Brownies? Nope. Traditional chocolate cake? Nope. Double chocolate chip loaf cake? Yes! This cake is moist (yes – I said it), dense, and full of dark-chocolatey goodness. It is not a cake for the faint of heart, and it will fully satisfy any chocolate cravings you may have. It’s decadent like brownies, but not rich like a traditional cake with frosting. If I were to summarize it, I’d say this chocolate loaf cake is the best of both worlds. What could be better? Like many of. my best recipes today’s was created during a late-night Saturday baking-sesh. It had been a long week of studying organic chemistry and with the kids asleep and my husband working late, I decided it was time to have some much needed alone time in the kitchen. Overall, it was certainly worth it. This cake isn’t too sweet and can be eaten at any time of day (yes, I’ll admit I ate it at breakfast). It’s also incredibly satisfying, and doesn’t leave you with a lingering sweet-tooth. In the end, it’s chocolate on chocolate. How could you go wrong? If you’re looking for a similar recipe sans the double chocolate action, be sure to try out my chocolate chip loaf bread.
Double Chocolate Chip Loaf Cake
- 3/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 5 eggs
- 1 cup warm water
- 1/2 cup granulated monk fruit
- 1/3 cup avocado oil
- Lily’s chocolate chips
- In a large bowl, whisk together dry ingredients, then gradually whisk in eggs, warm water, monk fruit, and avocado oil until a smooth batter has formed.
- Pour the batter into a parchment lined loaf pan and place in a 350 degree preheated oven to bake for 50 minutes.
- Once a toothpick comes out clean, remove the pan from the oven and allow the cake to cool completely in. the pan before slicing and serving.
Philippians 3:20 “But our citizenship is in heaven. And we eagerly await a Savior from there, the Lord Jesus Christ”