If you’re looking for the ultimate Chocolate Loaf Cake Recipe, you’ve come to the right place! This rich, moist, and decadently dense chocolate bread, packed with chocolate chips and a deep chocolate flavor, is incredibly easy to make and the perfect dessert for any occasion.
Whether baking for a family gathering, preparing a treat to share with friends, or simply craving a slice of chocolatey heaven, this loaf cake delivers every time. Create a chocolate chip-studded masterpiece with my recipe, giving a cake that’s irresistibly moist, satisfyingly dense, and decadently rich.
This recipe comes straight from my mom’s cookbook, a treasure trove of recipes she collected over the years. This one has a special note mentioning that my older brother, Eric, loved it. What’s fascinating is its name—Brownstone Front Cake. I had never heard of this before, but it apparently refers to the resemblance between the loaf cake and New York’s iconic brownstone buildings. After some research, I found that while my mom’s version is baked in a loaf pan and frosted, it doesn’t have much else in common with the classic brownstone cakes.
I put my spin on it by adding chocolate frosting and shaved chocolate bits, which take it to the next level. This incredibly rich, dense chocolate cake is a true keeper and a family favorite. The addition of chocolate chips and the luscious sour cream creates a flavor that is nothing short of amazing!
Why This Dessert Recipe is a Must-Try
This recipe stands out because it combines simplicity with unbeatable flavor. Made with basic pantry ingredients, this chocolate loaf cake delivers a perfectly moist texture and a rich cocoa taste. Plus, it’s versatile — enjoy it as-is, or dress it up with frosting, ganache, or a dusting of powdered sugar.
Key Ingredients for this Recipe for Chocolate Chip Loaf
Unsweetened Chocolate
Unsweetened chocolate adds a bold and rich taste that complements the cocoa powder for an extra depth of flavor.
Flour, Baking Soda, and Salt
These staples provide structure, leavening, and balance to the sweetness of the cake.
Butter and Brown Sugar
Creaming butter and brown sugar together creates a soft, moist texture and a hint of caramel flavor that enhances the chocolatey goodness.
Eggs, Sour Cream, and Vanilla Extract
Eggs provide structure and richness, sour cream adds moisture and a slight tang, and vanilla extract enhances the overall flavor of the cake.
Chocolate Chips
Chocolate chips add bursts of rich, melted chocolate throughout the cake, elevating its texture and flavor.
Hot Water
Hot water helps to bloom the cocoa powder, enhancing its flavor and ensuring a smooth batter.
Parchment Paper | Spatula | Metal Loaf Pan | KitchenAid Mixer
Instructions:
Step 1 – Sift Together: Sift the flour, baking soda, and salt together.
Step 2 – Prepare Chocolate: Pour boiling water over the unsweetened chocolate and let it stand until cool.
Step 3 – Cream Butter and Sugar: Cream the butter until soft, then gradually add the brown sugar and continue to cream until light and fluffy.
Step 4 – Add Eggs: Beat in the eggs, one at a time, until fully incorporated.
Step 5 – Combine Ingredients: Add the dry ingredients and sour cream to the butter mixture alternately, beginning and ending with the flour mixture.
Step 6 – Stir in Chocolate: Stir in the cooled chocolate mixture, chocolate chips, and vanilla extract until smooth.
Step 7 – Bake: Turn the batter into a greased 9×5-inch loaf pan and bake at 325°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8 – Cool: Cool the cake in the pan for 5 minutes. Turn the cake onto a wire rack to cool completely.
Step 9 – Frost: When completely cooled, frost the top and sides with chocolate frosting.
Step 10 – Chocolate Shavings: Use a high-quality chocolate bar and a vegetable peeler to create long, thin shavings. Run the peeler along the edge of the chocolate bar, letting the shavings fall onto a clean plate or parchment paper. Use a sharp knife or grater to scrape the chocolate for smaller curls. Chill the shavings if needed to keep them firm before decorating.
Chocolate Loaf Cake Recipe
Ingredients
Chocolate Cake
- 2 cups flour sifted
- 1 tsp baking soda
- dash of salt
- 1 cup boiling water
- 2 squares unsweetened chocolate equals 2 ounces of chocolate
- ½ cup unsalted butter room temperature
- 1¾ cups brown sugar packed
- ½ cup sour cream
- 1 tsp vanilla extract
Chocolate Frosting
- 4 oz cream cheese room temperature
- 4 tbsp unsalted butter room temperature
- 1½ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream add for consistency
Chocolate Shavings
- 1 block chocolate
Instructions
Cake
- Sift Together: Sift together the flour, baking soda, and salt.
- Prepare Chocolate: Pour boiling water over the unsweetened chocolate and let it stand until cool.
- Prepare Chocolate: Pour boiling water over the unsweetened chocolate and let it stand until cool.
- Add Eggs: Beat in the eggs, one at a time, until fully incorporated.
- Combine Ingredients: Add the dry ingredients and sour cream to the butter mixture alternately, beginning and ending with the flour mixture.
- Stir in Chocolate: Stir in the cooled chocolate mixture, chocolate chips, and vanilla extract until smooth.
- Bake: Turn the batter into a greased 9×5-inch loaf pan and bake at 325°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Cool the cake in the pan for 5 minutes. Turn the cake onto a wire rack to cool completely.
