This is a no-fuss double chocolate loaf cake recipe you will love. The best chocolate loaf cake that’s moist, soft, and delicious. It is easy to make and perfect with tea or coffee.
This double chocolate chip loaf cake is made with cocoa powder and chocolate chips for a delicious, moist chocolate loaf cake that stays fresh and soft.
Why You’ll Love This Double Chocolate Cake Recipe
Easy- This double chocolate loaf cake recipe is one of the easiest cake recipes you’ll make. No need for a mixer as the method I have used here does not require creaming butter and sugar.
Quick- It is quick to put together, taking less than 5 minutes to combine the ingredients and about 60 minutes to bake in the oven.
Few Ingredients – The ingredients for this double chocolate cake loaf are few and simple. 8 ingredients, and they are ones you most likely have in your pantry.
Minimal prep and clean up – This is a one bowl chocolate loaf cake recipe. Mix all the ingredients, pour into a lined loaf tin, and bake. Easy peasy preparation and few tools to clean up.
Moist and Delicious- This is a moist chocolate loaf cake that is soft, sweet, and delicious. It stays moist for days and can be preserved for weeks in the freezer. This chocolate chip cake is great as a snack or as a dessert. It pairs well with tea, Coffee, hot drinks, or chilled drinks.
Ingredients
Self raising flour
Baking Soda
Granulated or Caster sugar
Dark unsweetened Cocoa powder
Chocolate chips – I like to use milk chocolate chips for this recipe.
Eggs
Milk
Vegetable Oil
Hot water
How To Make Double Chocolate Loaf Cake
Step 1- Prepare the loaf tin by rubbing butter inside and lining it with baking paper.
Step 2- Add the eggs, milk, and oil into a mixing bowl. Mix until combined.
SStep 3- Sift the self-raising flour and baking Soda into a bowl, add unsweetened dark cocoa powder, and mix. Add this to the egg mixture and stir to combine.
Step 4- Add hot water and mix the cake batter until smooth, then add 3/4 of the chocolate chips to the cake batter and mix.
Step 5- Transfer the cake batter to the lined loaf tin. Top with the remaining chocolate chips.
b Step 6- Bake the cake in the oven at 160C for 60 minutes or until baked (when it is fully baked, a skewer when inserted in the middle will come out clean).
Step 7- Let it cool in the pan for 5 minutes, then turn it onto a cooling rack to continue to cool.
When it’s cooled, cut and serve.
How To Store
When the cake is cooled, wrap it in a foil and place it in an airtight container before storing it on the countertop for up to 4 days or storing it in the fridge for up to a week or in the freezer for up to 3 months. If stored in the fridge or freezer, it’s best to bring it to room temperature before serving.
Tips For Making Double Chocolate Chip Loaf Cake
- Bake the cake in the middle of the oven for even heat distribution.
- Don’t open the oven door during the first 40 minutes of baking.
- Don’t over-bake the cake to avoid it getting dry. Once the skewer comes out clean, it’s done.
- Let the cake cool for at least 30 minutes before cutting it.
- Loaf cakes are known for a cracked dome at the top, so that should be expected with your chocolate chip loaf cake.
- It’s moister the 2nd day after baking, so you can bake ahead.
More Easy Loaf Cake Recipes
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Double Chocolate Loaf Cake Recipe
Equipment
- Mixing bowl
- Whisk
- Loaf tin
- Oven
Ingredients
- 160 g Self raising flour
- 40 g Dark Unsweetened cocoa powder
- 100 g Chocolate chip
- 215 g Sugar
- 1/2 teaspoon Baking soda
- 1/2 cup Vegetable oil
- 2 large Eggs
- 1/2 cup Milk
- 1/4 cup Hot water Boiling
Instructions
- Prepare the loaf tin by rubbing butter on the inside and lining it with baking paper.
- Add the eggs, milk, and oil into a mixing bowl. Mix until combined.
- Sift the self-raising flour and baking Soda into a bowl, add unsweetened dark cocoa powder, and mix. Add this to the egg mixture and stir to combine.
- Add hot water and mix the cake batter till smooth. then add 3/4 of the chocolate chips to the cake batter and mix.
- Transfer the cake batter to the lined Loaf tin. Top with the remaining chocolate chips.
- Bake the cake in the oven at 160C for 60 minutes or until baked (when it is fully baked, a skewer when inserted in the middle will come out clean).
- Let it cool in the pan for 5 minutes, then turn it onto a cooling rack to continue to cool.
Notes
- Bake the cake in the middle of the oven for even heat distribution.
- Don’t open the oven door during the first 40 minutes of baking.
- Don’t over-bake the cake to avoid it getting dry. Once the skewer comes out clean, it’s done.
- Let the cake cool for at least 30 minutes before cutting it.
- Loaf cakes are known for a cracked dome at the top, so that should be expected with your chocolate chip loaf cake.
- It’s moister the 2nd day after baking, so you can bake ahea
