rich and indulgent dessert made with both milk chocolate and semi-sweet chocolate for a moist, decadent, and intensely chocolatey treat. It’s like a fudgy brownie and chocolate cake all rolled into one loaf! It’s similar to my Brownie Bread which is topped with chocolate ganache.
Ingredients & Substitutions
Chocolate: I melted milk chocolate chips to add to the batter and then folded in semi-sweet chocolate chunks. It’s named Double Chocolate Loaf Cake for a reason!
Cocoa Powder: Dutch-processed cocoa powder gives the bread a darker color and more chocolate flavor. You could use regular unsweetened cocoa powder if that is all you have on hand, but it may affect the overall richness and color of the loaf.
Eggs: Be sure the eggs are at room temperature before mixing them with the sugar.
Oil: Vegetable oil, or canola oil, is added to the batter to provide even more moisture to the loaf.
Checking Bread for Doneness
There are a couple of ways you can check the double chocolate loaf cake for doneness:
- To ensure that your loaf is thoroughly baked, you can use a toothpick or cake tester. Insert the toothpick or tester into the center of the loaf. If it comes out clean or with a few moist crumbs, then the bread has been fully baked.
- Another way to check for doneness is by gently pressing the top of the loaf. If it springs back, the bread is done. Keep in mind that overbaking can lead to dry bread, so it’s crucial to check it frequently in the last few minutes of baking to prevent this. Since baking time may be affected by factors such as altitude, humidity, and oven temperature, it’s recommended that you use the toothpick test to verify that the bread is completely baked. For additional baking tips at high altitudes, check out my High-Altitude Baking Tips.
Can I Use a Different Pan?
Yes! If you don’t have a loaf pan, you have a couple of alternative options to make this double chocolate loaf. I suggest using an 8 or 9-inch square baking dish, which would work well. Alternatively, a 9-inch deep dish pie plate could also be used. Keep in mind that adjusting the baking time may be necessary when using a different pan so watch the bread closely.
How to Store Double Chocolate Loaf Cake
If you are planning to enjoy this chocolate loaf within a couple of days, store it in an airtight container at room temperature. You could also wrap the bread in plastic wrap. For longer storage, keep it in the refrigerator for up to a week. Keep in mind that storing the bread in the refrigerator may dry it out faster.
Can I Freeze Double Chocolate Loaf Cake?
Absolutely! To freeze, wrap the cooled bread tightly in plastic wrap and aluminum foil. This will help to protect it from freezer burn and preserve its flavor and texture. It will last up to 3 months. When ready to eat, simply remove the bread from the freezer and let it thaw in the refrigerator overnight, or at room temperature for several hours.
Double Chocolate Loaf Cake
Ingredients
- 1 cup (168 g) milk chocolate chips
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (109 g) vegetable oil
- ¾ cup water
- 1 ½ cups (273 g) semi-sweet chocolate chunks, divided
Instructions
- Preheat the oven to 325°F and spray a 9×5-inch metal loaf pan with nonstick cooking spray.
- To a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- To the bowl of a stand mixer with a paddle attachment, add the eggs and sugar. Beat until light and fluffy, about 5 minutes.
- With the mixer on low, add the melted chocolate, vegetable oil, and water. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain. Fold in 1 cup of chocolate chunks.
- Pour the batter into the prepared loaf pan. Top with remaining ½ cup of chocolate chunks. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Hi, I was wondering if I could substitute vanilla yoghurt with sour cream?
Would really like to try this, but don’t have a food processor right now. Can I just use my electric mixer? Thanks!
I believe you could use your stand mixer or hand held mixer.
Such cute bars, Amanda! And I love your fancy design on top! These sound delectable!