Description
This Double Chocolate Cake is rich, moist, and deeply chocolatey with a soft crumb and melted chocolate throughout. Made with simple pantry ingredients and baked as a loaf, it delivers bold cocoa flavor without complicated steps. Perfect for everyday baking, this cake stays tender for days and satisfies any serious chocolate craving.
Ingredients
Plain all purpose flour
Monkfruit sweetener in brown or golden style
Unsweetened cocoa powder
Baking powder
Fine salt
Whole milk at room temperature
Olive oil with mild flavor
Large eggs at room temperature
Simply Organic Vanilla Flavor or Watkins Clear Vanilla Flavor
Sugar free chocolate chips for the batter
Sugar free chocolate chips for topping
Instructions
1. Preheat the oven and prepare a loaf pan with parchment paper, making sure the sides are covered
2. Whisk together the flour, sweetener, cocoa powder, baking powder, and salt until evenly combined
3. In a separate bowl, whisk the milk, olive oil, eggs, and vanilla flavor until smooth
4. Pour the wet mixture into the dry ingredients and gently fold until just combined
5. Fold the chocolate chips into the batter using light movements
6. Transfer the batter into the prepared pan and spread it evenly
7. Sprinkle the remaining chocolate chips over the surface and press lightly
8. Bake until the cake is set and a tester inserted in the center comes out with moist crumbs
9. Let the cake rest in the pan briefly before transferring to a wire rack to cool completely
Notes
This cake uses olive oil instead of butter to maintain moisture and softness for several days
Mix the batter gently to avoid a dense texture and preserve a tender crumb
High quality cocoa powder will create deeper flavor and richer color
Allow the cake to cool fully before slicing for the cleanest results
The loaf format makes this recipe easy to portion and store
- Prep Time: fifteen minutes
- Cook Time: about forty five minutes
- Category: dessert
- Method: baking
- Cuisine: American