This Chocolate Loaf Cake is the kind of dessert that feels decadent without even trying. It’s rich, soft, and full of deep cocoa flavour; not too sweet, but definitely indulgent. The olive oil gives it a subtle fruitiness and an ultra-moist crumb, while the Greek yogurt adds a tang that balances the chocolate perfectly.

This Chocolate Loaf Cake walks that perfect line between indulgent and effortless. It’s the kind of bake you can throw together on a slow Sunday afternoon, but feels fancy. The olive oil and Greek yogurt work together to keep it unbelievably moist, while the mix of cocoa and chocolate chips gives it that deep chocolatey flavour that feels like a hug in cake form. It’s simple, but so satisfying. If you’ve tried my Chocolate Chip Zucchini Bread, my Chocolate Sheet Cake, or my Chocolate Muffins and love them, you’re going to enjoy this chocolate loaf cake recipe.

😍 Why You’ll Love This Chocolate Loaf Cake

Rich and chocolatey: deep cocoa flavour in every bite, like a brownie and cake had a baby.
Super moist: Greek yogurt (or sour cream) keeps it tender and soft for days.
Versatile: perfect for brunch, dessert, or an afternoon coffee break.
Freezer-friendly: slice it up and stash extras for a quick chocolate fix anytime.

🍫 Ingredients You’ll Need To Make This Chocolate Loaf Cake

All-purpose flour: provides structure and balance to the batter. Sift it first for a light, fluffy crumb that makes the loaf tender instead of dense.
Dark cocoa powder: gives this chocolate loaf cake its rich, deep flavour and that signature dark chocolate colour.
Plain Greek yogurt (or sour cream): adds creaminess and a slight tang that keeps the loaf moist for days. It’s the secret that melt-in-your-mouth texture.
Granulated sugar: sweetens the batter and helps create a delicate crust on top.
Brown sugar: adds depth, moisture, and a subtle caramel note that rounds out the chocolate flavour.
Baking soda: gives the loaf lift and ensures a tender crumb.

Baking powder: works alongside the baking soda to help the cake rise evenly and stay fluffy.
Olive oil: adds moisture and richness without weighing the loaf down.
Eggs: bind the ingredients and give the loaf structure. They also add richness and help with that soft, springy texture.
Milk: loosens the batter for an ultra-smooth mix and contributes to a soft, even crumb.
Vanilla extract: enhances the chocolate flavour and adds warmth and depth overall.
Cinnamon: a pinch is all you need to give the chocolate an extra layer of warmth and complexity.
Salt: balances the sweetness and brings out all the other flavours.
Chocolate chips: they melt into little pockets of chocolate throughout the loaf and give the top that irresistible, bakery-style look.

✔ How To Make This Chocolate Loaf Cake

To make this chocolate loaf cake recipe, preheat your oven to 350F and line a 9×5-inch loaf pan with parchment paper.

In a large mixing bowl, whisk together the sugars, oil, eggs, and vanilla until smooth. Add in the Greek yogurt and whisk again until fully combined.

In a separate medium bowl, stir together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet, mixing just until everything comes together.

Slowly whisk in the milk until the batter is smooth and fully incorporated. Fold in the chocolate chips, reserving a small handful for the top.

Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle the reserved chocolate chips over the batter. Bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the loaf to cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely before slicing.

🗒 Variations

Chocolate overload? Mix in white chocolate chips, peanut butter chips, or a blend.
Want some crunch? Fold in a handful of chopped walnuts, pecans, or even toasted hazelnuts for extra texture.

🗒 Substitutions

Milk: While I haven’t tried this recipe with other milk varieties, I imagine any milk will do; dairy or plant-based like oat, almond, or soy.
Yogurt: Use a thick plant-based yogurt if you’re keeping it dairy-free.
Oil: Swap olive oil for vegetable or canola oil if that’s what you have on hand.

🤔 FAQ’S

🍴 Leftovers? Lucky you.

Store your Chocolate Loaf Cake in an airtight container at room temperature for up to 4–5 days. It stays moist thanks to the yogurt and olive oil. For longer storage, slice the loaf and wrap each piece tightly in plastic wrap or parchment, then place in a freezer-safe bag for up to 3 months.

👩🏻‍🍳 Hungry For More? 

If you enjoyed my Chocolate Loaf Cake recipe, take a peek at a few of my personal favourite desserts down below you’ll likely love: 

• Blueberry Lemon Muffins
• Morning Glory Muffins
• Raspberry Lemon Loaf
• Pumpkin Banana Bread
• Grandpa’s Apple Cake
• Chocolate Zucchini Bread
• Chocolate Muffins
• Easy Apple Crisp

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this chocolate loaf cake recipe (or any recipe of mine) don’t forget to leave a review.