Description
A rich and moist Double Chocolate Loaf Cake featuring whole wheat flour, Dutch cocoa powder, and chocolate chunks. This cake offers a perfect balance of deep chocolate flavor and a tender crumb, enhanced by Greek yogurt for added moisture. Ideal for serving warm, at room temperature, or paired with ice cream and caramel sauce.
Ingredients
Scale
Dry Ingredients
- 1 + ¼ cups whole wheat flour
- 1 + ⅓ cups granulated sugar
- ⅔ cup Dutch cocoa powder
- ½ teaspoon baking powder
Wet Ingredients
- 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
Additional
- 1 cup chocolate chunks or chocolate chips
Instructions
- Prepare pan and oven: Preheat your oven to 325°F (163°C). Line a standard loaf pan with parchment paper and lightly grease it with baking spray to prevent sticking.
- Sift dry ingredients: In the bowl of a stand mixer, sift together the whole wheat flour, granulated sugar, Dutch cocoa powder, and baking powder to ensure even mixing and eliminate lumps.
- Combine wet ingredients: Add the unsalted butter, eggs, vanilla extract, and Greek yogurt to the dry mixture. Beat slowly at first, then increase the speed to medium-high and continue beating for 2 to 3 minutes until the batter is smooth and fully blended.
- Incorporate boiling water: Turn the mixer off, pour in the boiling water, and then beat again until the batter is smooth, shiny, and completely combined, approximately 2 minutes. Scrape down the sides of the bowl as needed to ensure uniform mixing.
- Fold in chocolate chunks: Gently fold the chocolate chunks or chips into the batter by hand, ensuring an even distribution without overmixing.
- Bake the cake: Pour the batter into the prepared loaf 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 few or no crumbs attached.
- Cool and serve: Allow the cake to cool for 10 to 15 minutes in the pan, then invert it onto a cooling rack to remove. Serve warm, at room temperature, or with your preferred toppings.
Notes
- How to serve: Enjoy warm straight out of the oven, or let it cool to room temperature. For an indulgent treat, microwave a slice briefly and top with vanilla ice cream and salted caramel sauce.
- How to store: Store the cake at room temperature in an airtight container for up to a few days, or refrigerate for up to 5 days to maintain freshness.
- How to freeze: Wrap the whole cake or individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 65mg
