I wanted to thank SunButter® for sponsoring this Double Chocolate Chip Loaf Cake post! As always, all opinions and ideas are 100% my own.

This ultra fudge and decadent Double Chocolate Chip Loaf Cake is made with dutch cocoa powder and a ton of chocolate chips for that ultimate chocolate experience. A little bit of SunButter is added in to add a delicate nuttiness to the loaf! It is easy and quick to make, and makes an excellent excuse to have chocolate for breakfast!

Table of Contents

Why You’ll Love this Recipe

It is a chocolate-lover’s dream come true! It contains Dutch cocoa and chocolate chips, making it ultra rich and chocolatey.

It is simple to make, using ingredients you already have in your pantry.

It is quick and easy to make! The prep only takes 10-15 minutes – perfect for all levels of bakers!

This double chocolate loaf cake is the perfect excuse to have chocolate for breakfast.

It is a truly rich and fudgy chocolate loaf cake. It is wonderfully moist and decadent (goodbye dry chocolate loaf cake!)

No stand mixer or electric mixer (hand mixer) is required. You can make this chocolate loaf with just a bowl and a whisk.

Ingredient Notes

Natural SunButter: SunButter is an excellent nut-free alternative to other nut butters, such as peanut butter. It is packed with a ton of vitamins, minerals and protein, and is the perfect partner to anything chocolate!

Dutch Cocoa Powder: Dutch cocoa tastes more chocolatey and less acidic than traditional cocoa powder. That being said, you can still use traditional cocoa too.

Sour Cream: I like to use full-fat sour cream for this loaf. It adds a ton of moisture and richness.

Hot Coffee: This loaf cake has hot coffee added to the batter to bloom the cocoa powder – making this double chocolate chip loaf cake even more chocolatey.

Oil: Oil is used in this recipe, instead of butter, as it makes the loaf more fudgy and moist.

How to make the Double Chocolate Chip Loaf

1. Combine wet ingredients: Add the eggs, sugar, oil, SunButter, vanilla, and sour cream, to a large mixing bowl, then beat together with a whisk until the mixture is smooth and well-combined.

2. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, sifted cocoa, baking powder, and salt.

3. Add the dry & wet together: Pour the wet mixture into the dry mixture, and whisk together until mostly smooth.

4. Add hot coffee: Pour the hot coffee into the batter, then whisk until smooth (do not overmix though).

5. Fold in chocolate chips: Add the chocolate chips to the batter, then lightly fold them in until fully dispersed.

6. Add to pan & bake: Pour the chocolate loaf batter into a prepared 9×5” pan, top with additional chocolate chips, then place into the oven to bake!

Tips & Tricks

Use SunButter, and make sure to stir it well! The SunButter adds a slight nuttiness, which compliments all the rich, delicious chocolate in the loaf cake.

Use Dutch processed cocoa powder. Dutch cocoa is less acidic and tastes more rich and chocolatey in flavour. Here is a link to my favorite brand.

Use quality chocolate chips. You’ll just want to make sure they are real chocolate chips!

Use room temperature ingredients. Using room temperature ingredients means that the loaf cake can bake more evenly, meaning you’ll get a softer, fluffier loaf cake.

Don’t overbake the chocolate loaf cake. Overbaking will dry the chocolate loaf cake out! Be sure to check the loaf cake at 45 minutes (or even earlier if you know your oven runs hot).

Use hot coffee. Hot coffee is essential to this double chocolate chip loaf recipe! The hot water ‘blooms” cocoa powder, unlocking its full flavor potential, and coffee compliments chocolate, making it more chocolatey tasting (don’t worry, it won’t taste like coffee!).

Sift the cocoa powder. Cocoa powder loves to clump together. Just dump it over a sieve to sift it into the flour to ensure no lumps.

Weigh your ingredients: Weighing the ingredients will yield the best and most consistent results. Volumetric measurement can be off by significant amounts, leading to inconsistent baking.

Equipment required

All that is required for this recipe is a 9×5” loaf pan! Here is one I love – its non-stick and it is lighter in color, meaning it bakes more evenly!

How to store the Double Chocolate Chip Loaf

Room Temperature: The fully cooled chocolate loaf can be kept at room temperature in an airtight container for 3-4 days.

Fridge: The chocolate loaf can also be stored in the fridge, in an airtight container, for up to a week.

Freezer: The loaf can wrapped in plastix wrapm then placed into a freezer bag to be frozen for up to 3 months. The loaf can be frozen as a whole, or sliced up. 

FAQ

Can I use regular cocoa powder?

Can I use regular cocoa powder? Yes, regular cocoa powder can be used.

Can I use chopped chocolate instead of chocolate chips?

I wouldn’t recommend it, as regular chocolate melts more than chocolate chips, so the chocolate will melt into the loaf too much.

How do I store this chocolate loaf cake?

How do I store this chocolate loaf cake? See storage instructions above!

My double chocolate loaf cake is dry?

My double chocolate loaf cake is dry? The biggest culprit is either overbaking or improper measurement (typically too much flour).

My loaf cake didn’t rise?

Your baking powder has most likely gone bad!

Can I use something in place of SunButter?

Yes. You can substitute equally with peanut butter, or just replace with an additional 3 tbsp of oil.

Variations

Peanut Butter or Nut Butter: Substitute out the SunButter with any nut butter or peanut butter!

Milk Chocolate Chips: Prefer the sweeter, more creamy taste of milk chocolate? Well, feel free to use milk chocolate chips instead.

No Chocolate Chips: This recipe can also be made with no chocolate chips. Just omit them completely.

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Recipe

Get the Recipe: SunButter Double Chocolate Chip Loaf Cake

5 stars (4 reviews)
This ultra fudge and decadent Double Chocolate Chip Loaf Cake is made with dutch cocoa powder and a ton of chocolate chips for that ultimate chocolate experience. A little bit of SunButter is added in to add a delicate nuttiness to the loaf!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 servings
Print Pin Rate

Ingredients
 

  • 1 cup + 2 tbsp (140g) All Purpose Flour
  • 1/2 cup (50g) Dutch Cocoa Powder,, sifted to remove lumps
  • 2 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 2 Large Eggs,, at room temperature
  • 1 cup (200g) White Sugar
  • 1/2 cup (120g) Sour Cream,, at room temperature
  • 1/3 cup (75g) Vegetable Oil
  • 1/4 cup (60g) Natural SunButter,, well mixed
  • 2 tsp Vanilla
  • 1/4 cup (60g) Hot Coffee
  • 1 cup (180g) Semi Sweet Chocolate Chips

Instructions
 

  • Preheat oven to 350°F. Prepare a 9×5” loaf pan with baking spray and parchment. In a large mixing bowl, add the flour, sifted cocoa, baking powder, and salt. Whisk together to combine. Set aside.
  • In another large bowl, add eggs, sugar, sour cream, vegetable oil, SunButter and vanilla. Whisk together until smooth and well combined.
  • Add the wet ingredients into the bowl with the dry ingredients, and mix until almost smooth. Pour in the hot coffee, then whisk until combined and smooth. Fold in most of the chocolate chips, reserving some for adding on top.
  • Pour the cake batter into the prepared pan, top with remaining chocolate chips, and bake for 45-55 minutes or until an inserted toothpick comes out clean.
Cuisine: American
Course: Baking
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