Ultimate Fudgy SunButter Double Chocolate Chip Loaf Cake: The Easy Recipe for Chocolate Lovers
This post is proudly sponsored by SunButter®. As always, all recipes, ideas, and opinions expressed are 100% my own and reflect my genuine love for this incredible ingredient.
Prepare to fall in love with the most incredibly fudgy and decadent Double Chocolate Chip Loaf Cake you’ll ever bake! Crafted with rich Dutch cocoa powder and an abundance of high-quality chocolate chips, this cake delivers an unparalleled chocolate experience. The secret ingredient? A delightful touch of SunButter, which infuses the loaf with a delicate, nutty undertone, perfectly complementing the deep chocolate flavors. This recipe is wonderfully easy and quick to prepare, making it the perfect treat to satisfy your chocolate cravings, whether for an indulgent breakfast, a delightful afternoon snack, or a comforting dessert.
Table of Contents
- Why You’ll Love This Recipe
- Ingredient Notes & Substitutions
- How to Make This Double Chocolate Loaf Cake
- Expert Tips & Tricks for the Perfect Loaf
- Essential Equipment
- How to Store Your Loaf Cake
- Frequently Asked Questions
- Delicious Variations to Try
- Related Chocolate & SunButter Recipes
- Full Recipe Card
Why You’ll Love This Recipe for Double Chocolate Loaf Cake
This Double Chocolate Chip Loaf Cake isn’t just another dessert; it’s an experience designed to delight every chocolate enthusiast. Here’s why this recipe will quickly become a cherished favorite in your baking repertoire:
- A True Chocolate Lover’s Dream: This loaf cake is packed with an incredible depth of chocolate flavor, thanks to the generous use of premium Dutch cocoa powder and a mountain of rich chocolate chips. Every bite is an intense burst of cocoa, making it the ultimate treat for anyone who adores chocolate.
- Effortlessly Simple Ingredients: You won’t need to hunt for exotic items. This recipe calls for common pantry staples, making it accessible and convenient. You likely already have most of what you need on hand, saving you a trip to the grocery store.
- Quick and Easy Preparation: Perfect for bakers of all skill levels, from beginners to seasoned pros. The hands-on prep time is a mere 10-15 minutes, allowing you to whip up this decadent creation without spending hours in the kitchen. It’s ideal for busy weekdays or spontaneous baking urges.
- The Perfect Excuse for Chocolate for Breakfast: Who says chocolate isn’t for breakfast? This moist and satisfying loaf cake makes a fantastic morning treat, paired with your coffee or tea. It’s hearty enough to start your day with a smile, and decadent enough to feel like a special indulgence.
- Incredibly Rich, Fudgy, and Moist Texture: Say goodbye to dry, crumbly chocolate cakes! This recipe guarantees a wonderfully moist and fudgy texture that practically melts in your mouth. The clever combination of ingredients ensures a tender crumb and a truly decadent mouthfeel.
- No Fancy Equipment Required: Forget about pulling out your heavy stand mixer or even a hand-held electric mixer. This entire chocolate loaf can be effortlessly made using just two bowls and a whisk. It’s a testament to simple baking at its best, ensuring minimal cleanup.
- Nut-Free Deliciousness with SunButter: The addition of SunButter not only enhances the flavor profile with a delicate nuttiness but also makes this a fantastic nut-free alternative for those with allergies, without compromising on taste or texture.
Ingredient Notes & Substitutions
Understanding the role of each ingredient is key to achieving the perfect Double Chocolate Chip Loaf Cake. Here’s a breakdown of the star components and why they matter:
- Natural SunButter: This incredible ingredient is a game-changer! SunButter is a fantastic nut-free alternative to traditional nut butters like peanut butter, made from roasted sunflower seeds. It’s not only safe for those with nut allergies but also boasts a rich nutritional profile, packed with vitamins, minerals, and protein. Its slightly savory, earthy flavor beautifully complements and deepens the chocolate notes in this loaf, adding a delicate nuttiness without overpowering the main flavor. Ensure it’s well-stirred before measuring.
