Description
This Chocolate Loaf Cake with Whipped Ganache is a decadent, moist chocolate cake that’s topped with a smooth, airy whipped ganache. Rich, yet light, the combination of the dense chocolate loaf and fluffy ganache is simply irresistible. Perfect for any occasion, whether it’s an afternoon treat, a dessert for a gathering, or just because you’re craving something sweet!
Ingredients
Scale
For the chocolate loaf cake:
- 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
For the whipped ganache:
- 1 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips
- 1 teaspoon vanilla extract
Instructions
-
For the chocolate loaf cake:
- 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.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients: In a separate bowl, whisk the eggs, milk, oil (or melted butter), and vanilla extract together until well combined.
- Mix wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the sour cream or yogurt, which will make the cake moist and tender.
- Add the boiling water: Gradually add the boiling water to the batter, mixing gently. The batter will be thin, but that’s okay—it helps the cake bake up beautifully.
- Bake the cake: Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the whipped ganache:
- Make the ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.
- Cool and whip the ganache: Let the ganache cool to room temperature. Once cooled, place the ganache in the refrigerator for 30-60 minutes, or until it firms up slightly but is still soft. Then, using a hand mixer or stand mixer, whip the ganache on medium speed for 3-4 minutes until it becomes light and fluffy.
- Top the cake: Once the cake has completely cooled, spread the whipped ganache generously over the top of the cake.
Notes
- If you prefer a richer ganache, you can use heavy cream and chocolate in a 1:1 ratio, but keep in mind that it will be slightly thicker.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
- Feel free to garnish with chocolate shavings or a sprinkle of cocoa powder for added decoration.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg