If you’ve been searching for a show-stopping dessert that combines rich chocolate flavor with a delightfully light finish, look no further than this Chocolate Loaf Cake with Whipped Ganache Recipe. It’s the perfect marriage of moist, tender cake and creamy, airy ganache topping, making every bite an absolute joy. Whether you’re baking for a family gathering or just treating yourself, this recipe brings the comforting magic of chocolate in an irresistibly elegant loaf cake form.
Ingredients You’ll Need
These ingredients are simple pantry staples, yet each plays a crucial role in building the texture, depth, and lusciousness of your chocolate loaf cake. From the cocoa’s deep chocolate notes to the sour cream’s tenderizing touch, every component counts.
- All-purpose flour (1 1/2 cups): Provides the structure and crumb to your loaf cake.
- Granulated sugar (1 cup): Sweetens the cake and helps with browning.
- Unsweetened cocoa powder (1/2 cup): Delivers that rich chocolate flavor and a beautiful dark color.
- Baking powder (1 teaspoon): Assists in lifting the cake for a light texture.
- Baking soda (1/2 teaspoon): Works alongside the baking powder to improve rise and tenderness.
- Salt (1/4 teaspoon): Enhances and balances the sweetness and chocolate notes.
- Large eggs (2): Bind the ingredients and add richness.
- Milk (1/2 cup): Adds moisture for a soft crumb; use whole or plant-based.
- Vegetable oil or melted butter (1/2 cup): Keeps the cake moist and tender.
- Vanilla extract (1 teaspoon): Boosts the chocolate’s flavor with a warm aroma.
- Boiling water (1/2 cup): Intensifies cocoa flavor and helps reach the perfect batter consistency.
- Sour cream or plain yogurt (1/2 cup): Adds richness and a slight tang for balanced flavor and moistness.
- Heavy cream (1 cup): Essential for making the luscious whipped ganache.
- Semi-sweet or dark chocolate chips (1 cup): The heart of the ganache, providing that creamy chocolate finish you’ll adore.
- Vanilla extract (1 teaspoon, for ganache): Adds depth and enhances the chocolate in your whipped topping.
How to Make Chocolate Loaf Cake with Whipped Ganache Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Prepare your loaf pan by greasing and dusting it with flour or lining it with parchment paper for effortless cake removal later. This ensures your cake bakes evenly and releases smoothly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Combining these thoroughly at this stage guarantees that the leavening agents and cocoa are evenly distributed, which helps your cake rise perfectly and have a consistent chocolate flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, milk, vegetable oil (or melted butter), and vanilla extract until fully blended. This mixture brings together moisture, fat, and flavor, forming the base that keeps your loaf tender and flavorful.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Then gently fold in the sour cream or yogurt. This addition is the secret to an irresistibly moist crumb and a subtle tang that balances the sweetness beautifully.
Step 5: Add the Boiling Water
Gradually stir in the boiling water. Don’t be alarmed if the batter looks thin; this is exactly how it should be. The hot water helps to bloom the cocoa, intensifying the chocolate flavor while creating a wonderfully tender texture once baked.
Step 6: Bake the Cake
Pour the batter into your prepared loaf pan and pop it into the oven. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. Cooling completely at this stage prevents your whipped ganache from melting during the topping process.
Step 7: Prepare the Whipped Ganache
Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate melts completely and the mixture becomes glossy and smooth. This silky ganache is the star topping for your chocolate loaf cake, adding luxurious richness.
Step 8: Chill and Whip the Ganache
Allow the ganache to cool to room temperature, then refrigerate it for 30 to 60 minutes until it firms but remains soft enough to whip. Using a mixer, whip the ganache on medium speed for 3 to 4 minutes until it turns light, fluffy, and airy. This whipped texture transforms the ganache from dense and heavy to a creamy cloud that’s simply irresistible.
Step 9: Top the Cake
Once your loaf cake is completely cool, spread the whipped ganache generously over the top. This is the moment your Chocolate Loaf Cake with Whipped Ganache Recipe truly shines, turning an already delectable cake into a heavenly dessert centerpiece that looks as amazing as it tastes.
How to Serve Chocolate Loaf Cake with Whipped Ganache Recipe
Garnishes
To add an elegant touch and enhance the presentation, sprinkle the whipped ganache with chocolate shavings or a light dusting of cocoa powder. Fresh berries or finely chopped nuts also provide a beautiful contrast in color and texture, making each slice even more inviting.
Side Dishes
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream, which complements the rich chocolate flavors. A cup of strong coffee or a glass of cold milk elevates the experience and balances the sweetness perfectly.
