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- Dish type
- Chocolate cake
- Chocolate loaf cake
Halfway between chocolate cake and brownies, this chocolate and nut loaf cake will certainly satisfy any sweet tooth as a chocolate treat or dessert with a scoop of vanilla ice cream.
7 people made this
IngredientsMakes: 1 loaf cake
- 100g caster sugar
- 100g butter, melted
- 3 eggs
- 150g plain flour
- 1 teaspoon baking powder
- 200g plain chocolate
- 100g chopped mixed nuts
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 220 C / Gas 7; grease a 450g (1lb) loaf tin.
- In a bowl mix sugar and melted butter until the mixture becomes light and fluffy. Add the eggs and stir well. Add flour and baking powder and mix well.
- Melt chocolate in double boiler or microwave; stir into cake mixture until combined. Fold in chopped nuts.
- Pour the cake mixture into prepared loaf tin and bake for 45 minutes, or until a skewer inserted in the centre of the loaf cake comes out clean. Cool for 15 minutes in the tin; remove and slice to serve warm or finish cooling on a wire rack and store in an airtight container.
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Chocolate Orange Loaf Cake
This dark chocolate orange loaf cake is rich, moist and deliciously gluten-free and dairy-free. Cocoa powder and orange zest give this cake the perfect flavor balance of bitter and sweet. Topping choices are included in the recipe.
HOW TO MAKE CAKE MIX CHOCOLATE BANANA BREAD
- Preheat the oven to 350 degrees.
- Spray an 8ࡪ loaf pan with baking spray.
- Add together all the ingredients in a large bowl.
- Pour into loaf pan.
- Top with additional chocolate chips.
- Bake for 50-55 minutes.
VARIATIONS ON CAKE MIX CHOCOLATE BANANA BREAD
- Muffins: Make your banana bread even more shareable by turning it into yummy muffins. Use the banana bread recipe above as usual but then pour batter into a muffin pan. As you bake them, keep an eye on them. Typical baking times on muffins is 18-20 minutes but always check doneness before removing as your muffin tin size may vary.
- Add-ins: If you want an even more chocolatey bread stir in some addition types of chocolate chips (dark or milk chocolate chips), or switch it up with butterscotch chips. Drizzle some chocolate fudge sauce on top for a decadent touch.
- Toppings: Sprinkle a little brown sugar or cinnamon-sugar over the top while it’s still warm. You can use peanut butter on individual slices like a spread. You can also use frosting or a glaze to spruce up the bread and make it look fancy. Try my Peanut Butteror Cream Cheese Frostingor try the glaze recipe from my Iced Banana Nut Bread. One last topping that is absolutely delicious is chopped nuts. Try pecans, cashews or walnuts for a rich, delicious flavor.
- Vegan: To make this bread vegan friendly, switch out the semi-sweet chocolate chips for dark chocolate, which has no milk in it. Also, use a vegan substitute for the eggs, and make sure that you find one that is made for baking. With those few adjustments, this Cake Mix Chocolate Banana Bread recipe is vegan friendly.
- Gluten-free: This recipe itself is gluten-free as there’s no all-purpose flour in it. But if you have a gluten intolerance you need to be careful when selecting the cake mix. Check the box to make sure that there’s no all-purpose flour or other wheat in it. Also, my recipe doesn’t have any baking soda in it, which is an overlooked source of gluten depending on the brand. The rest of my recipe is gluten-free and the ingredients are easy to find.
SERVE CAKE MIX CHOCOLATE BANANA BREAD WITH
- : Turn chocolate banana bread into a chocolate banana cake by serving it up with a big scoop of ice cream. Making ice cream is not hard, especially with this easy recipe, and you’ll be impressed by the results. If you don’t own an ice cream maker don’t worry, you won’t need one. : Top with whipped cream and strawberries!
THE TOOTHPICK TEST
Once it’s finished baking you should test the loaf to see if it’s cooked all the way through. Grab a toothpick and poke it into the middle of the bread and then pull it out. If it’s clean when it comes out, then the loaf is solid and ready to eat once it cools. If the toothpick comes out covered in batter, then the bread is still molten inside and you should put the bread back into the oven.
HOW LONG IS CAKE MIX CHOCOLATE BANANA BREAD GOOD?
Made this as written and it was very tasty, moist, and delicious. I used 1/2 brown sugar and 1/2 granulated. Happened to have mini semisweet chocolate chips, which worked out very well. Done in 60 minutes at 350° perhaps 5 minutes less would have been even better.
