A Dark Chocolate Loaf Cake is the kind of dessert that feels rich, cozy, and satisfying with every bite. It has a deep cocoa flavor and a soft, moist crumb that melts in your mouth. This recipe is simple to follow and does not need a mixer or special tools, which makes it perfect for home bakers of all levels.
The yogurt and oil keep the cake tender for days, while the dark chocolate gives it a full and bold taste. You can enjoy this loaf as a snack, a dessert, or even a sweet breakfast treat. In this guide, you will learn how to make a bakery-style Dark Chocolate Loaf Cake with clear steps and easy tips that anyone can follow.
What is Dark Chocolate Loaf Cake
A Dark Chocolate Loaf Cake is a soft and moist chocolate cake baked in a loaf pan instead of a round or layered cake pan. It has a deep, rich cocoa flavor and a tender crumb that stays soft for days. The loaf shape makes it easy to slice and serve, and it is perfect for everyday baking. This type of cake is often made with oil and yogurt to keep the texture light and velvety. It is ideal for chocolate lovers who enjoy a bold, dark chocolate taste that is not too sweet.
Equipment You Will Need
You do not need a stand mixer or special tools. This cake uses simple kitchen basics, which makes it ideal for everyday baking.
| Equipment | Purpose |
|---|---|
| Loaf pan | Shape and even bake |
| Whisk | Smooth mixing without lumps |
| Mixing bowls | For wet and dry separation |
| Rubber spatula | Folding and gentle mixing |
| Measuring cups | Accuracy in batter balance |
| Wire rack | Proper cooling for moisture retention |
Ingredient You Will Need
Below is a simple ingredient list before measurement details. This helps beginners identify what is needed at a glance.
● All purpose flour
● Unsweetened cocoa powder
● Espresso powder or instant coffee
● Baking powder
● Salt
● Greek yogurt
● Granulated sugar
● Brown sugar
● Eggs
● Vanilla extract
● Olive oil or neutral oil
● Chocolate chips or chopped dark chocolate
Ingredient with Role and Best Practice
| Ingredient | Role | Best Practice |
|---|---|---|
| Flour | Structure | Measure lightly and avoid packing |
| Cocoa powder | Flavor base | Sift and bloom for deeper taste |
| Espresso powder | Flavor boost | Optional but ideal for richness |
| Baking powder | Rise | Use fresh for steady lift |
| Salt | Balance | Do not skip, keeps flavor round |
| Greek yogurt | Moisture | Use full fat for best crumb |
| Granulated sugar | Sweetness | Gives clean finish |
| Brown sugar | Depth | Adds light caramel tone |
| Eggs | Lift and binding | Should be room temperature |
| Vanilla | Aroma | Pure extract gives best result |
| Olive oil | Moisture | Keeps crumb soft for days |
| Chocolate chips | Texture | Fold in gently at the end |
Step by Step Instructions
Follow these clear steps to get a moist, even crumb and deep chocolate flavor.
- Preheat and prep the pan
Set oven to 350°F (175°C). Grease an 8.5 x 4.5 inch loaf pan or line with parchment with a small overhang. - Warm the cold ingredients
Set out eggs and Greek yogurt for 15 to 20 minutes so they reach room temperature. This helps the batter blend smoothly. - Whisk the dry mix
In a medium bowl, whisk flour, cocoa powder, espresso powder, baking powder, and salt until uniform and lump free.
- Bloom the cocoa
In a large bowl, whisk Greek yogurt with vanilla and 2 tablespoons of the oil. Add 2 tablespoons of the cocoa mixture to this bowl and whisk until glossy. Let stand 2 to 3 minutes. This deepens the chocolate flavor. - Add the sugars
Whisk in granulated sugar and brown sugar until the mixture looks creamy and smooth. - Add the eggs
Whisk in the eggs one at a time. Mix just until blended and slightly thick. - Stream in the oil
Slowly whisk in the rest of the olive oil. The batter should look shiny with no oily streaks. - Combine wet and dry
Tip the dry mix into the wet mix in two additions. Use a rubber spatula to fold gently. Stop as soon as no dry patches remain. Do not beat. - Fold in chocolate
Add most of the chocolate chips, saving a small handful for topping. Fold with 4 to 6 gentle strokes. - Pan and level
Scrape batter into the pan. Smooth the top. Sprinkle the reserved chips over the surface. - Bake
Set the pan on the middle rack. Bake 50 to 60 minutes. Rotate the pan once at the 35 minute mark if your oven browns unevenly. - Check doneness
The loaf is ready when a toothpick comes out with a few moist crumbs, not wet batter. An instant read thermometer should read about 208°F to 210°F (98°C to 99°C) in the center. - Cool for structure
Let the cake rest in the pan for 15 to 20 minutes. Lift out using the parchment and move to a wire rack. Cool until just warm before slicing. - Slice and serve
Use a sharp, thin knife. Wipe the blade between cuts for clean slices. Enjoy plain, or add a light dusting of powdered sugar or a thin ganache glaze.
