We’ve talked a lot about snacking cakes in the past few months because quick and easy desserts are a necessity right now! This one-bowl chocolate loaf cake fits right into the conversation. With the exception of a couple of eggs, everything in this recipe is probably already hanging out in your pantry. The hardest part of the recipe will be waiting for the cake to cool before slicing, especially because of the decadent and moist texture of this cake! We can thank La Tourangelle Organic Sun Coco Oil for that added moisture. We love using this oil in baking, but it's also extremely versatile and ideal for cooking of any kind thanks to its high smoke point.
As for this cake, feel free to customize as you’d like! Throw in some chopped walnuts for texture or even swap out the dark chocolate chips folded into the batter with milk chocolate chips for a little extra sweetness. Any which way you slice it, you’re going to have your new favorite snacking cake recipe!
- 1 cup dark chocolate chips, divided
- 1 teaspoon instant espresso
- 1/ 2 cup boiling water
- 2/ 3 cup light brown sugar
- 1/ 2 cup La Tourangelle Organic Sun Coco Oil
- 1/ 4 cup Dutch-press cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/ 4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/ 2 teaspoon kosher salt
Preheat the oven to 350°F and line a 9 by 5-inch loaf pan with parchment paper.
In a large bowl, add ½ cup of the chocolate chips and the instant espresso, then cover with ½ cup boiling water. Let sit for 2 minutes, then whisk until smooth. Add the brown sugar, La Tourangelle Organic Sun Coco Oil, cocoa powder, vanilla, and eggs until smooth.
Fold in the flour, baking soda, and salt until just combined, then fold in the remaining ½ cup chocolate chips. Pour into the prepared loaf pan.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then slice and serve.