A tender and luscious chocolate loaf cake filled with an extra surprise of mini chocolate chips!
So I made this Double Chocolate Loaf Cake last week. I started out trying to develop a chocolate bread recipe, but this is what I came up with. Not that I'm mad or anything. This is actually better than what I had planned in my head.
It's a nice thick cake, kind of gooey in the center, with chocolate chips throughout. It's simple, yet decadent. The cake is perfect alone, or you could add a dusting of powdered sugar on top, or even a drizzle of chocolate sauce. It's also good alongside a scoop of ice cream.
However you decide to eat it is fine with me. Just be sure you make it, because it's totally worth it!
Double Chocolate Loaf Cake
Recipe written by The Chef Next Door
Print this recipe
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, at room temperature
1 cup sugar
1 tsp pure vanilla extract
1 cup chocolate chips (use your favorite kind!)
Preheat the oven to 350 degrees. Spray a 9×5 inch loaf pan with non-stick cooking spray and set aside.
In a small bowl whisk together the flour, cocoa powder, baking powder and salt.
In the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Slowly add the dry ingredients, a little bit at a time, to the mixer until completely combined. Fold in the chocolate chips with a rubber spatula. Pour the batter into the prepared pan.
Bake the cake for 50-60 minutes, or until a cake tester inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and allow to cool for 30 minutes. Run a knife around the edges of the bread to loosen it, then carefully turn the loaf out of the pan. Set the loaf back on the rack until it's completely cooled before slicing.