Moist Double Chocolate Loaf Cake Recipe

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

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides to lift the loaf easily after baking.
2. In a large bowl, sift together the all-purpose flour, unsweetened natural cocoa powder, baking soda, baking powder, and salt. Whisk until fully combined.
3. In another bowl, whisk together the light brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth and well incorporated.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain a tender texture.
5. Fold in the hot brewed coffee or hot water gently into the batter. The batter will be loose, similar to thick brownie batter. Then fold in the chocolate chips for extra melty chocolate pockets if using.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Avoid opening the oven early to ensure good rise and minimal cracking.
7. Let the loaf cool in the pan for 15 minutes. Use the parchment overhang to lift the loaf out and transfer it to a wire rack to cool completely.
8. In a microwave-safe bowl, combine semisweet chocolate chips, heavy cream, and unsalted butter. Microwave in 30-second bursts, stirring between each, until the mixture is smooth and shiny.
9. Pour the chocolate ganache evenly over the cooled loaf, spreading gently to cover the top.
10. Slice the loaf and enjoy its rich, moist, and tender crumb. The cake stays fresh and tender for days.

Notes

• Use natural unsweetened cocoa powder, not Dutch process, to get the best rise and texture in your cake.
• Allow the loaf to cool completely before adding the ganache to ensure it sets nicely and doesn’t slide off.
• The coffee enhances the chocolate flavor without making the cake taste like coffee. Hot water can be used as a substitute if needed.
• This loaf stores well at room temperature for a few days and freezes beautifully for longer storage.