Chocolate Loaf Cake
This Chocolate Loaf Cake is rich, moist, and loaded with deep cocoa flavor, melty chocolate chips, and a hint of espresso for the ultimate indulgence!
Servings 10
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup plain Greek yogurt
- 3/4 cup granulated sugar
- ¼ cup light brown sugar
- 1/2 cup olive oil or vegetable or canola oil
- 1 ¼ cups semi-sweet chocolate chips or chunks divided
- 1 tsp espresso powder
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- 3 eggs
Instructions
- Set the oven to 350°F and get an 8.5 x 4.5-inch loaf pan ready by greasing it and lining it with parchment paper, leaving an overhang for easy removal, or lightly dusting it with cocoa powder.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt until well combined.
- In a separate large bowl, mix the yogurt, sugar, brown sugar, eggs, and vanilla until smooth. Gradually whisk in the olive oil until fully incorporated.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Add the chocolate chips and fold them in evenly.
- Pour the batter into the prepared loaf pan and scatter the remaining ¼ cup of chocolate chips over the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
Notes
- Dusting the pan with cocoa powder instead of flour prevents any visible flour marks on the cake once unmolded, but it can add a slight bitterness. If that might be an issue, using parchment paper with an overhang for easy removal is a great alternative.
Storage
- Keep the cake in an airtight container at room temperature, or wrap it tightly in plastic wrap or aluminum foil to lock in moisture. It will stay fresh for about three days. If you'd like to store it longer, refrigerate it for up to a week, though room temperature storage helps preserve a richer flavor and prevents drying out.
- For longer storage, wrap the cake well in foil or plastic wrap, place it in a freezer bag with the air pressed out, and freeze for up to three months.