Say hello to every chocolate lover’s dream cake: triple chocolate loaf cake! Rich and fudgy from a triple hit of chocolate, each bite is tender and moist because this cake is made with butter, sour cream, and buttermilk. Top with chocolate chips while the cake cools for even more indulgence!
Why you’ll love this moist chocolate loaf cake:
My favorite chocolate desserts deliver rich chocolate flavor with fudgy texture, and this homemade chocolate loaf cake does just that.
Unsweetened cocoa powder (I recommend Dutch-process cocoa), bittersweet (or dark) chocolate chips, and semisweet chocolate chips ensure that each bite is decadent.
How to Bake the MOST Decadent Chocolate Desserts
Tips for the Perfect Chocolate Loaf Cake
Baking Pan – Use a 9 x 5-inch loaf pan for this recipe. I recommend using a light-colored aluminum loaf pan to ensure that your cake bakes evenly.
Prepare Baking Pan – Lightly spray the bottom and sides of the pan with nonstick spray. Line loaf pan with a sheet of parchment paper, letting excess extend over sides of pan. The parchment overhang will help you easily remove the baked cake from the pan.
Room Temperature Ingredients – Room temperature butter, egg, buttermilk, and sour cream ensure an extra moist cake. Room temperature butter is slightly cool to the touch and your finger will make a shallow impression.
Chocolate – This recipe uses unsweetened cocoa, bittersweet chocolate chips, and semisweet chocolate chips. You can also use a mix of dark and semisweet chocolate chips.
Unsweetened cocoa powder – Use Dutch-processed cocoa powder for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.
Instant Espresso – Chocolate and espresso are the perfect pair, and a touch of instant espresso is the secret ingredient to add depth to this chocolate cake. If you’re not a coffee fan, feel free to omit the espresso.
How to Make Triple Chocolate Loaf Cake
Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
Beat room temperature butter and granulated sugar in a large mixer bowl at medium speed until light and fluffy.
Add egg and vanilla extract, and beat to combine.
With mixer on low speed, add half of the dry ingredients. Add buttermilk mixture, then finish with remaining flour mixture.
Dissolve espresso powder in boiling water and slowly mix in just to combine. Boiling water added to the batter blooms and dissolves the cocoa for a super rich, Devil’s food chocolate flavor.
Fold bittersweet and semisweet chocolate chips into the batter.
Bake cake until the top springs back to the touch and a cake tester inserted in the center come out with a few crumbs attached, about 50 to 55 minutes.
Let the cake cool in the pan for 15 minutes. While the cake is cooling, top with chocolate chips. Transfer cake to a cooling rack and cool completely before slicing.
Pro tip: I love serving this cake slightly warm so that the chocolate chips are still gooey. We also love this cake topped with scoops of vanilla or espresso ice cream – yum! If you’d like to dress up the cake further, feel free to add a simple chocolate glaze.
Cool loaf cake completely on a wire rack, then place on a parchment-lined baking sheet and freeze flat for 1 hour. After 1 hour, wrap the cake well with a layer of plastic wrap and a layer of foil (or place in a freezer bag). Freeze loaf cake for up to 2 months.
When you’re ready to enjoy, defrost the cake at room temperature (still covered to prevent condensation from forming).
To freeze cake slices, use a serrated knife to slice the cake and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months.
More chocolate cake recipes you’ll love:
- Dark Chocolate Sheet Cake
- Chocolate Chip Loaf Cake
- Double Chocolate Bundt Cake
- Chocolate Ganache Loaf Cake
- Classic Chocolate Layer Cake
Did you try this Chocolate Loaf Cake Recipe? Let me know by leaving a comment and rating below!Print
Triple chocolate loaf cake is a chocolate lover’s dream! Rich and fudgy from a triple hit of chocolate, each bite is tender and moist because this cake is made with butter, sour cream, and buttermilk. Top with chocolate chips while the cake cools for even more indulgence!
- 1 1/4 cups (175 g) all-purpose flour
- 1/3 cup (32 g) Dutch process unsweetened cocoa
- 3/4 tsp (3 g) baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (112 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg (50 g), at room temperature
- 1 1/2 tsp (6 g) vanilla extract
- 3/4 cup (180 g) buttermilk, at room temperature
- 1/4 cup (60 g) sour cream, at room temperature
- 1/2 tsp instant espresso
- 1/4 cup (60 g) boiling water
- 1/3 cup (57 g) bittersweet chocolate chips
- 1/3 cup (57 g) semisweet chocolate chips
- 1/4 cup (43 g) semisweet chocolate chips
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line pan with parchment paper, letting excess extend over sides of pan.
- Make cake: Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine buttermilk and sour cream in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add buttermilk mixture, then finish with remaining flour mixture. Dissolve espresso powder in boiling water and slowly mix in just to combine. Fold in chocolate chips.
- Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
- Bake loaf cake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 15 minutes. While the cake is cooling, top with chocolate chips.
- Carefully lift cake from pan and cool completely on wire rack. Store leftovers tightly covered in an airtight container at room temperature.
Unsweetened cocoa powder: Use Dutch processed baking cocoa for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.
Instant espresso: I use and recommend Starbucks VIA Instant Italian Roast.
Chocolate chips: Ghirardelli or Guittard chips are my favorite!
Freezing Instructions: Use a serrated knife to slice the cake and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months. When you’re ready to serve, thaw slices at room temperature.
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Keywords: Chocolate, Chocolate Chips, Loaf Cake, Chocolate Cake
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