chocolate loaf cake

This quick Chocolate Bread recipe takes just 15 minutes to throw together and will fill your home with the most chocolatey aroma. Also known as chocolate loaf cake, it makes an easy and wonderful sweet treat for breakfast or anytime.

Quick Chocolate Bread (Chocolate Loaf Cake)

flour

dark brown sugar

white granulated sugar

baking powder

½ teaspoon baking (bicarb) soda

salt

chocolate

eggs

milk ((180 milliliters))

unsalted butter, melted ((½ cup / 4 ounces))

vanilla

Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 inch)

In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.

Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.

In a separate bowl whisk together the eggs, milk, melted butter and vanilla until well mixed.

Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.

Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.

Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you'll have to try to miss the choc chips though).

https://embed.mediavine.com/videos/ly9liflfl47pyfe7vqxx

This Quick Chocolate Bread recipe takes just 15 minutes to throw together and will fill your home with the most chocolatey aroma. Also known as chocolate loaf cake, it makes an easy and wonderful sweet treat for breakfast or anytime.

This Chocolate Chip Loaf Cake is wonderful with coffee in the morning or as a dessert.&nbsp;

Chocolate Chip Loaf Cake

butter

sour cream

vanilla extract

all-purpose flour

brown sugar

cinnamon

chocolate chips

chopped nuts (pecans

Cream butter, sugar, eggs and sour cream and vanilla extract with a mixer.&nbsp; Whisk together the flour, baking powder and salt.&nbsp; Add to the creamed mixture and continue mixing.&nbsp; Spray a 9 x 5 loaf pan with cooking spray and spread cake mixture in pan. Add Swirl.

Whisk together the brown sugar, cinnamon and chocolate chips.  Spread over cake mixture in pan.  Take a knife and swirl this into the cake mixture until totally incorporated.  Sprinkle on nuts.

Bake the cake for 45 to 50 minutes in a preheated 350 degree oven or until the center tests done.  Let cool for 10 minutes and remove from pan.  Drizzle on topping below.

Swirl Instructions:

Melt the two ingredients together in the microwave for about 45 seconds on high or until it is smooth when you stir it. Drizzle over cake.

Chocolate Topping Instructions

This rich dense pound cake is totally delicious and really easy to make. It’s a family favorite that is often requested. Bake one up soon and enjoy every chocolaty bite!

Copycat Entenmann's Chocolate Pound Cake

cocoa

all purpose flour

tsp baking powder

tsp baking soda

espresso powder coffee powder

unsalted butter, softened

milk, I used whole milk

sugar

eggs, room temperature

tsp vanilla extract

Preheat oven to 325 degrees, spray a loaf pan with cooking spray and set aside. Using a hand held or stand mixer, mix the butter and sugar together until fluffy, add in eggs one at a time. Mix together the milk, vanilla and sour cream in a measuring cup. Mix together the dry ingredients except the cocoa powder. Slowly add some of the milk mixture and then the dry mixture until all is incorporated. Stop the mixer and finish by mixing by hand with a rubber spatula. Now, add in the cocoa powder. Mix again. Take a spatula and make sure you dig down to incorporate any leftover flour mixture. Pour into the prepared loaf pan. Spread out evenly. Bake for about 42 to 50 minutes. Check after 42 minutes. The cake should spring back when touched lightly on top and a toothpick should come out with moist to dry crumbs. Try not to over bake the loaf. Let cool for at least 20 to 30 minutes. Slice up this baby up! 

This chocolate sour cream pound cake is decadent, fudgy, and delightfully dense. And best of all, it's incredibly easy to make!

Chocolate Sour Cream Pound Cake

g all-purpose flour

cocoa powder

g black cocoa powder

espresso powder (optional)

tsp kosher salt

unsalted butter (room temp)

eggs (room temp)

vanilla paste

sour cream (room temp)

heavy cream

semi-sweet chocolate

Preheat the oven to 325 degrees F and line a 9x5 loaf pan with parchment paper.

In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light &amp; fluffy.

