Chocolate Loaf Cake -

A loaf of chocolate cake with two thick slices stacked in front of it.

Chocolate Loaf Cake

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 394kcal

Author Ann Otis

Equipment

8.5 x 4.5 inch loaf pan

Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder I prefer dutch processed but natural works too
1 teaspoon espresso powder
2 teaspoons baking powder
½ teaspoon salt
1 cup plain Greek yogurt
3/4 cup granulated sugar
¼ cup light brown sugar
3 eggs
2 teaspoons vanilla extract
1/2 cup olive oil or vegetable or canola oil
1 ¼ cups semi-sweet chocolate chips or chunks divided

US Customary - Metric

Instructions

Preheat the oven to 350F. Prepare an 8.5 x 4.5 inch loaf pan by greasing it and lining it with parchment paper with an overhang, or dusting with cocoa powder*
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
In a large bowl, combine yogurt, sugar, brown sugar, eggs, and vanilla. Whisk in the olive oil until fully blended in.
Add the dry ingredients to the yogurt mixture and stir until just combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle with the remaining ¼ cup of chocolate chips.
Bake in the preheated oven for 55-60 minutes until a toothpick inserted in the center comes out clean, or with a few moist crumbs (not raw batter).
Let cool in the pan for about 20 minutes and then transfer to a wire rack to cool completely.

Video

Notes

Note: Using cocoa powder instead of flour to dust the pan means no visible flour clinging to the outside of the cake after unmolding, but cocoa powder does leave a slightly bitter taste. Lining with parchment paper (with an overhang for easy removal) instead is a good solution if you think it will bother you.

Storage Instructions

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.

Nutrition