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Double Chocolate Loaf Cake

Indulge in this rich and moist Double Chocolate Loaf Cake, bursting with deep cocoa flavors and luscious dark chocolate chunks.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Easy, Loaf Cake, Quick
Servings: 8 servings

Ingredients

  • 3/4 cup dark brown sugar firmly packed
  • 1 cup dark unsweetened cocoa powder sifted
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 8 ounces good-quality dark chocolate 60-72%, coarsely chopped
  • Whipped cream and strawberries for serving, optional

Instructions

  • Preheat your oven to 350°F (175°C). This initial step is crucial for ensuring the cake bakes evenly.
  • Grease a 9x5-inch loaf pan with vegetable oil or butter. For easy removal, consider lining the bottom with parchment paper.
  • In a large mixing bowl, whisk together the all-purpose flour, dark cocoa powder, both sugars, baking soda, baking powder, and salt until well combined.
  • In another bowl, beat together the eggs, egg yolk, buttermilk, vegetable oil, and vanilla extract until smooth and creamy.
  • Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a whisk until just combined. It’s okay if a few lumps remain; over-mixing can lead to a dense cake.
  • Add the coarsely chopped dark chocolate to the batter. Using a rubber spatula, gently fold the chocolate into the batter, ensuring even distribution.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
  • Slice the loaf cake and serve it warm or at room temperature. For an extra indulgent touch, top with whipped cream and fresh strawberries.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Whisk
  • Rubber spatula
  • Loaf Pan
  • Parchment Paper
  • Cooling Rack

Notes

  • Use good-quality dark chocolate for the best flavor and texture.
  • Do not over-mix the batter to keep the cake light and moist.
  • Store the cake in an airtight container at room temperature for up to three days or freeze for longer storage.
  • Line the loaf pan with parchment paper for easy removal of the cake.
  • For dairy-free or vegan versions, substitute ingredients as suggested in the dietary customizations.