Quadruple Chocolate Loaf Cake
Indulge in pure chocolate bliss with this decadent Quadruple Chocolate Loaf Cake—a dessert that’s as rich in flavor as it is beautiful. Featuring four layers of luscious chocolate, this loaf cake combines a moist cocoa-infused batter, melted dark chocolate, and pockets of semisweet chocolate chips for a deliciously fudgy texture in every bite. Topped with a velvety dark chocolate glaze that drapes elegantly down its sides, this cake is a show-stopper for any occasion. With its perfect balance of sweetness, a hint of buttermilk tang, and a sprinkle of optional powdered sugar for a touch of elegance, this recipe delivers a gourmet experience in just under an hour. Whether served with coffee or a swirl of whipped cream, this chocolate lover’s dream makes for an unforgettable treat.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup unsalted butter (softened)
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cup buttermilk
- 4 ounces dark chocolate (melted and slightly cooled)
- 0.75 cup semisweet chocolate chips
- 0.5 cup heavy cream
- 3 ounces dark chocolate (chopped for glaze)
- 1 tablespoon powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x4-inch loaf pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar, light brown sugar, and unsalted butter together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the buttermilk to the wet mixture. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the melted dark chocolate and chocolate chips until evenly incorporated into the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the chocolate glaze, heat the heavy cream in a small saucepan over low heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
Once the loaf cake is completely cooled, pour the chocolate glaze over the top, letting it drip down the sides. Allow the glaze to set for about 20 minutes.
Optional: Dust the top of the cake with a light sprinkle of powdered sugar for a decorative finish.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.0 g | 359% | |
| Saturated Fat | 168.7 g | 843% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 463.0 g | 168% | |
| Dietary Fiber | 73.6 g | 263% | |
| Total Sugars | 211.6 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 691 mg | 53% | |
| Iron | 59.2 mg | 329% | |
| Potassium | 4140 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
