Decadently rich and moist, this double chocolate loaf cake is loaded with dark cocoa and finished with a glossy chocolate ganache glaze and sprinkles—a chocolate lover’s dream in every slice. It’s the ultimate treat for dessert enthusiasts seeking indulgence and depth of flavor in a classic loaf form.
Why You’ll Love This Recipe
This loaf cake is everything a chocolate dessert should be: rich, dense, and intensely chocolaty. The combination of dark cocoa and chocolate chips in the batter ensures every bite is packed with deep chocolate flavor. Topped with a silky ganache and optional sprinkles for extra texture and visual appeal, it’s a perfect centerpiece for any gathering or an indulgent treat just for you. Plus, it’s easy to make with pantry staples and doesn’t require any special equipment.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup dark chocolate chips or chunks
For the Ganache Topping:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- Chocolate sprinkles (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the sour cream and milk, mixing until smooth and combined.
- Gradually fold in the dry ingredients just until incorporated. Do not overmix.
- Stir in the chocolate chips or chunks.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan on a wire rack.
- To make the ganache, heat the heavy cream in a small saucepan until simmering. Pour over the chocolate chips in a bowl and let sit for 2 minutes.
- Stir the mixture until smooth and glossy.
- Pour the ganache over the cooled loaf cake, spreading it evenly. Add sprinkles if using.
- Chill briefly to set the ganache before slicing and serving.
Servings and timing
This recipe makes 1 loaf (about 8–10 slices).
Preparation time: 20 minutes
Baking time: 45–50 minutes
Cooling and topping time: 30–40 minutes
Total time: Approximately 1 hour 30 minutes
Variations
- Add espresso powder: Enhance the chocolate flavor by adding 1 tsp of instant espresso powder to the batter.
- Make it nutty: Fold in chopped walnuts or pecans for added texture.
- Use different chocolate chips: Try milk chocolate or white chocolate for a twist.
- Add fruit: Mix in dried cherries or raspberries for a tart contrast.
- Frost instead of glaze: Use a chocolate buttercream for a richer finish.
Storage/Reheating
Store the loaf cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap the unfrosted loaf tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before topping with ganache.
For best results, serve at room temperature. If refrigerated, allow the slices to sit out for about 20 minutes before serving.
FAQs
Can I use Dutch-processed cocoa powder?
Yes, Dutch-processed cocoa will give a smoother, deeper flavor. Adjust leavening slightly if needed.
How do I know when the cake is done baking?
Insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter.
Can I use yogurt instead of sour cream?
Yes, plain yogurt is a suitable substitute for sour cream in this recipe.
Is this cake overly sweet?
No, the brown sugar and dark chocolate balance the richness without making it cloying.
Can I skip the ganache topping?
Yes, the cake is delicious on its own, but the ganache adds extra richness.
Can I use oil instead of butter?
Butter provides better flavor, but a neutral oil can be used for a slightly different texture.
What size loaf pan should I use?
A standard 9×5-inch loaf pan is ideal. Adjust baking time if using a different size.
Can I add frosting instead of ganache?
Yes, chocolate or cream cheese frosting can be used as a decadent alternative.
Is this loaf freezer-friendly?
Yes, freeze the unfrosted loaf for best results. Thaw and glaze before serving.
How do I make it gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Conclusion
The Double Chocolate Fudge Loaf Cake is a rich and rewarding dessert perfect for any chocolate enthusiast. With its tender crumb, fudgy center, and luscious ganache topping, this loaf cake delivers gourmet bakery quality right from your kitchen. Whether served at a gathering or savored with a cup of coffee, it’s sure to leave a lasting impression.
Print
Double Chocolate Fudge Loaf Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadently rich and moist, this double chocolate loaf cake is loaded with dark cocoa, finished with a glossy chocolate ganache glaze and sprinkles—a chocolate lover’s dream in every slice.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup dark chocolate chips or chunks
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- Chocolate sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, beating well.
- Mix in vanilla extract, sour cream, and milk until smooth.
- Gradually add dry ingredients to wet, mixing just until combined. Fold in chocolate chips.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick comes out with moist crumbs. Let cool completely in the pan.
- For ganache, heat cream until simmering and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
- Pour ganache over cooled cake, spreading evenly. Add sprinkles if desired.
- Chill briefly to set the ganache before slicing and serving.
Notes
- Use high-quality cocoa powder and chocolate for the richest flavor.
- Ensure the cake is fully cooled before applying ganache to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
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