Double Chocolate Loaf Cake

Here's a loaf cake that will make you re-think making a chocolate layer cake, because: one pan = less dishes. Am I right? That doesn't mean you shouldn't still make a chocolate layer cake since my BEST Moist Chocolate Cake recipe is the most popular recipe on this blog! (Definitely check it out). But, when there's no time for layers, this Double Chocolate Loaf Cake will satisfy every single chocolate craving with no fuss.

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this loaf cake can be made in one bowl with a whisk. You don't need a mixer which makes it very easy.

• Moist chocolate cake - the cake is SO super moist! It has a very soft texture and stays moist for days without drying out. It keeps for over a week without drying out and the flavour actually improves with age!

• Sour cream chocolate cake - sour cream really makes this cake moist with a fudgy texture and adds richness in the absence of butter.

• Chocolate ganache frosting - I use a rich chocolate ganache made with just 3 ingredients. It is so easy to make and you don't need softened butter nor icing sugar. It's simple and so decadent and fudgy!

INGREDIENTS FOR DOUBLE CHOCOLATE LOAF CAKE

• All purpose flour - regular unbleached all-purpose flour will make a perfectly soft and moist loaf. Make sure to measure your flour correctly since adding too much can make the cake less soft. This batter is not as runny as the batter for my Best Moist Chocolate Cake, but it is also not super thick.

• Granulated sugar - simple white granulated sugar makes a lovely moist cake. You can use brown sugar in this recipe and it also works. I like white sugar so that the chocolate taste really stands out.

• Pure vanilla extract - vanilla is essential to enhance the flavour of the chocolate. Do not leave it out!

• Cocoa powder - good quality cocoa powder will definitely make a difference in this loaf cake! It’s the main flavour and you want it to shine so use your favourite one. I love to use this Dutch Process cocoa powder for this recipe.

• Espresso powder - this is my secret weapon! Espresso powder doesn't make this cake taste like coffee - instead, it enhances the chocolate flavour. You can leave it out if you are unable to access it.

• Sour cream - full fat sour cream adds richness and dairy notes to this cake in the absence of butter. It really makes this cake delicious, and if you can't get sour cream where you live then you can substitute with fill fat Greek yogurt.

• Oil - this is an oil-based cake, and although I love baking with butter, oil makes cakes ultra moist since it is liquid at room temperature. Plus, with this intense chocolate flavour a and the sour cream, you won't miss the butter.

• Milk - you can make this loaf with whole milk or 2% milk. I would not recommend skim milk.

THE SECRET TO MAKE THE BEST MOIST CHOCOLATE CAKE RECIPE:

One of the secrets to the best moist chocolate cake recipe is sour cream! And a lot of it. Sour cream contributes the dairy undertones, rich flavour and body (thanks to its high protein and fat content) that oil-based cakes lack.

Also, oil will make this loaf softer and give the perception of being more moist, and this is due to the simple science behind fat composition. Oil is made up of mostly unsaturated fats that are liquid at room temperature. Butter contains more saturated fats that are solid at room temperature, therefore the texture of a butter cake will be more crumbly and firm. 

STEP BY STEP INSTRUCTIONS

This recipe is SO EASY and you can mix the batter by hand with a whisk!

• STEP 1). Combine wet ingredients. Whisk together sour cream, eggs, oil, vanilla and espresso powder in a medium bowl until smooth and evenly blended.

• STEP 2). Combine dry ingredients. Sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add granulated sugar, salt and chocolate chips and whisk to blend evenly

• STEP 3). Mix wet and dry ingredients. Make a well in the center of the dry ingredients and pour in sour cream mixture. Gently stir until it starts to become absorbed, but a few streaks remain. Add milk and continue mixing until batter is evenly combined.

• STEP 4). Bake. Pour batter into prepared pan and smooth it out. Bake for 45-55 minutes until a skewer inserted into the center comes out clean despite any remnants of melted chocolate chips. Transfer pan to a wire rack and let cool for 10 minutes. Run a knife along the short sides to release the loaf, lift it out of the pan and transfer it onto the rack to cool completely.

• STEP 5). Make the icing. Combine dark chocolate, honey or corn syrup and cream in a small saucepan over low heat and whisk gently until smooth and glossy. Let it cool for 10-15 minutes until it is thickened, then pour it over the loaf cake and let set for 20 minutes before slicing.

EXPERT BAKING TIPS

• Use a neutral tasting oil like pure sunflower oil for the cleanest flavour to let the chocolate taste stand out.

• Do not reduce the sugar - the right amount of sugar will make cake moist because it binds water so that it stays tightly in the batter and doesn't evaporate excessively during baking.

• Mix gently - when you add the wet ingredients to the dry ingredients, begin whisking and then when the batter starts to get thick, you can switch to a spatula to continue mixing so that you do not risk over-mixing the batter.

• Keep an eye on the baking time - set a timer for the first time stated in the recipe and check with a skewer -- it should come out clean despite any melted chocolate chips.

RECIPE FAQ

What type of oil is best for chocolate cake?

Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavour turn rancid.

My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do. You can even use olive oil, but keep in mind that it will add the taste of olive oil to the cake.

What is a substitute for sour cream?

If sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. I have tested this and it worked well! Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.

Can I make this recipe without espresso powder?

Yes! You can leave out the espresso powder if you can't find it. I love to use it because it really complements and deepens the chocolate flavour.

What makes this cake so moist?

It's not more fat! Moisture comes from liquid, not fat. So you can add more oil, but it will really just make the cake more dense and greasy. Fat will not make a cake moist as only liquids can add moisture. Liquid oil will make the texture very soft, which often gives the perception of "moistness"

If you love cake, check out these recipes!

Double Chocolate Loaf Cake

Christina Marsigliese

Ultra moist and decadent Double Chocolate Loaf Cake made with sour cream, extra chocolate chips and a luscious chocolate ganache topping!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings 8 servings

Ingredients

  

For the cake batter:

• ⅔ cup 150ml full fat sour cream
• 2 large eggs at room temperature
• 1 teaspoon 5ml pure vanilla extract
• 1 teaspoon espresso powder
• 1 cup 200g granulated sugar
• ½ cup 120ml sunflower oil
• 1 ⅔ cups 235g all-purpose flour
• ½ cup 42g cocoa powder
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup 180ml dark chocolate chips
• ½ cup 120ml milk

For the glaze:

• 4 oz 113g dark chocolate finely chopped
• 1 tablespoon 15ml honey or corn syrup
• ⅓ cup 80ml 35% whipping cream

Instructions

 

• Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper leaving a 2-inch overhang along the long sides. Grease the exposed short sides with butter.
• Whisk together sour cream, eggs, oil, vanilla and espresso powder in a medium bowl until smooth and evenly blended.
• Sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add granulated sugar, salt and chocolate chips and whisk to blend evenly.
• Make a well in the center of the dry ingredients and pour in sour cream mixture. Gently stir until it starts to become absorbed, but a few streaks remain. Add milk and continue mixing until batter is evenly combined. Pour batter into prepared pan and smooth it out.
• Bake for 45-55 minutes until a skewer inserted into the center comes out clean despite any remnants of melted chocolate chips.
• Transfer pan to a wire rack and let cool for 10 minutes. Run a knife along the short sides to release the loaf, lift it out of the pan and transfer it onto the rack to cool completely.
• To make the glaze, combine dark chocolate, honey or corn syrup and cream in a small saucepan over low heat and whisk gently until smooth and glossy. Let it cool for 10-15 minutes until it is thickened, then pour it over the loaf cake and let set for 20 minutes before slicing.