Pro Tips for a Plush Crumb
● Measure flour lightly and level the cup to avoid a dense loaf
● Keep mixing gentle once flour is added to protect tenderness
● Do not open the oven in the first 30 minutes to prevent collapse
● If the top browns too fast, tent loosely with foil near the end
● Let the loaf cool before slicing so moisture can settle evenly
Variations and Add-Ins
A dark chocolate loaf cake is flexible and easy to build on. You can change the flavor tone without changing the base recipe.
● For extra richness, add a thin layer of ganache on top
● For nut lovers, gently fold in chopped walnuts or pecans
● For a mocha tone, increase espresso powder
● For a sweet swirl, add raspberry jam in thin ribbons
● For a lighter style, replace chips with chopped dark chocolate
● For a winter bake, add a pinch of cinnamon or clove
Topping Ideas
The surface of the cake can shift the flavor mood without altering the crumb.
● Chocolate glaze for a bakery finish
● Powdered sugar for a gentle touch
● Whipped cream for soft contrast
● Buttercream stripe for a dessert style loaf
● Fruit compote for balance against the deep cocoa
Storage and Freshness
Proper storage keeps the cake soft for days.
● Room temperature: Up to 3 days
● Refrigerator: Up to 7 days
● Freezer: Up to 3 months
Wrap well in plastic or foil to keep moisture inside. Let chilled cake rest at room temperature before serving to soften the crumb again.
Serving Suggestions
This cake pairs well with gentle and creamy sides.
● Warm with a scoop of vanilla
● Sliced with berries
● With a warm drink in the afternoon
● As a breakfast treat on weekends
● With a drizzle of melted chocolate for dessert
Troubleshooting Guide
Use this quick guide if something feels off.
| Problem | Likely Cause | Simple Fix |
|---|---|---|
| Dry texture | Overbaked | Check earlier and cool covered |
| Dense center | Overmixed batter | Fold gently after flour is added |
| Sinking top | Oven opened early | Let loaf set before checking |
| Pale crust | Glass pan or low heat | Use metal loaf pan |
| Bitter edge | Unsifted cocoa | Bloom cocoa and sift first |
Cooling and Slicing Tips
Cooling is as important as baking.
● Let loaf cool in pan for at least 15 to 20 minutes
● Move to a rack to finish cooling evenly
● Slice only after steam settles
● Use a sharp knife for clean edges
When sliced too early, the crumb breaks and moisture escapes. Waiting gives a softer bite.
Dark Chocolate Loaf Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- Whisk flour, cocoa powder, espresso powder, baking powder, and salt in a bowl.
- In another bowl, whisk yogurt, sugars, vanilla, and eggs until smooth.
- Add the oil and whisk until glossy.
- Fold in the dry mix gently until just combined.
- Stir in most of the chocolate chips.
- Pour batter into the pan and sprinkle the rest on top.
- Bake for 50 to 60 minutes or until a toothpick comes out with moist crumbs.
- Cool before slicing for the best texture.
Notes
Do not overmix once dry ingredients are added.
Cooling time helps the crumb set and stay moist.
Dutch process cocoa gives a richer flavor. Nutritional Facts (Approx. Per Slice) Calories: 380 to 410
Protein: Moderate
Carbohydrates: Medium to High
Fat: Medium
Fiber: From cocoa
Nutrition Snapshot
| Serving Size | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| 1 slice | About 380 to 410 | Medium | High | Medium |
The exact amount shifts based on chip type and oil choice. For a less sweet version, reduce chips by a small amount and the crumb will still stay moist.
FAQs about Dark Chocolate Loaf Cake
1. What is a Dark Chocolate Loaf Cake?
A Dark Chocolate Loaf Cake is a soft and rich chocolate cake baked in a loaf pan. It has a deep cocoa flavor and a moist crumb that stays tender for days.
2. What makes this loaf cake dark instead of regular chocolate cake?
It uses a higher amount of cocoa and less sugar than a standard cake, which gives the loaf a stronger chocolate taste and deeper color.
3. Can I use natural cocoa instead of Dutch process?
Yes, you can use either one. Dutch process gives a deeper flavor and darker color, while natural cocoa gives a lighter finish. Both work well.
4. Do I need espresso powder in this recipe?
No, it is optional. It does not make the cake taste like coffee. It only boosts the chocolate flavor.
5. Why is yogurt used in a Dark Chocolate Loaf Cake?
Yogurt adds moisture and creates a soft, tender crumb. It helps the cake stay fresh longer without drying out.
Final Thoughts Dark Chocolate Loaf Cake
A dark chocolate loaf cake is simple, bold, and comforting. It offers a rich taste without complexity and works for both casual bakes and special gatherings. With a few mindful steps, you gain a loaf that feels soft with every bite and stays tender for days. This guide shows you how to build flavor from technique rather than sugar alone, which gives a deeper and more satisfying finish.
When you understand the role of each ingredient and follow a gentle mixing method, you gain both consistency and confidence in your baking. This loaf is proof that a humble pan and simple tools can create an elegant dessert.