This triple chocolate loaf cake is perfectly decadent, moist, soft and rich. With melted chocolate, cocoa powder and extra chopped chocolate in the cake batter, and a decadent chocolate ganache glaze on top, it truly couldn’t be more chocolatey if it tried. It’s also incredibly easy to make (no stand or hand mixer needed!) and you couldn’t possibly guess it’s gluten free.
I’ve been craving simple bakes lately. Less of the elaborately decorated layer cakes and more of easy cheesecakes, decadent brownies and melt-in-the-mouth cookies. Considering the times we’re currently living in… simple comfort food that comes together quickly and with minimal fuss really hits the spot.
This triple chocolate loaf cake is exactly that kind of recipe.
Fist of all, it’s TRIPLE CHOCOLATE – with melted chocolate and Dutch processed cocoa powder in the cake batter (along with some extra chopped chocolate, just because) and a luscious chocolate ganache glaze on top for an extra burst of chocolatey goodness.
And I don’t know about you, but anything with this much chocolate is my definition of comfort food.
The cake itself is perfectly decadent, moist, soft and rich. So, basically everything you want in a really good chocolate cake. Importantly, it also doesn’t require any sort of special equipment to prepare – no stand or hand mixers. You just need a large bowl, a whisk, a loaf tin and a few pantry staples… and you’re good to go.
So, without further ado: here’s how you make the perfect gluten-free triple chocolate loaf cake.
Before we get to the bits and bobs of making this wonderful cake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
How do you make gluten free triple chocolate loaf cake?
Making this gluten free triple chocolate loaf cake seriously couldn’t be easier. Here’s how:
- In a large bowl, using a balloon whisk, cream together the softened butter, caster/superfine sugar and light brown soft sugar until pale and fluffy.
- Add the (room temperature!!) eggs, one at a time, mixing well after each addition.
- Add half of the dry ingredients (gluten free flour blend, almond flour, Dutch processed cocoa powder, baking powder, xanthan gum and salt) and mix well until combined.
- Add the (room temperature!!) yoghurt and mix well.
- Add the rest of the dry ingredients,
- and mix well until you get a smooth cake batter without any flour clumps.
- Add the melted and cooled chocolate,
- and mix until well combined.
- Add the chopped chocolate, and stir until evenly distributed.
- Transfer the cake batter into the lined 2lb/900g loaf tin and smooth out the top. Then, bake!!
See how easy that is??
How do you make a MOIST and RICH chocolate cake?
There are a couple of things you should keep in mind if you want to make your chocolate cake super moist and rich. (Note that this recipe already takes all of these things into account, so if you follow the recipe to the letter: chocolate cake perfection awaits you.)
- Add a source of moisture. In this case, that’s the yoghurt, which keeps the cake nice and moist. Because it’s slightly acidic, it also gives an additional boost to the raising agents (making the cake even softer), and it also cuts through some of the sweetness, giving a perfectly balanced cake.
- Make sure you use enough fat and sugar. Both greatly affect both the flavour and texture of the cake – and they ensure that the cake is decadent, flavourful and has the perfect delicate, melt-in-the-mouth crumb.
- Use BOTH cocoa powder and melted chocolate in the cake batter. While cocoa powder is great, it doesn’t give the same richness of flavour as melted chocolate. Use both for best results. (Also note that you should use Dutch processed cocoa powder, and that both cocoa powder and chocolate have to be of a high quality for truly delicious results.)
- Don’t over-bake the cake. It would be such a shame if you put in all this effort and ingredients into making the perfect chocolate loaf cake, only to dry it out in the oven. To check whether the cake is done, insert a toothpick or skewer into the middle. It should come out mostly clean (you shouldn’t see any un-baked batter) but with quite a few moist crumbs attached. Note that you DON’T want a completely clean toothpick – that would imply you’ve unfortunately over-baked the cake. As soon as the cake is done, take it out of the oven. For me, the cake required about 1 hour in the oven, but it might vary slightly depending on the calibration of your oven.
And that’s pretty much all there is to it.
Once the cake is perfectly baked and cooled, we’ll cover it with a glossy chocolate ganache (because more chocolate is ALWAYS a good idea). Then, just allow the glaze to set and firm up for about 30 minutes at room temperature… and tuck in!
