The moist chocolate bread is rich and decadent, with a velvety texture that melts in your mouth and a deep, intense chocolate flavor.
This delish dessert is made with sour cake and is loaded with chocolate chips, resulting in a moist and flavorful treat that will satisfy any chocolate lover's cravings.
With its irresistible aroma and decadent taste, this cake is sure to please even the most discerning palates.
Whether enjoyed on its own or paired with a scoop of vanilla ice cream, the chocolate loaf cake is a delightful choice for any occasion.
For more chocolate recipes, check out my almond flour chocolate cake, small chocolate cake, dark chocolate sheet cake, Ferrero rocher cake, matildas chocolate cake, and ding dong cake.
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Why this recipe works
- Chocolate flavor- this bread is loaded with chocolate and chocolate flavor. It has pockets of melted chocolate chips and is made with Dutch cocoa powder for an intense chocolate flavor.
- One bowl- This delish bread comes together in just one bowl. All you will need is a large bowl and a whisk.
- Texture- This chocolate bread is moist and tender and has pockets of melted chocolate chips in every bite.
- Freezer friendly- this bread freezes great and can be frozen for up to 3 months in an airtight freezer friendly container.
- Ease- this recipe is super easy to make and can be made by anyone if you follow the instructions correctly. It is made without an electric mixer and without fancy equipment.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– We used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren't expired.
Buttermilk- gives the cake extra moisture. You can make your buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Greek yogurt- Get your Greek yogurt to room temperature. Any percent of fat will work for this recipe. You can use sour cream as well.
Dutch process cocoa powder– we like to use Dutch process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Sugar- We used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a nice texture and a rich flavor to the bread.
Eggs- You will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for this bread, We like to use either dark chocolate chips, milk chocolate chips, or semisweet chocolate chips.
Instructions
Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
Into a large mixing bowl, add the oil, Greek yogurt, vanilla extract, kosher salt, eggs, granulated sugar, and brown sugar. Mix with a whisk until well combined.
Add the buttermilk, and mix until well combined.
Sift the cocoa powder, flour, baking soda, and baking powder, and mix with a whisk until almost combined.
Add the chocolate chips and mix until just combined and there are no lumps of flour visible. Do not overmix the batter.
Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips!
Bake in a 180c (350f) preheated oven for 40-50 minutes or until a toothpick inserted into the bread comes out clean with a few moist crumbs.
Remove the bread from the oven and allow it to cool for at least 30 minutes so it will be easier to slice. Slice, and enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. You don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Do not open the oven door in the middle of baking, this can cause the bread from sinking in the middle. If you want to check its doneness, check it 5 minutes before the baking time ends.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the loaf cool for at least 30 minutes so it will be more firm and won’t crumble up.
Faq's
We use all-purpose flour for this bread. Self-rising flour and cake flour will work great as well.
If your chocolate bread turns out dry, there could be a few reasons why.
It could be due to overbaking, using too much flour, or not enough moisture in the recipe. Making sure you follow the recipe accurately and adjusting ingredients accordingly can help prevent a dry cake.
We used a 12x5-inch loaf pan. This loaf pan is quite big. You can also use two smaller loaf pans.
Storing
It’s okay to store this bread at room temperature. Store this bread at room temperature for up to 4 days. Make sure that you store the bread in an airtight container so it won’t dry out.
Freezing
This bread is very easy to freeze. After baking, let it cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place it in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Gluten-free - If you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free - You can make this dairy-free by replacing the butter with vegan butter.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, peanut butter chips, chocolate chunks, banana slices, chopped fruit, etc.
Fruit- add your favorite fruit to the batter of the cake. Some of my favorite fruits to add to chocolate are strawberries, raspberries, blueberries, oranges, etc.
Zest- lots of people like the orange and chocolate combinations. If you do, add 1 tablespoon of orange zest to this cake to add a zesty orange flavor.
Serving tips
We like to serve the bread as is with our morning coffee or tea on the side. There are many ways to upgrade your bread:
Spread- Spread a slice of this bread with peanut butter, almond butter, pecan butter, or even pumpkin butter!
Berries- top this cake with sliced berries like strawberries, raspberries, blueberries, and blackberries for a fresh and delicious flavor.
Whipped cream- top each slice of cake with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this chocolate cake.
Equipment
- Mixing bowls- best glass mixing bowls.
- Whisk set- our favorite copper whisk set.
- Loaf pan
- Rubber spatula
More chocolate recipes
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Double chocolate muffins- These are made with dutch cocoa powder, chocolate chips, and chocolate chunks. These muffins are bursting with chocolate flavor and are every's chocolate lover's dream!
Chocolate Pumpkin Bread- This chocolate pumpkin bread is rich and full of chocolate flavor, with a hint of pumpkin and a soft and gooey texture.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Moist Chocolate Bread (One Bowl)
Ingredients
- ⅓ cup Vegetable oil
- ⅓ cup Greek yogurt room temp
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 Eggs room temp
- ⅓ cup Granulated sugar
- ½ cup Dark brown sugar
- 1 cup Buttermilk room temp
- ½ cup Cocoa powder
- 2 cups Flour AP
- 2 teaspoon Baking powder
- ⅔ teaspoon Baking soda
- 1 cup Chocolate chips
Instructions
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
- Into a large mixing bowl, add the oil, Greek yogurt, vanilla extract, kosher salt, eggs, granulated sugar, and brown sugar. Mix with a whisk until well combined.
- Add the buttermilk, and mix until well combined.
- Sift the cocoa powder, flour, baking soda, and baking powder, and mix with a whisk until almost combined.
- Add the chocolate chips and mix until just combined and there are no lumps of flour visible. Do not overmix the batter.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips!
- Bake in a 180c (350f) preheated oven for 40-50 minutes or until a toothpick inserted into the bread comes out clean with a few moist crumbs.
- Remove the bread from the oven and allow it to cool for at least 30 minutes so it will be easier to slice. Slice, and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. You don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Do not open the oven door in the middle of baking, this can cause the bread from sinking in the middle. If you want to check its doneness, check it 5 minutes before the baking time ends.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the loaf cool for at least 30 minutes so it will be more firm and won’t crumble up.
Pam says
I love it! So moist and has a rich chocolate taste without being overly sweet. I will definitely be making it again🙂