Ever had one of those days when you just need something rich, comforting, and chocolatey? Whether you’re winding down after work, hosting friends last minute, or simply craving a warm slice with your coffee, this chocolate loaf cake is exactly what you’re looking for.
With its deep cocoa flavor, melt-in-your-mouth texture, and simple one-bowl preparation, this easy chocolate loaf cake recipe is ideal for both beginners and seasoned bakers. It’s made from scratch using pantry staples and finished with a silky ganache glaze — because more chocolate is always a good idea.
Looking for a moist chocolate loaf cake from scratch or a fudgy chocolate chip loaf cake recipe? This one covers it all.
What Makes This Chocolate Loaf Cake So Special?
- ✔️ One-bowl recipe — minimal cleanup, maximum flavor.
- ✔️ Moist, tender crumb thanks to sour cream and butter.
- ✔️ Deep cocoa flavor with chocolate chips & chunks.
- ✔️ Ganache topping makes it extra indulgent.
- ✔️ Beginner-friendly with pro-level results.
- ✔️ Easily made egg-free, gluten-free, or vegan.
Perfect for everything from afternoon tea to holiday dessert tables, this is your go-to bakery-style chocolate loaf cake.
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How to Make the Best Chocolate Loaf Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A rich, moist, and fudgy chocolate loaf cake made with cocoa powder, sour cream, and dark chocolate chunks. Topped with a silky ganache, this bakery-style dessert is perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks (plus more for topping)
- 1/3 cup heavy cream (for ganache)
- 1/2 cup dark chocolate, chopped (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add sour cream and milk, mixing until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips and dark chocolate chunks.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- While the cake cools, heat heavy cream until simmering and pour it over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
- Drizzle the ganache over the cooled loaf and top with extra chocolate chunks. Let set before slicing.
Notes
- For a gluten-free version, use almond flour or a 1:1 gluten-free blend.
- Substitute eggs with flax eggs for a vegan or egg-free version.
- Add a splash of hot coffee to intensify the chocolate flavor.
- Store at room temperature for 3 days or refrigerate for up to 6 days.
- Freezes well for up to 2 months when tightly wrapped.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg
Gather Your Ingredients
Here’s what you’ll need to make this decadent chocolate cake loaf from scratch.
Dry Ingredients
- 1 cup all-purpose flour (use almond flour for gluten-free version)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs (sub 2 flax eggs for egg-free)
- 1 tsp pure vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup whole milk
Chocolate Mix-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks (plus more for topping)
Ganache Topping
- 1/3 cup heavy cream
- 1/2 cup dark chocolate, chopped
💡 Want a vegan version? Use plant-based butter, dairy-free sour cream, and oat or almond milk.
Step-by-Step: How to Make the Perfect Chocolate Loaf Cake
Step 1: Prep Your Pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
Step 3: Cream the Butter & Sugar
In a larger bowl, beat together the butter and sugar until light and fluffy.
Step 4: Add the Eggs and Vanilla
Mix in the eggs one at a time. Stir in the vanilla extract.
Step 5: Combine with Sour Cream and Milk
Add the sour cream and milk. Stir until smooth and creamy.
Step 6: Combine Wet & Dry
Gradually fold in the dry mixture. Be careful not to overmix.
Step 7: Fold in the Chocolate
Add the chocolate chips and dark chocolate chunks to the batter.
Step 8: Bake
Pour into the loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick comes out with moist crumbs.
Step 9: Make the Ganache
While cooling, heat the cream until simmering. Pour over chopped dark chocolate, let sit for 2 mins, then stir until smooth.
Step 10: Glaze & Serve
Drizzle the ganache over the cooled loaf. Sprinkle extra chocolate chunks. Let it set before slicing.
Expert Baking Tips & Tricks
- For deeper flavor, use Dutch-process cocoa.
- Add 1–2 tablespoons of hot coffee for extra richness.
- Don’t overbake — aim for a slightly fudgy center.
- For a vegan chocolate tea cake, use dairy-free alternatives.
- Want a small batch version? Halve all ingredients and use a mini loaf pan.
Serving Suggestions to Make It Shine
Wondering how to make this chocolate loaf cake even more decadent?
- Pair with vanilla ice cream for a dessert upgrade.
- Add a sprinkle of sea salt to the ganache.
- Serve with espresso or dark roast coffee.
- Dust with powdered sugar or serve with berries for brunch.
Nutritional Breakdown (Per Slice)
- Calories: 420 kcal
- Carbohydrates: 45g
- Fat: 25g
- Protein: 5g
- Sugar: 28g
- Fiber: 4g
Looking for a lower sugar version? Cut sugar to 3/4 cup or use monk fruit or erythritol.
How to Store & Keep It Fresh
- At Room Temp: Wrap tightly and store for up to 3 days.
- In the Fridge: Lasts up to 5–6 days. Reheat before serving.
- Freezer-Friendly: Slice, wrap, and freeze for up to 2 months.
👉 Pro Tip: To reheat, microwave slices for 10–12 seconds.
FAQs: Your Chocolate Loaf Cake Questions, Answered
Can I make this without eggs?
Yes! Use 2 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). Works perfectly.
What’s the secret to making it moist?
Using sour cream and not overbaking! Don’t skip either.
Can I make it ahead of time?
Absolutely — it gets even better the next day.
Can I skip the ganache?
Sure, but the ganache adds that rich finish. You can sub with a dusting of powdered sugar.
Can I use oil instead of butter?
Yes, but the flavor and texture may differ. Use 1/3 cup vegetable oil if needed.
More Recipes You’ll Want to Try Next
If you love this chocolate loaf cake, you’ll also enjoy:
- Easy Keto Bread for Low-Carb Sandwich Lovers
- Lemon Blueberry Cupcakes – Perfect Summer Treat
- 3-Ingredient Butter Cookies – Easy Recipe
Final Thoughts
Now you know how to make an irresistible chocolate loaf cake that’s as impressive as it is easy. Whether you’re baking for yourself or sharing with loved ones, this recipe brings the magic of chocolate into your kitchen — one slice at a time.
📸 Tried this recipe?
Share your results, post a pic, and tag us on Instagram!
💬 Have questions or tips? Drop them in the comments below — we love hearing from fellow chocolate lovers.
