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Double Chocolate Loaf Cake
This loaf cake comes together quickly and easily, and boasts a remarkably deep color, intensely rich flavor and a plush, velvety crumb. The recipe came to us by way of Claire Ptak, of Violet Cakes, a bakery-café in East London. To achieve the cake’s deep, complex chocolatiness, she uses a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but we recommend using one that’s tasty enough to eat out of hand and contains about 70 percent cocoa solids. Serve slices with spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days.
Makes One
9-inch loaf cake
Tip
Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that’s important for color and flavor intensity. If your cocoa does not indicate type on the label, check the ingredient list. If it reads “processed with alkali,” the cocoa is Dutch-processed.
1¼ hours
20 minutes active, plus cooling
Ingredients
-
200
grams (7 ounces) bittersweet chocolate (see headnote), finely chopped
-
198
grams (14 tablespoons) salted butter, cut into several chunks
Directions
-
01Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.
Reviews
March 27, 2026
question about substituting
Just wondering if anyone has substituted KA Meas for Meas gluten free flour for the all purpose flour?
I have made this with all purpose and it is a great cake.
February 27, 2026
Per my husband, "This is the best chocolate cake I've ever eaten: not too sweet, great texture," (and he rarely comments on food. )
Followed the recipe except I only had 4 oz of bittersweet choc, so subbed in melted choc chips for the rest. I checked the cake at 50 mins, as others suggested, and it had a pudding-y center. Left it to cook for 5 more minutes, then let it sit on the rack for 15 mins. The center was still fudgy, so I Just cut a section down the center, made that my "piece", and pushed the cake back together. Sifted powdered sugar over the cake and no one is the wiser! I love the moist crumb of this cake, the flavor - I just love this cake!
July 2, 2025
Great loaf cake
This was an amazing chocolate cake. I followed the recipe using the ingredient's gram measurements and opted to grease and flour the pan instead of using parchment. Will definitely make again.
February 22, 2025
Perfect!
This cake recipe is amazing. It's well written and easy to follow. The cake is one of the best I've had - it's velvety, rich and the crunch on the top is so satisfying. Love it. A perfect cake to share and enjoy with others.
November 30, 2023
Picture Perfect
Simple, easy to make recipe that results in a delicious end product! Use great ingredients especially the chocolates and you will be rewarded. Couldn’t be happier with this recipe from London via Milk Street.
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