Double Chocolate Fudge-Stuffed Loaf Cake

updated Apr 22, 2020
Double Chocolate Fudge-Stuffed Loaf Cake

This deep, dark chocolate cake is so tender and moist, you won't believe how easy it is to whip one up.

Serves6 to 8

Prep20 minutes

Cook50 minutes to 1 hour

Jump to Recipe
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Loaf cake sits on a cutting board with one piece sliced and tumbled in from of the full loaf.
Credit: Photo: Karla Conrad; Food Styling: Trish Myers; Prop Styling: Leslie Poyzer

When chocolate cravings sneak up on you in the middle of the night, you’ll be happy to have this fudgy cake waiting for you in the kitchen. And, thanks to the use of oil in the batter instead of butter, this cake isn’t going anywhere. Its wonderfully tender, extra-moist texture lasts for days, whether you keep it on the counter or chilled in the fridge (my personal preference).

This deep, dark chocolate cake is a snap to make — no layering or frosting required — so go ahead and give it a go tonight. Your late-night sweet tooth will thank you.

Credit: Photo: Karla Conrad; Food Styling: Trish Myers; Prop Styling: Leslie Poyzer

Creating a Fudgy Center

The combination of Dutch processed cocoa powder and melted dark chocolate give this cake its rich, velvety flavor, and dollops of chocolate fudge swirled throughout make for a lovely surprise in every slice.

The fudgy filling is a simple mix of cream cheese, sugar, vanilla, an egg yolk, and melted dark chocolate. After pouring most of the cake batter into your loaf pan, you’ll drop tablespoons of the cream cheese mixture onto the batter, then swirl it into the batter with a skewer or table knife. Top that off with the remaining cake batter, finish with a few more swirls, and voila! You’ve created a tangy, fudgy center waiting for you inside each and every slice.

Double Chocolate Fudge-Stuffed Loaf Cake

This deep, dark chocolate cake is so tender and moist, you won't believe how easy it is to whip one up.

Prep time 20 minutes

Cook time 50 minutes to 1 hour

Serves 6 to 8

Nutritional Info

Ingredients

  • 4 ounces

    cream cheese

  • Cooking spray

  • 4 ounces

    dark chocolate (about 60% cacao), divided

  • 1/2 cup

    Dutch-process cocoa powder

  • 1 cup

    packed dark brown sugar

  • 1 teaspoon

    instant coffee or espresso granules

  • 1 cup

    boiling water

  • 2/3 cup

    vegetable oil

  • 1/2 cup

    sour cream

  • 2

    large eggs

  • 3 teaspoons

    vanilla extract, divided

  • 1 1/2 cups

    all-purpose flour

  • 1 cup

    granulated sugar, divided

  • 1 1/2 teaspoons

    baking powder

  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    baking soda

  • 1

    large egg yolk

Instructions

  1. Place 4 ounces cream cheese on the counter to soften at room temperature.

  2. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray. Line the pan with parchment paper, making sure the paper hangs over the 2 long sides.

  3. Finely chop 4 ounces dark chocolate. Place 2 ounces in a small microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until the chocolate is smooth and completely melted, 60 to 90 seconds total; set aside for the fudge swirl.

  4. Place the remaining 2 ounces chopped chocolate, 1/2 cup Dutch-process cocoa powder, 1 cup packed dark brown sugar, and 1 teaspoon instant coffee or espresso powder granules in a medium bowl and stir to combine. Pour 1 cup boiling water and whisk until the everything is melted and smooth, about 1 minute. Set aside to cool for 5 minutes. Add 2/3 cup vegetable oil, 2 large eggs, 1/2 cup sour cream, and 2 teaspoons of the vanilla extract and whisk to combine.

  5. Place 1 1/2 cups all-purpose flour, 3/4 cup of the granulated sugar, 1 1/2 teaspoons baking powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon baking soda in a large bowl and whisk to combine. Add the chocolate mixture and whisk just until smooth.

  6. For the swirl, place the cream cheese and the remaining 1/4 cup granulated sugar in a small bowl and stir vigorously until smooth. Stir in the remaining 1 teaspoon vanilla extract, 1 large egg yolk, and reserved melted chocolate until smooth and combined.

  7. Pour three-quarters of the cake batter into the prepared loaf pan. Drop all but 2 to 3 tablespoons of the cream cheese mixture by the tablespoon onto the batter. Drag a wooden skewer or table knife through the cream cheese dollops to make a swirled pattern. Top with the remaining cake batter. Drop the remaining cream cheese mixture onto the cake and swirl again with the skewer or knife.

  8. Bake until a skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 50 to 65 minutes. Place on a wire rack to cool completely before slicing.

Recipe Notes

Make ahead: The cake can be made 1 day ahead, or well wrapped and frozen up to 2 weeks.

Storage: The cake will stay moist for at least 3 or 4 days if kept well wrapped and stored either in the refrigerator or at room temperature.