Satisfy your chocolate cravings with this easy Double Chocolate Loaf Cake Recipe. It has a double treat of chocolate in every bite! This is a sweet, chocolatey dessert. It's perfect for chocolate lovers and definitely a crowd-pleaser!
Craving more chocolate cake recipes? Try my Chocolate Cake, Chocolate Banana Pancakes, or Chocolate Cupcakes!
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What is Double Chocolate Loaf Cake Recipe?
Like banana cake, this cake loaf is a rich and moist dessert. It’s made with cocoa powder and real chocolate chips for double the chocolate flavor. While this is not a traditional Filipino recipe, it is loved by many Filipino home bakers today.
The unique ingredient in this recipe is coffee, which boosts the chocolate flavor and makes it deeper and more delicious. This cake is perfect for dessert, merienda, or even as a sweet gift.
History of Double Chocolate Loaf Cake Recipe
The Double Chocolate Loaf Cake likely started in Western countries like the United States or the UK. Loaf cakes have been around for a long time and were easy to bake with simple tools.
Over time, bakers added chocolate, then doubled it with chips for extra richness. No one knows exactly who made the first one. But many versions now exist, including vegan and gluten-free ones, enjoyed all over the world.
Substitutions
- Eggs – Use flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg) for a vegan version.
- Brown sugar – Replace with coconut sugar or erythritol for a lower glycemic option.
- Vegetable oil – Substitute with melted coconut oil or avocado oil.
- Cocoa powder – Use Dutch-processed cocoa for a deeper chocolate flavor.
- Chocolate chips – Use sugar-free or vegan dark chocolate chunks.
Recipe Variations
- Mocha loaf – Add ½ teaspoon instant espresso powder for a coffee twist.
- Orange chocolate loaf – Use orange juice and stir in 1 teaspoon orange zest.
- Nutty loaf – Add ¼ cup chopped walnuts or pecans for crunch.
- Mini loaves – Bake in mini loaf pans and reduce baking time to 30–35 minutes.
Storage
- This loaf stands up well to freezing for up to 1 month.
- Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
- Reheat slices in the microwave for 10–15 seconds for that fresh-baked feel.
Ingredients
Listed below are all the ingredients you will need:
- All-purpose flour
- Baking soda
- Coarse salt
- Large eggs
- Brown sugar
- Vegetable oil
- Vanilla extract
- Cocoa powder
- Brewed coffee (or orange juice, black tea)
- Mini dark chocolate chips (or chopped if large)
See recipe card for quantities.
Instructions
Preheat oven to 325°F or 160 °C and grease a 22.5cm x 12.5cm or 9-by-5-inch loaf pan and place a strip of baking parchment longways.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, combine the eggs and the sugar and whisk until smooth and syrupy.
Whisk in the oil and vanilla, then the cocoa powder, and beat until no lumps remain. Next, whisk in the coffee until combined.
Stir in the flour mixture until smooth. Then, stir in the chocolate chips.
Pour into the prepared pan and bake for 55–65 minutes, or until a skewer inserted comes out with just a few crumbs.
Allow to cool in the pan for 10 minutes before transferring it to a cooling rack and allowing it to cool completely:
Slice, serve, and enjoy!
Hint: Use brewed coffee to intensify the chocolate flavor. It won’t taste like coffee, but it makes the cake richer and deeper in taste.
⭐ Top Tip
Don't overbake! Remove the loaf when a skewer comes out with moist crumbs, not dry, to keep it fudgy. Cool it completely before slicing to prevent crumbling and get those perfect slices.
FAQ
More Recipes
Can't get enough of chocolate, right? Have some more down here:
Double Chocolate Loaf Cake Recipe
Ingredients
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon coarse salt
- 3 large eggs
- 1 cup brown sugar
- ¾ cups vegetable oil
- 2 teaspoons vanilla extract
- ½ cup cocoa powder
- ½ cup brewed coffee (or orange juice, black tea)
- ¾ cups mini dark chocolate or chopped if large
Instructions
Prep the Pan:
- Preheat oven to 325°F (165°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper for easy removal.
Mix the Dry Ingredients:
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
Make the Batter:
- In a large mixing bowl, whisk eggs and brown sugar until smooth and syrupy.
- Whisk in vegetable oil and vanilla extract.
- Add cocoa powder and whisk until no lumps remain.
- Gradually whisk in brewed coffee (or juice/tea) until fully incorporated.
- Stir in the dry flour mixture until smooth.
- Fold in chocolate chips.
Bake the Cake:
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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