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
Scale
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.