- Dutch Cocoa Powder: This is crucial for that ultra-rich, dark chocolate appearance and intense flavor. Dutch-processed cocoa powder is treated with an alkaline solution, which neutralizes its acidity. This results in a smoother, less bitter, and more mellow chocolate flavor compared to natural cocoa powder. It also contributes to a darker crumb. While Dutch cocoa is highly recommended for its superior chocolatey taste in this recipe, you can substitute it with an equal amount of natural cocoa powder if that’s all you have on hand, though the color and flavor intensity will be slightly different.
- Sour Cream: The secret weapon for an incredibly moist and tender crumb! Full-fat sour cream adds a significant amount of moisture and richness to the batter. Its acidity also reacts with the baking powder, contributing to a lighter texture and helping to activate the leavening agents. If you don’t have sour cream, full-fat Greek yogurt can be used as a suitable substitute, offering similar moisture and tang.
- Hot Coffee: Don’t worry, your cake won’t taste like coffee! Hot coffee is a magical ingredient in chocolate baking because it “blooms” the cocoa powder. This process releases and intensifies the cocoa’s flavor compounds, making your chocolate chip loaf cake even more profoundly chocolatey. Additionally, coffee is a natural enhancer of chocolate, bringing out its best qualities without adding a distinct coffee flavor to the final product. You can use freshly brewed coffee or instant coffee dissolved in hot water.
- Vegetable Oil: In this recipe, oil is preferred over butter for a specific reason: it contributes to a much fudgier and moister texture. Oil remains liquid at room temperature, keeping the cake soft and tender for longer, whereas butter can solidify and make the cake feel denser. Any neutral-flavored oil like canola, grapeseed, or sunflower oil will work perfectly.
- Large Eggs (Room Temperature): Using room temperature eggs is important for proper emulsification. They integrate more smoothly into the batter, creating a more uniform mixture and contributing to a softer, more evenly baked loaf.
- White Sugar: Provides sweetness, but also plays a vital role in moisture retention and contributing to the cake’s tender crumb.
- All-Purpose Flour: The structural foundation of the cake. Measure it accurately, preferably by weight, to avoid a dense or dry loaf.
- Baking Powder: Our primary leavening agent, ensuring the loaf rises beautifully and has a light, airy texture. Ensure yours is fresh!
- Kosher Salt: A pinch of salt balances the sweetness and enhances all the other flavors, particularly the chocolate.
- Vanilla Extract: A splash of vanilla always complements chocolate, adding warmth and depth to the overall flavor profile.
- Semi-Sweet Chocolate Chips: These provide delicious pockets of melted chocolate throughout the loaf. Using good quality chocolate chips will make a noticeable difference in flavor and texture.
How to Make This Double Chocolate Loaf Cake
Baking this indulgent Double Chocolate Chip Loaf Cake is straightforward and requires minimal effort. Follow these simple steps for a truly delicious result:
1. Prepare Your Pan and Dry Ingredients: Begin by preheating your oven to 350°F (175°C). Prepare a standard 9×5 inch loaf pan by greasing it thoroughly with baking spray and lining it with parchment paper, leaving an overhang on the long sides for easy removal. In a large mixing bowl, whisk together the all-purpose flour, sifted Dutch cocoa powder, baking powder, and kosher salt until well combined. Sifting the cocoa powder is crucial to prevent lumps and ensure a smooth batter. Set this bowl aside.
2. Combine Wet Ingredients: In a separate, equally large mixing bowl, add the room temperature eggs, granulated sugar, full-fat sour cream, vegetable oil, natural SunButter, and vanilla extract. Using a whisk, beat these ingredients together until the mixture is completely smooth, creamy, and well emulsified. Ensure the SunButter is thoroughly incorporated into the mixture.
3. Incorporate Wet into Dry: Pour the wet ingredient mixture from the second bowl directly into the bowl containing the dry ingredients. Using your whisk, mix them together until they are mostly combined and just a few streaks of flour remain. Be careful not to overmix at this stage.
4. Add Hot Coffee and Final Mix: Now, pour the hot coffee into the batter. Continue whisking gently until the batter is smooth and all ingredients are fully incorporated. The hot coffee will help to bloom the cocoa powder and create an incredibly deep chocolate flavor. Again, avoid overmixing; mix just until combined.
5. Fold in Chocolate Chips: Add most of the semi-sweet chocolate chips to the batter, reserving a small handful to sprinkle on top before baking. Using a spatula, gently fold the chocolate chips into the batter until they are evenly dispersed throughout. This ensures you get chocolate in every bite.
