Chocolate Loaf Cake with Whipped Ganache

If you’re craving something rich, indulgent, and oh-so-chocolatey, this Chocolate Loaf Cake with Whipped Ganache is your new best friend. Imagine sinking your fork into a perfectly moist, fudgy loaf cake that’s topped with a fluffy, whipped ganache—every bite is pure chocolate heaven. The deep cocoa flavor of the cake paired with the light, airy ganache creates the ultimate balance of richness and smoothness. Trust me, this is the kind of dessert that’ll have everyone asking for seconds, and it’s surprisingly easy to make! Whether you’re treating yourself, hosting a gathering, or looking for a showstopper for your next dinner party, this cake is sure to impress.

Why You’ll Love Chocolate Loaf Cake with Whipped Ganache

• Rich & Moist: The chocolate loaf cake itself is decadent, moist, and deeply flavored. It’s the kind of cake that melts in your mouth with every bite.
• Light, Fluffy Ganache: The whipped ganache topping adds the perfect light, creamy contrast to the rich cake beneath it. It’s like a cloud of chocolate magic.
• Easy to Make: Don’t be intimidated by the name—it’s actually a pretty straightforward recipe with simple ingredients. You’ll be in chocolate cake heaven in no time!
• Perfect for Any Occasion: Whether it’s a special celebration or just a casual treat, this cake elevates any moment.
• Versatile: Serve it as a simple dessert, dress it up with berries, or pair it with a scoop of vanilla ice cream for a more indulgent treat.

Ingredients

Here’s what you’ll need to make this chocolatey delight:

For the Chocolate Loaf Cake:

• All-purpose Flour: Forms the base of the cake, giving it structure and texture.
• Cocoa Powder: The essential ingredient for that rich, deep chocolate flavor.
• Baking Powder & Baking Soda: Help the cake rise and become light and fluffy.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Butter: Adds richness and moisture to the cake.
• Sugar: Sweetens the cake and complements the bitterness of the cocoa powder.
• Eggs: Provide structure and help bind the ingredients together.
• Buttermilk: Gives the cake a tender crumb and a slight tang that enhances the chocolate flavor.
• Vanilla Extract: Adds depth and warmth to the cake.

For the Whipped Ganache:

• Heavy Cream: Forms the base of the ganache, making it rich and velvety.
• Chocolate Chips or Chopped Chocolate: The key to a smooth, indulgent ganache with a deep chocolate flavor.
• Powdered Sugar: A bit of sweetness to balance the richness of the ganache.
• Vanilla Extract: To enhance the chocolatey goodness with a subtle warmth.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this chocolate masterpiece:

1. Preheat Your Oven:

Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, making sure to leave a little overhang for easy removal after baking.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set it aside for later.

3. Cream Butter and Sugar:

In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes. This helps the cake rise and become nice and tender.

4. Add Eggs and Vanilla:

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.

5. Alternate Adding Dry Ingredients and Buttermilk:

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined—don’t overmix!

6. Bake the Cake:

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

7. Make the Whipped Ganache:

While the cake is cooling, make the whipped ganache. Place the chocolate chips or chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil). Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt. Stir until smooth and glossy. Allow the ganache to cool to room temperature, then chill it in the fridge for about 30 minutes.

8. Whip the Ganache:

Once the ganache is cooled, use a hand mixer or stand mixer to whip it for 2-3 minutes until it becomes fluffy and light. If it’s too thick, you can add a little more cream to reach your desired consistency.

9. Frost the Cake:

Once the cake has cooled completely, spread the whipped ganache evenly on top. You can either frost the whole loaf or just the top for a more rustic look. For extra flair, sprinkle with chocolate shavings or fresh berries.

Nutrition Facts

(Per serving, depending on size of slices)
Calories per serving: 320
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
Sodium: 150mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 30g
Protein: 3g

Preparation Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

How to Serve Chocolate Loaf Cake with Whipped Ganache

• As a Dessert: Serve it warm with a scoop of vanilla ice cream or fresh berries on the side for an extra special touch.
• For a Celebration: Dress it up with a dusting of powdered sugar or colorful sprinkles for birthdays or festive occasions.
• With a Cup of Coffee: This cake pairs perfectly with a cup of coffee or tea for an afternoon treat.

Additional Tips

• Make it Ahead: The loaf cake can be made a day in advance. Just store it tightly wrapped in plastic wrap to keep it fresh. You can frost it the day you plan to serve it.
• Storage: Store leftover cake at room temperature for up to 3 days. You can also freeze slices of the cake (without the ganache) for up to 3 months—just wrap them tightly in plastic wrap and foil.
• Chocolate Options: For the ganache, feel free to use dark, semi-sweet, or milk chocolate based on your preference.
• Extra Toppings: You can top the ganache with crushed nuts, shredded coconut, or even a drizzle of caramel sauce to elevate the flavor.

FAQ Section

Q1: Can I use a different type of flour?
A1: Yes! You can substitute all-purpose flour with gluten-free flour or almond flour, but be sure to adjust the baking time as necessary.

Q2: Can I use regular milk instead of buttermilk?
A2: Yes! If you don’t have buttermilk, you can use regular milk. Adding a tablespoon of vinegar or lemon juice to the milk will mimic buttermilk’s acidity and help the cake rise.

Q3: Can I make this cake without the ganache?
A3: Absolutely! The chocolate loaf cake is delicious on its own, but if you want a lighter option, you can skip the ganache and dust the top with powdered sugar instead.

Q4: How can I make the ganache lighter?
A4: For a lighter whipped ganache, you can add a bit of powdered sugar or use whipped cream in place of some of the heavy cream.

Q5: Can I add mix-ins like chocolate chips or nuts to the cake?
A5: Yes! Feel free to fold in chocolate chips, chopped nuts, or even some dried fruit to the batter before baking for extra texture and flavor.

Q6: Can I double the recipe for a larger cake?
A6: Yes! If you want to make a bigger cake, you can double the recipe and bake it in a 9×5-inch loaf pan. You may need to adjust the baking time slightly.

Q7: How do I know when the cake is done?
A7: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back lightly when touched.

Q8: Can I use a different type of sweetener?
A8: Yes! You can swap granulated sugar with brown sugar, coconut sugar, or even a sugar substitute, but this may slightly alter the flavor and texture.

Q9: How can I make the ganache smoother?
A9: To get a smoother ganache, make sure to stir the chocolate and cream thoroughly and chill it until it’s just the right consistency for whipping.

Q10: Can I freeze the ganache?
A10: Yes! You can freeze whipped ganache for up to a month. Let it thaw in the fridge overnight before re-whipping to restore its texture.

Conclusion

There you have it—a Chocolate Loaf Cake with Whipped Ganache that’s everything you could ever want in a dessert

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