CHOCOLATE LOAF CAKE with chocolate chips, made with yogurt, without butter or oil, a very soft cake for breakfast or an afternoon snack for the whole family, easy and quick, excellent for dunking.
I wanted a simple, soft and super indulgent breakfast cake 😍 so this chocolate loaf cake with chocolate chips was born — one of those cakes that disappear as soon as they come out of the oven.
This soft and quick loaf cake with chocolate chips is perfect for anyone looking for an easy homemade recipe without complications. It ranks among the most-loved breakfast cakes and the most searched homemade loaf cakes because it’s soft, moist just right and super indulgent thanks to the chocolate chips that melt slightly into the batter.
It’s one of those simple and quick cakes that always work, ideal for breakfast, snack or to take with you. Perfect if you’re looking for an easy and quick loaf cake or a dunkable cake that everyone really likes.
Follow me in the kitchen today — there’s a chocolate loaf cake with chips.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3/4 cup + 1 tbsp (≈100 g) all-purpose flour (for cakes, the one you usually use)
- 1/2 cup (125 ml) plain yogurt
- 1/4 cup (60 ml) milk
- granulated sugar
- 1 teaspoon baking powder
- 1 1/2 tbsp (≈20 g) coarse sugar crystals (for topping)
- 1/4 cup (4 tbsp) (≈20 g) unsweetened cocoa powder
- 3 oz (≈80 g) dark chocolate (60-69%)
Steps
Melt the chocolate. Beat the eggs with the sugar using an electric whisk until they double in volume.
Add the yogurt, the milk, then gradually add the flour with the cocoa and the baking powder a little at a time, keeping the whisk on at the lowest speed.
Fold in the chocolate chips with a spatula and pour the batter into a 22 cm (8 2/3 in) loaf pan, then sprinkle with the coarse sugar crystals.
Bake in a preheated oven at 356°F (fan) for 25 minutes.
Enjoy!
If you like the recipe, click the stars at the bottom of the article — THANKS!
CHOCOLATE LOAF CAKE with chocolate chips
Useful tips:
Use room-temperature ingredients for extra softness
Lightly coat the chocolate chips in flour to prevent them from sinking
Don’t overbake the loaf cake to keep it soft
Add a little extra yogurt for an even moister result
Let it cool well before slicing
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FAQ CHOCOLATE LOAF CAKE with chocolate chips
Can I substitute the chocolate?
Yes, with nuts or extra cocoa.
How do I keep it soft for longer?
Store it in an airtight container.
Can the chocolate loaf cake be frozen?
Yes, already sliced into pieces.
Is it suitable for children?
Yes, it’s perfect for breakfast.
How long does it keep?
3-4 days, soft and fragrant.
