This super decadent and rich double chocolate loaf recipe is all you’ve ever wanted and dreamed of in a dessert that pairs super well with all the summer berries that are in season right now.
After the incredible last week I had with my cookbook launch (more about that here and don’t forget to enter the super awesome giveaway that’s happening here) it is time to celebrate, and this double chocolate loaf cake is more than worthy of serving for a celebration.
Made with two kinds of chocolate (chocolate chips and cocoa powder) and a hint of coffee added to bring out even more intense chocolate flavors, this loaf is pretty much the best chocolate loaf ever. When I first made the loaf, I could not stop eating it, every time I’d walk by I’d have a little bite. I literally had to give it to my hubby to take to work because I was in fear I would eat the whole thing by myself, it’s THAT good!
And is it just me, or if the word ‘loaf’ is in the recipe title do you automatically associate it with being ‘healthier’? I know it’s not, but I like to think it is, because that justifies having more than one piece, right? LOL. But seriously, I have a love of baking loaves, there’s something homey and romantic feeling about making a delicious loaf – just like with this zucchini banana nutella swirl loaf from last year, they’re so yummy and great for sharing at family gatherings or with coworkers.
A note I would make about this loaf is that after baking it and letting it cool, the top forms a little bit of a crust and does sink in a little (which is totally a-ok) and what I like to do is cut the loaf in 8-10 pieces, and then cut each slice in half for prettier serving.
This double chocolate loaf is super dense and chocolatey bite after bite, it goes great with summer berries. Here I’m serving it with raspberries, but it would also go great with strawberries, blueberries, blackberries – basically it would go great with any berries you have on hand (or it would even go great with cherries)!
Other recipes you might enjoy:
- Upside down apple and pear loaf recipe
- The Best Pumpkin Loaf (Gluten Free and better than Starbucks)
- 5 Ingredient Dessert – Chocolate Cake for Two
Double Chocolate Loaf Recipe
- 1 cup semi-sweet chocolate chips abt. 6 oz
- 1/2 cup butter 1 stick, unsalted
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs beaten
- 1 cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 cup hot brewed coffee
- 1/4 cup hot water
- Preheat oven to 350 degrees. Line a 9x5 inch loaf pan with parchment paper and then spray lightly with cooking spray.
- In a microwave safe bowl add chocolate chips and butter. Microwave in 30 second intervals, stirring in-between each 30 second interval until the chocolate and butter are smooth and creamy (about 1 minute and 30 seconds).
- Add brown sugar and vanilla extract and stir to combine.
- Next, add in eggs and stir to combine.
- Then add in flour, cocoa powder, and baking soda and stir to combine.
- Slowly pour in coffee and hot water, and stir to combine. Pour batter into prepared loaf pan and bake for 45-50 minutes (until a the loaf is baked almost through but has a slight jiggle to the center still).
- Remove from oven and allow to cool completely before cutting and serving.
- Serve with fresh berries
Recipe slightly adapted from Nigella Lawson’s recipe for dense chocolate loaf cake.
Hey! This is a great recipe, thanks a lot for posting it. I’ve made this loaf twice now. The first time it came out to be pretty perfect for my taste. The second time, however, the brown sugar has collected at the bottom in the finished loaf ( there is a bit of a gooey, sugary residue at the bottom in parts? because of which the sweetness in the cake is slightly uneven. Do you know why that might have happened?
I use a convection microwave to bake.
So glad you liked this recipe!! It sounds like perhaps in the second loaf the ingredients weren’t mixed thoroughly? that’s the only thing I can think of.
I see. I should perhaps mix the melted chocolate and sugar better before I add the flour in. The rise of the cake wasnt as good either this time. I also might have greased my pan a bit too much, I’m not sure if that causes any problems.
Thanks a lot for getting back to me. The cake still tastes great, I just wanted to perfect it because its a wonderful recipe. Do you think I could add in some chopped walnuts to this? Would I need to adjust any other ingredients to do that?
Krystle Nelson says
Delicious recipe but the texture wasn’t as moist and as dense as I had hope, I think ill replace the butter with oil next time. Cheers for the recipe nonetheless x
Thank you for this decadent gem of a chocolate loaf! Already made it twice!
So happy to hear that you enjoy this recipe so much!!!!
Can you just substitute gluten free flour to make this gluten free? Just tried your GF pumpkin bread recipe and it was amazing!
You sure could! I would suggest using a gluten free baking flour, like Bob’s Red Mill 1-to-1 gluten free baking flour 🙂
It’s a loved cake in our house now. I half the ingredients in a 1lb tin as only 2 of us and its so nice it gets scoffed very quickly. Thanks
That’s so nice to hear Helen, thank you for this feedback (I love that you half it and make it for 2 🙂 )
I’m so going to duplicate this Valentine menu !!Having it outside on my patio with lots of vintage Japanese lanterns hanging and candles in vintage mason jars all around,antique candle holders on table and CDs of selected love songs I have burned specially for that day,Inscence also!Yes I’m a nutty romantic!Have a lovely and blessed ValentinesDay -All 3 of you❤️❤️??
Wowza, your Valentines day plans sound so romantic and beautiful 🙂 And thank you so much for your well wishes for the three of us 😉 Hope your Valentine’s Day is amazing!
Once I start with your recipes, I can’t stop! I made this with half King Arthur ‘ s Black Cocoa and half regular cocoa! WOW – dark chocolate heaven! Sorry…we didn’t wait until it cooled completely before enjoying! 😉
AWWWWW Thank you SO MUCH Tanya, this is one of the sweetest comments ever, you rock and totally made my day – so glad you liked the recipe!
I’m definitely not concerned about a sunken top when dense and chocolatey are the other adjectives in the recipe. Love this! Just gorgeous!
do I have to use coffee?
Hi Lori, great question, no, you don’t have to use coffee, just use hot water in its place.
Cheyanne @ No Spoon Necessary says
Daaaang, this double chocolate loaf looks bomb, Phi!! Total delicious decadence!! I can see how walking past this and NOT having a slice would be impossible! Love how moist and chocolaty this beauty is! Perfection!
P.s. I won a copy of your cookbook on Sarah’s site! SO excited to cook from it!! Cheers! 🙂
Thank you so much girl, and when Sarah told me you were the winner I totally smiled, cannot wait for you to see it 🙂
This looks insanely delicious. I need to make something for my husbands coworkers. This looks like a great goal!
Your husbands’ coworkers would totally love this, it will be gone in a flash because it’s sooooooo good!
This looks so good! And wicked easy….I love anything with melted butter so you don’t have to wait for it to soften!
omg this totally is amazing and easy to make, and my goodness is it good!
Sune Moolman says
I’m all over this! 😀
I think you’d love this Sune 🙂
Karen @ Seasonal Cravings says
I’ll take double chocolate anything anyday! Looks gorgeous!
Thank you so much – and double chocolate anything, right ?
shawnna griffin says
hey girl this looks oh so delish!
Thank you so much – it’s truly one delicious loaf recipe 🙂
Chef israr says
I just found your website, it seems interesting.
Wanna try some of the recipes
Thanks for stopping by, welcome, hope you enjoy the recipes 🙂