The only thing truly bread-like about this quick chocolate bread is it’s shape but I’m totally ok with that because chocolate bread is basically cake that you can eat for breakfast.
Also known as a chocolate loaf cake, this is one of those recipes you make for a delicious, sweet breakfast or morning tea – a little like a muffin – but since it’s in the shape of a loaf of bread and is cut into slices, you can absolutely feel good about it – says me.
It requires no decoration, though you could add a chocolate ganache like on this marble loaf cake for a super decadent cake. Wouldn’t this be amazing served up for Mothers Day or Easter brunch (because clearly we need more chocolate at Easter, right?).
Never Miss a Recipe!
Get the latest recipes straight to your inbox.
What is chocolate bread?
While this is known in some places as chocolate bread, you might also know it as chocolate loaf cake. It is basically a chocolate cake in bread shape. While some recipes contain yeast, making them a genuine bread recipe, this style is more like a quick bread meaning it just uses baking powder and soda for the rise.
Chocolate quick bread also contains sugar and eggs and is made similarly to muffins. It’s rich in chocolate flavour, is fluffy and moist and has a good dose of chocolate chips.
Updates to the recipe
This recipe differs slightly from the video. Readers who made the recipe previously seemed to be equally divided into two camps – “Love it, it’s perfect” and “it turned out dry”. To make this cake totally fail-proof I’ve made two changes and it works out more moist and still flavourful. The butter has been swapped for oil and the milk swapped for buttermilk. While it loses a touch of richness from losing the butter, it is still a divine cake, super chocolatey and beautifully moist. It turns out looking exactly the same, hence photos have not been changed. Changes took effect from 30 Nov 22.
How to make chocolate bread
Aside from its amazing flavour and moist texture, the best part of this chocolate loaf cake recipe is definitely how simple it is to make. Just 15 minutes and two bowls with simple everyday ingredients and you have yourself a decadent chocolate treat.
Jump to the recipe for full ingredients and instructions. Below are some step by step images with a few pointers.
In one bowl, whisk together dry ingredients so they’re all evenly dispersed. Make sure to sift the cocoa powder or flour if it’s lumpy.
You’ll mix together the wet ingredients in a second bowl then make a well in the centre of the flour mixture and pour it in. Just gently mix this – overmixing can cause the cake to become tough or even dry, so just mix enough to combine it all.
This cake is lovely served still a little warm, while the chocolate chips are still a bit gooey, or serve it at room temperature once they’ve fully set again.
If you want to get extra indulgent, add a ganache like this Chocolate pound cake.
Storage
Keep chocolate loaf cake / chocolate bread in an airtight container in a cool spot, like the pantry.
This bread freezes well too. It’s best to slice it up and wrap each slice individually in plastic wrap, then store them all in an airtight container in the freezer for up to 2 months.
It’s delicious at room temperature or warmed up and is lovely topped with a slather of salted butter or topped with ice cream for a decadent dessert. If you want to toast it, add just a little butter to a frying pan and cook for a minute or two on each side, then serve with ice cream.
More recipes you’ll love
- Chocolate Zucchini Cake – this is a similar recipe with zucchini added. It adds nutritional benefits plus even more moisture and is totally delicious.
- Coffee and walnut loaf – Why not switch up the flavour and try this coffee and walnut version.
- Pistachio Chocolate Chocolate Chip Muffins – these muffins are like chocolate loaf cake in muffin form.
- Chocolate Scones are another super easy recipe with loads of chocolate flavour.
- S’mores Gooey Chocolate Mug Cake – these are so quick and easy to make, and the perfect quick indulgent cake.
- Chocolate Chip Loaf Cake – a very similar cake but this one has a vanilla cake base and is loaded with chocolate chips.
⭐⭐⭐⭐⭐
Did you try this chocolate loaf cake recipe?
Show it some love with a rating and comment below.
Hungry for more? Subscribe to the newsletter for free recipes straight to your inbox. Also, follow along on Facebook, Pinterest and Instagram.
