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+ servings
Moist chocolate almond loaf sliced

Moist Almond Chocolate Loaf

A simple and rich almond chocolate loaf cake studded with chocolate chips and chunks and topped with slivered almonds.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf


  • 1 1/2 cups all purpose
  • 3/4 cup baking/unsweetened cocoa
  • 1/2 cup demerara (turbinado) sugar Also known as "sugar in the raw"
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup Greek-style plain yogurt Alternatively, strain 3/4 cup "regular" yogurt to drain out approximately 1/4 cup of liquid
  • 1/4 cup unsalted butter melted (1/2 stick)
  • 1/2 teaspoon almond extract
  • 3/4 cup bittersweet &/or semi-sweet chocolate I mixed semi-sweet chips & bittersweet cut into small chunks


  • 1/4 cup slivered almonds Equal to approximately 1 ounce


  1. Pre-heat the oven to 350 degrees F. Grease a 9-inch x 5-inch loaf pan and set aside.
  2. In a large bowl, whisk together the dry ingredients, i.e. flour, cocoa powder, sugar, baking powder and soda, and salt.
  3. In a smaller bowl, combine the wet ingredients. First, lightly beat the egg. Then add the buttermilk, yogurt, melted butter and almond extract, mixing until well combined. When you're done, you have two bowls, one with dry ingredients and the other with the wet ones. (The only ingredients left aside are the chocolate chips/chunks and the slivered almonds.)
  4. Using a spatula, fold the wet ingredients into the dry ones, with a circular motion from underneath up to the top. Do not overmix; you just want to moisten the dry ingredients. The batter is quite dense.
  5. Add the chocolate chips and chunks in two batches, folding in the first, then adding the second. They should be dispersed but do not mix vigorously.
  6. Spoon the batter into the greased pan. Gently even out the top.
  7. Spread the slivered almonds over the top and gently press them in, just enough so that they don't slide off.
  8. Bake the loaf for 45 - 55 minutes, until a skewer or toothpick inserted into the loaf comes out clean.
  9. Cool the loaf in the pan. When the pan is cool enough to handle, gently slip a knife around the edges and tip it over onto a wire rack. Put the loaf right side up and let it cool completely before slicing.