An easy, high altitude recipe for chocolate loaf cake that’s rich, moist and dark, topped with loads of semi-sweet chocolate chips. This cake is indulgent and so delicious, quick and simple to make and not too sweet. It’s fantastic served slightly warm while the chocolate chips on top are still soft and melty, but still fabulous days later. If you’re someone who doesn’t want to have to get out your mixer, or fuss with assembling and frosting cake layers, this is THE CHOCOLATE CAKE for you. And remember that your chocolate cake will only be as good as the cocoa powder you use, so be sure to scroll down to the FAQs section above the recipe card for my favorite cocoa powders for baking.
You might also love these high altitude recipes for classic vanilla bean loaf cake, lemon loaf cake, and cardamom almond loaf cake.
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Why You’ll Love This Cake
For Chocolate Lovers. The Dutch-processed cocoa powder combined with a bit of espresso powder adds a rich, dark chocolatey depth to this cake that you’ll just love. Sour cream keeps it moist, and chocolate chips on top add even more chocolate goodness.
Perfected for High Altitude. I based today’s chocolate loaf cake on my original high altitude chocolate cake recipe, which makes the best chocolate layer cake you’ve ever had. I only needed to slightly tweak the leavening, swapping the baking soda for baking powder, to get a nice domed top on my loaf cake.
Simple and Easy. Today’s recipe is about as easy as it gets, since you only need a bowl and whisk to make the cake batter. And instead of icing, a simple sprinkling of chocolate chips is all the cake needs.
Stays Moist for Days. It really does. As I stood in my kitchen, drinking coffee and eating a slice of this cake a couple days after baking it, I thought, damn, if it doesn’t taste just as good or better than it did the morning I baked it.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- All-Purpose Flour. Adds structure to the cake.
- Cocoa Powder. Gives chocolate cake its chocolate flavor and rich color.
- Granulated Sugar. Adds sweetness and moisture.
- Espresso Powder. A small amount of espresso powder enhances the flavor of the cocoa powder, without making the cake taste like coffee.
- Baking Powder. Leavens the cake so it rises.
- Coarse Kosher Salt. Balances the sweetness.
- Eggs. Add structure.
- Whole Milk + Sour Cream. Moisture, fat, flavor and acidity.
- Vegetable Oil. Moisture.
- Vanilla Extract. Complements the flavor of the chocolate.
- Chocolate Chips. I covered the top of my chocolate loaf cake with semi-sweet chocolate chips for the perfect finish.
Instructions
- Preheat the oven to 325 F, and position a rack in the center of the oven. Line a standard sized loaf pan with a sheet of parchment paper, so that it hangs over two sides, forming a “sling” to help lift the cake out. Lightly spray the paper and the ends of the pan with non-stick baking spray.
- In a bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking powder and salt, then whisk until everything is evenly distributed.
- Separately, whisk together the eggs, milk, sour cream, oil and vanilla until smooth. Add the dry ingredients to the wet, and whisk the cake batter for 15-20 seconds until well combined.
- Pour the batter into the prepared pan, and tap the pan on the counter a few times to pop any air bubbles.
- Bake the cake for about 48-52 minutes, until the top of the cake is set, and a cake tester comes out clean or with moist crumbs clinging to it.
- Set the pan on a cooling rack. While the cake is hot, sprinkle the chocolate chips over the cake. I like to be pretty generous, and completely cover the top of the cake with chocolate chips. The heat from the cake will melt the chocolate chips so that they stick to the cake.
- Cool the cake in the pan for 15 minutes, then carefully lift the cake out of the pan by holding onto the parchment paper. Set the cake on the cooling rack. Cool for 2 hours, then serve slightly warm or at room temperature.
- Store leftover cake in an airtight container at room temperature for up to 3 days. Since the chocolate chips will harden again and stick together as the cake cools, it’s easiest to slice the cake while the chocolate chips are soft and melted, and store the slices in an airtight container.
Recipe Variations
- Fancy Loaf Pan. If you don’t want to top your loaf cake with chocolate chips, you can try baking it in a fancy loaf pan like this Nordic Ware Fluted Loaf Pan. I love this loaf pan, and it really makes the prettiest loaf cakes, pumpkin bread and banana bread. Note that this pan is more insulated, and tends to create a darker crust on loaf cakes and breads. It’s also slightly smaller, so the bake time may need to be adjusted. For a more moist cake, use the standard loaf pan noted in the FAQs section below.
- Sweet Icing. For a sweeter touch to balance the chocolate cake, try a sweet icing like the vanilla bean icing on my vanilla loaf cake.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
What kind of cocoa powder do you use?