Video
Ingredients
- 55 g dutch processed cocoa (½ cup / 2oz)
- 225 g plain flour (all purpose flour) (1 ¾ cups / 8oz)
- 100 g dark brown sugar (½ cup / 3 ½oz)
- 50 g white granulated sugar (¼ cup / ~1 ¾oz)
- 2 teaspoons baking powder
- ½ teaspoon baking (bicarb) soda
- ¼ teaspoon salt
- 1 cup dark chocolate chips (200g / 7oz)
- 2 large eggs
- 1 cup whole buttermilk (250ml) (notes)
- ½ cup neutral flavoured vegetable oil (½ cup / 4oz) (notes)
- 1 teaspoon vanilla
For best results, always weigh ingredients where a weight is provided
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Grease and line a 6 cup capacity loaf tin (roughly 8×4 inch)
- In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.55 g dutch processed cocoa, 225 g plain flour (all purpose flour), 100 g dark brown sugar, 50 g white granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking (bicarb) soda, ¼ teaspoon salt
- Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.1 cup dark chocolate chips
- In a separate bowl whisk together the eggs, buttermilk, oil and vanilla until well mixed.2 large eggs, 1 cup whole buttermilk, ½ cup neutral flavoured vegetable oil , 1 teaspoon vanilla
- Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
- Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
- Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you’ll have to try to miss the choc chips though).
- Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Updated recipe: This recipe differs slightly from the video. Readers who made the recipe previously seemed to be equally divided into two camps – “Love it, it’s perfect” or “it turned out dry”. To make this cake totally foolproof I’ve made two changes and it works out more moist and still flavourful. The butter has been swapped for oil and the milk swapped for buttermilk. While it loses a touch of richness from losing the butter, it is still a divine cake, super chocolatey and beautifully moist. Changes take affect from 30 Nov 22.
More Loaf Cakes
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.
154 Comments on “Quick Chocolate Bread (Chocolate Loaf Cake) [+Video]”
Followed your recipe instead of my usual because I didn’t have soured cream. I added a tablespoon of heavy cream into the buttermilk and a tsp of instant coffee into the dry mix to enhance the flavour , but followed all other instructions exactly. This turned out PERFECTLY, will use this as my new go to chocolate loaf cake ! It’s super chocolately and moist, and I already keep everything on hand to make it whenever, no having to plan ahead for extra ingredients !!
If you like your chocolate cake extra moist I would reccomend checking it early (40-45 mins) and considering covering the top with foil at around 30 mins if you dont like the top too crispy, but as someone who prefers a choose loaf with a crisper outside and moist middle, I liked it better as is.
I’m so happy to hear this, Sunny. Truly appreciate you dropping back to review 🙂
Tried your recipe as it was originally placed on the site with oil and 2% milk and it came out fantastic! I may have added extra chocolate chips but it was perfect! Thanks!
I’m so happy you love it, Johnnie. You can never have too many chocolate chips 😋
Delicious! I started with a 40 min. bake but it wasn’t done so I kept it in for 5 + 5 minutes and it was perfect. I use raw cane sugar for everything and I might try increasing the sugar a bit next time. Thanks for a lovely chocolate-y recipe.
I’m so happy you love it, Payal. Thanks so much for dropping back to leave a review.
Moist and yummy. I used both dsrk and milk chocolate chips.
I’m so happy love it, Lena. Truly appreciate you dropping back to leave a review.
Omgoodness, this chocolate loaf cake is amazing!! It’s so chocolatey and moist!! I was unable to add the peppermint, as I went to the grocery store too close to Christmas time and couldn’t find any. However, I made a glaze and sprinkled it with crushed candy canes. So good!! This is going to be on my annual, if not more, list of goodies to bake.
This makes me so happy to hear, Jennifer. Thank you so much for dropping back to leave a review. I love your topping idea too.
I like to top it with ganache so do I avoid sprinkling chocolate chips on the top or pour the ganache over the chocolate chips
Hi Misriya. You can still put the chocolate chips on top and pour the ganache over or just fold all the chocolate chips into the batter.