I should have come here but noooooo I had to be a smartypants and adapt tye first banana bread recipe that came up. Cook time said 25 to 30 minutes but I had added chocolate chips and walnuts. After 45 minutes I figured the wet on the tester must just be banana. Nope, my now-cooled banana bread is raw in the center. Don't be me, people! If the top browns enough before the hour is up, cover lightly with tin foil.
This is my go to recipe when I have old bananas to deal with.Wonderful, moist and super tasty banana bread. A huge improvement on plain old banana bread!
This recipe is one of the closest to perfect that I've come across - with the perfect ratio of banana to flour. However, I have added a slight variation to this recipe that really gives it a kick.: - Reduce the sugar to 1/2 cup - Reduce chocolate chips to 1/2 cup - Add 1/2 cup peanut butter chips (this makes such a difference) - Add orange juice (still trying to figure out the perfect amount - about 3 - 4 tbsps?) - the baking powder could be optional
Good solid recipe. Made exactly as detailed only used some dark chocolate I had and cut in to chips/chunks vs chocolate chips and used two bananas on their way out vs measuring a cup - came out great. Good choice to use up bananas (which is what I did.)
This is my go-to recipe for banana bread. Everyone loves it!
I love this banana bread! It is delicious and seems to be foolproof. Instead of nuts, I double the chocolate chips. Since I don't like lemon, and can taste even the smallest hint of citrus or acid, I replace the lemon juice with whole milk. Given that I rarely bake and am the furthest thing from a great baker, the fact that I can make these random substitutions and have a successful outcome is very telling. Add to that my coming from a long line of discerning, hard-core-baker-snobs who all go bananas (pardon the pun) for this whenever I make it. This is a recipe I would recommend to all!
This is super tasty, but it's strange because, while the inside came out moist and tender, the "outer layer" crumbles like nobody's business. I certainly wouldn't call it dry, but it's awfully difficult to butter a pile of crumbs. Regardless, I will make this again for sure, but I wish there was a way to make it fall apart a little less.
I was looking for a really good banana bread recipe and this one was perfect! I decided not to add any chocolate chips or walnuts just because I was looking for something simple- and this was still amazingly delicious! I will definitely be making this in the future!
This was a wonderful way to use bananas that were just getting ready to not be of any use. I had three of them, and while I didn't measure to be sure they were a cup, whatever they measured sure was perfect. I didn't have any chocolate chips, but used some milk chocolate from the local candy shop in the freezer- just smacked it into smaller pieces and it was fine. One other departure was that since I was taking this to work and one of our gals in tree-nut allergic, I used toffee chips to give it a bit of crunch. Nice addition and they all loved it.
Really delicious! My go-to banana bread recipe. Like many other reviewers here, I only use 1/2 cup chips (or chunks chopped up from my favorite dark chocolate bar), which I think makes for a nice balance of flavors, but chocoholics might want the full 3/4 cup. Same goes with the amount of nuts you use--that's all personal preference (we like lots of pecans). Aside from chips and nuts, I don't understand why some people decrease or increase other ingredients, like the amount of sugar or the mashed bananas, because that messes with the chemistry of the recipe. If you want it to come out moist and perfectly textured, follow the recipe (aside from nuts/chips). If you have leftover banana, eat or toss it, don't ruin your bread! As for oven time, everyone's oven is different so watch it closely the first time you bake it and test with toothpick during the last 15 mins of baking. Then make a note for yourself for next time. For my professional convection oven, 325 for about an hour is perfect. I think one thing that makes this recipe so good/different is the lemon, which you can't really taste, but it does something subtle in the mix of flavors.
Walnut Chocolate Chip Loaf Cake
I enjoy baking with walnuts because they have a uniquely buttery flavor that is absolutely delicious in many baked goods. This easy loaf cake recipe is a wonderful everyday sort of teacake that uses both walnut flour and chopped walnuts. Unlike almond flour, which is readily available in stores, walnut flour is an ingredient that you’re probably going to have to make yourself. Fortunately, it is nothing more than ground walnuts, so it is easy to make. Once you’ve tried it, you can substitute it into recipes that call for almonds for a different flavor twist!
Start with chopped walnuts and a preheated oven. Lay the nuts out on a baking sheet and toast them until they are golden. An easy way to test any nut for toastiness is by cutting one in half (while it is still warm) to see if the color of the nut is golden and even throughout. Once the nuts have toasted, you’ll need to cool them completely before grinding them to flour in the food processor.
