Chocolate Chocolate Chip Loaf Cake makes eating chocolate for breakfast completely acceptable, but you won't want to reserve this luscious quick bread for breakfast only. Easy to whip up at a moments notice, savor flavor of this delicious chocolate yogurt cake all day long!
Why you'll love this recipe
These delicious, chocolaty loaves are based on a traditional French recipe for vanilla yogurt cake that is usually made in a 9” round pan. For easy packaging for shipping, the recipe has been adapted for mini loaves.
Adding 7 ounces of melted semi-sweet chocolate to the original vanilla batter results in a moist cake, firm enough to withstand mailing and delicious enough to serve to all chocolate lovers.
These loaves freeze well, so you can store away the extras for future care packages. If for some reason you prefer vanilla to chocolate, just leave out the chocolate.
Pour a glass of cold milk and enjoy a slice of doubly chocolaty Chocolate Loaf Cake today.
You might also enjoy the doubly chocolaty flavor of Chocolate Chocolate Chip Cookie Bars. These quick and easy treats have chocolate dough with chocolate chips for lots of fudgy flavor.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Spray the sides and bottom of the loaf pans with non-stick spray, line with a strip of parchment paper, and spray again.
- In a microwave-safe bowl, melt the chocolate with ¼ cup of oil. Cool slightly.
- In a large bowl, gently stir the chocolate, vanilla, eggs, yogurt, sugar, and remaining ¼ cup of oil.
- In a separate medium bowl, whisk to combine the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the yogurt mixture. Stir gently until just blended. Fold in the chocolate chips.
- Divide and pour batter evenly between the loaf pans. Bake for 25-35 minutes at 350 degrees F or until a toothpick comes out clean of batter (Melted chips may confuse the issue so be careful not to over cook.) Use the parchment strips to lift the loaves out of the pans to cool on a wire rack.
Storage
When completely cool, double wrap in plastic wrap and store in an airtight container. Stays fresh for 3-4 days in airtight wrapping. A few seconds in the microwave brings back moisture to a slice that is too dry.
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For care package baking, Chocolate Chocolate Chip Loaf Cake will require vacuum sealing to ensure freshness for the longer time required for shipping.
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Chocolate Chocolate Chip Loaf Cake
Ingredients
- 7 ounces semi-sweet chocolate melted
- 2 teaspoons vanilla paste/extract
- 2 large eggs
- 1 cup whole fat yogurt vanilla or plain
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- pinch salt
- ½ cup semi-sweet or bitter sweet chocolate chips
Instructions
- Preheat oven to 350° F.
- Spray the sides and bottom of the loaf pans with non-stick spray, line with a strip of parchment paper, and spray again.
- In a microwave-safe bowl, melt the chocolate with ¼ cup of oil. Cool slightly.
- In a large bowl, gently stir the chocolate, vanilla, eggs, yogurt, sugar, and remaining ¼ cup of oil.
- In a separate bowl, whisk to combine the flour, baking powder, baking soda, and salt.
- Slowly add the flour mixture to the chocolate mixture. Stir gently until just blended.
- Fold in the chocolate chips.
- Divide the batter evenly between the loaf pans.
- Bake for 25-35 minutes or until a toothpick comes out clean of batter (Melted chips may confuse the issue so be careful not to over cook.)
- Use the parchment strips to lift the loaves out of the pans to cool on a rack.
Notes
- 1 - 9" round pan
- 4 - 3"x 5" mini loaf pans
- 1 - 9" x 5" loaf pan
- When completely cool, double wrap in plastic wrap.
- The loaf is pretty solid, so it should ship well in a padded box.
- Stays fresh for 3-4 days in airtight wrapping. A few seconds in the microwave brings back moisture to a slice that is too dry.
- For longer shipping times, vacuum sealing is recommended.
Nutrition
First Published: May 17, 2012. Last Updated: June 6, 2022. Updated for additional information and better reader experience.
Paula
I made this today, absolutely lush, crusty top is best bit, only problem it really sunk in middle, have no idea why copied recipe exactly, maybe my oven ???
Wendy Sondov
Hi, Paula. The most common reason why loaves sink in the middle is that they're underbaked. Each oven is different and the timing on a recipe is only a best estimate If a loaf cake isn't fully baked through, the center doesn't have a chance to set and it will sink. Be sure to use the toothpick test for doneness. The only other thing I can think of is loaf pan size. I was amazed to find out how many different loaf pan sizes there are! The recipe recommends a 9" x 5" loaf pan (or mini pans). If your pan is a different size, the baking time will differ. I hope this helps!
Paula
Thanks for replying, and I'll try bigger tin next time and leave a little longer because it tastes absolutely amazing,soft and fluffy where it didn't sink.
Jeannette
What size pans, and how many? I can't find those instructions in the recipe. The photo shows 4 loaves, but I have no idea what size the loaves are.
Wendy Sondov
Hi, Jeannette. Sorry about that. You were quite right. The pan sizes were left out of the recipe. I have corrected that in the notes section of the recipe. This cake can be made in
1 - 9" round pan
4 - 3"x 5" mini loaf pans
1 - 9" x 5" loaf pan