Thanks Marie. Let you know how it turned out
Turned out delicious. Ganache was not needed but I did use it to cover all the cracks and crevices. Only 70gms of cream and 80 grams of chocolate a thin spread. Thanks for the lovely recipe Marie❤️
So happy you love it, Misriya. Truly appreciate you dropping back to leave a review.
This was delicious! I used butter in place of oil and coconut milk in place of buttermilk and it turned out perfect. Thank you!!
So happy you love it, Rebekah.Truly appreciate you dropping back to leave a review.
very dry
Sorry you didn’t like it. It’s mostly likely just overbaked.
I followed the recipe and baked it for 50 minutes and I agree that this was a very dry cake. I would make it again but I would begin testing it at 40 minutes and bake it no longer than 45 minutes. Also, I baked it in a large loaf pan (not a 4 x 8) and it filled the pan and rose quite high. A smaller loaf pan would have overflowed all over my oven. Make sure that your loaf pan holds 6 cups.
Hi CapeCodBeachGirl. It sounds as if it’s overbaked or you may have added too much flour or cocoa for it to turn out dry. I’m a little confused since you said you followed the recipe, yet you used a larger pan so you actually didn’t follow the recipe. This cake in a larger pan will bake quicker than a smaller one.
The bread was dry, not enough chocolate, not enough sugar. Very disappointed, and would not recommend anyone trying this recipe. Time to go back to the drawing board, pull this recipe down so no one wastes time and money in the mean time.
Hello Dawn. I’m not going to pull down the recipe as that would be ignoring the many 5 star reviews it gets (4.95/37 reveiws). I would say you’ve either baked this too long or added too much flour or cocoa for it to be dry. That aside, I’m sorry you didn’t enjoy it.
driest bread I ever made!!
You baked it too long, Mary.
Great recipe! Very chocolatey and moist. Definitely a keeper
So happy you love it, Babz 🙂 Thanks so much for dropping back to review.
So easy and delicious!🥰
So happy you love it, Cynthia. Thank you so much for dropping back to leave a review.
This loaf was so easy and delicious. I added only a 1/4 c choc chips to the recipe ( it was all I had) and I didn’t measure the ingredients. the loaf was done after baking for 45 minutes. This recipe is a keeper
I’m so happy you love it, Mary. Thanks so much for dropping back to leave a review.
It works with a normal oven too just bump up the temp 20 degrees Fahrenheit and cook for a bit longer checking every 5 min
I have never left a review for a recipe but my husband doesn’t like sweets much but he loves this! It is very moist and delicious! I made with gluten free flour and still worked perfectly. I also added a ¼ cup of brown sugar (the sweets he does eat he likes really sweet) and it was perfect
So happy to hear this Leah. Thanks so much for dropping back to leave a review 🙂
Can I omit the chocolate chips?
Hi Susan, you can but the flavour won’t be as good and the texture will alter slightly also.
Hii
Can we have an alternative for eggs?
What to use instead of eggs?
Hello Manshaa. No, sorry. It won’t be the same without eggs and I don’t specialise in egg-free baking so I can’t tell you what to substitute or in what quantities.
AWESOME!!
So happy you love it, Shanna.
A favorite of everyone’s It’s moist and so flavorful.
I’m so happy you love it, Amanda. Thanks so much for dropping back to review.
I wanted to make this with what I had at home, so I substituted with oat milk, light brown sugar, semi-sweet chocolate chips, olive oil, and regular unsweetened cocoa powder and it still turned out delicious 🙂
That’s so great to hear, Otto. Thank you so much for dropping back to leave a review 🙂
Where is the video?
In the recipe card at the bottom, Enid. Or just click the little “video” button at the top of the post to take you there.
NOT VERY GOOD
—- Tastes quite bland even using good quality cocoa and chocolate chips. Don’t cook for 50 minutes is was done by 40 minutes and was probably over dry even then. I suggest you keep looking for another recipe.
Sorry it wasn’t for you, Kait. I’d say this has something to do with your flour or oven or both. Different brands of flour will soak up different amounts of moisture and all ovens bake differently too. Providing you used the exact same pan, there is definitely something more going on here. It’s a great recipe, loved by many so seems strange it would turn out like this for you.