The walnut flour is combined with the rest of the ingredients to make a thick batter studded with chocolate chips and more chopped, toasted walnuts. The tender cake is moist and flavorful, with chocolate chips in every bite. The cake itself has a nutty, buttery flavor from the combination of butter, buttermilk and walnut flour in it. It’s the perfect sort of cake to serve with coffee or tea when you need an afternoon snack break. If you want to dress it up, you can sprinkle a little coarse sugar on top of the loaf before baking or even smooth on a little bit of frosting. Cream cheese frosting works well, in case you’re leaning that way. The loaf keeps extremely well, so one loaf should last you several days of snacking.
Walnut Chocolate Chip Loaf Cake
1 1/2 cups coarsely chopped walnuts
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1/3 cup butter, melted and cooled
1 large egg
2 tsp vanilla extract
1 cup buttermilk
1 cup chocolate chips
1 tbsp coarse sugar, for topping
Preheat oven to 350F.
Line a baking sheet with parchment paper or aluminum foil and spread the walnuts on it. Bake for 10-15 minutes, or until toasted. Allow nuts to cool, then process 3/4 cup in the food processor to make walnut flour. Set aside flour and remaining nuts.
Line a 9-inch loaf pan with parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and walnut flour.
In a large bowl, whisk together sugar, butter and egg until well-combined. Stir in half of the flour mixture, followed by the buttermilk and vanilla extract. Stir in remaining flour mixture and mix until almost all the dry ingredients have been combined. Stir in chocolate chips and remaining chopped walnuts until evenly distributed.
Pour batter into prepared pan and sprinkle with coarse sugar, if using.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. Allow cake to cool in the pan before turning it out to slice.
Chocolate with Francois is a delightful group of bakers who are making one recipe a month from Francois Payard's book Chocolate Epiphany. This month it was my turn to pick the recipe.
The first time I picked a recipe for this group, I chose chocolate macarons. I had an idea the recipe wasn't one of those you throw together at the last minute to thrill guests who drop in unannounced. While the recipe didn't disappoint (you can read about my first experiences with macarons here), this time around I wanted something a little easier. This recipe definitely delivered on that goal.
Although the recipe calls for three kinds of nuts, you could mix it up and use different nuts based on what you have on hand, or even substitute chopped dried cherries (or even prunes, very French) or cocoa nibs for the nuts.
- I doubled the recipe across the board and made it in one mixing bowl. Occasionally, I'll double by making two separate batches, but doubling worked just fine.
- I sprayed the bottom of the loaf pan with cooking spray before putting the parchment in it. That keeps it in position until you pour in the batter.
- I have a beater blade that I read about on Dorie Greenspan's blog a year or two ago. It makes a huge difference when you're creaming butter and sugar, and it made it easier to beat the almond paste and sugar together for this recipe. If you're interested, you can find it here. They come in different sizes, so make sure you get the right one for your mixer.
- I don't generally have whole milk, so I combine 1% or skim with heavy cream (which I usually do have on hand). I poured two tablespoons of heavy cream in the measuring cup, and added milk to make 1/2 cup.
- My hazelnuts were mostly skinned, but some had skins clinging to them. Since the cake is so profoundly chocolate, I didn't worry too much about having perfectly skinned hazelnuts. The skins can be bitter, but they weren't detectable in this cake.
- Don't let your butter cool too much before using it. Mine did, and I had small chunks of butter in the batter. When they melted, some of the muffins practically boiled in butter. How can this be a bad thing. It reminded me of the chocolate canneles, one of my favorite recipes this group has made.
- I substituted white whole wheat flour for 1/4 of the flour. I could tell there was whole wheat flour based on the texture, but I was looking for it. Because of the nuts and almond meal, I really don't think anyone else noticed.
- My loaf was done in 51 minutes, my cupcakes at 17 minutes and my minis at 10 minutes.
- Rather than glazing the cupcakes and minis, I dipped them upside down in the bowl of glaze. I poured the glaze over the loaf, which I had flipped over (so the flat bottom became the top).
Printer friendly recipe-cake and glaze
Francois says: Loaf cakes are a staple in French home kitchens. This version is a little more elaborate than a plain chocolate loaf, since it contains a variety of nuts, which add texture to the cake, and two types of chocolate and almond paste for an extra-rich taste. For all these reasons, this particular loaf makes a great dessert, too sprinkle chopped toasted nuts and dried fruits over the warm glaze, and serve with Creme Anglaise or vanilla ice cream.