I really hope you’ll love this recipe as much as I do, friends. This triple chocolate loaf cake is the perfect mid-week treat, although it looks (and tastes) fancy enough for pretty much any occasion. Oh, and you couldn’t possibly guess that it’s gluten free!
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Gluten Free Triple Chocolate Loaf Cake
For chocolate loaf cake:
- 140 g (1 ¼ sticks) unsalted butter, softened
- 100 g (½ cup) caster/superfine sugar
- 75 g (¼ cup + 2 tbsp) light brown soft sugar
- 3 UK medium/US large eggs, room temperature
- 150 g (1 ¼ cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour, which doesn't contain xanthan gum. You can also mix your own blend from 50% white rice flour, 30% potato starch and 20% maize flour by weight.)
- 50 g (½ cup) almond flour (Can be replaced with an equal weight of the GF flour blend, but the cake will dry out a bit faster.)
- 22 g (3 tbsp) Dutch processed cocoa powder
- 2 ½ tsp baking powder
- ½ tsp xanthan gum (Omit if you GF flour blend already contains xanthan gum.)
- ¼ tsp salt
- 170 g (¾ cup) full-fat plain natural or Greek-style yoghurt, room temperature
- 100 g (3.5 oz) dark chocolate (60-70% cocoa solids), melted and cooled
- 50 g (1.8 oz) dark chocolate (60-70% cocoa solids), roughly chopped
For chocolate ganache glaze:
- 80 g (2.8 oz) dark chocolate (60-70% cocoa solids), chopped
- 120 g (½ cup) double/heavy cream
For chocolate loaf cake:
- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 2lb/900g loaf tin (9x5x3 inches/23x13x7.5cm) with baking/greaseproof paper.
- In a large bowl, using a balloon whisk, cream together the butter, caster/superfine sugar and light brown soft sugar until pale and fluffy. You can also use a stand mixer fitted with a paddle attachment or a hand mixer fitted with the double beaters.
- Add the eggs, one at a time, mixing well after each addition.Tip: It's very important that your eggs are at room temperature and that you add them one at a time. This way, you'll maintain the emulsion of the butter and guarantee a silky smooth, fluffy cake batter – which will ultimately result in a melt-in-the-mouth cake crumb. If you forgot to take your eggs out of the fridge, place them in warm water for 10-15 minutes before using them.
- In a separate bowl, sift together the gluten free flour blend, almond flour, cocoa powder, baking powder, xanthan gum and salt.
- Add half of the dry ingredients to the butter-egg mixture and whisk well until combined.
- Add the yoghurt and whisk well until combined.
- Add the remaining dry ingredients and whisk well until you get a smooth, fluffy cake batter with no flour clumps.Tip: This alternating way of adding dry and wet ingredients helps maintain the emulsion of the butter in the cake batter, ensuring that your batter remains smooth and that the final baked cake has the perfect crumb. When alternating dry and wet ingredients, make sure to always end with the dry.
- Add the melted chocolate and whisk well until combined.
- Add the chopped chocolate and stir it in until evenly distributed.
- Transfer the cake batter into the lined loaf tin and smooth out the top.
- Bake at 350ºF (180ºC) for about 1 hour or until well risen and an inserted toothpick comes out mostly clean (you shouldn’t see any un-baked batter) but with quite a few moist crumbs attached. If the top of the cake starts browning too quickly, cover with aluminium foil (shiny side up) and continue baking until done.Tip: You DON’T want a completely clean toothpick – that would imply that you’ve unfortunately over-baked the cake. For me, the cake was fully baked through in about 1 hour, but the baking time might vary slightly depending on the calibration of your oven.
- Allow to cool in the loaf tin for about 10 minutes, then remove from the tin onto a wire cooling rack to cool completely.
For chocolate ganache glaze:
- Place the chopped dark chocolate into a heat-proof bowl.
- In a saucepan, bring the double/heavy cream just to the boil, then pour it over the chocolate. Allow to stand for 2-3 minutes, then stir together until smooth and glossy.
- Allow the glaze to cool and thicken slightly at room temperature, about 15-20 minutes, then spoon or pour it over the top of the cooled cake. Use a small offset spatula or the back of a spoon to spread the glaze evenly across the top and to gently guide it to drip down the sides.
- Allow the glaze to set for at least 30 minutes before slicing and serving.
- The triple chocolate loaf cake keeps well in a closed container in a cool, dry place for 3-4 days.