I only bake with Dutch-processed cocoa powder, and if a recipe specifies Dutch-processed, you cannot use natural cocoa powder. Natural cocoa powder has a different acidity level, which will affect the outcome of the recipe. In my chocolate loaf cake, I used Cacao Barry Extra Brute cocoa powder, which is so lovely, dark and rich. I also always keep Rodelle, Drost and King Arthur Double Dutch Dark cocoa powders in my pantry, and I love them all. You’ll never go back to using grocery store cocoa powders once you make a chocolate cake with a good quality cocoa powder.
What size is your loaf pan?
I use a standard 9×5 inch loaf pan. This aluminized steel USA loaf pan is my favorite.
Will this recipe work in a bundt pan?
It should work in a bundt pan, although I haven’t tested it. If you double this recipe, you can try baking it in a 10-12 cup capacity bundt pan. Or check out my high altitude chocolate bundt cake recipe.
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Chocolate Loaf Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Standard-Sized Loaf Pan
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup + 2 tbsp granulated sugar
- 6 tbsp unsweetened Dutch-processed cocoa powder
- 1 tbsp espresso powder or instant coffee
- 1 ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs
- ½ cup whole milk
- ½ cup full fat sour cream
- ½ cup vegetable oil
- 1 ½ tsp vanilla extract
- 1/2-3/4 cup semi-sweet mini chocolate chips
- 2 tbsp semi-sweet chocolate chips
Instructions
- Preheat the oven to 325 F, and position a rack in the center of the oven. Line a standard sized loaf pan with a sheet of parchment paper, so that it hangs over two sides, forming a "sling" to help lift the cake out. Lightly spray the paper and the ends of the pan with non-stick baking spray.
- In a bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking powder and salt, then whisk until everything is evenly distributed.
- Separately, whisk together the eggs, milk, sour cream, oil and vanilla until smooth. Add the dry ingredients to the wet, and whisk the cake batter for 15-20 seconds until well combined.
- Pour the batter into the prepared pan, and tap the pan on the counter a few times to pop any air bubbles.
- Bake the cake for about 48-52 minutes, until the top of the cake is set, and a cake tester comes out clean or with moist crumbs clinging to it.
- Set the pan on a cooling rack. While the cake is hot, sprinkle the chocolate chips over the cake. I like to be pretty generous, and completely cover the top of the cake with chocolate chips. The heat from the cake will melt the chocolate chips so that they stick to the cake.
- Cool the cake in the pan for 15 minutes, then carefully lift the cake out of the pan by holding onto the parchment paper. Set the cake on the cooling rack. Cool for 2 hours, then serve slightly warm or at room temperature.
- Store leftover cake in an airtight container at room temperature for up to 3 days. Since the chocolate chips will harden again and stick together as the cake cools, it's easiest to slice the cake while the chocolate chips are soft and melted, and store the slices in an airtight container.
Hi, are there any changes to recipe if not baking this cake at high altitude? Thanks
Helena, you might need to increase the baking powder a little. Please see the FAQs on my site for some helpful links: https://curlygirlkitchen.com/baking-faqs/
Made this yesterday and turned out great! Love a good loaf cake!
Hello. I made this cake last week. The taste and texture was great, however the cake never rose. Did I do something wrong?
Is it possible your baking powder is expired? It can lose its potency if it’s been sitting in your pantry for a while. Secondly, what altitude are you at? If you’re at a lower altitude, the cake won’t rise as well unless you increase the baking powder, since this is a high altitude recipe.
How much would you increase the baking soda if you are in Dallas Texas?
Shelley, it’s possible you’d need to double the leavening, and also decrease the flour by a few tablespoons, but of course without testing it at low altitude, I can’t say for sure. This is a helpful article: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
How much to increase baking powder if you’re at regular altitude, not in the mountains?
Pattie, please see my FAQs for some helpful links on making adjustments: https://curlygirlkitchen.com/baking-faqs/
Super easy and super delicious. Definitely a new fav! Thank you!
Hey! It looks divine.. how could I substitute egg though?
I’m not sure, I haven’t experimented with egg substitutes in this recipe.
Is there any substitute for sour cream?
Emy, if you can’t get sour cream, I’d recommend replacing it with buttermilk.
Just moved to the Denver area and have felt lost trying to bake with my old go-to’s now being a mile high…so I’ve been trying out your recipes! I’ve made this cake twice now, so easy and good! If I follow your exact directions, it turns out fantastic. Thanks for carrying the high-altitude torch for all of us 🙂