Servings 8 servings
Ingredients
- Cooking spray
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup mini chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then lightly grease it with cooking spray or butter.
- In a medium bowl, whisk together the flour, cocoa powder and baking powder with 1/2 teaspoon kosher salt. Set the mixture aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream the butter on medium speed until it is light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, beating between each addition, then beat in the vanilla extract.
- Alternately beat in the dry mixture and the milk in intervals, scraping down the sides of the bowl as needed, then stir in the chocolate chips.
- Scrape the batter into the prepared baking pan. Bake the cake until a toothpick inserted comes out clean, 50 to 55 minutes.
- Remove the cake from the oven and let it cool completely. Remove it from the pan, dust it with powdered sugar, then slice and serve.
Notes
- To store: Store the cooled chocolate loaf cake tightly wrapped at room temperature for up to 3 days. If your kitchen runs warm, you can refrigerate it for up to 5 days, but let slices come to room temperature before serving so the crumb softens back up.
- To freeze: This cake also freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
- Cocoa powder: You can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder in this recipe. I’ve tested it both ways and love the results with each. Dutch-processed cocoa will give you a slightly darker color and deeper chocolate flavor, while natural cocoa has a bit more brightness. Just make sure you’re using unsweetened cocoa powder.
- Frosting: This cake is rich and moist enough to enjoy as-is, but if you’d like to dress it up, try my Chocolate Buttercream Frosting or Coffee Buttercream Frosting on top.
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