In keeping the butter and the milk in the recipe what are the amounts (measurements) of each? Can you keep the butter can you use the buttermilk? I am making it for the first time to give as a gift. If so what would the amounts be on each in using the butter and buttermilk instead of oil and regular milk?
Hello Mandy. Swap them both 1:1 but make sure the butter is melted.
Can I spray the pan with oil???????
Hi Kathryn. Personally, I don’t love using oil sprays for a couple of reasons. Firstly, if it’s pure oil spray, it tends to pool and create holes/funnels in your cake. If it’s a cooking spray or non-stick spray, it has other ingredients in it that can damage your cake pans over time and aren’t necessarily very healthy. I also prefer using baking paper as it helps to get the cake out of the pan without damaging the chocolatey top.
this recipe is a hit!my husband ate as a breakfast i ate as a dessert.easy recipe to follow i used whole milk and as stated checked it about 45 miutes and it was ready in my 8×4 loaf pan.thankyou
So happy you love it as much as we do, Nina. Thanks for taking the time to leave a review.
Can this be baked in a Bundt pan?
Hello Adwoa. I haven’t tested this in a bundt pan. Depending on it’s size, you may need to increase the quantity and it won’t take as long to cook.
Hey Marie,
Can I use (Hershey dark) chocolate bar instead of chocolate chips?
Thank you! 🙂
Hi Maria. I haven’t tested that particular chocolate. It should still work but may melt right into the cake.
Ok. I”ll let you know how it went. Thanks, Marie.
The chocolate recipe is excellent. It’s gobbled up as soon as I make it. Delightful and moist.
So happy you love it, Ellen. Thanks for making my recipe.
Oven temp and how long to bake?
It’s all in the recipe card at the bottom of the post. Just click the jump to recipe button at the top or scroll right down to the recipe.
Just made the chocolate loaf pan today, excellent I used regular cocoa p👍owder and toll house chocolate chips
Thank you Debbie, so happy you love it 🙂
Can use self raising flour instead
I haven’t tested it so can’t guarantee results but if you try it, make sure to leave out the baking powder as well.
Love this recipe. It’s so easy to follow!! I have made it quite a few times now, and it has always turned our delicious 😋
So happy you love it, Jennifer. Thanks for trying my recipe 🙂
This was great! But I ended up using Hershey’s cocoa, oil instead of butter; added a tsp of coffee, and included walnuts in the topping. Turned out fine! Not dry at all ☺
So happy you love it, Lai. Thanks for trying my recipe.
I was so excited to try this recipe. I love to take loaf cake recipes and use my small 3X5 loaf pans. I can usually get 3 small loaves out of one large loaf.
I baked the smaller cakes for about 32 minutes. They were so yummy and chocolaty. They were almost brownie like.
I did not use parchment paper but you should. Getting the cakes out of the pan was difficult as I didn’t want to mess up the chocolate chips on the top.
Will be making this one again!
Thank you so much, Amy. So happy you loved it. Thanks for trying my recipe.
So good! I used almond milk instead and added walnuts…soo good!!
So happy you love it, Nicole. Thanks for trying my recipe 🙂
Just made it with Streusel topping. Yummm
Sounds fantastic, MMM. Thanks so much for trying my recipe.
Could I leave this out on the table in an air right container overnight?
Yes, that will be fine.
This cake is excellent, with an almost brownie-like texture. A real winner.
So happy you love it, Dean. Thank you so much for trying my recipe.
This cake is BOMB! made with almond milk and it came out great!
Thanks Penelope. Love your change ups too.
Super nice cake, delicious and easy to make. Only it should be in a larger loaf pan that 4″ X 8″–I suggest a 5″ X 9″. Mine rose too high and opened at the top by the time it was done inside, and looked a bit lopsided, even tho’ I cooked about 2/3 C of the batter separately hoping to avoid that. But I will definitely keep this recipe.
Was your loaf tin a 6 cup capacity? It may be the depth that’s the issue. My loaf tin is definitely 8×4 and it’s the perfect size.