Chocolate Frosting
- Cream the Butter and Cream Cheese: In a medium bowl, use a hand or stand mixer to beat the cream cheese and butter together until smooth and creamy.
- Add Dry Ingredients: Sift in the powdered sugar and cocoa powder to avoid lumps. Beat on low speed at first to combine, then increase to medium-high speed until the frosting is fluffy.
- Add Vanilla: Mix in the vanilla extract. If the frosting is too thick, add 1–2 tablespoons of milk, one tablespoon at a time, until you reach the desired consistency.
- Frost Your Cake: Spread the frosting evenly over your loaf cake.
Chocolate Shavings
- Use a high-quality chocolate bar and a vegetable peeler to create long, thin shavings. Run the peeler along the edge of the chocolate bar, letting the shavings fall onto a clean plate or parchment paper. Use a sharp knife or grater to scrape the chocolate for smaller curls. Chill the shavings if needed to keep them firm before decorating.
Nutrition
Tips for the Best Chocolate Loaf Cake
Proper Mixing Technique
Avoid overmixing the batter to ensure a tender crumb. Mix until just combined for the best results.
Storage Tips
Store the chocolate loaf cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months.
Serving Suggestions
Pair a slice of this cake with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, drizzle with chocolate sauce or sprinkle with crushed nuts.
Frequently Asked Questions
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour for a delicious gluten-free chocolate loaf cake.
You can use a round or square cake pan instead. Adjust the baking time as needed, as the cake may bake faster in a different-shaped pan.
Absolutely! Consider adding a teaspoon of espresso powder for a mocha twist or orange zest for a citrusy kick.
Yes, you can freeze this cake. Just take the steps listed below when freezing and this cake will stay fresh for months in the freezer.
Other Loaf Pan Recipes
Here are a few of my favorite loaf pan recipes that are perfect for any occasion:
- Double Chocolate Banana Bread: A decadent twist on classic banana bread, packed with chocolate chips and rich cocoa for double the chocolatey goodness.
- Cranberry Bread Recipe: A delightful loaf bursting with tart cranberries and a hint of citrus, perfect for holiday gatherings or a cozy treat.
- Moist Pumpkin Bread Recipe: Incredibly moist and spiced with cinnamon, nutmeg, and cloves, this pumpkin bread is a fall favorite that’s impossible to resist.
Best Cakes to Freeze
Freezing cakes is a great way to prepare desserts in advance or save leftovers. I recently baked this chocolate loaf cake and froze it and over the holidays we thawed it. It held up well and tasted as fresh as the day I baked it!
Here are some of the best cakes to freeze, along with tips for freezing them properly:
- Pound Cakes
- Dense cakes like pound cakes freeze exceptionally well.
- Examples: Classic vanilla pound cake, lemon pound cake, or marble cake.
- Butter Cakes
- Cakes with a buttery crumb hold up well in the freezer.
- Examples: Yellow cake, chocolate cake, or funfetti cake.
- Sponge Cakes
- Light cakes like sponge and chiffon cakes can freeze well if wrapped carefully to preserve their texture.
- Examples: Angel food cake, Genoise, or Victoria sponge.
- Layer Cakes
- Fully assembled or individual cake layers freeze beautifully.
- Examples: Chocolate layer cake, carrot cake, or red velvet cake.
- Cheesecakes
- The creamy texture of cheesecakes makes them ideal for freezing.
- Examples: Classic New York cheesecake, pumpkin cheesecake, or chocolate cheesecake.
- Fruit Cakes
- Dense, rich fruit cakes freeze well due to their moisture and alcohol content.
- Examples: Christmas fruitcake or Jamaican black cake.
- Banana and Zucchini Cakes
- Moist cakes like banana or zucchini cakes freeze exceptionally well.
- Examples: Banana bread (technically a cake), zucchini cake with cream cheese frosting.
- Gluten-Free Cakes
- Many gluten-free cakes freeze well, as their texture often improves after freezing.
- Examples: Almond flour chocolate cake, gluten-free carrot cake.
Tips for Freezing Cakes
- Cool Completely: Always let the cake cool fully before freezing to prevent condensation and sogginess.
- Wrap Properly: Wrap the cake tightly in plastic wrap, then in aluminum foil or a freezer-safe bag to prevent freezer burn.
- Label with Date: Note the type of cake and freezing date to keep track.
- Freeze Frosting Separately: If possible, freeze cakes unfrosted. Cream cheese, buttercream, and ganache frostings freeze well, but whipped cream does not.
- Use Within 2-3 Months: While cakes can last longer in the freezer, the best texture and flavor are retained within this timeframe.
- Thaw Properly: Thaw the cake in the refrigerator overnight before serving or decorating.
I absolutely love this dense chocolate loaf cake recipe! It’s the perfect combination of decadence and balance, delivering a rich chocolate flavor without being overly sweet. This moist and indulgent chocolate bread is ideal for satisfying chocolate cravings, whether enjoying it as an afternoon treat or serving it as an after-dinner dessert. Packed with chocolate chips and topped with luscious frosting, this loaf cake is a must-try for any chocolate lover. If you’re looking for an easy yet impressive homemade chocolate cake recipe.
Cheers,
Photo Credits: MyPhotography.com
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