This quick chocolate bread recipe is perfect for chocolate lovers! Chocolate loaf cake is soft and moist with an incredible rich chocolate flavor.
I absolutely love the fluffy and moist texture of this chocolate loaf cake. It stays fresh and doesn’t dry out, which is fantastic! The chocolate chips throughout the chocolate bread were delicious, and the top turned into a really delicious crust. Whether you enjoy it plain, with cream cheese icing, or the optional chocolate glaze, this loaf is sure to become a family favorite.
For the chocolate flavor, we’re using a combination of unsweetened cocoa powder and semi-sweet chocolate chips to make this chocolate chip bread. The cocoa powder gives the loaf a deep chocolate flavor, while the chocolate chips add a sweet, melty surprise in every bite. If you’re a fan of dark chocolate, feel free to switch to dark chocolate chips for a more intense chocolate flavor.
Chocolate chip loaf cake is perfect for breakfast, snack time, or dessert. You could spread some butter on a warm slice and serve it with a cup of coffee for a comforting breakfast. You could also turn it into a decadent dessert by serving it with a scoop of ice cream or a dollop of whipped cream with fresh berries.
Flour: All-purpose flour is best for this chocolate loaf cake. It helps give the cake its structure and contributes to its fluffy texture.
Cocoa Powder: Unsweetened cocoa powder is needed to add the rich, deep chocolate flavor.
Baking Powder and Baking Soda: These are our leavening agents that help the loaf rise and become fluffy.
Salt: A pinch of salt enhances the other flavors and balances the sweetness of the cake.
Granulated Sugar and Light Brown Sugar: These sugars provide sweetness and also contribute to the moistness of the cake. Granulated sugar adds a more purely sweet flavor, while light brown sugar adds a hint of molasses flavor.
Buttermilk: This is what makes our loaf tender and moist while adding a delicious tanginess that balances the sweetness.
Unsalted Butter: It adds depth and richness to our cake’s flavor. Since it’s solid at room temperature, it also adds to the structure of the cake.
Large Eggs: Eggs serve as binders in this recipe, ensuring that all our ingredients stick together.
Vanilla Extract: This adds a hint of warmth and enhances our chocolate flavor. Pure vanilla extract will taste best, but since this is a baked dessert, you could also use artificial vanilla with good results.
Semi-Sweet Chocolate Chips: These add extra chocolate flavor and a variation in texture. Biting into a melted chocolate chip is just the best. They’re also used for the chocolate flavor in the optional glaze.
Heavy Cream: This is used in our glaze, giving it a creamy, velvety texture, perfect for drizzling over our cooled loaf.
How To Make Chocolate Bread
Prepare the Loaf Pan: Begin by greasing your loaf pan and lining it with parchment paper. Make sure to leave some overhang over the sides to make removing the loaf later easy. (See the recipe card below for the full printable instructions.)
Mix the Dry Ingredients: In a large mixing bowl, combine the flour, cocoa powder, baking powder, salt, and baking soda. Whisk until they are well blended.
Combine the Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, buttermilk, melted butter, eggs, and vanilla extract. Stir until the mixture is smooth.
Combine Everything: Gradually add the dry ingredients to the wet ones, being careful to mix until they are just combined (make sure not to overmix).
Add the Chocolate Chips: Gently fold the chocolate chips into your batter.
Bake the Loaf: Pour your batter into the prepared loaf pan and bake in the preheated oven until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs attached.
Cool the Loaf: Allow the loaf to cool in the pan on a wire rack. After a few minutes, use the parchment paper overhang to lift the loaf out of the pan. Let it cool completely on the wire rack.
Prepare the Glaze: Once the loaf has finished cooling, prepare the optional glaze by melting the chocolate chips and heavy cream together in a small saucepan. Stir until the mixture is smooth and drizzle the glaze over the top of the loaf. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
- Don’t Overmix: It’s important to mix your batter just until the dry and wet ingredients are combined. Overmixing can lead to a dense and heavy loaf instead of the light and fluffy one we’re aiming for.
