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Double Chocolate Loaf Cake

A slice of chocolate cake on a cutting board next to a cup of coffee.
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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. 

Ingredients

3 large eggs

1 cup brown sugar

3/4 cup vegetable oil

2 tsp vanilla extract

1/2 cup cocoa powder

1/2 cup brewed coffee

1 cup all-purpose flour

1/4 tsp coarse salt

1/2 tsp baking soda

3/4 cup small dark chocolate chips

Instructions

  1. Preheat 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.
  2. In a small bowl combine flour, baking soda, and salt.
  3. In a large bowl combine the eggs and the sugar. Whisk until smooth and syrupy.
  4. Add the oil and vanilla. Whisk until combined.
  5. Add the cocoa powder and beat until no lumps remain.
  6. Add the coffee. Whisk to incorporate.
  7. Stir in the flour mixture until smooth.
  8. Stir in the chocolate chips.
  9. Pour the mixture into the prepared loaf pan.
  10. Bake for 55-65 minutes until a skewer inserted comes out with just a few crumbs.
  11. Allow to cool in the pan for 10 minutes before transferring to a cooling rack and allowing to cool completely.

Notes

Can be stored tightly wrapped in the fridge for up to 3 days.

Find it online: https://www.thesolospoon.com/double-chocolate-loaf-cake/