6. Bake to Perfection: Pour the rich chocolate loaf batter into your prepared 9×5 inch pan. Smooth the top with your spatula, then sprinkle the reserved chocolate chips over the surface. Transfer the pan to the preheated oven and bake for 45-55 minutes. The loaf is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking to maintain its fudgy texture.
Expert Tips & Tricks for the Perfect Loaf
Achieving a perfectly moist, fudgy, and flavorful Double Chocolate Chip Loaf Cake is easy with these expert tips:
- Stir Your SunButter Thoroughly: Natural SunButter can separate, with the oil rising to the top. Before measuring, make sure to give it a very good stir to combine the oil and solids. This ensures consistent flavor and texture in your loaf cake. The slight nuttiness from SunButter is a delightful complement to the rich chocolate.
- Opt for Dutch-Processed Cocoa Powder: While regular cocoa works, Dutch cocoa is highly recommended for this recipe. Its non-acidic nature and deeper processing result in a richer, darker, and more intense chocolate flavor, without any bitterness. It truly elevates the chocolate experience of this loaf. Here is a link to my favorite brand for consistently excellent results.
- Invest in Quality Chocolate Chips: The type of chocolate chips you use can significantly impact the final taste and texture. Choose high-quality semi-sweet chocolate chips that are designed to hold their shape somewhat during baking, creating delightful pockets of gooey chocolate. Avoid “compound chocolate” chips, which often contain less cocoa butter and can have a waxy texture.
- Use Room Temperature Ingredients: This is a golden rule in baking! Ensuring your eggs and sour cream are at room temperature allows them to emulsify more effectively with the other ingredients. This creates a smoother, more uniform batter, which in turn leads to a softer, more evenly baked, and fluffier loaf cake. Plan ahead by taking these ingredients out of the fridge at least 30-60 minutes before you start baking.
- Avoid Overbaking at All Costs: Overbaking is the primary culprit behind a dry loaf cake. Start checking for doneness around the 45-minute mark, or even earlier if you know your oven tends to run hot. A wooden skewer or toothpick inserted into the center should come out clean or with just a few moist crumbs, not wet batter. The edges should be set, but the center should still feel slightly tender.
- Embrace Hot Coffee for Enhanced Flavor: The hot coffee isn’t there to make your cake taste like coffee; it’s there to unlock the full potential of your cocoa powder. The heat helps to “bloom” the cocoa, intensifying its deep chocolate flavor. It acts as a flavor enhancer, making the chocolate taste even more robust and decadent. Don’t skip this step!
- Sift Your Cocoa Powder: Cocoa powder is notorious for clumping. To ensure a silky-smooth batter without any pockets of dry cocoa, always sift it before adding it to your dry ingredients. Simply pass it through a fine-mesh sieve with your flour and baking powder.
- Weigh Your Ingredients for Accuracy: For the most consistent and professional baking results, especially with flour and cocoa powder, using a kitchen scale is highly recommended. Volumetric measurements (cups) can vary significantly depending on how ingredients are packed, leading to inconsistent outcomes. Weighing ensures precise ratios every time.
- Do Not Overmix the Batter: Once you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and less tender loaf cake. A few small lumps are perfectly fine!
- Properly Prepare Your Loaf Pan: Greasing and lining your pan with parchment paper is crucial for easy removal. The parchment paper sling ensures your beautiful loaf lifts out effortlessly once cooled, preventing any sticking.
Essential Equipment
One of the beauties of this Double Chocolate Chip Loaf Cake recipe is that it doesn’t require an arsenal of specialized baking tools. You likely have most of what you need right in your kitchen!
- 9×5 Inch Loaf Pan: This is the absolute star of the show. A good quality loaf pan ensures even baking and a beautiful shape. Here is one I love – its non-stick coating makes for easy release, and its lighter color helps prevent over-browning on the exterior, contributing to a more evenly baked crumb.
- Large Mixing Bowls (x2): You’ll need one bowl for whisking your dry ingredients and another for your wet ingredients. This allows for proper separation and combination, ensuring a smooth batter.
- Whisk: A good sturdy whisk is all you need to combine the ingredients smoothly. No electric mixers required for this simple recipe!
- Rubber Spatula: Essential for scraping down the sides of your bowls, folding in chocolate chips gently, and transferring the batter to the loaf pan without waste.
