Double Chocolate Loaf Cake
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!
Servings: 8 slices
Calories: 400kcal
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.
Nutrition
Serving: 1slice | Calories: 400kcal