Double Chocolate Loaf Cake

This Double Chocolate Loaf cake is a tried and true favorite! It’s rich, fluffy, and studded with melty chocolate chips. Plus, the batter comes together in less than half an hour with just a few easy steps. If you’re looking for an easy to make, decadent chocolate cake, this is the recipe for you!

Tips for the Best Double Chocolate Loaf Cake

Mixing the Batter

This batter is a simple one to make, but there are a two things to keep in mind while mixing to ensure the best result. First, make sure all cold ingredients come to room temperature before using, including the butter, eggs, Greek yogurt, and milk. This will allow the ingredients to mix evenly and help the cake rise fully. Secondly, make sure to add the dry ingredients and the milk alternately; add half the dry ingredients, followed by half the milk, then the remaining dry ingredients, then the remaining milk. This will ensure that the batter does not get over mixed. Adding all the dry ingredients first will lead to a thick batter and over mixing while adding all the milk first could cause the butter mixture to saturate and separate. Alternately adding them makes for the perfect batter!

To make the batter, start by sifting the dry ingredients together in a medium sized mixing bowl. Stir until the cocoa powder is evenly distributed and the ingredients are well mixed, then set aside. In the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Once fluffy, add in the eggs, vanilla, and Greek yogurt, scraping down the sides of the bowl as needed to ensure that everything gets mixed together. Next, add half of the flour mixture and mix on low speed. Follow with half of the milk. Repeat with the remaining flour and remaining milk. Mix until just combined, but do not over mix. Finally, fold in the chocolate chips. Pour into the prepared pan and top with even more chocolate chips for that extra bite of chocolate in the crust!

Baking the Cake

I found that it’s best to bake this cake at a lower temperature for a longer amount of time to prevent a thick crust from forming. This cake bakes at 325°F for 1 hour and 20 minutes, or until a tester inserted into the center of the cake comes out clean. This ensures that each slice will be perfectly fluffy and soft. Once baked, allow to cool in the pan for approximately 20 minutes before transferring to a cooling rack.

Slicing and Storage

Remove the cake from the pan by lifting with the parchment paper and place it on a cooling rack. Wait until the cake is fully cooled before slicing to get perfect pieces. If you don’t, it’s likely that the slices will not hold together entirely when cut. Also, cutting cake when it’s still warm tends to dry it out. However, if you just can’t wait for that first slice, it will still taste delicious, it might just be in a few pieces!

This cake will store well at room temperature in a covered container for 2-3 days. If you want to freeze slices of this cake, I would recommend wrapping individual pieces tightly in plastic wrap before freezing. This will help prevent them from drying out in the freezer. Allow to come to room temperature before enjoying for best flavor!

This Double Chocolate Loaf Cake is soft, rich, and delicious. It’s a simple, easy chocolate cake recipe – one that I make anytime I am craving something extra chocolatey. It’s delicious on its own, but would also be amazing topped with a scoop of vanilla ice cream or drizzled with a caramel sauce. Next time you want a chocolate dessert, try this Double Chocolate Loaf Cake – it’s a winner for sure!

Looking for more delicious cake recipes? Check out these Sugar Dusted Sweets favorites!
Raspberry Loaf Cake
Classic Chocolate Cupcakes
Marble Loaf Cake