Milk Chocolate Chunk Chocolate Loaf Cake
Recipe type: Dessert
Cuisine: cake
Closely adapted from Elinor Klivans
  • 3 oz/85 g unsweetened chocolate, chopped
  • 1 cup (130 g) AP flour
  • ¼ cup (25 g) unsweetened Dutch processed cocoa powder
  • 1 t baking powder
  • ½ t baking soda
  • ½ t salt
  • ½ cup (115 g/4 oz/1 stick) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • ¾ cup (170 g) sour cream (I used low fat by necessity)
  • 1 t vanilla
  • ½ cup coffee, room temperature
  • 255 g (1½ cups) chopped milk chocolate (or milk chocolate chips)
  1. Preheat the oven to 325 F. Melt the chocolate at 50% power in the microwave, in 30 second increments. Set aside to cool a bit.
  2. Grease a 9X5 inch loaf pan, and then line it with parchment paper so that it overhangs the longer sides (see photo at bottom). Set aside.
  3. Sift together the flour and cocoa powder. Whisk in the salt, baking powder and baking soda. Set aside.
  4. Melted Chocolate beaten into fluffy butter/sugar
  5. Beat the butter and sugar until light and fluffy. Add the cooled melted chocolate and beat it in thoroughly. Add the eggs, one at a time, beating well after each. Be sure to scrape the sides and bottom of the bowl thoroughly. Mix in the sour cream and vanilla.
  6. Sour cream and vanilla about to be mixed into chocolate sugar butter mixture
  7. Add the flour mixture and room temperature coffee in 3 and 2 additions, respectively, alternating, beginning and ending with the dry mixture. Do not overmix. Gently fold in the chopped milk chocolate at the end.
  8. Scrape (the batter will be thick) the batter into the prepared pan and smooth the top. Bake for 65-70 minutes, until a toothpick inserted into the center of the cake comes out clean (if you hit a pocket of melted milk chocolate, clean your tester and try again). Let the cake cool completely in the pan before turning it out.
Recipe by The Spiced Life at