Who doesn’t love a slice of moist, chocolatey cake? This Chocolate Loaf Cake is a treat that’s easy to make and perfect for any occasion. With a rich cocoa flavor and a sprinkle of chocolate chips, it packs a double dose of chocolate goodness.
The best part is you can whip it up in about an hour, and it’s great plain or dressed up with a decadent chocolate ganache.
I love making this Chocolate Loaf Cake because it’s simple and uses common ingredients you probably already have in your pantry. The smell of the chocolate bread baking is heavenly, filling the whole house with a warm, chocolatey aroma that draws everyone to the kitchen.
I love to bake this cake on Sunday afternoons. There’s something cozy about sitting down with a slice and a cup of coffee while relaxing before the week ahead.
I also love how versatile this cake is. For everyday snacking, I leave it plain. But when I’m having friends over for coffee, I’ll add the chocolate ganache topping. It transforms this simple loaf into something that looks and tastes like it came from a fancy bakery.
This recipe is also super easy to customize. Sometimes I swap out the chocolate chips for chopped nuts or add a teaspoon of espresso powder to really bring out the chocolate flavor. Feel free to experiment and make it your own!
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Vegetable Oil – Keeps the cake moist. You can substitute with canola oil if you prefer.
- Sour Cream – Adds richness and helps keep the cake tender. If you don’t have sour cream, Greek yogurt works as a good substitute.
- Cake Flour – Makes the cake lighter and softer than all-purpose flour. If you don’t have cake flour, you can use all-purpose flour, but the texture might be slightly denser.
- Cocoa Powder – Use unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa will give a deeper, richer taste if you have it on hand.
- Milk – Whole milk works best, but you can use any milk you have available, including non-dairy alternatives.
- Chocolate Chips – Semi-sweet chocolate chips are ideal, but you can use milk chocolate for a sweeter cake or dark chocolate for a more intense flavor.
- Vanilla Extract – Use pure vanilla extract if possible for the best flavor.
- Heavy Cream – This is for the optional ganache.
How To Make Chocolate Loaf Cake
Start by preheating your oven to 350°F. While it’s heating up, line a 9×5 inch loaf pan with parchment paper. This makes it super easy to lift the cake out later.
In a large mixing bowl, combine the vegetable oil, sugar, and sour cream. Mix these together until they’re smooth. Now, add the eggs one at a time, mixing well after each addition. This helps create a smooth, well-emulsified batter. Stir in the vanilla extract.
In a separate bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt. This step is important to evenly distribute the leavening agents and prevent any lumps in your batter.
Next, we’ll combine the wet and dry ingredients. Add about half of the flour mixture to the wet ingredients and stir until just combined. Then add half of the milk and mix again. Repeat with the remaining flour mixture and milk. Be careful not to overmix here, a few small lumps are okay.
Gently fold in the chocolate chips. If you’re feeling extra indulgent, you can add a handful more, I won’t tell!
Pour the batter into your prepared loaf pan. If you like, sprinkle a few more chocolate chips on top for a nice visual effect.
Bake for 40-50 minutes. Keep an eye on it after the 40-minute mark. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. If the top starts to brown too quickly, tent it with aluminum foil.
Once it’s done, let the cake cool in the pan for about 10 minutes. Then, use the parchment paper to lift it out onto a wire rack to cool completely. Once cooled, slice and enjoy!
If you’re adding the optional ganache, wait until the cake is completely cool. To make the ganache, place the chocolate chips in a microwave-safe bowl and pour over just enough heavy cream to cover them. Microwave in 20-second bursts, stirring in between, until smooth. Pour this over your cooled cake for a glossy finish.
Make Ahead, Storing and Freezing
Make Ahead: This Chocolate Loaf Cake is great for making in advance. You can bake it a day or two before you plan to serve it. Once it’s completely cool, wrap it tightly in plastic wrap or aluminum foil. If you’re adding the ganache, it’s best to do so on the day you’re serving.