- Fine-Mesh Sieve: For sifting the cocoa powder and flour, which is crucial for preventing lumps and achieving a smooth, uniform batter.
- Measuring Cups and Spoons: For accurately portioning your ingredients.
- Kitchen Scale (Optional, but Recommended): As mentioned in the tips, weighing your dry ingredients provides the most accurate and consistent results.
- Parchment Paper: To line your loaf pan, creating a “sling” that makes it incredibly easy to lift the baked loaf out of the pan.
How to Store Your Loaf Cake
Ensuring your Double Chocolate Chip Loaf Cake stays fresh and delicious is simple with these storage guidelines:
- At Room Temperature: Once the loaf cake has completely cooled (which is crucial to prevent condensation and sogginess), you can store it at room temperature. Place it in an airtight container or wrap it tightly in plastic wrap. It will stay wonderfully fresh and moist for 3-4 days. For best results, place a paper towel at the bottom of the container to absorb any excess moisture.
- In the Refrigerator: If you want to extend its shelf life, the chocolate loaf can be stored in the refrigerator. Again, ensure it’s fully cooled before placing it in an airtight container. It will remain fresh for up to a week. Chilled loaf cake is still incredibly delicious, often becoming even fudgier in texture. Allow it to come to room temperature or gently warm a slice for a few seconds in the microwave before serving for the best experience.
- In the Freezer: This loaf cake freezes beautifully, making it perfect for meal prep or enjoying a slice whenever a craving strikes.
- Whole Loaf: Wrap the entire cooled loaf tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Place it in a freezer-safe bag.
- Sliced Loaf: For individual servings, slice the cooled loaf, then wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. This allows you to thaw only what you need.
The loaf can be frozen for up to 3 months. To thaw, simply unwrap and leave at room temperature for a few hours, or gently warm individual slices in the microwave.
Frequently Asked Questions
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular (natural) cocoa powder as a substitute for Dutch cocoa powder. However, please note that Dutch cocoa is less acidic and provides a darker color and a richer, less bitter chocolate flavor. If using natural cocoa, the final cake may be slightly lighter in color and have a slightly different flavor profile. The leavening agents in the recipe are balanced for Dutch cocoa, but the difference will be minimal in this specific recipe’s context due to the use of baking powder.
Can I use chopped chocolate instead of chocolate chips?
I do not recommend using chopped chocolate as a direct substitute for chocolate chips in this recipe. Regular chopped chocolate, especially baking bars, tends to melt more completely and will likely sink to the bottom of the loaf or fully incorporate into the batter, losing those distinct pockets of gooey chocolate that chips provide. Chocolate chips are designed with stabilizers to hold their shape better during baking. If you want a more intense chocolate flavor, you can try a combination, but be aware of the potential for sinking.
How do I store this chocolate loaf cake?
For detailed storage instructions, please refer to the “How to Store Your Loaf Cake” section located just above this FAQ. You’ll find comprehensive guidance for storing the cake at room temperature, in the refrigerator, and in the freezer to maintain its freshness and deliciousness.
My double chocolate loaf cake turned out dry. What went wrong?
The most common reasons for a dry loaf cake are overbaking and/or improper measurement, particularly too much flour. To avoid overbaking, start checking for doneness 5-10 minutes before the minimum bake time. A toothpick should come out with moist crumbs, not completely clean. For precise measurements, especially with flour, I highly recommend using a kitchen scale. Also, ensure your liquid ingredients (like sour cream and oil) were measured accurately.
My loaf cake didn’t rise properly.
If your loaf cake didn’t rise, the most likely culprit is inactive or expired baking powder. Baking powder loses its potency over time. To test if your baking powder is still active, mix about half a teaspoon with a quarter cup of hot water. If it fizzes vigorously, it’s still good. If not, it’s time to replace it. Also, ensure all ingredients were at room temperature, as cold ingredients can inhibit proper leavening.
Can I use something in place of SunButter?
Yes, you can certainly substitute SunButter if needed, though it does add a unique flavor. You can use an equal amount of regular peanut butter or another nut butter if nut allergies are not a concern. Alternatively, if you want to keep it nut-free and don’t have SunButter, you can replace the SunButter with an additional 3 tablespoons of vegetable oil. This will maintain the moisture content but you will miss the subtle nutty flavor contribution.
Can I add nuts or other mix-ins to this loaf?
