Small Batch Double Chocolate Loaf Cake

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If you’re a chocolate lover, then you know there’s nothing quite like indulging in a rich and moist slice of double chocolate cake. But what if you don’t want to make a full-sized cake? Fear not, for we have the best recipe for baking a small batch double chocolate loaf cake that’s sure to satisfy your chocolate cravings.

This recipe is perfect for those times when you want a delicious treat without the hassle of making a large cake. With just a few simple ingredients and easy-to-follow instructions, you’ll have a decadent chocolate cake ready to enjoy in no time. Whether you’re a seasoned baker or a chocolate lover looking to try something new, this blog post is for you.

Why This Recipe Works

It’s hard to deny the perfection of moist chocolate loaf cake. This cake recipe is also nut-free, soy-free, and dairy-free, making it a great recipe for anyone who has allergies and needs to avoid certain foods.

One of the biggest complaints about cake is that it dries out quickly once it’s baked, but with this perfect small batch cake there aren’t many leftovers to be worried about.

Ingredients Needed for this Recipe

All you need to make this chocolate loaf cake moist and delicious are below.

Ingredients List

Large Eggs
Brown Sugar
Coarse Salt
Vegetable Oil
Baking Soda
Vanilla Extract
Small Dark Chocolate Chips (substitute: large bar of chocolate chopped)
Brewed Coffee (substitute: espresso powder if you don’t have coffee or milk/sour cream if not dairy-free)
Unsweetened Cocoa Powder (substitute: dutch-processed cocoa powder)
All-Purpose Flour

Ingredient Notes

Cocoa Powder

Cocoa powder is the main ingredient in this simple cake recipe that gives it the rich coloring and extra chocolate flavor.

Brewed Coffee

Adding already-brewed coffee gives every bite of this chocolate cake a delicious coffee flavor. If you aren’t a fan of coffee, you can use milk, juice, or tea.

This cake can be made with different types of liquid, just know that the flavor of the liquid will come through in the flavor of the cake if you switch out the main liquid ingredient.

Small Dark Chocolate Chips

Dark chocolate chips also add to the color of the chocolate loaf bread, and also the rich chocolate flavoring. They also make this recipe double chocolate! If you wish to use milk chocolate chips, you can swap those out as well for a slightly different flavor.

Equipment Needed For This Recipe

Aside from the ingredients, you’ll also need to have the right equipment to bake the perfect double chocolate loaf cake. Here’s what you’ll need:

A 9×5 inch loaf pan
Parchment Paper
Medium Bowl or Glass Pyrex Measuring Cup
Large Mixing Bowl
Measuring Cups
Measuring Spoons
Whisk
Spatula
Cooling Rack / Wire Rack

Make sure to grease the loaf pan with butter or cooking spray or line it with parchment paper before pouring the batter. This will prevent the cake from sticking to the pan and make it easier to remove the cake after baking.

Tools You’ll Need

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How to Make this Double Chocolate Loaf Cake Recipe

Step 1: Preheat the Oven

Preheat the oven to 325°F/160 C. Grease a 9” x 5”/22.5cm x 12.5cm loaf pan and place a strip of baking parchment long ways. You can also use a glass loaf pan in this step.

Step 2: Combine the Dry Ingredients

In a medium bowl, combine flour, baking soda, and salt together. Set aside.

Step 3: Whisk the eggs and sugar

In a large bowl, combine the eggs and the sugar. Whisk until smooth and syrupy.

Step 4: Add the oil and vanilla

Add the oil and vanilla to the same large bowl. Whisk until combined.

Step 5: Add the cocoa powder

Add the cocoa powder to the large bowl and beat until no lumps remain.

Step 6: Add the Coffee

Add in the coffee to the large bowl. Whisk to incorporate.

Step 7: Combine the wet and dry ingredients together

Add the dry ingredients to the wet ingredients. Stir in the mixture until smooth.

Step 8: Add in the chocolate chips to the wet mixture

Stir in the chocolate chips to the large bowl. Do not over mix.

Step 9: Add the batter mixture to the loaf pan

Pour the loaf cake batter into the prepared loaf pan.

Step 10: Bake in the oven

Bake for 55-65 minutes in an oven until a toothpick inserted in the middle comes out without batter.

Step 11: Cool the cake

Allow the loaf cake to cool in the pan for 10 minutes before transferring it to a cooling rack and allowing it to cool completely.

Step 12: Slice and Enjoy

Once the cake cools slice the cake and enjoy this easy dessert!

Storage and Leftovers

Since this makes one small cake, you won’t have many leftovers! If you’d like to make this in advance or have a quick dessert all week, it can be stored tightly wrapped in the fridge for up to 3 days.