Store: Keep your cake at room temperature in an airtight container or wrapped tightly in plastic wrap. It will stay fresh for up to 4 days.
Freeze: This cake freezes beautifully. Wrap the completely cooled cake (without ganache) tightly in plastic wrap, then in aluminum foil. You can freeze it whole or in individual slices for up to 3 months. To thaw, unwrap and let it sit at room temperature for about 2 hours. If you’ve frozen individual slices, they’ll thaw more quickly. For best taste and texture, add the ganache after thawing.
Substitutions and Variations
- Marbled effect. Reserve 1 cup of the plain batter before adding cocoa. Swirl this into the chocolate batter in the pan for a marbled look.
- Peanut butter lover’s version. Swirl 1/4 cup of slightly warmed peanut butter into the batter before baking.
- Add some crunch. Fold in 1/2 cup of chopped walnuts, pecans, or almonds to the batter for added crunch and flavor.
- Add fruit. Add 1 cup of fresh or frozen raspberries or cherries to the batter for a fruity contrast to the rich chocolate.
Recipe Tips
- Make sure all your ingredients are at room temperature before starting. This helps them blend together more easily and creates a smoother batter.
- Don’t overmix the batter once you’ve added the dry ingredients. Mix just until everything is combined. Overmixing can lead to a tough cake.
- To check if your cake is done, insert a toothpick into the center. It should come out with a few moist crumbs, not completely clean (which could mean it’s overbaked).
- Let the cake cool in the pan for about 10 minutes before removing. This allows it to set up a bit and makes it less likely to break.
- If you’re adding the ganache, make sure the cake is completely cool first. A warm cake will cause the ganache to slide right off.
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour if you don’t have cake flour. The texture might be slightly denser, but it will still be delicious. To make a cake flour substitute, remove 2 tablespoons from each cup of all-purpose flour and replace with 2 tablespoons of cornstarch.
My ganache is too runny. How can I fix it?
If your ganache is too thin, let it cool at room temperature, stirring occasionally. It will thicken as it cools. If it’s still too runny, you can add more melted chocolate to thicken it up.
This Chocolate Loaf Cake recipe is a simple treat that’s easy to make and even easier to enjoy. It’s great for coffee breaks, dessert, or any time you need a chocolate fix.
Chocolate Loaf Cake Recipe
This Chocolate Loaf Cake uses simple ingredients with a rich cocoa flavor and a sprinkle of chocolate chips, topped with a decadent chocolate ganache.
Preheat oven to 350 degrees and prepare a loaf pan with parchment paper.
In a large mixing bowl, add vegetable oil, sugar, and sour cream. Add eggs one at a time, mixing after each one. Add vanilla and mix.
In a medium mixing bowl, add cake flour, cocoa powder, baking powder, baking soda, and salt and whisk together.
Add flour mixture and milk to the oil mixture alternating each two times. Mix until flour is incorporated. Add chocolate chips to the batter.
Pour batter into loaf pan. You can top batter with a few more chocolate chips if you like. Bake for 40-50 minutes, test the loaf with a toothpick in the center. Continue baking, adding 3 minutes at a time, until the center is baked and the toothpick comes out clean. Cover the top with tinfoil if it’s getting too dark before the loaf is done.
Remove the loaf from the oven and let it cool in the pan. Enjoy!
Optional chocolate ganache glaze. Place 1/2 cup of chocolate chips into a microwave-safe bowl. Cover the chocolate chips with just enough heavy cream to the same level as the chips. Microwave until melted. Started with 20 seconds, stir and add 10 seconds at a time until melted. Pour ganache over the top of a cooled loaf.
Cook time may vary between 40 to 50 minutes based on your oven. Bake until a toothpick comes out clean in the middle of the loaf.
Store your cake at room temperature in an airtight container for up to 4 days.
Calories: 296kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 337mgPotassium: 124mgFiber: 2gSugar: 27gVitamin A: 86IUVitamin C: 0.04mgCalcium: 54mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
