Fudgy Chocolate Loaf Cake

The fudgiest chocolate loaf cake you’ll ever make. This decadent recipe will become your family’s favorite! Perfect for an afternoon snack.

Oh, hello. Are you drooling yet? Just looking at these photos makes me want to make this fudgy chocolate loaf again, for the 4th time! I like to find inspiration at Trader Joes (if you’re not in the US, Trader Joe’s is everyone’s go-to grocery store), and the idea from this one came from their Fudgy Chocolate Quinoa Loaf Mix. Although it tastes really good, I’m not a fan of quinoa and wanted to recreate it with better ingredients.

fudgy chocolate loaf cake

Simple Chocolate Loaf Cake

It tastes like heaven. Seriously. It’s rich, soft and moist, and easy to make. This no fuss recipe will be on heavy rotation after you try it!

The chocolate chips on top make it extra decadent and adds another layer of chocolaty goodness.

Here’s a step-by-step on how to make this Fudgy Chocolate Loaf Cake.

How to make a Chocolate Loaf Cake

I like to measure all my ingredients first. First spoon and level the all purpose flour, here’s a link on how to do it properly (there’s a method to the baking madness). and allow the eggs to come to room temperature.

How to bring eggs to room temperature fast

The easiest way is to grab a bowl and put the cold eggs in warm water. The amount of time it takes the eggs to come to room temperature depends on how many eggs you’re using. This recipe calls for 2 so it’s quick.

Measure and sift the cocoa powder. I like to use Rodelle Gourmet Baking Cocoa because it has the highest level of cocoa butter compared to everything else on the market. The more chocolate, the better, if you ask me!

Weigh the dark chocolate using a kitchen scale – if you don’t have one, definitely consider getting one if you’re a baker! Then roughly chop the dark chocolate and place it in a medium pan with the butter. For this recipe, I used 72% cacao chocolate from Trader Joe’s (super affordable).

Melt the butter with the chocolate over low heat, whisking occasionally, until smooth (as pictured on the left). Set aside and allow to cool before continuing with the next step.

Once the chocolate has cooled, crack and whisk the eggs in a large mixing bowl. Add the vanilla and heavy cream, beating in well.

In a separate bowl, combine the flour, baking soda, baking powder, salt, cocoa powder, light brown sugar and granulated sugar. Mix until fully incorporated.

Add the dry ingredients to the wet ingredients, and using a spatula, mix until there aren’t any flour clumps left. The batter will be thick!

Transfer the batter to a greased and lined 9×5.5-inch loaf pan. Using an angled spatula, smooth out the top. Bake for 55-62 minutes at 300F, until toothpick inserted in the center comes out mostly clean. Remove from oven and sprinkle chocolate chips in top, so they melt while the loaf is hot.

Tips for making the best Chocolate Loaf Cake

  1. Measure all your ingredients first: most recipes fail because we get distracted and forget whether we added an ingredient or not. It’s equally important to use the spoon and level method when measuring flour, sifting the cocoa powder, and softening brown sugar clumps.
  2. Use room temperature eggs: a must in 99% of recipes. Remove the eggs at least 30 minutes before use, or put them in a bowl of warm water. Room temp eggs mix better with the batter, rise more evenly and could affect baking time.
  3. The batter will be thick: and hard to mix, but it does come together nicely! It’ll have a nice pound cake texture to it. Use an angled spatula or the back of a spoon to smooth out the top.
  4. Decorate with chocolate chips: cause you can’t ever have too much chocolate.

How to store Chocolate Loaf Cake

To keep this fudgy chocolate loaf cake as long as possible, keep it in the loaf pan you baked it in and cover tightly with foil or plastic wrap.

As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!

Happy Baking! x

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fudgy chocolate loaf cake

fudgy chocolate loaf cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Rosana
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices


The fudgiest chocolate loaf cake you’ll ever make. This decadent recipe will become your family’s favorite! Perfect for an afternoon snack.


