Cozy Chocolate Bread (Chocolate Loaf Cake)
A rich, dense, and deeply chocolatey quick bread that balances the comfort of banana bread with the decadence of a chocolate cake. Perfect for morning coffee or a dessert with whipped cream.
Ingredients
- 1 1/2 cups cake flour All-purpose flour works too
- 1/2 cup unsweetened cocoa powder Sift if clumpy
- 1 teaspoon baking powder Check expiry date
- 1/4 teaspoon baking soda
- 1/2 teaspoon espresso powder Optional but highly recommended
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter Melted and slightly cooled
- 1/4 cup vegetable oil Keeps the crumb moist
- 1 cup light brown sugar Packed firmly
- 1/2 cup granulated sugar
- 2 large eggs Room temperature
- 1/2 teaspoon vanilla extract
- 1 cup whole milk Room temperature
- 1 cup chocolate chips Optional
Instructions
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with a parchment paper sling and spray with non-stick spray.
- Whisk the dry ingredients (flour, cocoa, baking powder, baking soda, salt, espresso powder) in a large bowl until no streaks remain.
- In a separate bowl, whisk melted butter, oil, and both sugars. Add eggs and vanilla, whisking until smooth and glossy.
- Fold the wet ingredients into the dry ingredients until about halfway combined.
- Add the milk and fold gently until just combined. The batter will be slightly thin.
- Gently fold in the chocolate chips (if using). Do not overmix.
- Pour batter into pan and bake for 45-55 minutes. A skewer should come out clean or with moist crumbs.
- Cool in the pan for 10 minutes, then lift out onto a wire rack to cool completely before slicing.
Notes
Measure flour using the spoon-and-level method to avoid a dense loaf. Ensure eggs and milk are at room temperature to prevent the butter from seizing.