Why You’ll Love This Double Chocolate Loaf Cake
If you’ve been searching for the ultimate chocolate fix that sits comfortably between a fudgy brownie and a tender cake, this Double Chocolate Loaf Cake is the answer. While layer cakes can feel like a production, a loaf cake is the unsung hero of casual baking effortlessly elegant yet incredibly simple to throw together.
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What sets this recipe apart is its texture. We rely on a combination of Dutch-processed cocoa powder for a deep, mellow chocolate flavor and sour cream (or Greek yogurt) to ensure the crumb stays impossibly moist for days. The addition of hot coffee blooms the cocoa, intensifying the chocolate without making the cake taste like java. Topped with a silky, two-ingredient ganache, this loaf is sophisticated enough for a dinner party but easy enough for a Tuesday afternoon craving.
Ingredients
For the Chocolate Loaf
- 1 ¼ cups All-Purpose Flour
- ½ cup Dutch-Processed Cocoa Powder (unsweetened)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- 2 Large Eggs (room temperature)
- 1 cup Granulated Sugar
- ½ cup Sour Cream (full fat, room temperature)
- ½ cup Vegetable Oil (neutral flavor)
- 1 tsp Vanilla Extract
- ½ cup Hot Coffee (or hot water)
- ¾ cup Semi-Sweet Chocolate Chips
For the Silky Ganache
- ½ cup Semi-Sweet Chocolate Chips (or chopped chocolate bar)
- ⅓ cup Heavy Cream
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan generously with butter or cooking spray. Line it with parchment paper, leaving an overhang on the long sides so you can easily lift the cake out later.
2. Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk briefly to ensure the leavening agents are evenly distributed. Sifting is crucial here to break up stubborn cocoa lumps.
3. Whisk the Wet Ingredients
In a large mixing bowl, whisk the eggs and granulated sugar together vigorously for about 1-2 minutes until slightly pale. Add the sour cream, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and glossy.
4. Combine and Bloom
Pour the dry ingredients into the wet mixture. Switch to a rubber spatula and gently fold until almost combined (some flour streaks should remain). Pour in the hot coffee. Gently stir until the batter is smooth and dark—it will be relatively thin, which is normal. Finally, fold in the ¾ cup of chocolate chips.
5. Bake
Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached, but no wet batter. If the top browns too quickly, tent it loosely with aluminum foil after the 40-minute mark.
6. Cool and Glaze
Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely. Make the Ganache: Place the chocolate chips in a heatproof bowl. Warm the heavy cream in the microwave or stovetop until just simmering (do not boil). Pour the hot cream over the chocolate, let it sit for 3 minutes, then whisk until smooth and glossy. Pour over the cooled cake.
7. Serve
Allow the glaze to set for about 20 minutes before slicing. Serve thick slices with a glass of cold milk or a dollop of whipped cream.
Expert Tips for Success
- Don’t skip the “Bloom”: Using hot coffee (or hot water) helps dissolve the cocoa powder and releases its flavor compounds, making the cake taste “more chocolatey” rather than like coffee.
- Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature. Cold dairy hitting the hot coffee or oil can cause the batter to curdle or bake unevenly.
- Dutch-Process vs. Natural Cocoa: Use Dutch-processed cocoa for this recipe. It is less acidic and darker, reacting correctly with the baking powder/soda ratio provided here. Natural cocoa may result in a drier, lighter cake.
Variations
- Triple Chocolate: Add ½ cup of white chocolate chips to the batter for color contrast.
- Mexican Hot Chocolate: Add 1 tsp of cinnamon and a pinch of cayenne pepper to the dry mix for a spicy kick.
- Espresso Glaze: Add ½ tsp of espresso powder to the heavy cream while heating it for the ganache to create a mocha finish.
Frequently Asked Questions
Can I freeze this loaf cake? Yes! Wrap the unglazed loaf tightly in plastic wrap and then foil. It freezes well for up to 3 months. Glaze it fresh after thawing.
Why did my chocolate chips sink to the bottom? The batter is thin to ensure moisture. To prevent sinking, toss your chocolate chips in 1 teaspoon of flour before folding them into the batter. This gives them “grip.”
Can I use butter instead of oil? You can, but oil is superior for chocolate cakes as it keeps them moist longer. Butter tastes great but contains water that evaporates, potentially leading to a drier crumb after day one.
Double Chocolate Loaf Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk eggs and sugar until pale. Whisk in sour cream, oil, and vanilla until smooth.
- Fold dry ingredients into wet ingredients. Stir in hot coffee until smooth. Fold in 3/4 cup chocolate chips.
- Pour batter into pan. Bake for 50-60 minutes, or until a toothpick comes out with moist crumbs.
- Allow cake to cool completely on a wire rack.
- Make the ganache: Pour hot heavy cream over remaining chocolate chips. Let sit for 3 minutes, then whisk until glossy. Pour over cooled cake.
Notes
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