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Indulgent Chocolate Loaf Cake with a Silky Ganache Finish
A rich and decadent chocolate loaf cake topped with a creamy whipped ganache, perfect for any occasion. This cake is a chocolate lover’s dream come true, with deep cocoa flavor and a light, airy ganache.
Ingredients
- For the Chocolate Loaf Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/2 cup boiling water
- 1/2 cup semisweet chocolate chips optional, for extra richness
- For the Whipped Ganache:
- 8 oz semisweet chocolate chopped
- 1/2 cup heavy cream
- 1 tbsp unsalted butter optional, for extra shine
Instructions
- Prepare the Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the Eggs and Vanilla:
- Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined.
- Add the Dry Ingredients and Milk:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Add Boiling Water and Optional Chocolate Chips:
- Stir in the boiling water until the batter becomes smooth and slightly thin. If desired, fold in the chocolate chips for extra texture and richness.
- Bake the Cake:
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Whipped Ganache:
- Make the Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil). Remove from heat and add the chopped chocolate, stirring until the chocolate is completely melted and smooth. If using, stir in the butter for extra shine.
- Chill the Ganache:
- Allow the ganache to cool to room temperature, then refrigerate for 30 minutes or until it thickens slightly but is still spreadable.
- Whip the Ganache:
- Once cooled, use an electric mixer to whip the ganache on medium-high speed for 2-3 minutes, or until light and fluffy.
- Assemble the Cake:
- Frost the Cake:
- Once the chocolate loaf cake has cooled completely, spread the whipped ganache evenly over the top of the cake, swirling it to create a decorative finish.
- Serve:
- Slice and enjoy the chocolatey goodness! Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: This cake freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw before serving.
- Optional Add-ins: You can add chopped nuts, such as walnuts or pecans, to the batter for added texture.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 4gFat: 22gSodium: 150mgFiber: 3gSugar: 28g