You also have the option to slice the remaining pieces and keep in the freezer for dessert on demand whenever a chocolate craving strikes. Simply wrap each slice and store in a freezer bag to eat later.

Leftover Ingredients

You might have some leftover ingredients from this recipe. Luckily most of the ingredients will store very well in your pantry for future recipes or another double chocolate loaf cake! Storing leftover ingredients properly is important to ensure that they stay fresh and do not spoil. Here are some tips on how to store the recipe ingredients for another recipe:

1. Flour: Store flour in an airtight container in a cool and dry place, away from sunlight. This will prevent it from absorbing moisture and odors from the surroundings. You can also refrigerate or freeze flour to extend its shelf life.

2. Cocoa Powder: Cocoa powder should also be stored in an airtight container in a cool and dry place, away from direct sunlight. It is best to keep it in the pantry or cupboard. Do not refrigerate or freeze cocoa powder as it can cause condensation and spoil the texture.

3. Sugar: Store sugar in an airtight container in a cool and dry place, away from moisture and humidity. It is best to keep it in the pantry or cupboard. You can also refrigerate or freeze sugar to extend its shelf life.

4. Eggs: Eggs should be stored in the refrigerator, in their original carton, with the pointed end facing downwards. This will help to keep them fresh for longer.

5. Chocolate chips: Store the leftover chocolate chips in an airtight container, like a plastic container or a zip lock bag. Make sure the container is completely sealed to prevent air from entering.

By following these storage tips, you can ensure that your leftover ingredients for this double chocolate loaf cake stay fresh and ready to use for your next baking adventure.

Tips for Making Your Cake Rich and Moist

If you want your double chocolate loaf cake to be rich and moist, here are some tips to follow:

Use room temperature ingredients: This allows the ingredients to mix together more easily and makes for a more evenly baked cake.
Don’t overmix the batter: Overmixing can cause the cake to become tough and dry.
Add chocolate chips: Adding chocolate chips to the batter will give the cake an extra burst of chocolate flavor and help keep it moist.

Decorating Your Double Chocolate Loaf Cake

Once the cake has cooled, you can decorate it to your liking or eat it as is! Here are some ideas:

Dust with powdered sugar: A simple dusting of powdered sugar can give your cake a classic look.
Drizzle with chocolate ganache or chocolate frosting: Melt some chocolate chips and heavy cream (or half and half milk) together and drizzle over the top of the cake for a decadent finish.
Top with whipped cream: Whip some heavy cream until stiff peaks form and spread it over the top of the cake. Add some chocolate shavings for an extra touch.

Serving Suggestions

Your double chocolate loaf cake is now ready to serve! Here are some serving suggestions:

Slice the cake into even pieces and serve with a scoop of vanilla ice cream.
Serve with a cup of hot cocoa or coffee for a cozy treat.
Add some fresh berries or sliced bananas on top for a fruity twist.

Frequently Asked Questions (FAQS)

The only real difference between the two is the type of pan that they’re baked in. A loaf cake is baked in a loaf pan, while a traditional cake is baked in a square cake pan or a round cake pan.

For a loaf cake to be considered cooked and done, the internal temperature needs to be between 200-210 degrees.

Double chocolate cake is just like it sounds! Not only is the cake batter chocolate but the frosting or toppings are going to be chocolate as well.

Double chocolate can also mean that two types of chocolate are used in the cake batter.

The biggest reason the loaf cake rises in the middle is that the oven is too hot or the pan is too small.

If you’re using a pan that’s too small, the batter will have nowhere to go but up, resulting in a mound in the center of your cake. Similarly, if you’re using a pan that’s too large, the batter will spread out too thinly and won’t rise properly.

It’s also possible that your oven temperature is too high. If your oven is set too high, the outside of your cake will bake faster than the inside, causing it to rise in the middle. Make sure to double-check your oven temperature with an oven thermometer to ensure that it’s accurate.

While they might have a similar look to them, they are not the same. A loaf cake is a type of cake baked in a loaf pan, while a pound cake has a lot of different ingredients in it that make it a heavier type of cake in texture.

Let’s make this Double Chocolate Loaf Cake

This cake is perfect for chocolate lovers! And it’s the perfect small batch dessert that can be used as a dessert at home or as a cake for a special event. This recipe is perfect for those times when you want a delicious treat without the hassle of making a large cake and can still enjoy all of that chocolate goodness.

Baking a rich and moist small batch double chocolate loaf cake may seem intimidating, but with this guide, you’ll be able to bake the perfect cake in no time. Remember to use room temperature ingredients, not over mix the batter, and add chocolate chips for a moist and decadent cake. Experiment with different decorations and serving suggestions to make this cake your own. Enjoy!