Printer friendly recipe-cake
Vegetable cooking spray, for the pan
1 1/4 cups (135 grams) all-purpose flour
1/3 cup plus 1 tablespoon (37 grams) Dutch-processed cocoa powder
3/4 teaspoon (3 grams) baking powder
3 1/2 ounces (105 grams) almond paste
1/2 cup plus 2 tablespoons (125 grams) sugar
3 large eggs
1/2 cup (112 grams) whole milk
1/4 cup (52 grams) semisweet chocolate chips
1/2 cup (60 grams) chopped toasted hazelnuts
1/4 cup (45 grams) chopped toasted almonds
1/3 cup (45 grams) toasted pistachios
1 1/4 cups (20 tablespoons, 270 grams) unsalted butter, melted
Make the cake: Place a rack in the center of the oven and preheat the oven to 350 degrees. Line the bottom of a 9x5x3-inch loaf pan with parchment paper, spray the pan and paper with vegetable cooking spray, and set aside. Sift the flour, cocoa powder, and baking powder together over a bowl or piece of waxed paper. Set aside.
Place the almond paste and sugar in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until the sugar is incorporated into the almond paste. Mix in the eggs one at a time until they are all incorporated and the mixture is smooth. Scrape the sides and bottom of the bowl to make sure that everything gets mixed in and that lumps don't form.
Stop the mixer, and switch to the whisk attachment. Whip the mixture on medium speed for about 8 minutes, until it is light and fluffy, then gradually mix in the milk. Add the dry ingredients to the batter, and mix until smooth. Scrape the bowl again. Mix in the chocolate chips, hazelnuts, almonds and pistachios until incorporated, then mix in the butter.
Pour the butter into the prepared pan, and bake for 50 to 60 minutes, until a wooden skewer inserted in the center of the cake comes out clean and the sides slightly pull back from the edges of the pan. Remove from the oven, and let the cake cool to room temperature in the pan, then unmold it over a wire cooling rack and let it cool completely. If you unmold it too rapidly, it will break. You can make the cake 3-4 days ahead, keeping it very well wrapped. Glaze it only when you are ready to serve it.
Chocolate Glaze (make enough to cover a 9-inch cake)
Francois says: Glazing cakes gives them the beautiful, shiny finish you see in pastry shops. A glaze is a loose ganache, made by melting chocolate with hot cream and adding a little corn syrup for shine. In order for the glaze to cover the cake smoothly, it should feel warm to the touch, close to body temperature. If needed, and particularly if the chocolate is not fully melted, fill a medium pot one-third full with water and bring it to a gentle simmer over medium heat. Reduce the heat to low and, ensuring that the bowl containing the glaze doesn't touch the water, place it over the pot. Mix until the glaze is smooth and reaches the desired temperature.
Glaze is best used immediately, but you can keep it, covered and refrigerated, for two to three days. Reheat it as directed above, adding a teaspoon of light corn syrup to regain some of the shine that will have been lost in the refrigeration process.
Printer friendly recipe-glaze
8 ounces (250 grams) 61% or 72% chocolate, chopped
1 tablespoon (12 grams) light corn syrup
1 cup (250 grams) heavy cream
Place the chocolate and corn syrup in a medium bowl.
Bring the heavy cream to a boil in a small saucepan over medium-high heat. Pour the hot cream over the chocolate, and whisk until the chocolate is melted and the mixture is smooth. Strain the mixture into a bowl. Use immediately.
Glazing a cake
Line a baking sheet with wax paper, and place a wire cooling rack on top of the paper. Place the cake to be glazed (make sure it has been chilled) on the rack, and pour the glaze over its top. Use a spatula to even out the glaze and help it run down the sides of the cake. Let it cool at room temperature, and serve within a few hours to make sure that the glaze retains its shine.
Dark Chocolate Loaf Cake
This super moist, ultra fudgy, deep, dense chocolate loaf cake is rich enough for dessert, but casual enough for an afternoon snack.
- Prep Time: 15 Minutes
- Cook Time: 70 Minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 Servings 1 x
- Category: Dessert
- Method: Baking
- Cuisine: American
1 stick unsalted butter, cut into pieces
1/2 C semi-sweet chocolate chips
1 C strong brewed coffee
1/2 C unsweetened cocoa powder (dutch processed)
3 large eggs
3/4 C granulated sugar
1/2 C plain yogurt (I like whole milk for this)
1 tsp vanilla
1 C all purpose flour
1/2 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
Preheat oven to 325°F. Line a loaf pan with parchment paper and spray with non-stick spray. Set aside.
In a medium bowl combine the butter, chocolate chips, and coffee. Melt in the microwave for 30 – 60 seconds or until the chocolate is melted. If your coffee is freshly brewed you can just pour it over the chocolate and butter and the heat of the coffee will melt everything. Add the cocoa powder and whisk until smooth.
In a large bowl vigorously whisk together the eggs and sugar for 2 minutes, until the sugar is mostly dissolved and the eggs begin to lighten in color. Add in the yogurt, vanilla, and chocolate coffee mixture. Sprinkle flour, salt, baking powder and baking soda over the top and whisk gently, just until no dry flour remains.
Pour batter into prepared loaf pan and bake on the middle rack for one hour and ten minutes, or until a cake tester inserted into the thickest part comes out with only a few moist crumbs attached, but no uncooked batter.
Let cool in pan completely before serving – about an hour.
My loaf pan is 9X4. If you have one that’s smaller you may have to hold back on putting in all the batter, as you don’t want anything to overflow. Also remember if you have an 8X4 inch pan it will take at least ten minutes longer to bake through.
Feel free to substitute greek yogurt for regular plain yogurt, but try not to use non-fat.
This recipe calls for dutched cocoa powder (explained in more detail within the post). I am working on a swap out for natural cocoa powder and will post it here when I’m happy with the result – for now though, please stick to dutch processed cocoa powder.
Keywords: Coffee chocolate cake, easy chocolate cake, chocolate loaf cake, easy chocolate dessert, chocolate snack cake
- Total Time 1 hour 20 minutes
- Preparation Time 20 minutes
- Cooking Time 1 hour
- 225g unsalted butter (softened)
- 325g soft muscavado sugar (half light, half dark)
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 100g dark chocolate, melted
- 150g plain flour, sifted
- 50g cocoa powder, sifted
- 1 tsp bicarbonate soda
- 250ml boiling water
- mini Oreo cookies (about a handful, or regular sized broken into chunks)
- 100g white chocolate (to drizzle), melted
- 4 Oreo cookies (to decorate), crumbled
- Preheat the oven to 175'C
- Grease and line a 23cm x 13cm x 7cm loaf tin
- Cream the butter and sugar until fluffy, then gradually beat in the eggs and vanilla
- Gently fold in the melted and cooled chocolate until combined
- In a separate bowl, mix the sifted flour, cocoa and bicarb together
- Then get your boiling water and alternately add a spoon of the dry mix and a slurp of the water to the chocolatey butter mix until you have a smooth and pretty runny batter
- Pour into your lined loaf tin, then scatter the top with Oreo cookies, pushing them down a bit so they're partly submerged
- Bake for approximately 50-60 minutes
- The cake is one of those squidgy ones, so it will still wobble a bit in the middle when the time is up
- Allow the loaf to cool in the tin completely so that it keeps its shape
- Once cooled completely, carefully turn out the cake onto a wire rack
- Melt the white chocolate in the microwave and drizzle over the top of the cake, then decorate with crumbled Oreos and serve
Prepare the Cake
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease two two- by 10-inch (25-centimeter) loaf pans.
In a bowl, vigorously mix eggs, sugar, maple syrup, vanilla, salt, sour cream, and oil until well blended.
Add flour, almonds, and baking powder and mix until smooth.
Gently fold in chocolate and nuts until evenly distributed.
Pour batter into pans and smooth out tops. Sprinkle additional nuts on top of each cake. Bake 35&ndash45 minutes or until cakes rise and are golden and firm.
Allow to cool completely at room temperature. Sprinkle with confectioners' sugar and serve.
Chocolate Yogurt Loaf
It’s great for a healthy snack, and leftovers (if there are any leftovers!) can be sliced and frozen for later, so it’s also perfect for meal prep.
The chocolate loaf cake can be made with just a few basic pantry staple ingredients – no flax eggs, no chia seeds, no black beans, and no banana!
Leftover yogurt? Make this Vegan Cheesecake
To keep the recipe vegan, use your favorite plain nondairy yogurt, such as coconutmilk, almondmilk, or soy yogurt.
Or if you don’t want to use yogurt at all, the chocolate loaf also works well with an equal amount of canned pumpkin or sweet potato puree.
I haven’t tried the recipe with almond flour so would probably experiment with adding cocoa to my Almond Flour Banana Bread recipe before I’d experiment with this one, as fewer substitutions would be needed in order to make the loaf turn out properly. Alternatively, you can try baking the Keto Cake in a loaf pan, and be sure to report back for other readers if you experiment.
Dutch cocoa will give the loaf a brownie-like flavor, but if you can’t find it then feel free to substitute additional regular cocoa powder. I would recommend using either the oil or nut butter version if you’re only using all regular cocoa, because if you omit both the fat and the Dutch cocoa then the depth of flavor is a little flat.