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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 thanks to butter, sour cream, and buttermilk. Top with chocolate chips while the cake cools for even more indulgence!
My favorite chocolate desserts deliver rich chocolate flavor with fudgy texture, and this moist chocolate loaf cake does just that.
Unsweetened cocoa powder (my favorite is Dutch-process cocoa), bittersweet (or dark) chocolate chips, and semisweet chocolate chips ensure that each bite is decadent and filled with chocolate!
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 – so yum!
Craving more cake? Try my chocolate ganache loaf cake or chocolate chip loaf cake!
How to Make 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. The hot water helps bloom and dissolve the cocoa for a super rich, Devil’s food chocolate flavor.
Fold bittersweet and semisweet chocolate chips into the chocolate 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 it’s still warm, sprinkle chocolate chips over the top. Lift the parchment to transfer the cake to a wire rack and let it cool completely before slicing.
More chocolate cake recipes you’ll love:
- Dark Chocolate Sheet Cake
- Double Chocolate Bundt Cake
- Chocolate Ganache Loaf Cake
- Classic Chocolate Layer Cake
Rich Fudgy Triple Chocolate Loaf Cake
- 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
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
- 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.
Notes
Unsweetened cocoa powder: Use Dutch processed baking cocoa 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. I use and recommend Starbucks VIA Instant Italian Roast.
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.
Just tried this last night and was immensly pleased with the result. I used Dutch-process cocoa and all Guittard semisweet chips because that’s what I had on hand. I also didn’t have buttermilk so I combined full-cream milk and Greek-style yogurt. Baked for 55 minutes and cooled in the pan for 15. When I tried to slide it out of the pan (didn’t use parchment), it was so soft (not mad about it) it almost broke in half, so I put it back and let it cool completely in the pan before taking it out and slicing. Extremely moist and chocolatey, this will be my go-to chocolate loaf recipe from now on. Thank you, Laura, can’t wait to try your other recipes.
Thanks so much, Jillian! Dutch-process cocoa makes for the best chocolate cakes. 🙂
Can you substitute whole milk for the low fat buttermilk? I have another recipe that says that you can for that particular recipe! Why do you dissolve the espresso powder in boiling water? Just curious as none of my other recipes has this!
Thank you,
Can you substitute whole milk for the buttermilk? What does the boiling water do?
Hi Linda, yes you can use whole milk. The boiling water helps “bloom” the cocoa and dissolves the instant espresso powder (which also enhances the rich chocolate flavor). Happy baking!
Does this cake freeze well? I’d like to make it ahead for a family function.
Yes it does! Once the cake has cooled completely, I like to slice it and wrap the slices individually to freeze.
Looks loooovely! Would love to make this in an 8″ or 9″ cake pan – any advice on timings? Plan to cover it with a dark chocolate ganache. Yum! And thanks for all your lovely posts!
Hi Cindy, I would try my classic chocolate layer cake: https://tutti-dolci.com/classic-chocolate-layer-cake/ That recipe can be baked in 8 or 9-inch round cake pans.
A perfectly delightful cake in every way. I happened to have black cocoa and used it for this cake, which just added even more depth to the flavor. This one didn’t last long in my house!
Thank you so much, Leah! That absolutely makes my day! 🙂
Instead of instant espresso and hot water, is it possible to use 1/4 cup of a Nespresso I make from my machine? Will be trying this recipe this weekend 🙂 Thanks!
Yes, absolutely! Happy baking! 🙂
Can I use coconut milk rather than buttermilk?
Hi Susan, I haven’t tried this cake with coconut milk, but it should work fine!
Thx so much! Im going to use it and will let u know results !
Real chocolaty!! Thank you for the easy but very tasty recipe.
Ati
So glad you tried this cake, thank you Ati!
Hi! Is the instant espresso the same as instant coffee?
Hi Rachel! Instant espresso is similar (usually a bit stronger than instant coffee). If you’re using instant coffee, I would increase the amount to 1 teaspoon. Hope that helps! 🙂
Is Dutch processed cocoa the best option?
Hi Teresa! Yes, Dutch processed cocoa works well in this cake. I love and mostly use Rodelle Gourmet Baking Cocoa. 🙂
This recipe is amazing and delicious. You just have to follow the instructions, which are simple, and you will have a fluffy and a great loaf cake with a deeper flavor of chocolate.
So happy you loved this cake! Thank you, Giselle! 🙂
Hello,
I have commented before as I love your simple and delicious recipes. They really are no-fuss and turn out wonderfully every time.
I plan to make this recipe as soon as possible, but just wanted to check how many grams are in 1 US cup of cocoa?
Thanks again.
Regards from Australia,
Angela
Hi Angela! 1 cup of unsweetened cocoa is 84 grams. 🙂