Double Chocolate Loaf Cake


I love an easy recipe and this pound cake is definitely one. Chocolate-y, rich, and absolutely delicious. I added in white chocolate chips I had laying around from a while ago and folded that into the batter for an extra chocolate kick. I prefer my desserts less sweet so I purposely cut the sugar in this recipe. Also, I believe that chocolate baked goods always taste better the second day so that flavors develop. Wrap tightly in plastic wrap and let it sit overnight and have a slice the next morning!


Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright june 2017 ©

Double Chocolate Loaf Cake


Rich chocolate pound cake with a decadent taste
>>> Yields 1 8×4 inch loaf
-Prep: 15 min
-Cook: 60 min


  • 1/3 C oil
  • 1 C packed light brown sugar
  • 1 large egg, room temp
  • 1 C whole milk
  • 1 tsp vanilla extract
  • 1 1/2 C AP flour
  • 3/4 C natural cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground coffee
  • 1/2 C white chocolate chips


1) Grease an 8×4 inch loaf pan and preheat the oven to 350 F.
2) Mix the flour, salt, sugar, cocoa powder, coffee, and baking soda in a large bowl.
3) Add the oil, egg, milk, and vanilla extract to the dry mixture. Gently mix until no flour streaks remain. Fold in the white chocolate chips in last.
4) Bake the batter for 60-65 minutes until the toothpick comes out clean.
5) Let cool, slice, and serve.

Happy eats!


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