Ina Garten’s Triple Chocolate Loaf Cake is a chocolate lovers dream and will satisfy all of your chocolate cravings.
Ina is a master of easy, delicious, sweet and savory recipes that we can all create at home. Triple Chocolate Loaf Cake is one of my all time favorite chocolate cake recipes because I can make a loaf for myself and one for a friend. It’s easier to make than a layer cake and has a rich chocolate flavor, fudgy texture and is dotted with chocolate chunks.
This scrumptious chocolate cake from Ina Gartens’ cookbook, Cook Like a Pro: Recipes & Tips for Home Cooks, is made with not one, not two, but three types of chocolate. Cocoa powder, chocolate chips and bittersweet chocolate, make it rich and fudgy like a brownie but with moist crumbs like a cake.
More Chocolate Recipes
You can never have too much chocolate am I right? If you need more chocolate recipes try my chocolate snack cake, Ghirardelli Seven Layer Brownie bars or Nigella Lawsons Double Chocolate Loaf Cake.
For more Ina Garten recipes try Ina’s Outrageous Brownies, Ina’s Lemon Loaf Cake, Ina’s Sour Cream Coffee Cake.
What You Need to Make Triple Chocolate Loaf Cake
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 1 cup boiling water
- 5 ounces bittersweet chocolate,roughly chopped
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee granules or instant espresso powder
- 1 teaspoon baking powder
- 11/2 teaspoons kosher salt
- 1 cup roughly chopped walnuts
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1 cup dark brown sugar, lightly packed
- 3 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
How to Make Chocolate Loaf Cake
- Preheat the oven to 350 degrees. Grease two (81/2 × 41/2 inch) loaf pans. Line the pans with parchment paper, then spray with cooking spray for easy removal, and set aside.
- Pour the boiling water into a 2-cup glass measuring cup, then add the bitter-sweet chocolate, cocoa powder, and coffee granules, and stir until the chocolate melts. Set the chocolate mixture aside to cool for at least 15 minutes.
- Sift together the 2 cups flour, the baking powder, and salt in a medium bowl, set aside.
- In small bowl combine the walnuts, chocolate chips, and the 2 tablespoons flour and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or using an electric mixer, beat the butter, granulated sugar, and brown sugar together on medium speed for 2 minutes.
- Turn the mixer on low speed and add the eggs, one at a time, then the vanilla extract. Be sure to scrape the sides and the bottom of the bowl with a rubber spatula.
- Alternately, in thirds, add the flour mixture and the chocolate mixture, beginning and ending with the flour.
- Fold in the nut and chocolate mixture with a rubber spatula.
- Divide the cake batter equally between the prepared parchment-lined loaf pan, then smooth the tops.
- Bake loaf cake for 45-55 minutes, until a toothpick or a cake tester inserted in the middle of the loaf comes out clean. Check in a few areas just in case you hit a melted chocolate chip.
- Cool in the pans for 30 minutes, then turn out on wire rack, rounded side up. Let the cake cool to room temperature.
Variations
This moist chocolate loaf cake is delicious as it is but you can certainly make some changes to suit your taste.
- Add white chocolate chips, bittersweet chocolate chips, or dark chocolate chips in place of the semisweet chips.
- Drizzle with a simple chocolate glaze or powdered sugar.
- Serve with vanilla ice cream and a drizzle of hot fudge!
- Enjoy this chocolate bread toasted with a little butter.
How to store triple chocolate loaf cake
Wrap the chocolate cake in plastic wrap or in an airtight container and store at room temperature for up to three or four days.
To freeze, wrap in plastic wrap, then wrap in foil, it will last for 3 months.
THAT’S ALL FOR NOW
I hope that you enjoyed the Triple Chocolate Loaf Cake. This easy recipe and tasty treat is a chocolate lovers dream. Add this cake recipe to your baking rotation, you can thank me later.
Have a great day friends, thank you for spending part of your day with me.
You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!
Shop the Post
This post contains affiliate links, if you make a purchase I will earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.
Print
Triple Chocolate Loaf Cake
Ina Garten’s Triple Chocolate Loaf Cake is a chocolate lovers dream and will satisfy all of your chocolate cravings.
- Total Time: 0 hours
- Yield: 2 loaves 1x
Ingredients
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 1 cup boiling water
- 5 ounces bittersweet chocolate, roughly chopped
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 1 teaspoon baking powder
- 1½ teaspoons kosher salt
- 1 cup roughly chopped walnuts
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1 cup dark brown sugar, lightly packed
- 3 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
Preheat the oven to 350 degrees. Grease two (81/2 × 41/2 inch) loaf pans. Line the pans with parchment paper, then spray with cooking spray for easy removal, and set aside.
Pour the boiling water into a 2-cup glass measuring cup, then add the bitter-sweet chocolate, cocoa powder, and coffee granules, and stir until the chocolate melts. Set the chocolate mixture aside to cool for at least 15 minutes.
Sift together the 2 cups flour, the baking powder, and salt in a medium bowl, set aside.
In small bowl combine the walnuts, chocolate chips, and the 2 tablespoons flour and set aside.
In the bowl of an electric mixer fitted with the paddle attachment or using an electric mixer, beat the butter, granulated sugar, and brown sugar together on medium speed for 2 minutes.
Turn the mixer on low speed and add the eggs, one at a time, then the vanilla extract. Be sure to scrape the sides and the bottom of the bowl with a rubber spatula.
Alternately, in thirds, add the flour mixture and the chocolate mixture, beginning and ending with the flour.
Fold in the nut and chocolate mixture with a rubber spatula.
Divide the cake batter equally between the prepared parchment-lined loaf pan, then smooth the tops.
Bake loaf cake for 45-55 minutes, until a toothpick or a cake tester inserted in the middle of the loaf comes out clean. Check in a few areas just in case you hit a melted chocolate chip.
Cool in the pans for 30 minutes, then turn out on wire rack, rounded side up. Let the cake cool to room temperature.
- Prep Time: 15
- Cook Time: 45-55
- Category: Dessert
- Method: Baked
- Cuisine: American
