Chocolate Loaf Cake
A rich, dense cake topped with chocolate chips that will melt in your mouth. This Chocolate Loaf Cake is so easy to make, and you only need one bowl! Perfect for brunch, serving to family or friends, or just because!
I’m a huge fan of loaf cakes and sweet breads, and make them often. Chocolate Chip Pumpkin Bread and Snickerdoodle Loaf Cake are two of our favorites! But anything chocolate has my heart, and this Chocolate Loaf Cake Recipe is divine. A secret ingredient gives it even more richness, chocolate flavor, and moist crumb. Topped with melty chocolate chips, it’s chocolate perfection!
Best of all, it’s an easy, one bowl cake that uses basic pantry ingredients you probably already have on hand!
Affiliate links are included for your convenience. Please see full disclosure.
Ingredients
- Flour
- Baking powder
- Cocoa powder
- Salt
- Eggs
- Granulated sugar
- Butter
- Milk
- Boiling water
- Vanilla extract
- 3.4 ounce box instant chocolate pudding
- Chocolate chips
Equipment
- Loaf pan, 8.5 x 4.5
- Mixing bowl
TIP: You can use a larger or smaller loaf pan if that’s what you have, you’ll just need to adjust the baking time to make up for it.
How to make
Prepare your loaf pan by lining with a piece of parchment on the bottom and sides, with a bit of overhang. Spray the bottom and sides with cooking spray. OR you can grease and flour the bottom and sides really well. Preheat the oven to 350 degrees.
In a small microwaveable dish, heat the butter until it’s not quite melted. Pour into a large mixing bowl, then add the sugar and mix until the butter has cooled. Add the eggs, vanilla, and milk, and whisk until combined.
Add the flour, cocoa, baking powder, and salt into the bowl, then mix until almost combined. Alternate adding the boiling water and instant pudding mix, stirring very gently until just combined.
Pour the batter into the loaf pan, and sprinkle chocolate chips all along the top. Press them in very gently. Bake for 35-40 minutes, or until a toothpick comes out clean–or with just a couple bits of crumbs that might stick to it–just not batter. Don’t over bake. Let the loaf cool for about 20 minutes before removing from the pan, and another 15-20 before slicing. Enjoy!!
FAQ
It’s a great way to add extra flavor and richness, but it also helps to retain moisture for fluffier and more moist cakes. Use it in boxed cakes or homemade cakes.
Storage and Freezing
Once loaf has cooled, you can wrap it really well in plastic wrap, then place inside a gallon freezer bag (all the air squished out). Freeze for up to 3 months. To thaw, place on the kitchen counter until it comes to room temperature, then slice. You can also freeze individual slices using the same method.
To store, place in an airtight container or bag for 2 days, and the refrigerator for up to 5 days.
More easy dessert recipes
Thanks so much for stopping by! You can find more recipes and home ideas on Instagram and Facebook–I’d love to see you there.
XX, Kierste
Chocolate Loaf Cake
Equipment
Ingredients
- 1 cup sugar
- 2 large eggs, room temperature
- 10 tablespoons butter
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/4 cup boiling water
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 3.4 oz. box instant chocolate pudding
- 1 cup chocolate chips
Instructions
- Prepare your loaf pan by lining with a piece of parchment on the bottom and sides, with a bit of overhang. Spray the bottom and sides with cooking spray. OR you can grease and flour the bottom and sides really well. Preheat the oven to 350 degrees.
- In a small microwaveable dish, heat the butter until it’s not quite melted.
- Pour into a large mixing bowl, then add the sugar and mix until the butter has cooled.
- Add the eggs, vanilla, and milk, and whisk until combined.
- Add the flour, cocoa, baking powder, and salt into the bowl, then mix until almost combined. Alternate adding the boiling water and instant pudding mix, stirring very gently until just combined.
- Pour the batter into the loaf pan, and sprinkle chocolate chips all along the top. Press them in very gently.
- Bake for 35-40 minutes, or until a toothpick comes out clean–or with just a couple bits of crumbs that might stick to it–just not batter. Don’t over bake. Let the loaf cool for about 20 minutes before removing from the pan, and another 15-20 before slicing. Enjoy!!