Creative Ways to Present
Slice your loaf carefully and serve on a decorative plate with a drizzle of raspberry or caramel sauce for a gourmet appearance. You can also turn this into an individual treat by serving slices in mini dessert bowls topped with additional whipped ganache and a sprinkle of sea salt for that irresistible sweet-salty contrast.
Make Ahead and Storage
Storing Leftovers
Keep leftover Chocolate Loaf Cake with Whipped Ganache Recipe covered tightly in the refrigerator. Stored properly, it stays fresh and moist for up to 3 days, allowing you to enjoy the cake’s full flavor without rushing.
Freezing
If you want to make this cake ahead of time, wrap the fully cooled loaf securely in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before adding the whipped ganache topping.
Reheating
Since the cake itself is best enjoyed at room temperature or chilled, avoid microwaving with the ganache on top. For a cozy treat, slice a piece without ganache and warm it gently in the microwave for about 15 seconds. Then add fresh whipped ganache or enjoy as is for a lovely contrast.
FAQs
Can I use a different type of chocolate for the ganache?
Absolutely! Semi-sweet or dark chocolate chips work best for a balanced flavor, but you can also use milk chocolate for a sweeter ganache or a mix of chocolate types to tailor the taste to your preference.
What’s the difference between using sour cream or yogurt in the batter?
Both sour cream and plain yogurt add moisture and tenderness to the cake. Sour cream tends to make the crumb slightly richer and silkier, while yogurt provides a subtle tang and lighter finish. Either works beautifully in this recipe.
Can this recipe be doubled to make a larger cake?
You can double the ingredients to make a bigger loaf or even two smaller loaves. Just be sure to adjust baking time accordingly and check for doneness with a toothpick to avoid under or overbaking.
Is it okay to use plant-based milk and cream?
Yes! Plant-based alternatives like almond milk or coconut cream can replace dairy milk and heavy cream. Keep in mind this may slightly affect the flavor and texture but still yields a delicious result.
How long does it take to whip ganache properly?
Whipping ganache usually takes around 3 to 4 minutes once it’s properly chilled and firm but soft. It should become fluffy and hold soft peaks, transforming into a light and airy topping perfect for spreading or piping.
Final Thoughts
There’s something truly comforting and celebratory about making and sharing this Chocolate Loaf Cake with Whipped Ganache Recipe. It’s a wallet-friendly, approachable dessert that feels special enough for any occasion. I hope you enjoy baking and savoring this tender, chocolatey loaf topped with fluffy ganache as much as I do. It’s a little slice of chocolate heaven you deserve!
Print
Chocolate Loaf Cake with Whipped Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf cake (8-10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Chocolate Loaf Cake is a perfect treat for chocolate lovers. Made with cocoa powder, sour cream for tenderness, and finished with a luscious whipped chocolate ganache, it combines the perfect balance of deep chocolate flavor and fluffy texture. Ideal for dessert or a special snack, this cake is easily baked in a standard loaf pan and topped with a creamy whipped ganache that adds a luxurious finish.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk (whole or plant-based)
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1/2 cup sour cream or plain yogurt
Whipped Ganache Ingredients
- 1 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
- Combine the wet ingredients: In a separate bowl, whisk the two large eggs, milk, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth and well blended.
- Mix wet and dry ingredients: Add the wet ingredients into the dry ingredients bowl and stir gently until just combined. Then fold in the sour cream or plain yogurt to ensure the batter stays moist and tender.
- Add the boiling water: Gradually pour in the boiling water while mixing gently. The batter will be thin, which helps the cake achieve a moist and soft crumb.
- Bake the cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the ganache: In a small saucepan over medium heat, heat the heavy cream until it just begins to simmer. Remove from heat and immediately add the chocolate chips. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy. Stir in the vanilla extract.
- Cool and whip the ganache: Let the ganache cool to room temperature, then refrigerate for 30-60 minutes until it firms up slightly but is still soft. Using a hand mixer or stand mixer, whip the ganache on medium speed for 3-4 minutes until it becomes light, fluffy, and spreadable.
- Top the cake: Once the chocolate loaf cake is completely cool, generously spread the whipped ganache over the top of the cake to finish.
Notes
- Use either whole milk or plant-based milk according to your preference or dietary needs.
- Vegetable oil can be substituted with melted butter for a richer flavor.
- Ensure the boiling water is added gradually to avoid overmixing which can toughen the cake.
- Refrigerate the ganache until it’s just firm to make whipping easier and more effective.
- Store the finished cake covered in the refrigerator for up to 3 days for best freshness.
