Double Chocolate Loaf Cake

Ingredients

Dry Ingredients

• 1 ½ cups (180g) all-purpose flour
• ¾ cup (75g) Dutch-process cocoa powder
• 1 cup (200g) granulated white sugar
• ½ cup (100g) dark brown sugar, packed
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt

Wet Ingredients

• 2 large eggs, room temperature
• ½ cup (120ml) vegetable oil or melted unsalted butter
• ½ cup (120g) sour cream or full-fat Greek yogurt, room temperature
• ½ cup (120ml) milk, room temperature
• 1 tsp pure vanilla extract
• ½ cup (120ml) freshly brewed hot coffee (or hot water)

Mix-Ins & Topping

• 1 cup (170g) semi-sweet or dark chocolate chips (divided: ¾ cup for batter, ¼ cup for topping)
• Flaky sea salt (optional, for finishing)

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the exposed ends with non-stick baking spray.
2. In a large mixing bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and fine sea salt. Add the granulated sugar and dark brown sugar. Whisk thoroughly to break up any brown sugar clumps and evenly distribute the leavening agents.
3. In a separate medium bowl, whisk the eggs, vegetable oil (or melted butter), room-temperature sour cream, milk, and vanilla extract until smooth and fully emulsified.
4. Pour the wet ingredient mixture into the dry ingredients. Fold gently using a rubber spatula just until combined. Do not overmix; a few streaks of flour are acceptable at this stage.
5. Pour in the hot brewed coffee. Stir slowly until the batter turns smooth, glossy, and slightly thin. The hot liquid blooms the cocoa powder, intensifying the chocolate flavor. Toss ¾ cup of chocolate chips with 1 teaspoon of flour (prevents sinking), then fold them evenly into the batter.
6. Pour the chocolate batter into the prepared loaf pan and smooth the top with a spatula. Scatter the remaining ¼ cup of chocolate chips over the surface. Bake at 350°F (175°C) for 50 to 55 minutes. Check for doneness by inserting a wooden skewer into the center—it should come out clean or with a few moist crumbs, but no wet batter.
7. Allow the cake to cool in the pan for 15 minutes on a wire rack. Use the parchment paper handles to lift the loaf onto the rack to cool completely. Sprinkle with a touch of flaky sea salt before slicing.

Nutrition

Calories: 380 kcal — · Protein: 6g 12% · Fat: 18g 23% · Carbohydrates: 52g 19% Dietary · Saturated Fat: 8g 40% · Fiber: 4g 14% · Sugar: 32g — · Sodium: 220mg 10%