Add the vanilla and one egg at a time, mixing to fully incorporate each one before adding the next. 

Scrape down the bowl, add mix in half of the dry ingredients on low speed. Mix in the sour cream until mostly combined. Then, add the rest of the dry ingredients until everything is fully combined. Do not over-mix. 

Pour the batter into the prepared loaf pan and tap the pan on the counter a few times to release air bubbles. 

Bake the pound cake for about 1 hour 20 minutes or until a toothpick inserted comes out clean.

Transfer to a wire rack and allow the pound cake to cool completely.

For the chocolate sour cream pound cake:

In a small saucepan, bring the heavy cream to a simmer or about 190 degrees F. Once simmering, remove from heat and add the chocolate. Use a small rubber spatula or spoon to gently stir until the chocolate has melted and the ganache is homogeneous.

Pour the ganache over the cooled pound cake, then slice and enjoy!

For the chocolate glaze:

The pound cake turned out rich, chocolatey and dense, sooo delicious especially with the chocolate glaze. Perfect with icecream or whipped cream.

The moist chocolate bread is rich and decadent, with a velvety texture that melts in your mouth and a deep, intense chocolate flavor.

Moist Chocolate Bread (One Bowl)

Vegetable oil

Greek yogurt (room temp)

tsp Vanilla extract

tsp Kosher salt

Eggs (room temp)

Dark brown sugar

Buttermilk (room temp)

Cocoa powder

Flour (AP)

Baking powder

Baking soda

Chocolate chips

Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.

Into a large mixing bowl, add the oil, Greek yogurt, vanilla extract, kosher salt, eggs, granulated sugar, and brown sugar. Mix with a whisk until well combined.

Add the buttermilk, and mix until well combined.

Sift the cocoa powder, flour, baking soda, and baking powder, and mix with a whisk until almost combined.

Add the chocolate chips and mix until just combined and there are no lumps of flour visible. Do not overmix the batter.

Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips!

Bake in a 180c (350f) preheated oven for 40-50 minutes or until a toothpick inserted into the bread comes out clean with a few moist crumbs.

Remove the bread from the oven and allow it to cool for at least 30 minutes so it will be easier to slice. Slice, and enjoy!

Triple chocolate loaf cake is a chocolate lover’s dream! Rich and fudgy from a triple hit of chocolate, each bite is tender and moist because this cake is made with butter, sour cream, and buttermilk. Top with chocolate chips while the cake cools for even more indulgence!

Rich Fudgy Triple Chocolate Loaf Cake

(175 g) all-purpose flour

cup (32 g) Dutch process unsweetened cocoa

tsp (3 g) baking powder

tsp salt

(112 g) unsalted butter,

cup (200 g) granulated sugar

egg (50 g),

tsp (6 g) vanilla extract

(180 g) buttermilk,

(60 g) sour cream,

instant espresso

(60 g) boiling water

(57 g) semisweet chocolate chips

(43 g) semisweet chocolate chips

Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line pan with parchment paper, letting excess extend over sides of pan.

Make cake

Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine buttermilk and sour cream in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add buttermilk mixture, then finish with remaining flour mixture. Dissolve espresso powder in boiling water and slowly mix in just to combine. Fold in chocolate chips.

Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.

Bake loaf cake

for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 15 minutes. While the cake is cooling, top with chocolate chips.

Carefully lift cake from pan and cool completely on wire rack. Store leftovers tightly covered in an airtight container at room temperature.

Can you substitute whole milk for the low fat buttermilk? I have another recipe that says that you can for that particular recipe! Why do you dissolve the espresso powder in boiling water? Just curious as none of my other recipes has this!

Thank you,

Just tried this last night and was immensly pleased with the result. I used Dutch-process cocoa and all Guittard semisweet chips because that's what I had on hand. I also didn't have buttermilk so I combined full-cream milk and Greek-style yogurt. Baked for 55 minutes and cooled in the pan for 15. When I tried to slide it out of the pan (didn't use parchment), it was so soft (not mad about it) it almost broke in half, so I put it back and let it cool completely in the pan before taking it out and slicing. Extremely moist and chocolatey, this will be my go-to chocolate loaf recipe from now on. Thank you, Laura, can't wait to try your other recipes.

