Double Chocolate Chip Loaf Cake

Mornings Like These

This double chocolate cake chip loaf cake is loaded with tons of chocolate chips and the crumb is extra light and soft and tender. It’s a simple baking staple that you need to bake very soon. I don’t see this as a dessert cake, which usually has frostings, cream or syrups. This is a simple chocolate cake for those moments when you are craving chocolate comfort. For those mid afternoon or late night moments when you just want something sweet and fulfilling while sipping some coffee or tea. Is the most amazing chocolate snack cake!

I made this cake on a quiet Sunday morning. A very early morning while the warm silence was still filling my home through the windows. It was nice to allow my mind get loose through the texture of flour and the rich smell of all the chocolate. A double chocolate chip loaf cake that is not only a treat to eat but also a treat to bake!

Every bite of this cake is so rich because is full of semi-sweet chocolate chips. And the topping is pouring with chocolate chips as well, so imagine a crunchy cake crust with gooey chocolate chips in the middle. I’m telling you my friends, it’s really an amazing chocolate loaf cake. The base for this recipe is my Sour Almond Loaf Cake but I still wanted to share some of my tips on how to put this cake together for this chocolate version.

How to Make this Double Chocolate Chip Loaf Cake

1. Start by mixing milk with vinegar and taking your butter out of the fridge. You want your butter soft but not warm. You should be able to leave an indentation on it if you press it lightly, but it should still feel a bit chill.

2. While the butter is softening, sift your flour, unsweetened cocoa, baking powder and salt.

3. When the butter is ready beat it with the sugar and vanilla extract. Then add eggs, one at a time. Scrape the sour cream into the batter and pour the oil and milk and vinegar mixture. End by adding the dry mixture, not dumping it on the bowl but adding it about ¾ cup at a time.

4. At this point beat just until flour mixture is incorporated, no more than 20 seconds after the last flour addition. With a spatula mix any large visible streaks of flour. Scrap bottom of bowl to make sure there are not big lumps of flour there. It’s important to not over mix. This is key for yielding a soft loaf cake. Fold in the chocolate chips.

5. Scrape batter into prepared loaf cake pan and arrange more chocolate chip through the top. This chocolate loaf cake bakes in 65 minutes, but if your home is smelling too much of chocolate cake after 55 minutes, check it for doneness with a large tooth pick. Wait 5 to 10 minutes for the loaf cake to cool down before removing it from pan. And please, remember to not open the oven door while baking.

Double Chocolate Chip Loaf Cake

Ingredients

◯ Full fat organic milk – ½ cup
◯ White vinegar – 1TBSP
◯ Unbleached all-purpose flour – 1 ½ cup
◯ Unsweetened cocoa powder – ½ cup
◯ Baking powder – 1 Tsp
◯ Fine sea salt – ¼ Tsp
◯ Coffee granules, regular or decaf – ¼ Tsp
◯ Butter, softened – 6 TBSP (1/2 cup)
◯ Raw granulated sugar – 1 ¼ cup
◯ Vanilla extract – 1 Tsp
◯ Large organic free range eggs - 3
◯ Vegetable oil – 2 TBSP
◯ Sour cream, at room temperature – ¼ cup
◯ Very hot water - 1 TBSP
◯ Chocolate chips – 1 ¾ cup

Details

Yield:
9” x 5” loaf cake pan

Total time:
1 hour 20 minutes

Active time:
20 minutes

Baking time:
60 to 70 minutes

Equipment:
stand mixer or electric hand mixer, 9” x 5” loaf cake pan

Steps

To make the double chocolate chip loaf cake:

Preheat oven to 350°. Cut a large 9” parchment paper. Grease with butter the inside and sides of your loaf pan and arrange parchment paper inside and stick it through the outside sides of the pan. Spray with baking spray.

Mix milk with vinegar.

In a medium to large bowl mix flour, cocoa powder, baking powder and salt with a hand whisk or fork. Then sift it with a large sieve into a large bowl.

Beat the butter on your mixer on slow speed (#2 in the Kitchen Aid) for about one minute just until loose and fluff. Add sugar and vanilla extract and beat until a pale paste forms, about 2 to 3 minutes. Add eggs, one at a time and waiting until one is incorporated before adding the next one. Add oil and sour cream and pour milk and vinegar mixture. Decrease speed to the lowest and add flour mixture in a couple of additions, waiting until most of the flour is incorporated before adding the more. Stop mixing as soon as you add the last flour. Add the water and mix with a spatula any remaining large streak of flour, making sure to scrape the bottom and walls of the bowl. Mix 1 ¼ cup of the chocolate chip and fold them into the batter.

Scrape batter into prepared pan and smooth surface out. Arrange the remaining ½ cup of chocolate chips through the center of the batter. Bake for 60 to 70 minutes, until a large toothpick comes out clean after inserted through the middle of the cake. Wait about 10 minutes before removing cake form pan. Store in an airtight container for up to two days to three days.