With Mother’s Day this weekend, the end of Spring nearing then Summer and Autumn and Winter holidays, a reason to bake an effortless chocolate loaf cake isn’t really needed. And when that sugary sweet tooth is calling, and if yours beckons for chocolate as does for most of us, then a go-to quick chocolate cake recipe should be in your back pocket for such random, but necessary moments in life. To all my non-chocolate loving readers out there, I’m sorry, I respect your tastebuds but I simply could NOT live without chocolate, in any form, but especially dark and bitter and rich in cacao flavor.
Chocolate cake is as essential to any recipe repitoire, as vanilla cake, chocolate chip cookies and sugar cookies. Loaf cakes are simple, often one bowl recipes that even the least likely baker can make, and make well. Whenever I bake for myself, I almost always swap out regular ingredients like all purpose flour, white sugar and oils for healthier, more wholesome alternatives.
Yes, that is a lifestyle choice as I haven’t eaten much processed foods, particularly white sugar, in years so my body can’t handle too much of them now. But it’s also as a celebration to these wholesome ingredients, that they too can make a dessert decadent and delicious, even a bit more unique than its traditional form — all while not being that bad for our health.
So in case you guessed it, this Chocolate Loaf Cake, which yes I know you may be scratching your heads since these photos don’t show a loaf cake and that’s because this recipe makes two loaf cakes — perfect to eat one fresh and freeze the other whenever the sugar fix calls again! But it’s also because I only had one loaf pan on hand, and so had to bake the rest of the batter in a small 6″ cake pan. Plus, the cake round looked much better in pictures with a pretty lace sprinkling of powdered sugar, don’t you think??
The cake is not vegan, don’t worry I didn’t go all healthy baking revolutionary on you — these ingredient swaps are easy baking swaps you can make and buy at your local grocery store. Take it as your introduction to a healthier side of baking, a more whole one.
All Purpose Flour, if I do use, is always Unbleached and Unenriched. I don’t want any added stuff in something that should be as pure as possible. When I do swap it for something healthier that still has the neccsarry gluten in it without having to drastically alter a recipe — I always go with Whole Wheat Flour. It’s a one to one ratio when baking, but the results are often a moister baked good, and if you have a keen sense of taste, you might even pick up on the veryyy subtle nutty undertones.
I don’t use White Sugar, I always use Pure Organic Cane Sugar and sometimes Raw Turbinado sugar, both can be replaced in any baked dessert without issues at all. You won’t taste any difference whatsoever, but if you’re sensitive to over processed sugar, you will see the difference in how you feel. My body instantly knows when something has too much sugar, and white sugar at that. Yet the simple swap of Organic Cane Sugar never leaves me feeling overindulgent or sick because of it.
That’s right! I really never feel guilty from eating the sweets I make, simply because of using Pure Organic Cane Sugar. That one swap instantly not only makes me feel better physically but also mentally. I mean, no one really likes to face the fact that they overindulged in chocolate cake when they knew better. But that darn sugar fix, those cravings will get you good!
Now when it comes to swapping out your oils and fats, things get a bit more complex. It all depends on what you’re baking and the ingredients you’re trying to swap and replace it with. A few years ago I shared this very helpful Healthy Ingredient Swap List you should definitely print out and keep handy for your baking adventures.
The easiest swap I find and often do, which I did for this Chocolate Loaf Cake, is replacing butter with mashed banana. Of course this swap does alter the taste of whatever you’re baking because well bananas have a very distinct flavor, but it really is minimal and unnoticeable, especially if you like bananas.
Hence why this is NOT a chocolate banana cake, because bananas are just another ingredient necessary to make this cake what it is — the real star of this cake is the chocolate. Or shall I say the CHOCOLATES! Because this cake uses chocolate in three forms; cocoa powder, melted bittersweet chocolate chunks and then semisweet chocolate chips!!
This recipe was adapted from the great Ina Garten, so you know it’s delicious! Even with my minuscule changes, the taste and texture of this chocolate loaf cake still reigns!
It’s fluffy but dense, and richly complex in flavor. More than your regular chocolate cake. I attest that to the addition of dark intense ground expresso.
The chocolate chips surprisingly stay melty and soft, all thanks to the cake’s natural moistness. I’ve added in a sprinkling a nuts because why not, but feel free to leave them out if you want a strictly chocolate-only cake!
Rich and decadently bitter, yet sweet, and certainly not overpowering or in the slightest bit nauseating. It’s just the right amount of intense chocolate flavor. The kind of chocolate cake that leaves you feeling more than satisfied, and happily content with one slice. No need for the excess, a perfect sliver will do!
Its the perfect slice of chocolate cake to have for breakfast without feeling an ounce of guilt, perfectly pairing with your morning coffee or your afternoon espresso and tea. Or a late night healthy-ish sweet treat, because a few healthy ingredient swaps makes it all better right??
You can never bake one too many chocolate cakes, but this recipe is definitely one to keep when you need something quick, and maybe a tad bit healthier 😉
Wonderfully light and tender — this chocolate cake is my gift to you!!
A Healthier Triple Loaf Cake
Recipe Adapted from Ina Garten’s Cook Like a Pro
Makes 2 {8 1/2″} Loaves
Ingredients
1 cup – Mashed Banana
2 cups – Whole Wheat Flour
1 cup – Boiling Water
5 ounces – Bittersweet or Dark Chocolate, roughly chopped
2 tablespoons – Unsweetened Cocoa Powder
1 teaspoon – Ground Espresso
1 teaspoon – Baking Powder
1 1/2 teaspoons – Kosher Salt
1 cup – Walnuts or Almonds, roughly chopped {optional}
1 cup – Semisweet Chocolate Chips
1 cup – Pure Cane Sugar
1 cup – Dark Brown Sugar, lightly packed
3 large – Eggs, at room temperature
2 teaspoons – Pure Vanilla Extract
2 tablespoons – Whole Wheat Flour
Recipe
- Preheat the oven to 350°F. Grease two {8 1/2″} loaf pans, then butter and flour the pans very well.
- In a 2-cup glass measuring cup, add the boiling water and then the bittersweet chocolate chunks/chips, cocoa powder, and ground espresso granules. Stir until the chocolate melts completely. Set aside to cool for at least 15 minutes.
- In a medium bowl, sift together the 2 cups of flour, baking powder, and salt. In a small bowl, combine the chocolate chips, nuts and the 2 tablespoons flour.
- In the bowl of an electric mixer with a paddle attachment, beat the mashed bananas, pure cane sugar and brown sugar together on medium until fluffy and creamy {about 2 minutes}. With the mixer on low, add the eggs one at a time mixing well, and then the vanilla. Scrape down the sides with a rubber spatula as needed.
- Alternating in three stages, add the flour mixture and then chocolate mixture; beginning and ending with the flour mixture. Fold in the chocolate chip-nut mixture just until incorporated. Divide the batter equally between the prepared pans, smooth the tops and bake until a toothpick inserted in the middle comes out clean {about bake for 50 to 55 minutes}. Test in a few places because you might hit a warm chocolate chip.)
- Cool cakes in the pans for 30 minutes on a cooling rack. Then run a knife around to release, place onto the rack rounded side up, and allow to cool to room temperature.
Notes
This Triple Chocolate Loaf Cake can be kept at room temperature loosely covered up to 4 days. It can also be frozen once completely cooled, wrapped well in foil and then in a freezer safe container up to 3 months. Thaw at room temperature.
Leave a Reply