This cake is SO rich and fudgy, highly recommend! Dutch process cocoa makes all the difference.

I make loaf cakes every week and have great luck with this method. Cover the loaf cake with parchment and drape a dish towel over it once it has cooled to room temp. (I leave mine in a parchment lined pan.) Let the cake rest overnight. Remove from pan and slice with a very sharp thin knife. Support the sides as you cut with the other hand. By the way this is a wonderful recipe. I’m a serious baker and have tried other great recipes from this site. If you use Valrhona chocolate for this recipe, you will be amazed how wonderful it turns out. I Loved the fine moist crumb!

I’ve made this cake twice in the last week. Definitely a winner!

I love this recipe, the cake is super rich and easy to make.

https://content.jwplatform.com/videos/QkIQSpq0.mp4

Triple chocolate loaf cake is a chocolate lover’s dream! Rich and fudgy from a triple hit of chocolate, each bite is tender and moist because this cake is made with butter, sour cream, and buttermilk. Top with chocolate chips while the cake cools for even more indulgence!

Triple Chocolate Loaf Cake

Light and fluffy Healthy Chocolate Bread satisfies all the chocolate cravings. A guilt free slice of heaven with better for you ingredients including unsweetened cacao, whole grains and no refined sugar.

Healthy Chocolate Bread

coconut milk (full fat)

cacao or cocoa powder

honey

dark chocolate chips (divided)

salted pistachios (chopped)

Cooking spray (I use Misto)

Preheat oven to 325 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.

In a medium pot, add coconut milk and heat up until hot but not boiling (you can also use a microwave). Remove from heat, add cacao powder and whisk until no lumps are left. Set aside.

In a large mixing bowl, add eggs, maple syrup, baking powder, baking soda and salt. Whisk very well until no lumps are left.

Transfer chocolate mixture to a bowl with egg mixture and whisk well. Add flour, stir gently until no more white flour patches left and let batter sit for 3 minutes.

Add 1/2 cup chocolate chips and pistachios; give a few more gentle stirs to combine. Batter will be runny.

Pour batter into prepared loaf pan and sprinkle with remaining 1/4 cup of chocolate chips. Bake on the middle rack for 60 minutes or until the toothpick inserted in the middle comes out clean.

Remove chocolate bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove from a loaf pan and let it cool off completely before slicing. Cut with serrated bread knife.

This is one of my all-time favorite recipes! We've been making it for years now. I've been asked for the recipe multiple times.

Wow!!  This is the best chocolate bread I've made! (and I've made a lot.)  Made with just whole wheat, it rose up so well! So moist, chocolately, and super delicious! What more could I ask for? Thank you for this recipe!  I really liked using the coconut milk--maybe that's the secret!

This was good . However I missed the part of the recipe where it said not to sub the coconut milk for cows milk . I did use whole cows milk 14oz but as I read on I thought it was weird it didn't call for oil or yogurt so I looked a little closer an dsaw the no cows milk thing . So I added about 1/2 cup Greek yogurt and about 1/4 cup coconut oil . Came out great moist and chocolatey with a little crunch on the outside.  Most delicious the next day.  Yum!

Sooooo glad I made this recipe!! My chocolate craving &amp; the pic drew me in plus I had all the ingredients. Just had our first slice and love it! 2nd slice with cherry jam :) The bread texture with the decadent chocolate flavor is delicious. Thank You Olena! 🥂

How much of the monk fruit did you use?
I would like to try that variation but it would be my very first time with monk fruit. Thanks!

Delicious and healthy! I followed this exactly as written.

This is sooo good! I changed the coconut milk for unsweetened almond milk (only because I didn't have coconut milk) and it came out amazing! I might add some pecans next time too!

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Top Tags

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The most viewed chocolate loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine