Double Chocolate Loaf Cake: The Ultimate Indulgence in Sliceable Form

There are chocolate cakes, and then there are DOUBLE chocolate cakes. This one falls emphatically into the second category. It’s the kind of cake that chocolate lovers dream about—rich, moist, intensely chocolatey, and loaded with melty chocolate chunks in every single slice.

I developed this Double Chocolate Loaf Cake on a rainy Sunday when only the deepest, most decadent chocolate experience would do. I wanted something simpler than a layer cake, more substantial than a brownie, and portable enough to slice and share (or hoard, no judgment). The loaf pan was the obvious answer, and this cake was the glorious result.

The first bite told me I’d created something special. The crumb was incredibly moist and tender, almost fudgy in its richness. The chocolate flavor was deep and complex, thanks to both cocoa powder and melted chocolate in the batter. And those pockets of semi-sweet chocolate chips, melted into gooey perfection throughout? Pure heaven.

Since then, this cake has become my go-to for chocolate emergencies, for last-minute desserts, for gift-giving, and for those times when only a slice of something deeply chocolate will do. It comes together in one bowl, bakes in under an hour, and fills your kitchen with an aroma that should probably be bottled and sold as happiness.

Today, I’m sharing this recipe with you, along with everything I’ve learned about making it perfect every single time.

Why You’ll Love This Double Chocolate Loaf Cake

Intensely chocolatey. Cocoa powder in the batter plus chocolate chips throughout means every bite delivers maximum chocolate impact.

Incredibly moist and tender. This cake has a texture that’s almost fudgy—dense enough to be satisfying, but tender enough to melt in your mouth.

Simple one-bowl recipe. No stand mixer required. No complicated steps. Just mix and bake.

Perfect for any occasion. Dress it up with a dusting of powdered sugar for company, or slice it plain for an afternoon treat.

Portable and shareable. The loaf shape slices beautifully and travels well for potlucks, gifts, and bake sales.

Freezer-friendly. Make two and stash one for emergencies. You’ll thank yourself later.

Customizable. Add nuts, swirl in peanut butter, use different chips—this recipe welcomes creativity.

Better the next day. If you can wait that long, the flavors deepen and meld overnight.

The Complete Ingredient Breakdown

Dry Ingredients:

1½ cups all-purpose flour

All-purpose gives the perfect structure—tender but substantial enough to hold all that chocolate.

½ cup unsweetened cocoa powder

Use good-quality cocoa for the best flavor. Dutch-processed gives a smoother, more mellow chocolate taste; natural cocoa is more intense and slightly acidic. Both work beautifully.

1 teaspoon baking powder

Provides just enough lift to keep the cake from being too dense.

½ teaspoon baking soda

Works with the acidity in the cocoa and buttermilk to create a tender crumb.

½ teaspoon salt

Essential for balancing sweetness and enhancing chocolate flavor. Don’t skip it.

Wet Ingredients:

½ cup unsalted butter, softened

Room temperature butter creams properly with the sugar, creating the right texture. Set it out an hour before baking.

¾ cup granulated sugar

Adds sweetness and helps create a tender crumb.

¼ cup brown sugar, packed

Adds moisture and a hint of molasses depth that complements chocolate beautifully.

2 large eggs, room temperature

Room temperature eggs incorporate more easily and create a smoother batter.

1 teaspoon vanilla extract

Enhances the chocolate flavor.

½ cup buttermilk, room temperature

Buttermilk adds tenderness and a slight tang that balances the richness. If you don’t have buttermilk, make a quick substitute by adding 1½ teaspoons lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

The Double Chocolate:

4 ounces semi-sweet or dark chocolate, melted and slightly cooled

This is the “double” chocolate secret. Melting chocolate into the batter adds depth, richness, and an almost fudgy quality.

1 cup semi-sweet chocolate chips

These create pockets of melted chocolate throughout the cake. Every slice has those glorious gooey bits.

Optional Topping:

2 tablespoons chocolate chips, for sprinkling on top

Flaky sea salt, for finishing (optional but amazing)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly, then line with parchment paper, leaving overhang on the long sides for easy removal. This cake is moist and can stick—parchment is your friend.

