If you love chocolate cake, but want something a little easier to make, this Chocolate Loaf Cake is the perfect solution! It’s rich, moist, and packed with deep chocolate flavor, yet comes together in just one bowl—no fancy equipment needed.

This cake is great for snacking, dessert, or even breakfast (because let’s be honest, chocolate cake with coffee is the best way to start the day!). It’s delicious on its own but can also be topped with a silky chocolate glaze, a dusting of powdered sugar, or even a scoop of ice cream.

🛒 What You’ll Need

For the Cake:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted
¾ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ cup sour cream (or Greek yogurt)
½ cup whole milk
½ cup semi-sweet chocolate chips (optional, for extra richness)

For the Chocolate Glaze (Optional):

½ cup semi-sweet chocolate chips
¼ cup heavy cream

👩‍🍳 Pro Tips for the Best Chocolate Loaf Cake

Use Good Cocoa Powder – A high-quality cocoa powder makes all the difference in the depth of chocolate flavor.
Don’t Overmix – Stir the batter just until combined to keep the cake soft and tender.
Room Temperature Ingredients – Bring eggs, milk, and sour cream to room temperature for a smoother batter.
Grease and Line the Pan – A parchment-lined loaf pan ensures an easy release and perfect slices.
Let It Cool Completely – For the best texture, let the cake cool fully before slicing (if you can wait!).

🔄 Substitutions & Variations

No Sour Cream? Use Greek yogurt or buttermilk.
Dairy-Free Option – Substitute plant-based butter, dairy-free milk, and coconut yogurt.
Extra Chocolatey? Fold in ½ cup of extra chocolate chips for a double-chocolate loaf.
Nutty Twist – Add chopped walnuts or hazelnuts for texture.
Espresso Boost – A teaspoon of instant espresso powder enhances the chocolate flavor.

⏳ Make-Ahead Tips

Bake Ahead – This cake stays moist for 3-4 days at room temperature in an airtight container.
Freeze for Later – Wrap slices in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when ready to eat!

🍫 How to Make Chocolate Loaf Cake

1️⃣ Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

2️⃣ Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3️⃣ Combine Wet Ingredients

In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs, one at a time, followed by vanilla extract, sour cream, and milk.

4️⃣ Combine & Fold in Chocolate Chips

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If using, fold in chocolate chips.

5️⃣ Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6️⃣ Cool the Cake

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7️⃣ (Optional) Add Chocolate Glaze

For an extra indulgent touch, heat ½ cup chocolate chips and ¼ cup heavy cream in the microwave for 30 seconds. Stir until smooth, then drizzle over the cooled cake.

🥡 Leftovers & Storage Tips

Room Temperature: Store in an airtight container for up to 4 days.
Fridge: Keeps for a week when wrapped tightly.
Freezer: Slice and freeze for up to 3 months—just thaw overnight!

🍽️ Time to Enjoy!

This Chocolate Loaf Cake is rich, moist, and so easy to make! Whether you enjoy it with a cup of coffee or dress it up with a chocolate glaze, it’s guaranteed to satisfy your chocolate cravings.

Tried this recipe? Let me know how it turned out in the comments! 🍫✨