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!
Prep Time15 minutes mins
Cook Time1 hour hr 25 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Double Chocolate Loaf Cake
Servings: 8 slices
Calories: 400kcal
Author: Amanda Rettke--iambaker.net
- 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
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.
Serving: 1slice | Calories: 400kcal