Step 2: Melt the Chocolate

Place 4 ounces of chocolate chips or chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. Set aside to cool slightly while you prepare the rest.

Step 3: Combine Dry Ingredients

In a medium bowl, whisk together:

· 1½ cups flour
· ½ cup cocoa powder
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt

Whisking ensures the leaveners are evenly distributed and breaks up any cocoa lumps. Set aside.

Step 4: Cream Butter and Sugars

In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Add both sugars and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides as needed.

This creaming step incorporates air that helps with texture.

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the bowl after each egg. Beat in the vanilla extract.

Step 6: Add Melted Chocolate

With the mixer on low speed, slowly pour in the cooled melted chocolate. Mix until fully incorporated. The batter will be dark and glossy.

Step 7: Alternate Dry Ingredients and Buttermilk

Add about one-third of the dry ingredients to the batter and mix on low until just combined. Add half the buttermilk and mix until combined. Repeat with another third of dry ingredients, then the remaining buttermilk, then the final third of dry ingredients.

Mix just until combined after each addition. Overmixing at this stage can develop gluten and make the cake tough.

Step 8: Fold in Chocolate Chips

Use a spatula to fold in 1 cup of chocolate chips. Reserve a few to sprinkle on top if desired.

Step 9: Transfer to Pan

Scrape the batter into your prepared loaf pan and spread evenly. It will be thick—that’s correct. Sprinkle the top with additional chocolate chips if desired.

Step 10: Bake

Bake at 350°F for 50-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The top should be cracked and shiny.

If the top is browning too quickly, tent loosely with foil for the last 15 minutes.

Step 11: Cool

Let the cake cool in the pan on a wire rack for 20 minutes. Then use the parchment overhang to lift it out and cool completely on the rack.

Step 12: Serve

Once completely cool, slice with a serrated knife. For the cleanest slices, wipe the knife clean between cuts.

If desired, sprinkle with flaky sea salt just before serving—it sounds unusual but absolutely elevates the chocolate flavor.

The Science Behind Double Chocolate Perfection

Why melted chocolate AND cocoa powder? Cocoa powder provides deep chocolate flavor without adding fat, while melted chocolate adds richness and that almost fudgy texture. Together, they create complexity that neither could achieve alone.

Buttermilk’s role: The acidity in buttermilk tenderizes gluten and activates the baking soda, creating a more tender crumb. It also adds a subtle tang that balances the sweetness.

Room temperature ingredients: Cold eggs and buttermilk can cause the batter to seize or curdle. Room temperature ingredients emulsify properly, creating a smooth, cohesive batter.

Don’t overmix: Once flour is added, gluten develops. Mix just until combined for a tender cake. A few lumps are fine.

Cooling completely: This cake is incredibly moist and needs time to set properly. Cutting too soon can result in crumbly slices.

Troubleshooting Common Issues

My Cake Is Dry

Several possible causes:

· Overbaked (check at 50 minutes)
· Too much flour (measure carefully, spoon into cups and level)
· Not enough fat (use full-fat buttermilk and real butter)

My Cake Is Dense and Heavy

Possible causes:

· Overmixed after adding flour
· Old baking powder or baking soda
· Oven temperature too low (use an oven thermometer)

My Cake Sank in the Middle

This can happen if:

· Underbaked (test with toothpick)
· Oven door opened too early
· Too much leavening

The Top Cracked Excessively

A cracked top is normal for loaf cakes, but if it’s excessive, your oven may be too hot. Try reducing temperature by 25°F next time.

Chocolate Chips Sank to the Bottom

Tossing the chocolate chips in a tablespoon of flour before adding can help them stay suspended. Also, make sure your batter isn’t too thin.

My Cake Stuck to the Pan

Parchment paper is the solution. Don’t skip it, even with a well-greased non-stick pan.

Delicious Variations

Once you’ve mastered the basic recipe, try these variations.

Double Chocolate Espresso Loaf

Add 1 tablespoon instant espresso powder to the dry ingredients. Coffee intensifies chocolate flavor without making the cake taste like coffee.

Peanut Butter Swirl Double Chocolate Loaf

Drop spoonfuls of peanut butter onto the batter in the pan and swirl with a knife before baking. Chocolate and peanut butter forever.