  • 7 tbsp (100 grams) unsalted butter
  • 2/3 cup (107 grams) dark chocolate, chopped
  • 1 cup (150 grams) all purpose flour
  • 1/4 tsp (1.2 grams) baking soda
  • 3/4 tsp (3 grams) baking powder
  • 1 tsp salt
  • 1/4 cup (25 grams) dark cocoa powder, sifted
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 eggs (100 grams, approx.), whisked
  • 1 tsp (13 grams) vanilla extract
  • 1/2 cup (110 grams) heavy cream
  • 1/2 cup (120 grams) whole milk
  • 1 cup semisweet dark chocolate chips, divided


  1. Preheat the oven to 300F. Grease a 9×5.5-inch (1.5qt) loaf pan with baking spray, line with parchment paper. Set aside
  2. In a medium saucepan over medium-low heat, melt the chopped chocolate and butter until smooth. Set aside and allow to cool.
  3. In a large bowl, combine the dry ingredients: flour, sifted cocoa powder, baking soda, baking powder, granulated sugar, light brown sugar and salt. Whisk until fully incorporated.
  4. In a separate bowl, whisk the eggs. Add the remaining wet ingredients, including the cooled melted chocolate and stir until smooth.
  5. Combine both mixtures until you have a thick and luscious batter. Fold in 1/2 cup of the chocolate chips.
  6. Transfer batter to loaf pan and smooth out the top using an angled spatula. This batter works perfectly in a 9×5.5 inch pan. If you’re using a different size, make sure you don’t fill the pan all the way to the top (leaving at least 1 inch from edge), so you can avoid overflow.
  7. Bake for 55-62 minutes, or until a toothpick inserted in the center comes out mostly clean (avoid using a knife). This is a fudgy and moist batter so it won’t come out clean, but it shouldn’t be too wet.
  8. Remove from oven and immediately sprinkle the remaining 1/2 cup of chocolate chips on top.
  9. Cool for 10 minutes and transfer to a cooling rack. Enjoy while warm!


Please read the instructions thoroughly! This recipe comes out perfectly when the ingredients are weighed using a kitchen scale.

  • Prep Time: 15 min
  • Cook Time: 55 min
  • Category: Dessert, snack
  • Cuisine: American

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  1. What a decadent treat! 🙂 May I know the purpose of adding heavy cream in this recipe? Can I substitute it with something else?

    1. Heavy cream makes the batter richer. You can use 1 cup of coconut cream instead, but it’s going to change the taste a bit (I haven’t tested it!).

    1. You could sub for 3/4 cup milk and 1/3 cup butter, this is the standard way to substitute heavy cream. But, I haven’t tried it with this recipe!

  2. I tried this today, and my middle collapsed! It was gooey in the middle, it was in oven for 50mins. But the taste is soooo gooodd. Wish i know what i did wrong.

    1. Hi! What size pan did you use? And do you have an oven thermometer? Most of the time oven temp is inaccurate and the only way to know the actual them is with a thermometer. When it’s hotter than what the recipe calls for, it might make cakes collapse!

  3. Can this be divided between two 6×3 loaf pans? What should be the oven temp and baking time? Thank you.

  4. Hi
    I baked this cake. It was simply divine !!! But it didn’t form it’s shape, fell apart and we had to scoop it out with a spoon. Any idea where i could’ve gone wrong ? I used a egg replacer for this.

  5. Hello! Excited to be making this cake tomorrow 🙂 I have a question regarding the measurement of ‘ 1//2 cup light brown sugar’ how much is this in grams?

    Thank you,

  6. Can’t wait to try this cake, looks absolutely divine!
    Can this cake be frozen in slices? Also, should the cake be stored at room temperature or in the fridge?

    1. Hi Raz! I haven’t tested freezing it, but I don’t see why not. I’d wrap them in parchment and store in a freezer bag. I’d keep at room temp in an air tight container for a couple of days.

  7. Made this with my brother for out late night stress baking sessions, it was a hit at home! Easy to follow, very delicious. Looking forward to drinking coffee while eating it 🤍

  8. Hi Rosana,
    I just made this yesterday and its amazing! Brought it on a Monday morning to delight my colleagues and it was well received! Thank youuu!


  9. Oh My God!!!!!!!!!
    I love you for this recipe. This is the best chocolate loaf recipe- so moist and so full of chocolate!
    Everyone at home loved it! All thanks to you ♥️
    Please let me know how do I reduce the sugar, I am very new to baking, k would really appreciate your response.
    I’m definitely going to try your other recipes!
    Much love and sweet hugs 🤗😘

  10. This is one of my favorite cakes, I’ve probably made it close to ten times since I came across the recipe. It’s incredibly moist and tasty, and such a crowd pleaser. I add an espresso to the batter to make the chocolate taste even more intense and it’s simply divine. Thank you so much for sharing this wonderful recipe!

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