Double Chocolate Loaf Cake

Name: Double Chocolate Loaf Cake
Yield: Makes One 9-inch loaf cake
Ingredients: 200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped; 198 grams (14 tablespoons) salted butter, cut into several chunks; 195 grams (1½ cups) all-purpose flour; 214 grams (1 cup) white sugar; 43 grams (½ cup) Dutch-processed cocoa powder; 2 teaspoons baking powder; 1/4 teaspoon table salt; 3 large eggs, room temperature; 1 cup boiling water

Adapted by Malcolm Jackson

Makes One 9-inch loaf cake

1¼ hours 20 minutes active, plus cooling

Free

This recipe is free for a limited time. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.

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

200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped

198 grams (14 tablespoons) salted butter, cut into several chunks

195 grams (1½ cups) all-purpose flour

214 grams (1 cup) white sugar

43 grams (½ cup) Dutch-processed cocoa powder

2 teaspoons baking powder

1/4 teaspoon table salt

3 large eggs, room temperature

1 cup boiling water

Ingredients

200

grams (7 ounces) bittersweet chocolate (see headnote), finely chopped
198

grams (14 tablespoons) salted butter, cut into several chunks
195

grams (1½ cups) all-purpose flour
214

grams (1 cup) white sugar
43

grams (½ cup) Dutch-processed cocoa powder
2

teaspoons baking powder
¼

teaspoon table salt
3

large eggs, room temperature
1

cup boiling water

Directions

01

Heat 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.
02

In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and the butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally. Meanwhile, in a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt.
03

Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy and fluid. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55 to 60 minutes.
04

Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing.

Featured in

Shop the Milk Street Store

Desserts

Raspberry Friands

Gluten-Free White Chocolate and Apricot Torte

Meringue-Topped Cake with Cherries

Nichole Accettola's Cinnamon Knots (Kanelbullar)

Reviews

Paul W.

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.

Celia O.

November 3, 2023

Love it!

Beautiful, cake with perfect crumb. Made it for Knit Night. Everyone ignored the others snacks. Tried the tip I read in a recent Milk Street Magazine to test for doneness with a thermometer (200 degrees). Perfect! Extra special to eat this when it is slightly warm. Someone mentioned trying Greek yogurt instead of water. The batter will not come together until the second half of the boiling water is added to the batter.

Beth S.

September 24, 2023

Fun to make

Turned out just like the photo with a very thin crust on top. I substituted semisweet chocolate chunks and 85% cacao dark chocolate. Lovely with a dollop of creme fresh.

Tamara P.

August 10, 2023

Nice velvety elegant loaf

We followed this recipe exactly as stated and the results are outstanding!

Joanna W.

June 17, 2023

Simple, Delicious

Easy to put together, very moist, dark chocolate flavor that is none too sweet.