If you’re a chocolate lover searching for a rich, moist, and utterly irresistible treat, the Double Chocolate Loaf Cake is about to become your new favorite. This cake is a decadent celebration of cocoa, blending dark unsweetened cocoa powder and generous chunks of dark chocolate to create a loaf that’s bursting with deep chocolate flavor. Whether you’re baking for a cozy afternoon snack, a special occasion, or just because, this loaf cake promises to satisfy your chocolate cravings with every bite.

Why This Recipe Belongs in Your Rotation

Chocolate cakes are a classic, but this Double Chocolate Loaf Cake stands out because it balances intense chocolate richness with a tender, moist crumb that never feels heavy or dense. Unlike many chocolate cakes that can be overly sweet or dry, this loaf is perfectly sweetened with a blend of dark brown and granulated sugars, which adds layers of flavor and a subtle caramel note. The addition of buttermilk and oil keeps the cake incredibly moist and soft, while the chopped dark chocolate chunks melt into pockets of gooey goodness.

This recipe is straightforward enough for beginners but impressive enough to serve at gatherings. Plus, its loaf shape makes it easy to slice and serve, perfect for sharing or storing for the week ahead. The whipped cream and fresh strawberries suggested for serving elevate the experience, but the cake is just as delightful on its own.

The Essentials

3/4 cup firmly packed dark brown sugar: Adds moisture and a deep caramel flavor.
1 cup dark unsweetened cocoa powder, sifted: Provides the rich chocolate base.
1 1/2 cups all-purpose flour: The structure of the cake.
3/4 cup granulated sugar: Balances the bitterness of cocoa with sweetness.
1 1/2 teaspoons baking soda: Helps the cake rise and ensures a tender crumb.
3/4 teaspoon baking powder: Adds a little extra lift.
1 teaspoon salt: Enhances flavor and balances sweetness.
2 large eggs + 1 large egg yolk: Provide richness, structure, and moisture.
3/4 cup buttermilk: Adds tenderness and slight tang to cut through the chocolate richness.
1/2 cup vegetable oil: Keeps the cake moist and soft.
1 teaspoon pure vanilla extract: Rounds out the chocolate flavor.
8 ounces good-quality dark chocolate (60-72%), coarsely chopped: Creates melty chocolate chunks throughout.
Whipped cream and strawberries: Optional, for serving and a fresh contrast.

Essential Tools for Success

Loaf pan (9×5 inches): Perfect size for this cake and ensures even baking.
Mixing bowls: At least two – one for dry ingredients and one for wet.
Whisk and spatula: For mixing and folding ingredients without overworking.
Sifter: To sift the cocoa powder and flour, ensuring a lump-free batter.
Electric mixer or hand mixer (optional): Helps blend ingredients smoothly but can be done by hand.
Cooling rack: Allows the cake to cool evenly and prevents sogginess.
Knife: For chopping the dark chocolate into chunks.

Build Double Chocolate Loaf Cake Step by Step

Step 1: Prep Your Ingredients and Oven

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. Sift together the cocoa powder, all-purpose flour, baking soda, baking powder, and salt into a large bowl to ensure even distribution and no lumps.

Step 2: Mix the Sugars and Wet Ingredients

In a separate bowl, whisk together the dark brown sugar, granulated sugar, eggs, and egg yolk until the mixture is smooth and slightly thickened. Add buttermilk, vegetable oil, and vanilla extract, whisking until fully combined. This wet mixture is the secret to a tender, moist crumb.

Step 3: Combine Dry and Wet Ingredients

Pour the wet ingredients into the sifted dry ingredients. Using a spatula, gently fold the mixture together until just combined. Avoid overmixing to keep your cake tender and light.

Step 4: Add the Chocolate Chunks

Fold in the coarsely chopped dark chocolate chunks evenly through the batter. These chunks will melt slightly during baking, creating delightful pockets of rich chocolate.

Step 5: Bake the Cake

Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Oven times may vary, so start checking around 50 minutes.

Step 6: Cool and Serve

Let the loaf cool in the pan for about 15 minutes, then transfer it to a cooling rack to cool completely. Serve slices with a dollop of whipped cream and fresh strawberries if desired for a fresh, creamy contrast to the rich cake.

Spring–Summer–Fall–Winter Ideas

Spring: Serve with fresh strawberries and a light whipped cream to complement the rich chocolate.
Summer: Add a scoop of vanilla ice cream on the side for a delightful dessert.
Fall: Sprinkle chopped toasted walnuts or pecans on top before baking for a nutty crunch.
Winter: Warm slices slightly and drizzle with a warm caramel or raspberry sauce for a cozy treat.

Recipe Notes & Chef’s Commentary

Quality chocolate matters: Use a good-quality dark chocolate for the best texture and flavor. The 60-72% cocoa content strikes the perfect balance of bitterness and sweetness.
Buttermilk substitute: If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.
Mixing technique: Folding the ingredients gently ensures the loaf stays tender and avoids a dense texture.
Storage tip: Wrap the cooled loaf tightly in plastic wrap to keep it moist.

How to Store & Reheat

Store your Double Chocolate Loaf Cake in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in the microwave for about 15-20 seconds or in a low oven until just warm. This brings back the soft texture and melts the chocolate chunks slightly for a luscious bite.

Ask & Learn

Can I substitute the oil with butter?

Yes! You can replace the vegetable oil with melted unsalted butter for a richer flavor. Keep in mind that butter may make the cake slightly denser, but it will add a lovely buttery note to the chocolate.

What’s the best way to chop the chocolate?

Use a sharp chef’s knife and a sturdy cutting board to roughly chop the chocolate into chunks about 1/2 inch in size. This ensures they melt nicely but don’t completely disappear into the batter.

Can I use a different type of chocolate?

Absolutely! You can use milk chocolate or semi-sweet chocolate if you prefer a sweeter loaf. Adjust the sugar slightly if using sweeter chocolate to avoid over-sweetening.

Is it possible to make this cake vegan?

To make a vegan version, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), use a plant-based milk mixed with an acid as a buttermilk alternative, and replace the dark chocolate with dairy-free varieties. Keep the oil as is for moisture.

Deep Dark Chocolate Bundt Cake – For a rich, elegant chocolate cake with a beautiful shape.
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One-Bowl Vegan Chocolate Cake – A simple, plant-based chocolate cake for all occasions.
Moist Chocolate Cake with Chocolate Frosting – For those who love their chocolate cake with an extra creamy finish.

Final Bite

Every bite of this Double Chocolate Loaf Cake is pure chocolate bliss—moist, tender, and studded with luscious chunks of dark chocolate that melt in your mouth. It’s an easy, approachable recipe that delivers bakery-quality results at home. Whether you enjoy it as a sweet snack, a dessert, or a gift, this loaf is sure to become a beloved staple in your baking lineup. Grab your ingredients, preheat your oven, and get ready for chocolatey happiness in every slice!

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