Double Chocolate Cake Loaf

A rich, moist, and intensely chocolatey loaf that’s a cross between a tender cake and a fudgy brownie. Perfect for slicing with a cup of coffee or as a decadent dessert.

Ingredients

For the Loaf:

1 ¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick / 113g) unsalted butter, softened
1 cup (200g) granulated sugar
½ cup (110g) packed light brown sugar
2 large eggs, room temperature
⅓ cup (80ml) vegetable oil
2 tsp pure vanilla extract
1 cup (240ml) buttermilk, room temperature*
¾ cup (130g) semi-sweet or dark chocolate chips

For the Optional Chocolate Ganache Glaze:

½ cup (85g) semi-sweet or dark chocolate chips
¼ cup (60ml) heavy cream
Pinch of salt
Flaky sea salt for topping (optional)

*No buttermilk? Make a substitute: Add 1 tbsp white vinegar or lemon juice to a 1-cup measure, then fill with whole milk. Stir and let sit 5 minutes.*

Step-by-Step Instructions

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal.

2. Combine Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugars

In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until light and fluffy.

4. Add Wet Ingredients

Beat in the eggs, one at a time, until fully incorporated. Scrape down the bowl. Mix in the vegetable oil and vanilla extract. The mixture may look slightly curdled—this is okay.

5. Combine Wet & Dry

With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Start and end with the dry ingredients. Mix only until just combined. Do not overmix.
Fold in the chocolate chips with a spatula.

6. Bake

Pour the thick batter into the prepared loaf pan and smooth the top. Bake for 55-70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached (not wet batter).
Important: Tent the loaf loosely with foil at the 40-minute mark to prevent the top from over-browning.

7. Cool Completely

Let the loaf cool in the pan for 20 minutes. Then, use the parchment paper “handles” to lift it out onto a wire rack to cool completely (at least 2 hours). This is crucial for clean slicing.

8. Make the Glaze (Optional)

Place chocolate chips and salt in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 2 minutes, then whisk until smooth. Drizzle over the completely cooled loaf. Sprinkle with a tiny pinch of flaky sea salt if desired.

Pro Tips for Perfection

Room Temperature is Key: Eggs and buttermilk at room temperature blend more easily, creating a uniform, smooth batter.
Scoop & Level Flour: Don’t scoop the flour directly with the cup. Spoon it into the measuring cup and level it off to avoid a dry loaf.
Don’t Overmix: Overmixing develops gluten, leading to a tough, dense crumb. Mix until the last streak of flour disappears.
Check for Doneness: Ovens vary. Start checking at 55 minutes. The loaf is done when the top springs back lightly when touched and a toothpick has a few crumbs.
Patience for Slicing: This loaf is very moist. Cutting it while warm will cause it to crumble. Let it cool fully for perfect slices.

Storage

Store at room temperature in an airtight container for up to 3 days.
For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.

Enjoy this deep, double-dose of chocolate in every slice