Decadent Chocolate Dream Loaf Cake Recipe

Easy Chocolate Dream Loaf Cake is a rich, moist chocolate loaf packed with cocoa and chocolate chips. This simple, delicious cake works perfectly for breakfast, an afternoon snack or as part of Afternoon Tea.

Who doesn’t love a good chocolate cake? This recipe is straightforward and delivers an intense chocolate flavor. Yogurt in the batter keeps the crumb tender and moist, while using both cocoa powder and chocolate chips gives an extra hit of chocolate in every bite.

This loaf is versatile: serve slices for breakfast, pack them in lunch boxes, offer as a dessert, or include them in an afternoon tea spread. If you like, fold in a handful of nuts for extra texture and flavor.

The recipe makes two loaves — a practical choice since one rarely lasts long. If you want to save one for later, it freezes well: wrap the cooled loaf in parchment, place it in a freezer bag, and defrost at room temperature when ready to eat. It retains its moistness after freezing.

Recipe by Carina Duclos

Instructions

1. Preheat the oven to 350 °F (180 °C). Butter a 10-inch (25 cm) Bundt pan or two 9 x 5-inch (23 x 13 cm) loaf pans.

2. In a bowl, gradually whisk the milk into the cocoa powder until smooth. Whisk in the yoghurt and set aside.

3. In another bowl, whisk together the flour, baking powder, baking soda and salt.

4. In a large bowl, using an electric mixer, beat the softened butter with the sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

5. Using a wooden spoon or spatula, add the flour mixture to the butter mixture in three additions, alternating with two additions of the milk–cocoa mixture. Fold in the chocolate chips.

6. Spoon the batter into the prepared pans and smooth the tops. Bake for 60 to 70 minutes, or until a tester inserted into the center comes out with a few moist crumbs clinging to it. For a Bundt pan, start checking at 50–55 minutes.

7. Let the loaves cool in the pan on a rack for 15 minutes. Invert onto the rack, remove the pan and allow to cool completely. Store in an airtight container. To freeze, wrap in parchment, place in a freezer bag, and defrost at room temperature when needed — the cake will remain moist.

Explore other delicious chocolate cake recipes on the site for more inspiration.

Recipe Card

Chocolate Dream Loaf Cake

Yield:
16

Prep Time:
10 minutes

Cook Time:
1 hour

Total Time:
1 hour 10 minutes

Rich, moist chocolate loaf cake made with cocoa and chocolate chips. Easy to make and perfect for breakfast, snacks or afternoon tea.

Ingredients

• 1 cup milk
• 1 cup cocoa powder
• ½ cup plain yoghurt (not fat-free)
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup butter, softened
• 2 cups sugar
• 4 eggs, at room temperature
• 1 tbsp vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350 °F (180 °C). Butter a 10-inch (25 cm) Bundt pan or two 9 x 5-inch (23 x 13 cm) loaf pans.
2. Gradually whisk milk into cocoa powder until smooth. Whisk in yoghurt and set aside.
3. Combine flour, baking powder, baking soda and salt in a separate bowl.
4. Beat butter with sugar until light and fluffy; beat in eggs and vanilla extract.
5. Stir in the flour mixture alternately with the milk mixture (three additions of flour and two of milk). Fold in chocolate chips.
6. Spread batter into prepared pans and smooth the top. Bake 60–70 minutes, or until a tester shows a few moist crumbs. For a Bundt pan check after 50–55 minutes. Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
7. Store in an airtight container. To freeze, wrap in parchment and place in a freezer bag; defrost at room temperature.

Notes

This recipe makes TWO loaves.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 364
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 71mg
Sodium: 228mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 32g
Protein: 6g