Ultra Moist Dark Chocolate Loaf Cake Recipe

I finally perfected a Chocolate Loaf Cake Recipe with an unexpected shortcut that makes this dark chocolate loaf shockingly simple to pull off.

I keep calling this dark chocolate loaf cake the one I won’t stop making. It’s ultra moist and stupidly simple, but there’s something about the unsweetened cocoa powder and a dollop of sour cream that makes it sing like real bakery stuff.

I tried to be fancy and it still kept surprising me, the crumb stays so tender you kinda wanna eat it with your hands no shame. If you like bold chocolate and zero fuss, this Chocolate Loaf Cake Recipe will probably become your secret weapon.

Get the recipe at joeats.net!

Ingredients

• All purpose flour provides structure and carbs, little fiber, some protein, makes crumb tender
• Unsweetened cocoa powder gives deep chocolate flavor, antioxidants, a touch of bitterness
• Granulated and brown sugar give sweetness and caramel notes, add moisture, mostly carbs
• Eggs bind and lift the loaf, add protein and richness, help trap air
• Sour cream or Greek yogurt adds tang and fat, it’s protein rich and moistens
• Vegetable oil is neutral fat so cake stays moist longer, no dairy
• Chunks of dark chocolate melt in pockets, add bitter sweet depth and richness

Ingredient Quantities

• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder preferably Dutch-process
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2 large eggs room temp
• 1 cup (240 g) sour cream or plain Greek yogurt
• 1/2 cup (120 ml) vegetable oil (or any neutral oil)
• 1/2 cup (120 ml) hot strong coffee or hot water
• 2 teaspoons vanilla extract
• 4 oz (115 g) dark or semisweet chocolate chopped or chips optional

How to Make this

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment, leaving an overhang so you can lift the cake out easy.

2. In a large bowl whisk together 1 3/4 cups (220 g) all-purpose flour, 3/4 cup (75 g) unsweetened cocoa powder, 1 1/2 cups (300 g) granulated sugar, 1/2 cup (100 g) packed light brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon fine salt until well combined and any lumps are gone.

3. In a separate bowl whisk 2 large room-temperature eggs, 1 cup (240 g) sour cream or plain Greek yogurt, 1/2 cup (120 ml) vegetable oil and 2 teaspoons vanilla extract until smooth and glossy.

4. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Dont overmix or the cake will be tough.

5. Slowly pour in 1/2 cup (120 ml) hot strong coffee or hot water and stir until the batter is smooth and slightly loose. The hot liquid helps bloom the cocoa so the chocolate flavor gets intense.

6. Fold in 4 oz (115 g) chopped dark or semisweet chocolate or chips, reserving a couple tablespoons to sprinkle on top if you like.

7. Scrape the batter into the prepared loaf pan, smooth the top and scatter the reserved chocolate pieces over it.

8. Bake for about 50 to 60 minutes, checking at 45 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. If the top is browning too fast, loosely tent with foil for the last 10-15 minutes.

9. Let the loaf cool in the pan for 10 to 15 minutes, then use the parchment overhang to lift it out and finish cooling on a wire rack. Slice only after it has cooled a bit or you’ll get a messy crumbly loaf.

10. Store at room temp in an airtight container for up to 3 days or in the fridge up to 5 days. Reheat slices briefly in the microwave for that just-baked feel.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9×5-inch loaf pan
3. Parchment paper (leave an overhang so you can lift the loaf out easy)
4. Two mixing bowls, one large + one medium
5. Whisk
6. Flexible spatula for folding and scraping
7. Measuring tools: cups, spoons and a kitchen scale for grams
8. Heatproof mug or small bowl to bloom the cocoa with hot coffee or water
9. Wire cooling rack

FAQ

Ultra Moist Dark Chocolate Loaf Cake Recipe Substitutions and Variations

• All-purpose flour: swap 1:1 with a cup-for-cup gluten-free flour blend that contains xanthan (same amount), or use whole wheat pastry flour 1:1 for nuttier flavor, expect a slightly denser crumb and maybe add 1 tbsp extra sour cream if it seems dry.
• Unsweetened cocoa powder (Dutch-process): use natural unsweetened cocoa 1:1 if that’s what you’ve got, the recipe’s baking soda will still work, it’ll taste a bit brighter not as mellow as Dutch.
• Sour cream or plain Greek yogurt: plain Greek yogurt is an easy 1:1 swap, or use buttermilk 1:1 (batter will be thinner but it’s fine) for a tangier, lighter crumb.
• Eggs: make flax “eggs” for vegan option — 1 tbsp ground flax + 3 tbsp water per egg (so 2 tbsp flax + 6 tbsp water for this recipe), let sit 5 minutes; or use 1/4 cup applesauce per egg if you want fewer calories, expect a slightly more cake-like, less airy crumb.

Pro Tips

1) Use a kitchen scale if you can. Cups lie. If you must use cups, spoon the flour into the cup and level it off instead of scooping, or you’ll end up with a dense loaf.

2) Get the eggs and sour cream to room temp first. If you forgot, sit the eggs in warm water for 5–10 minutes. Room temp ingredients mix smoother, give a more even crumb and stop the batter from seizing.

3) Boost the chocolate flavor with strong hot coffee or a pinch of instant espresso. Pour the hot liquid in slowly and stir until smooth so the cocoa blooms properly, this makes the loaf taste way richer.

4) Dont overmix. Fold gently until just combined, a few streaks are okay. Overworking activates gluten and makes the cake tough. Use a rubber spatula not a whisk.

5) Watch the bake near the end. Check at 40–45 minutes, tent with foil if the top is getting too dark, and let the loaf cool in the pan 10–15 minutes before lifting it out. For cleaner slices chill briefly first, it slices much nicer.