I had the same experience. I’d recommend a 9×5 loaf pan instead.
Hi Mary. Mine is definitely an 8×4 and it works perfectly. Keep in mind, the crack in the top of a loaf cake is part of their beauty and very normal. This happens because the outside cooks much quicker than the middle pushing steam / moisture up through the centre creating the crack.
I’ve just made this cake and it’s turned out great. I’ve not tasted it, so I don’t know if it’ll be moist or day. What I was interested to find was that this cake rose very well. I’ve read endless articles claiming that you can’t use Dutch processed cocoa with baking soda as it will kill the rise. Making this recipe, and taking that risk, means that I can now dispel those articles as untrue.
Hi Deborah. Yes, cocoa and baking soda / baking powder can get complicated. The cocoa doesn’t kill the baking soda – rather, dutched cocoa is a neutral, whereas baking soda most often requires an acid to react. While it’s a good rule to stick to, it’s not hard and fast – in this recipe it works but in others it may not.
To add to your answer regarding the baking soda and Dutch process cocoa, in this particular recipe you are using brown sugar and it acts as the acid and becomes best friends with the baking soda to produce your rise.
This loaf cake was so delicious 😋 soft and moist, I’ll definitely be making again! Thanks for sharing
So happy you love it, Erin.
I followed the recipe very closely and it came out very well! Moist and delicious and had to wipe chocolate off my fingers to write this comment :). Thank you!
So happy you love it Ysana!
Can I make this in a 9×5 loaf pan?
You can. It will be thinner so won’t take so long to bake. Test it much earlier to make sure you don’t overbake it.
Love it! It is so good. 100% try it! You will see how good it is!
Thanks so much Harper. So happy you love it.
How do I make this in 12*3*4.5 inch loaf pan?
Hello Amritha, I’ve not tested it in such a large tin. If you’re making the same quantity, it won’t need to cook so long (probably half as long) as the batter will spread out thinner. If you are increasing the quantity to still get a full loaf cake, I’d suggest roughly the same amount of cook time though.
I made this and it was really yummy!
So glad you love it Anne.
I just love love love it so much ♥️I’ve made it many times now. Thankyou for such an amazing recipe.
Thank you so much Fayy. So happy you love it.
Made this last night. So tasty, might have overcooked a little but will be keeping the recipe handy for next time 🎂🤭
So happy you loved it, Nevard.
Do I melt the chocolate chips to add to the batter ?
No, they are just mixed through.
Can you use Hershey cocoa powder?
I can’t get that here but check the pack, if it’s dutch processed you can use it.
I baked it, how long do you allow it to cool? Do you remove it from the loaf pan immediately? 15 minute after baking? Otherwise, the recipe was easy to follow and easy to put together. thanks! Haven’t tasted it yet, letting it cool, as I assume that’s recommended??/
Hi JJ, let it cool for 10-15 minutes in the tin.
This was great, so easy and straightforward! The whole family loved it, another great recipe I’ve discovered here. I used lofo flour and lactose free milk. Every oven varies, so first time I baked this at 160 for 40 min, second time for 35 min and was even better! Thanks!
You’ve made my day, Kris. So happy you loved it.
So good!! I was concerned about reviews saying it was dry, so I let the milk and eggs come to room temp. As well as letting the butter cool down. Measured and weighed the ingredients also. Pretty spot on. Delicious, moist cake in loaf form. I greased and floured my 8″x4″ loaf pan and after 10 min ran a knife around the perimeter and it came right out. No need to line with parchment, Beautiful, moist and decadent. Also added one TBSP instant coffee to the dry ingredients. To help keep moist, don’t let it sit out to long after baking. Will be making another loaf to give as a gift.
So happy you loved it! The dry comments are due to overbaking, which is unfortunately easier with loaf cakes. Coffee is a great way to intensify the chocolate flavour too.
Made this today, my kids loved it!!!
