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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!

Triple Chocolate Loaf Cake
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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 and filled with chocolate!

Craving more cake? Try my rich chocolate ganache loaf cake or buttery chocolate chip loaf cake!

Triple Chocolate Loaf Cake

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.

Pour batter into a parchment-lined loaf pan. Smooth the top with an offset spatula and tap pan sharply to prevent air bubbles.

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.

Serving Suggestions

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.

Freezing Tips

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.

Triple Chocolate Loaf Cake

More chocolate cake recipes you’ll love:

Did you try this Chocolate Loaf Cake Recipe? Let me know by leaving a comment and rating below!

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Triple Chocolate Loaf Cake

Rich Triple Chocolate Loaf Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews
  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 cake, 12 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

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!


Ingredients

Cake

  • 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

Topping

  • 1/4 cup (43 g) semisweet chocolate chips

Instructions

  1. 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.
  2. 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.
  3. Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
  4. 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.
  5. Carefully lift cake from pan and cool completely on wire rack. Store leftovers tightly covered in an airtight container at room temperature.

Notes

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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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54 Comments

    1. The cake will still be plenty moist without the chocolate chips thanks to the buttermilk, sour cream, and boiling water. Leaving them out will make the cake less rich and chocolatey, so that’s totally up to you – you can try reducing the amount to 1/3 cup (57 grams) or 1/2 cup (85 grams) total.

  1. The recipe calls for 1 1/4 cups (175g) flour. By weight, 1 1/4 of my King Arthur flour would only weigh 150g and I would need to add almost 1/4 cup more flour to be at 175g. Any suggestions on whether I should go with 150g or add the extra 1/4 cup?

    1. Hi Sheila, I follow the America’s Test Kitchen weight for all-purpose flour (1 cup = 140 grams). This recipe has been tested by weight with 175 grams of all-purpose flour and that’s what I recommend using.

  2. I make loaf cakes every week and have great luck with this method. Cover the loaf cake with parchment and drape a dish towel over it once it has cooled to room temp. (I leave mine in a parchment lined pan.) Let the cake rest overnight. Remove from pan and slice with a very sharp thin knife. Support the sides as you cut with the other hand. By the way this is a wonderful recipe. I’m a serious baker and have tried other great recipes from this site. If you use Valrhona chocolate for this recipe, you will be amazed how wonderful it turns out. I Loved the fine moist crumb!






  3. The cake tasted great. However, when I went to cut it, the cake fell a part. I’ve made other loaf-cakes and breads before with no problems. I would like to keep making this recipe. Any ideas how to avoid this in the future?

    1. Hi Tim, I recommend allowing the cake to cool completely (to let the crumb set up) and using a serrated knife to slice. The included recipe video shows a good visual of the best kind of knife to use for moist and tender cakes. Hope that helps for the future!