Double Chocolate Loaf Cake (Super Moist)
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Double Chocolate Loaf Cake is rich, deeply chocolatey, and extremely moist. It’s a one bowl loaf that bakes up soft, slices clean, and stays that way for days. No fuss, no extras, just a really good chocolate loaf with a delicious chocolate ganache.
A Chocolate Loaf Worth Making
I’ve baked enough chocolate cakes to know exactly what I want from one at this point in life. It needs to be rich, properly chocolatey, and still good the next day, not something that dries out the moment you turn your back. This Double Chocolate Loaf Cake checks all those boxes.
It’s an easy, straightforward bake with zero drama and a thick chocolate ganache on top because plain chocolate loaf felt a little too boring. This is the kind of cake you slice “just to have a small piece” and then somehow you’re back in the kitchen ten minutes later. No regrets, no notes.
Why You’ll Love This Double Chocolate Loaf Cake
- It’s rich, deeply chocolatey, and actually stays moist for days, not just the day you bake it.
- The texture is soft and tender without being dense or heavy, which is harder to pull off than it sounds.
- It’s an easy, straightforward bake that doesn’t require precision baking skills or a calm personality.
- The chocolate ganache on top is optional, but it takes this from good to very hard to ignore.
- It slices clean, holds together, and doesn’t leave you with a pile of crumbs and regret.
Key Ingredients & Tips
- Cocoa powder: Use natural unsweetened cocoa powder here, not Dutch process. The baking soda needs the acidity, and this is not the place to improvise.
- Brown sugar: Light or dark brown sugar both work.
- Buttermilk: This helps keep the crumb soft and tender. No buttermilk? Add 1 tablespoon lemon juice or vinegar to 1 cup milk and let it sit for a couple minutes.
- Hot coffee or water: Coffee deepens the chocolate flavor without making the cake taste like coffee. If coffee isn’t your thing, hot water still does the job.
- Don’t overmix: Once the wet and dry ingredients come together, stop stirring. Overmixing is how you end up with a tough loaf and a bad attitude.
- Ganache timing: Make sure the loaf is fully cooled before pouring the ganache on top, unless you enjoy watching it slide right off the sides.
Frequently Asked Questions
Can I skip the coffee?
Yes. The coffee doesn’t make the cake taste like coffee, it just boosts the chocolate flavor. If you’d rather not use it, hot water works perfectly fine.
Why does the batter look so loose?
That’s intentional. A looser batter bakes up moist and tender, not dry and crumbly. Trust the process, it knows what it’s doing.
Can I use Dutch process cocoa powder?
I don’t recommend it for this recipe. Natural cocoa powder works with the baking soda to give you the right rise and texture. Dutch process will change both.
How do I know when it’s done baking?
A toothpick inserted into the center should come out with a few moist crumbs. If it’s completely wet, it needs more time. If it’s bone dry, it’s already had too much.
Do I have to add the chocolate ganache?
No, the loaf is good on its own. That said, the ganache turns it into a proper dessert instead of something you pretend is “just a snack.”
How long does it keep?
Stored covered at room temperature, it stays moist for about 3 days. You can refrigerate it for longer, but let it come back to room temperature before serving or it’ll lose some of its softness.
Try These Cake Recipes Next
- German Chocolate Cake
- Old Fashioned Chocolate Pound Cake
- Black Velvet Cake
- Chocolate Bundt Cake
- One Bowl Chocolate Cake
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Double Chocolate Loaf Cake (Super Moist)
Video
Ingredients
For the Loaf
- 1¾ cups all-purpose flour
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup light brown sugar (packed)
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup hot brewed coffee (or hot water)
- ¾ cup chocolate chips (optional)
For the Simple Chocolate Ganache
- ½ cup semisweet chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper leaving a little overhang on the long sides so you can lift the loaf out later.
- In a large bowl, sift together 1¾ cups of flour, ½ cup of cocoa powder, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Whisk to fully combine.
- Add ¾ cup of light brown sugar, ½ cup of granulated sugar, ½ cup of vegetable oil, 2 eggs, 1 teaspoon of vanilla and 1 cup of buttermilk to a bowl. Whisk until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined, don’t overmix. Pour in ½ cup of hot coffee or hot water and fold gently. The batter will be fairly loose, like a thick brownie batter, that’s what keeps it moist.
- Fold in ¾ cup of chocolate chips if you want extra pockets of melty chocolate.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Don’t open the oven too early, set it and forget it for the best rise and minimal cracking.
- Let the loaf cool in the pan for 15 minutes, then use the parchment overhang to lift it out and cool completely on a rack.
- In a microwave-safe bowl, combine ½ cup of chocolate chips, 2 tablespoons of cream or milk, and 1 tablespoon of butter. Microwave in 30-second bursts, stirring between each, until smooth. Pour over the cooled loaf.
- Slice and enjoy. It’s rich, moist, and stays tender for days.
Equipment
Notes
- Use natural unsweetened cocoa powder, not Dutch process, for the best rise and texture.
- Let the loaf cool completely before adding the ganache so it sets nicely instead of sliding off.
- The coffee enhances the chocolate flavor without making the cake taste like coffee. Hot water works if needed.
- This loaf keeps well at room temperature for a few days and freezes beautifully if you want to stash some away for later.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
