Double Chocolate Fudge Loaf Cake

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Double Chocolate Fudge Loaf Cake

Prep Time: 15 mins | Bake Time: 50–55 mins | Servings: 8–10 slices

Ingredients

  • 1½ cups (190g) all-purpose flour

  • ½ cup (50g) unsweetened Dutch-process cocoa powder

  • 1 cup (200g) granulated sugar

  • ½ cup (100g) light brown sugar, packed

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 2 large eggs, room temperature

  • ½ cup (120ml) vegetable oil (or melted unsalted butter)

  • ½ cup (120ml) buttermilk or whole milk, room temperature

  • ½ cup (120ml) hot brewed coffee or hot water (deepens chocolate flavor)

  • 1 tsp pure vanilla extract

  • 1 cup (175g) semi-sweet chocolate chips (divided)

Instructions

  1. Prep the oven and pan: Preheat oven to 175°C (350°F). Line an 8.5 x 4.5-inch (or standard 9×5-inch) loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

  2. Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until completely combined and lump-free.

  3. Mix wet ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.

  4. Combine: Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined.

  5. Add coffee and chocolate: Slowly pour in the hot coffee (or hot water) and stir gently until the batter becomes smooth and glossy. Fold in ¾ cup of the chocolate chips (batter will be thin).

  6. Bake: Pour the batter into the prepared loaf pan. Scatter the remaining ¼ cup of chocolate chips across the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (no wet batter).

  7. Cool & Slice: Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment overhang and place it on a wire rack to cool completely before slicing.

Baker’s Tips

  • Hot Coffee: The coffee enhances the rich chocolate flavor without making the cake taste like coffee; use hot water if preferred.

  • Storage: Keep wrapped tightly at room temperature for up to 4 days, or freeze sliced for up to 2 months.