Name: Double Chocolate Loaf Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 + ¼ cups whole wheat flour; 1 + ⅓ cups granulated sugar; ⅔ cup Dutch cocoa powder; ½ teaspoon baking powder; ¾ cup unsalted butter (1.5 sticks), at room temperature; 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup whole milk Greek yogurt; ½ cup boiling water; 1 cup chocolate chunks or chocolate chips

Jump to Recipe· 4.7 from 146 reviews

If you’re craving something rich, moist, and seriously indulgent, this Double Chocolate Loaf Cake Recipe is going to become your new favorite treat. I absolutely love how this cake manages to be luscious and dense, yet still light enough that you won’t feel weighed down after a slice (or two!). Whether you’re baking for a family gathering or just a cozy night in, this double chocolate loaf cake is the perfect companion — keep reading, and I’ll share all my best tips to help you nail it every single time.

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Why You’ll Love This Recipe

Double Dose of Chocolate: It uses both Dutch cocoa powder and chocolate chunks, so every bite is deeply chocolatey and satisfying.
Moist & Tender Texture: The addition of Greek yogurt and boiling water keeps the loaf incredibly soft and moist, which I’ve found makes all the difference.
Simple Ingredients, Big Flavor: You probably already have everything in your pantry; no fancy add-ins, just straightforward goodness.
Perfect for Any Occasion: Whether it’s a weeknight dessert or a special treat for guests, this loaf cake fits right in.

Double Chocolate Loaf Cake Recipe - Recipe Step

Ingredients You’ll Need

The balance of whole wheat flour, cocoa, sugar, and butter is exactly what makes this double chocolate loaf cake so irresistible. Plus, adding Greek yogurt for tang and moisture is a little trick I stumbled upon, and you’ll be amazed at how it elevates the whole thing.

Double Chocolate Loaf Cake Recipe - Ingredients

Whole wheat flour: Using whole wheat adds a subtle nuttiness and boosts the nutrition, but the cake stays tender thanks to the other ingredients.
Granulated sugar: Sweetens the cake just right; I find this helps balance the richness from the cocoa and butter.
Dutch cocoa powder: This is key for that deep chocolate flavor and velvety dark color — don’t substitute with regular cocoa if you can help it.
Baking powder: Gives the cake a gentle rise but keeps the crumb dense and moist.
Unsalted butter: Room temperature is best — it blends smoothly and enriches the flavor without making the batter greasy.
Eggs: Provide structure and richness; large eggs work perfectly here.
Vanilla extract: A little touch of vanilla enhances the chocolate, boosting all those flavors.
Greek yogurt: Adds moisture and tenderness, and the slight tang balances the sweetness.
Boiling water: This might seem odd, but it really intensifies the cocoa flavor and ensures a smooth, shiny batter.
Chocolate chunks or chips: These provide hearty pockets of melted goodness — I love the texture contrast they add!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this double chocolate loaf cake recipe is how flexible it is. Over the years, I’ve tweaked it to fit different moods or dietary needs — and you should totally make it your own!

Add nuts: Chopped walnuts or pecans mixed in lend a fantastic crunch, and my family always asks for this version during the holidays.
Make it dairy-free: Swap the butter and Greek yogurt with plant-based alternatives like coconut oil and dairy-free yogurt; I’ve tried this, and it’s surprisingly good!
Spice it up: A pinch of cinnamon or a hint of espresso powder can deepen the flavor — try it if you’re a fan of a little extra warmth with your chocolate.
Extra chocolatey: Use all chunks instead of chips, or sprinkle some on top before baking for a melty, glossy finish.

How to Make Double Chocolate Loaf Cake Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 325°F — this slightly lower temperature really helps the loaf bake evenly without drying out. Line a standard loaf pan with parchment paper and give it a good spray of baking oil or butter. Trust me, this makes the cake super easy to lift out later!

Step 2: Combine Dry Ingredients

Sift together the whole wheat flour, granulated sugar, Dutch cocoa powder, and baking powder right into your mixer bowl. Sifting is key here to avoid clumps, especially with cocoa powder — I learned this the hard way when my first attempt had stubborn lumps!

Step 3: Mix Wet Ingredients Slowly for Best Texture

Add room temperature butter, eggs, vanilla extract, and Greek yogurt to the dry mix. Start beating slowly on low, then gradually increase to medium-high speed. Beat for about 2 to 3 minutes until silky smooth and fully combined. If you rush this part, you might end up with uneven texture or butter clumps, so take your time here.