- Use Room Temperature Eggs: This might seem trivial, but using room temperature eggs can make a difference in your loaf’s texture. Cold eggs can harden the butter, leading to an uneven mixture.
- Coat Your Chocolate Chips: To prevent the chocolate chips from sinking to the bottom of the loaf, toss them in a bit of flour before adding them to your batter. This little trick helps them distribute evenly throughout the loaf.
- Test For Doneness: To ensure your loaf is perfectly baked, insert a toothpick into the center. If it comes out with a few crumbs attached, your loaf is done. If it comes out wet, bake it a bit longer.
- Let it Cool: As tempting as it might be to slice into your freshly baked loaf, let it cool completely before cutting. This allows the loaf to set and makes slicing much easier. Plus, if you’re planning to glaze your loaf, a completely cooled loaf will ensure the glaze doesn’t slide off.
Can I Use Dark Chocolate Chips?
Absolutely! If you prefer a richer chocolate flavor, dark chocolate chips are a great alternative to semi-sweet ones.
What Can I Use Instead Of Buttermilk?
If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for five minutes.
Can I Freeze This Chocolate Loaf Cake?
Yes, you can! Just make sure it’s cooled completely, then wrap it well in plastic wrap. It can be frozen for up to 3 months.
What Is Chocolate Bread Made Of?
Chocolate bread is made from easy-to-find ingredients like flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, light brown sugar, buttermilk, unsalted butter, eggs, vanilla extract, and semi-sweet chocolate chips.
What Is The Difference Between A Loaf Cake And A Regular Cake?
A loaf cake often has a denser texture compared to a regular cake, making it perfect for a hearty snack or breakfast treat. Plus, the name “loaf cake” comes from its distinctive shape, as it’s baked in a loaf pan.
How Do You Keep Chocolate Chips From Sinking?
Here’s a handy trick: before adding them to the batter, toss your chocolate chips in a little flour. This helps them to stay suspended in the batter during baking, ensuring you get that delicious chocolatey goodness in every bite.
Storage And Freezing
You can keep it in an airtight container at room temperature for a couple of days, or refrigerate it in an airtight container for up to a week. You can freeze this loaf (without the glaze) for up to 3 months.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other desserts. Some reader favorites are:
- Chocolate Pie
- Fantasy Fudge
- Chocolate Peanut Butter Pie
- Cake Mix Cookie Bars
- Chocolate Jello Pudding Pie
- Toll House Cookie Bars
- Hershey Pie
- S’mores Bars
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Chocolate Glaze (optional):
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Preheat your oven to 350F. Grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang over the sides.
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, salt, and baking soda. Whisk until well blended.
- In another bowl, combine the granulated sugar, brown sugar, buttermilk, melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth.
- Gradually mix the dry ingredients into the wet ingredients, taking care to mix just until combined. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the loaf comes out mostly clean with a few moist crumbs attached.
- Allow the loaf to cool in the pan on a wire rack for about 10 minutes. Then, using the parchment paper overhang, lift the loaf out of the pan and let it cool completely on the wire rack.
- While the loaf is cooling, you can prepare the optional glaze. In a small saucepan over low heat, melt the chocolate chips and heavy cream together, stirring until the mixture is smooth.
- Once the loaf has completely cooled, drizzle the glaze over the top.
- This loaf can be stored in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week or frozen (without glaze) for up to 3 months.
- It’s delicious on its own, but can be paired with a scoop of vanilla ice cream for a delicious dessert.
- For a richer chocolate flavor, try using dark chocolate chips instead of semi-sweet.
- If you're not a fan of glaze, a dusting of powdered sugar on top can add a beautiful finish.
- It's important to not overmix your batter, as it can result in a denser loaf. Mix just until you don’t see any streaks of flour.
Amount Per Serving: Calories: 524Total Fat: 23.7gCarbohydrates: 74gFiber: 5gSugar: 43.3gProtein: 9.8g
Nutrition information isn’t always accurate.
This Chocolate Loaf Cake is perfect for any special occasion or simply as a treat for your everyday chocolate cravings.