Double-Chocolate Loaf Cake

My apartment smells like cinnamon candles and chocolate baking into bread. I’ve caught the Christmas spirit, because there are only nine more days left of school before winter break. NINE. Bears hibernate in the winter, but teachers (and school social workers) hibernate in the fall. We’re tired and overworked and grumpy and then BAM. ‘Tis the season. We crawl out of our caves and make plans for Christmas parties and New Year’s Eve extravaganzas. But first, we eat double-chocolate loaves. Is this bread? Is this cake? I don’t know, but I’m calling it breakfast and I’m slathering it with cream cheese and nutella first thing in the morning, because it’s delicious.

Double-Chocolate Loaf

3/4 cup packed dark brown sugar

3/4 cup granulated sugar

1 cup dark unsweetend cocoa powder, sifted

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 egg yolk

3/4 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup dark chocolate, chopped (or dark chocolate chips)


1. Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.

2. Mix dark brown sugar, granulated sugar, sifted cocoa powder, flour, baking soda, baking powder, and salt in a large bowl, or the bottom of a stand mixer fitted with the paddle attachment.

3. Whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla; whisk until combined.

4. Slowly blend the wet ingredients into the dry ones, mixing until just combined. Stir in the chocolate chunks/chips.

5. Pour the batter into the prepared loaf pan and bake for approximately 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

Adapted from here.


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