Mint Chocolate Loaf

Add 1 teaspoon peppermint extract along with the vanilla. Use mint chocolate chips if you can find them.

Orange Chocolate Loaf

Add the zest of one orange to the batter. Orange and chocolate are a classic pairing.

Raspberry Chocolate Loaf

Gently fold 1 cup fresh or frozen raspberries into the batter along with the chocolate chips. The tart berries are wonderful with the rich chocolate.

Toasted Almond Chocolate Loaf

Add ½ cup toasted chopped almonds along with the chocolate chips. The crunch and nutty flavor are perfect.

Salted Caramel Chocolate Loaf

Swirl ¼ cup caramel sauce into the batter before baking. Sprinkle with flaky sea salt at the end.

Mocha Chocolate Loaf

Add 1 tablespoon instant coffee to the dry ingredients and ½ cup mini chocolate chips along with regular chips.

Gluten-Free Version

Substitute the all-purpose flour with a good gluten-free 1-to-1 baking blend. The texture may be slightly different but still delicious.

What to Serve With Double Chocolate Loaf Cake

As is: This cake needs nothing. It’s perfect on its own.

With whipped cream: Lightly sweetened whipped cream adds a lovely, airy contrast.

With vanilla ice cream: The classic pairing. Warm a slice slightly and top with ice cream.

With raspberry sauce: The tart berries are incredible with rich chocolate.

With coffee or espresso: The ultimate afternoon pick-me-up.

Dusted with powdered sugar: Simple and elegant.

With a glass of cold milk: For the full childhood nostalgia experience.

Toasted: Try toasting a slice and spreading with butter. Game-changer.

Storage and Make-Ahead Tips

Room temperature: Store in an airtight container at room temperature for up to 4 days. This cake stays moist and delicious.

Refrigerator: Store in the refrigerator for up to a week. Bring to room temperature before serving for best texture.

Freezer: This cake freezes beautifully. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature.

Make-ahead for gatherings: Bake a day ahead and store at room temperature. The flavor actually improves overnight.

Gifting: Wrap in parchment and tie with twine for a beautiful homemade gift. Include serving suggestions.

The Magic of Loaf Cakes

There’s something inherently satisfying about a loaf cake. It’s less fussy than a layer cake, more substantial than cupcakes, and somehow feels both rustic and elegant at the same time. A loaf cake says, “I made you something special, but I didn’t stress about it.” It’s the perfect balance of effort and reward.

This Double Chocolate Loaf Cake takes everything great about loaf cakes and adds the most intense chocolate experience possible. It’s the kind of cake you’ll find yourself making again and again, for every occasion and for no occasion at all.

I’ve made this cake for birthday celebrations and for Tuesday afternoons. I’ve brought it to potlucks where it disappeared before the savory dishes. I’ve given it as gifts to friends who texted me later demanding the recipe. I’ve hidden it from my family so I could have one more slice for myself.

Every single time, it delivers. Every single time, I’m reminded why this recipe is a keeper.

The combination of rich, moist chocolate crumb and those pockets of melted chocolate chips is simply unbeatable. It’s chocolate amplified, chocolate celebrated, chocolate in its highest form.

Why This Recipe Deserves a Permanent Place in Your Kitchen

This Double Chocolate Loaf Cake represents everything I want in a dessert recipe. It’s simple enough for a weekday baking project. It’s impressive enough for company. It’s endlessly adaptable to whatever you have and whatever you crave. And it’s genuinely, consistently, undeniably delicious.

The first time you make it, you’ll be amazed at how something so straightforward can be so good. The second time, you’ll start thinking about variations. By the tenth time, you’ll have memorized the recipe and made it your own.

That’s the mark of a keeper. A recipe that becomes part of your rotation, part of your identity as a baker, part of your family’s food traditions.

This cake is that recipe for me. And now it can be that for you too.

So preheat that oven. Melt that chocolate. Get ready to fill your kitchen with the most incredible chocolate aroma. And prepare to fall in love with the ultimate double chocolate experience.

Your slice is waiting.

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Have you made this Double Chocolate Loaf Cake? What variations did you try? I’d love to hear about your experience in the comments below!

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