So happy they loved it, Sandy
Made this yesterday, didn’t have enough cocoa powder so used some hot chocolate powder and nesqwik, no chocolate chips either! Turned out really well! Cooked for a slightly shorter time. Kept in tin for 20 mins or so before turning out. Even seems more most next day after wrapping in greaseproof paper in the bread bin 🙃
So happy you liked it Anna.
I make this frequently since finding your recipe, I now have a lot of home made marmalade to use and was wondering if I can add it to your recipe in replacement of the brown sugar?
Thanks Faye, I’m so happy you love it. I’m sorry, I’m not sure how the marmalade would work as I’ve not tried it but I’d love to hear if you try it.
This looks so good! Would it work with spelt flour instead?
I can’t do wheat.
Thank you!
Hello JC, it should work fine. Let me know how it goes.
Followed this to the letter and even with extra milk, this ends up extremely dry. Waste of ingredients.
Sounds like it was just baked it too long. Definitely doesn’t turn out dry for us.
This is the recipe I have been looking for!! “That back home bakery taste”- thank you for the recipe, the fam is obsessed. I’m getting nostalgic 🙂
So happy you love it Maryam
I love the look of this recipe! If I were to make it in mini loaf pans, how long do you think I would need to bake it? Thank you!
Hello Lynn, it’s hard to say. I haven’t made this in mini loaf pans but I would suggest checking around the 25 minute mark – could be up to 30.
It will also depend on how big your mini pans are
Around a tablespoon of instant coffee dissolved in the milk/wet ingredients will make the chocolate taste stronger.
Can I use bread flour instead of APF
Hello, I wouldn’t recommend it as it may turn out a little more dry. You could try adding a little extra milk or a touch of oil to combat that.
Can we use self rising flour? What would we need to modify in order to use it?
Hello Sara, I haven’t made this with SR flour so this is a just an estimate but try using the same amount as the plain flour but remove the baking powder altogether and just use 1/4 teaspoon of baking soda. Let me know how you go.
I found this recipe to be very dry. Maybe less flour? I baked for 50 minutes at 350 degrees and followed the recipe to the word.
What did I do wrong?
Hi Jim, it’s likely just overbaked. Every oven is different, so just check the cake 5-7 minutes before with a toothpick. It should come out with some crumbs sticking to it, but not wet batter. Once you remove it from the oven, it will continue to cook as the shape and size will retain heat.
I made this cake a week ago for me and my mum to eat. It lasted a whole week! It came out delicious, chocolatey goodness. Over time, of course it dried up a bit, but still had that good chocolatey goodness. Looked great, wasn’t difficult at all! Tastes great heated, with or without ice cream 😋
So happy to hear that Charlotte, This is definitely my favourite quick cake recipe 🙂
If I use a 9 by 5 tin how long should I bake it for?
Hi Ella, I haven’t made this one in a larger tin. I would check it from 35 minutes onwards until a toothpick comes out with moist crumbs attached but not wet batter.
Hi. May I know for how many servings this will be for a 7×3 loaf pan? Thanks.
Hello, It’s a very similar size so the same serving quantity as in the recipe
I am watching my loaf baking right now and it looks amaizing already☺️Can’t wait to indulge
I’m sure you’ll love it 🙂
I really want to make this but I don’t have Dutch processed cocoa just unsweetened cocoa? Can I just replace it with no other changes?
Hello Jenine, yes this will work fine with regular cocoa.
Can i make this with Semi Sweet Chocolate baking bars? I have those on hand right now
Hello Dee, you can but choc chips will give a better flavour. Chop the bars up into chip size pieces. Let me know how it goes.
I made a vegan version of this using whole wheat flour, flax eggs, nut milk, apple sauce instead of all purpose, eggs, whole milk and butter and also cut back about a 1/4 cup of sugar (and let the choco chip be the star). Came out amazing, and also so easy to make! Everyone seems to like them ( of course since it’s chocolate-y), surely a crowd pleaser.
That’s fantastic. Thanks so much for sharing this info
I love to eat these warm, soft and melty. It’s like a super decadent breakfast bread that you can’t resist. I love dessert for breakfast…
Yes to dessert for breakfast 🙂