Absolutely! If nut allergies are not a concern, you can certainly add chopped walnuts, pecans, or almonds to the batter along with the chocolate chips for extra texture and flavor. Other delicious mix-ins could include dried cranberries, chopped dried cherries, or even a swirl of cream cheese filling for an extra decadent twist. Just be mindful not to overcrowd the batter, as too many additions can affect the loaf’s structure.
Delicious Variations to Try
While this SunButter Double Chocolate Chip Loaf Cake is perfect as is, it also serves as a fantastic base for creativity. Here are a few ideas to customize your loaf:
- Peanut Butter or Other Nut Butters: If nut allergies are not an issue and you prefer a different flavor profile, feel free to substitute the SunButter with an equal amount of your favorite creamy peanut butter, almond butter, or cashew butter. Each will lend its own unique, delightful flavor to the chocolate.
- Milk Chocolate Chips for Extra Sweetness: While semi-sweet chocolate chips provide a balanced richness, if you prefer a sweeter, creamier chocolate experience, simply swap them out for milk chocolate chips. You could even use a mix of milk and semi-sweet for a layered chocolate flavor.
- No Chocolate Chips: If you’re looking for a simpler, yet still intensely chocolatey loaf, you can certainly omit the chocolate chips entirely. The loaf will still be incredibly moist and flavorful from the Dutch cocoa and SunButter. Alternatively, you could replace them with other mix-ins like dried fruit or chopped nuts (if not avoiding nuts).
- Espresso Powder Boost: For an even deeper and more complex chocolate flavor, add 1-2 teaspoons of instant espresso powder to the dry ingredients. It will enhance the chocolate without making the cake taste like coffee.
- Spiced Chocolate Loaf: Introduce a hint of warmth by adding a quarter teaspoon of cinnamon or a tiny pinch of cayenne pepper to the dry ingredients. These spices pair beautifully with chocolate.
- Orange Zest Infusion: Chocolate and orange are a classic pairing! Add 1-2 teaspoons of finely grated orange zest to the wet ingredients for a bright, citrusy note that cuts through the richness of the chocolate.
- Glaze or Ganache Topping: For an extra layer of decadence, consider drizzling a simple powdered sugar glaze (powdered sugar + milk/water) or a rich chocolate ganache over the cooled loaf. A sprinkle of flaky sea salt on top of a ganache would be divine!
Related Chocolate & SunButter Recipes
If you loved this decadent loaf cake, be sure to check out these other delicious recipes:
Chocolate Chip Loaf Cake
Black Forest Loaf Cake
SunButter Chocolate Sheet Cake
SunButter Chocolate Whoopie Pies
Full Recipe Card
Ready to bake? Here is the complete recipe card for this irresistible SunButter Double Chocolate Chip Loaf Cake. Follow the detailed steps and enjoy a truly magnificent chocolate experience!
Get the Recipe:
SunButter Double Chocolate Chip Loaf Cake
Pin
Rate
Ingredients
- 1 cup + 2 tbsp (140g) All Purpose Flour
- 1/2 cup (50g) Dutch Cocoa Powder,, sifted to remove lumps
- 2 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 2 Large Eggs,, at room temperature
- 1 cup (200g) White Sugar
- 1/2 cup (120g) Sour Cream,, at room temperature
- 1/3 cup (75g) Vegetable Oil
- 1/4 cup (60g) Natural SunButter,, well mixed
- 2 tsp Vanilla
- 1/4 cup (60g) Hot Coffee
- 1 cup (180g) Semi Sweet Chocolate Chips
Instructions
-
Preheat oven to 350°F (175°C). Prepare a 9×5” loaf pan by greasing with baking spray and lining with parchment paper. In a large mixing bowl, add the flour, sifted cocoa, baking powder, and salt. Whisk together to combine. Set aside.
-
In another large bowl, add eggs, sugar, sour cream, vegetable oil, SunButter and vanilla. Whisk together until smooth and well combined.
-
Add the wet ingredients into the bowl with the dry ingredients, and mix until almost smooth. Pour in the hot coffee, then whisk until combined and smooth. Fold in most of the chocolate chips, reserving some for adding on top.
-
Pour the cake batter into the prepared pan, top with remaining chocolate chips, and bake for 45-55 minutes or until an inserted toothpick comes out clean.