Double Chocolate Loaf Cake
This Double Chocolate Loaf Cake is rich, moist, and bursting with deep chocolate flavor. A chocolate lover's dream come true!
Equipment
- Loaf pan (9x5 inches)
- Mixing Bowls
- Whisk
- Spatula
- Sifter
- Electric mixer or hand mixer (optional)
- Cooling rack
- Knife
Ingredients
- 3/4 cup dark brown sugar firmly packed
- 1 cup dark unsweetened cocoa powder sifted
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 8 ounces good-quality dark chocolate 60-72%, coarsely chopped
- Whipped cream and strawberries optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-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.
- 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.
- 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.
- 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.
- 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. Start checking around 50 minutes.
- Let the loaf cool in the pan for about 15 minutes, then transfer it to a cooling rack to cool completely. Serve slices with whipped cream and fresh strawberries if desired.
Notes
- Use high-quality dark chocolate (60-72% cocoa) for the best flavor and texture.
- If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 3/4 cup milk and let sit 5 minutes.
- Gently fold ingredients to avoid overmixing and keep the cake tender.
- Wrap cooled loaf tightly in plastic wrap to maintain moisture.
- Store at room temperature up to 3 days, refrigerate up to a week, or freeze up to 3 months.