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.
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
- 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.
- 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.
- 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.
- 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.
For more chocolate recipes, check out these popular recipes:
- Chocolate Brioche Babka
- Truffle Brownies
- Chocolate Chip Muffins with Streusel Topping
- Chocolate Pancakes
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
fudgy chocolate loaf cake
Ingredients
- 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
Instructions
- Preheat the oven to 300F. Grease a 9×5.5-inch (1.5qt) loaf pan with baking spray, line with parchment paper. Set aside
- In a medium saucepan over medium-low heat, melt the chopped chocolate and butter until smooth. Set aside and allow to cool.
- 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.
- In a separate bowl, whisk the eggs. Add the remaining wet ingredients, including the cooled melted chocolate and stir until smooth.
- Combine both mixtures until you have a thick and luscious batter. Fold in 1/2 cup of the chocolate chips.
- 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.
- 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.
- Remove from oven and immediately sprinkle the remaining 1/2 cup of chocolate chips on top.
- Cool for 10 minutes and transfer to a cooling rack. Enjoy while warm!
