Chocolate Loaf Cake

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

This easy chocolate loaf cake is deep, dark, and deliciously moist thanks to the use of Greek yogurt. It is so simple to make and perfect for your most intense chocolate cravings.

I happen to have a lot of chocolate lovers in the family so my boys have been pretty happy as I’ve been slowly working my way through my chocolate archives, updating older posts. This dark chocolate tart recently got a makeover, as did this easy sweet and salty chocolate bark, and of course, and these more sophisticated dark chocolate caramel truffles.

I even finally completed a project I’ve been mulling over for years, in this how-to post on the easiest way to temper chocolate, and then used that chocolate to make this chocolate-dipped fruit platter.

But THIS post here is long overdue I think. An EASY, ultra-moist chocolate cake with deep, decadent chocolate flavor, made a little healthier with the use of olive oil as the fat, and Greek yogurt for the perfect texture. It’s perfect for everyday chocolate cravings.

What’s better than an easy chocolate cake that uses simple ingredients and only takes about 10 minutes to prep? I know, it’s a rhetorical question.

I could have gone down the route of a chocolate layer cake but after seeing how much everyone loved this orange loaf cake – a chocolate loaf cake just made sense. I already have some chocolate cake recipes on the blog including this chocolate caramel cake and this chocolate cherry cake that’s made in a bundt pan, but this time around I wanted to make a cake that just screams chocolate loud and clear.

If that’s your thing too, this chocolate loaf cake delivers on that front. It has a rich chocolate flavor and is unbelievably moist thanks to the Greek yogurt. It is also such an easy recipe that you can make it at the last minute. The only thing you want to be careful about is not eating it all by yourself. 😉

Ingredient Notes

All-purpose flour

I use all-purpose flour, but you can also use cake flour. The most important thing when it comes to flour is not to overpack it. Use the spoon-and-level technique, or weigh it, and you’ll be good to go. I have not tested this recipe with any gluten-free flours, but if you give it a try I’d love to hear how it went!

Cocoa Powder

Make sure you use unsweetened cocoa powder. Whether you want to use dutch-processed cocoa powder or natural cocoa powder is up to you, both will work in this recipe. I use dutch-processed whenever I can get away with it (this Callebaut cocoa powder specifically) as it has a rich flavor and deeper color.

Espresso Powder

If you’ve seen a lot of chocolate cake recipes – this is not so much a secret ingredient. Espresso powder amplifies the rich flavor of the chocolate, making your chocolate loaf cake taste more chocolate-y without you even tasting the coffee.

If you don’t have espresso powder, you can use instant coffee. And if you don’t have either, you can skip this ingredient.

Baking Powder

This helps your chocolate cake rise and not be overly dense. Make sure you use fresh baking powder for the best results! Do not substitute baking soda, they are absolutely not the same.

Greek Yogurt

The Greek yogurt makes this chocolate loaf cake unbelievably moist, really contributing the texture. If you don’t have Greek yogurt on hand, regular plain yogurt will work too. Sour cream is a great substitute for yogurt.

Sugars

I like to add a combination of white sugar and light brown sugar in this cake. You can do all white, all brown, or use dark brown sugar if you prefer.

Eggs

This recipe calls for three room temperature eggs. Room temperature eggs will incorporate better into your batter.

The eggs will help your cake rise and give it structure. I have not tested this recipe using any eggs substitutes like flax egg, and I believe it would be difficult to replace this many eggs and get a good result. That said, let me know if you try it!

Vanilla Extract

A good quality, pure vanilla extract will give the best results.

Olive oil

The fruity, nutty flavor of the olive oil complements the rich chocolate flavor in this cake perfectly – and also makes the cake super moist! You can use any oil in this cake, according to your preference.

Chocolate Chips

I like to add semi-sweet chocolate chips in this chocolate loaf cake, but you can also add milk chocolate chips. The chocolate chips add gooey, melty chocolate pockets to the cake.

You can choose between chips or chunks depending on the texture and chocolate distribution you prefer. I like to mix some into the batter and sprinkle the rest on top for a chocolatey finish.

Step-by-Step Instructions

1. Pre-heat your oven to 350°F. Ready an 8.5 x 4.5-inch loaf pan by either greasing it and lining it with parchment paper, ensuring there’s an overhang for easy removal, or dusting it with cocoa powder. (Note: cocoa powder has a somewhat bitter taste, so if that bothers you, go the parchment route!)

1. For the batter, combine the dry ingredients – the all-purpose flour, unsweetened cocoa powder, espresso powder, baking powder, and salt in a medium bowl.

1. In another large bowl, whisk together the plain Greek yogurt with both the granulated and light brown sugars, eggs, and vanilla extract.

1. Now whisk in the olive oil until it is fully incorporated. There should be no oily streaks or bubbles in the mixture.

1. Gradually add the flour mixture to the wet ingredients, stirring to combine.

1. Gently fold in 1 cup of the chocolate chips, reserving 1/4 cup for the topping.

1. Pour batter into the prepared pan and sprinkle the rest of the chocolate chips on top.

1. Bake the chocolate loaf cake in a preheated oven for 50-55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached, but no raw batter.

1. After baking, let the cake cool in the loaf pan for about 20 minutes before transferring to a wire rack to cool completely.

You can serve this chocolate loaf cake with some vanilla ice cream or whipped cream or just with a cup of coffee. I love it with just the chocolate chips on top but if you want, you can make it even more chocolate-y with a chocolate ganache glaze.

Recipe Tips to Make the Best Chocolate Loaf Cake

• Make sure you bring ingredients like eggs and yogurt to room temperature before starting. This helps them blend more smoothly into the batter, resulting in a better texture.

• For the flour and cocoa powder, use the spoon and level method instead of scooping directly with the measuring cup. This prevents overpacking and ensures your chocolate loaf cake isn’t too dense.

• When combining the wet and dry ingredients, fold them together gently until just combined. Over-mixing can lead to a tough cake because it develops the gluten too much.

Storage Instructions

This recipe yields a super moist chocolate loaf cake, but to ensure it stays that way, you need to store it properly.

Store cake in an airtight container at room temperature, or wrap the cake tightly in plastic wrap or aluminum foil to protect it from air and to retain moisture. It will last about 3 days. Otherwise it will last about a week in the refrigerator, although I prefer to store baked goods at room temperature for deeper flavor and because they sometimes dry out in the fridge.

You can also freeze this cake, well wrapped in foil/plastic wrap, and placed in freezer bag with the air pressed out. It will keep for about 3 months.