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