Step 4: Incorporate Boiling Water and Chocolate Chunks

Turn off the mixer temporarily and carefully pour in the boiling water — this warms the batter, enhancing the cocoa’s depth. Beat again for about 2 minutes until the batter is shiny and uniform. Make sure to scrape down the sides! Then gently fold in the chocolate chunks with a spatula to keep pockets of melty chocolate throughout the loaf.

Step 5: Bake and Cool

Pour your batter into the prepared pan and bake in the preheated oven for about 55 minutes. Check doneness by inserting a toothpick into the center — it should come out with just a few moist crumbs attached, not wet batter. After baking, let the cake cool for 10 to 15 minutes in the pan before turning it out onto a wire rack. This resting time helps keep it moist and avoids crumbling.

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Pro Tips for Making Double Chocolate Loaf Cake Recipe

Use room temperature butter and eggs: This helps the batter mix evenly without lumps and results in a smoother cake texture.
Don’t skip sifting: Especially important when working with cocoa powder and flour to keep the batter light and aerated.
Be patient with folding in chocolate chunks: Stir gently to keep the chunks intact so you get those gooey pockets of chocolate.
Test for doneness carefully: Insert a toothpick a few times in different spots — baking times vary, and you don’t want to overbake.

How to Serve Double Chocolate Loaf Cake Recipe

Double Chocolate Loaf Cake Recipe - Serving

Garnishes

I love topping slices with a simple dusting of powdered sugar or a drizzle of melted chocolate for added flair. When serving warm, a scoop of vanilla ice cream or a dollop of whipped cream really complements the rich chocolate flavor. Sprinkle a few toasted hazelnuts or chopped mint leaves for a fresh, crunchy contrast that always impresses guests.

Side Dishes

This cake pairs beautifully with fresh berries or a tangy raspberry coulis, which cuts through the sweetness. For an afternoon treat, I sometimes serve it alongside a cup of strong black coffee or a creamy chai latte — both highlight the chocolate’s complex flavors.

Creative Ways to Present

For birthdays or special gatherings, I’ve arranged slices on a wooden board layered with banana leaves or parchment, then scattered edible flowers around for a rustic-chic vibe. You could also slice the loaf thinly and serve stacked like mini sandwiches with a smear of cream cheese frosting for a fun twist.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. If your kitchen’s warm or humid, the fridge is best — the cake lasts up to five days and keeps its moisture wonderfully.

Freezing

Freezing this double chocolate loaf cake is a lifesaver when you want to prep ahead. I wrap the whole cake or individual slices carefully in plastic wrap, then place them in freezer bags. It keeps well for up to three months. When you’re ready, let it thaw overnight in the fridge or sit on the counter for a couple hours.

Reheating

To warm up slices, I pop them in the microwave for about 15 to 20 seconds — just enough to bring back that freshly baked softness without drying it out. You can also heat them gently in a toaster oven at 300°F for 5 minutes. Either way, it’s like getting a little taste of freshly baked cake all over again.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Absolutely! If you prefer a lighter texture, all-purpose flour works well. Just know that the nutty flavor and slightly denser texture from whole wheat flour is part of what makes this loaf special, so it will be a bit different but still delicious.
Why do you add boiling water to the batter?

Boiling water helps dissolve the cocoa powder, which enhances the chocolate flavor and gives the batter a glossy finish. It also contributes to the cake’s moist texture, making it beautifully tender once baked.
Can I substitute the Greek yogurt?

If you don’t have Greek yogurt, sour cream or a full-fat plain yogurt are great substitutes. These will still add moisture and that little tang we’re after in this recipe. Just avoid low-fat or flavored yogurts for best results.
How do I know when the cake is done baking?

Insert a toothpick into the center of the loaf around 55 minutes. The toothpick should come out with only a few moist crumbs attached — if it’s wet batter, give it a few more minutes and test again. Overbaking will dry out the cake, so keep an eye on it!

Final Thoughts

This Double Chocolate Loaf Cake Recipe has been a staple in my kitchen for years, and it’s always a crowd-pleaser. There’s something so comforting about slicing into a loaf filled with melty chocolate chunks and rich cocoa flavor. I hope you give it a try and see how easily it comes together — and trust me, your friends and family will keep asking for the recipe! Happy baking, and remember, the best cakes are the ones baked with a little love and patience.