Chocolate Loaf Cake — Double Chocolate

I realised there wasn’t a proper chocolate loaf cake on my site, so here it is: an easy, moist, double chocolate loaf cake with chocolate chunks inside and a smooth chocolate topping. It’s simple to make, rich in flavour and perfect whenever you need serious chocolate comfort.

The best double chocolate loaf cake

This is a proper chocolate cake — deep, dark and very chocolatey. The batter includes cocoa and real chocolate chunks, and the topping is a simple chocolate ganache that adds another layer of flavour. I also use a little vegetable oil in the batter to keep the loaf wonderfully moist.

Moist chocolate loaf cake

A great chocolate loaf must be moist and have a bold chocolate hit. This recipe delivers both. The coffee (just a teaspoon of instant coffee dissolved in boiling water) doesn’t make the cake taste like coffee; it simply amplifies the chocolate flavour. The oil helps the crumb stay tender for longer.

Double chocolate topping

The topping is an easy ganache made with single cream and dark chocolate. It sets to a glossy finish and complements the chocolate chunks inside the loaf. You can skip the topping if you prefer — the cake is delicious served warm with ice cream, cream, or simply with a cup of tea.

Can I have the cake without topping?

Absolutely. Serve it warm with ice cream or cold with tea. The cake is moist enough to enjoy on its own, but the ganache does make it extra special.

Should a chocolate loaf cake crack on top?

Yes — a crack along the top is normal and actually looks appealing on a loaf cake.

Seasonal and special occasion ideas

This loaf works year-round and is easy to adapt for holidays. For Easter decorate with mini eggs or chocolate shapes. It also makes a great loaf-style birthday cake for chocolate lovers — just dress it up with decorations or additional chocolate pieces on top.

Top tips for success

• Add the coffee — it enhances the chocolate flavour without making the cake taste of coffee.
• Make sure both the cake and the topping are completely cool before adding the ganache, otherwise the topping will run.
• Store the cake in an airtight container or wrapped tightly in foil in the fridge. With cream in the topping it will keep for around four days, though it rarely lasts that long!

Gluten-free and vegan options

For a gluten-free version, swap the self-raising flour for your favourite gluten-free blend. For a vegan alternative, consider a specifically developed vegan chocolate cake recipe — there are good options that are also nut- and gluten-free.

Storage and freezing

You can freeze the loaf without the topping to avoid a messy finish. Wrap the cooled cake in greaseproof paper and foil and freeze for up to a month. Defrost at room temperature when you’re ready to enjoy it.

Loaf cakes — why I love them

Loaf cakes are tidy, easy to slice and serve, and require only one tin. If you love loaf cakes, they’re perfect for busy lives and small gatherings. Loaf liners make lining tins effortless — simply pop a liner into the tin and you’re ready to bake.

I usually use a stand mixer, but the recipe can be mixed by hand without issue. Give it a try and let me know how you get on!

Easy Chocolate Loaf Cake — Recipe

Prep time: 30 minutes | Cook time: 1 hour | Total time: 1 hour 30 minutes | Serves: 10

Ingredients

• Cake
• 150 g butter, room temperature
• 175 g golden caster sugar
• 3 medium eggs
• 175 g self-raising flour
• 3 tablespoons cocoa powder (not drinking chocolate)
• 1 teaspoon instant coffee
• 1 tablespoon boiling water
• 60 ml vegetable oil
• 100 g dark chocolate, roughly chopped into chunks
• Topping
• 60 ml single cream
• 100 g dark chocolate
• 1 tablespoon cold milk

Instructions

1. Preheat the oven to Gas 4 / 160°C fan (180°C non-fan) / 350°F. Grease and line a 2 lb / 900 g loaf tin, or use a loaf liner.
2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture curdles slightly, add a spoonful of flour and continue.
3. Sift together the self-raising flour and cocoa powder and fold into the mixture.
4. Dissolve the instant coffee in the boiling water and add to the batter, then stir in the vegetable oil.
5. Fold in the chopped dark chocolate chunks.
6. Pour the batter into the prepared tin, smooth the top, and bake on the middle shelf for 55–60 minutes. Keep an eye on the top so it doesn’t burn. A skewer inserted into the centre should come out clean when the cake is done.
7. Remove from the oven and cool on a wire rack.
8. To make the topping: gently heat the cream with the chopped chocolate, stirring until melted. Remove from the heat and stir in a splash of cold milk. Leave to cool completely.
9. When both cake and topping are cold, spoon the ganache over the loaf, spreading to cover the top. Allow to set for about an hour before slicing.

Notes

All nutritional information is approximate and intended as a guide only.

Nutrition (per serving)

• Calories: 449 kcal (approximate)

Other bakes and favourites

If you enjoy loaf cakes, there are lots of variations to try — fruit loaves, Madeira-style cakes and more. Loaf liners and a single tin make loaf baking quick and fuss-free.

Big love, Clare x