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Baking recipe · from the recipe book

Chocolate Loaf Cake with Vanilla Cream Filling

A deep, moist chocolate loaf with a ribbon of tangy-sweet vanilla cream cheese baked through the middle and a few melty chocolate chips.

Chocolate Loaf Cake with Vanilla Cream Filling

Ingredients

  • 1½ cups190 gAll-purpose flour
  • ½ cup45 gUnsweetened cocoa powdersifted
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 1 cup200 gGranulated sugardivided: 170 g for the batter, 30 g for the filling
  • ⅓ cup80 gCanola oil
  • 3 large150 gEggs3 large, room temperature, divided: 2 for the batter, 1 for the filling
  • ¾ cup (180 ml)180 gButtermilk, low-fatroom temperature
  • ½ cup (120 ml)120 gBrewed coffeehot
  • 2½ tsp10 gVanilla extractdivided: half for the batter, half for the filling
  • ¾ cup170 gCream cheesesoftened
  • ⅓ cup60 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling.
  2. Make the filling first: beat the cream cheese with 30 g of the sugar until smooth, then beat in 1 egg and half the vanilla. Set aside.
  3. In a medium bowl, whisk the flour, the unsweetened cocoa powder, the baking soda, the baking powder and the salt until no cocoa streaks remain.
  4. In a large bowl, whisk the remaining 170 g of sugar, the canola oil, the remaining 2 eggs and the remaining half of the vanilla until glossy. Whisk in the buttermilk.
  5. Stir the flour-cocoa mixture into the wet mixture until just combined, then slowly whisk in the hot coffee to make a thin batter. Fold in the chocolate chips.
  6. Pour about half the batter into the pan, spoon the filling down the center in an even layer, then cover with the remaining batter, spreading gently to the edges.
  7. Bake 60 to 70 minutes, until a toothpick inserted in the cake part (not the filling) comes out clean and the filling layer reaches 160°F (71°C). Tent with foil after 45 minutes if the top darkens.
  8. Cool in the pan on a rack for 20 minutes, lift out with the parchment and cool completely, about 1½ hours, before cutting into 12 slices. Store leftovers in the fridge.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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