If you have a sweet tooth and a love for rich, decadent desserts, the Chocolate Loaf Cake with Whipped Ganache Recipe is going to be your new best friend in the kitchen. This luscious loaf cake combines the deep, chocolatey flavor of cocoa with a velvety whipped ganache that perfectly balances moistness and indulgence. Every bite is a celebration of chocolate done right, with tender crumb structure thanks to a few clever additions like sour cream and boiling water in the batter. Whether you’re serving it for a special occasion or just because, this cake delivers impressive flavor with surprisingly simple ingredients and straightforward steps.
Ingredients You’ll Need
This recipe calls for everyday ingredients that come together to create an extraordinary chocolate loaf cake. Each one plays its part, from texture to taste and the perfect deep chocolate color.
- 1 1/2 cups all-purpose flour: Provides structure and body to the cake.
- 1 cup granulated sugar: Sweetens the cake while helping it brown beautifully.
- 1/2 cup unsweetened cocoa powder: Adds intense chocolate flavor and a rich color.
- 1 teaspoon baking powder: Helps the cake rise and stay fluffy.
- 1/2 teaspoon baking soda: Works with baking powder for the perfect lift and crumb.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 2 large eggs: Bind the ingredients and add richness.
- 1/2 cup milk (whole or plant-based): Moisturizes the batter and keeps it tender.
- 1/2 cup vegetable oil or melted butter: Contributes to the cake’s moist texture.
- 1 teaspoon vanilla extract: Adds a subtle, sweet aroma and flavor depth.
- 1/2 cup boiling water: Helps bloom the cocoa powder for enhanced chocolate intensity and a tender crumb.
- 1/2 cup sour cream or plain yogurt: Adds moisture and a slight tanginess that perfectly complements the chocolate.
- 1 cup heavy cream: The base for the whipped ganache, which topples this cake into pure decadence.
- 1 cup semi-sweet or dark chocolate chips: Melts into the cream creating a silky, luscious ganache.
- 1 teaspoon vanilla extract (for ganache): Lends a fragrant touch to the whipped topping.
How to Make Chocolate Loaf Cake with Whipped Ganache Recipe
Step 1: Preheat the Oven
Always start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper so the cake slides out easily once baked. This step sets you up for baking success by ensuring your cake doesn’t stick and bakes evenly.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk these together to evenly distribute everything, which will help the cake rise uniformly and develop that gorgeous chocolate flavor throughout.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, milk, vegetable oil (or melted butter), and vanilla extract until everything is smooth and well blended. This wet mixture will bring moisture and richness to your chocolate loaf cake, making every bite tender and flavorful.
Step 4: Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Then, fold in the sour cream or plain yogurt. This ingredient is an absolute game changer, adding moisture that keeps the cake soft and lends a slight tang that balances the sweetness beautifully.
Step 5: Add the Boiling Water
Slowly add the boiling water to the batter, mixing gently as you go. The batter will be quite thin, but don’t worry—this is exactly what you want for a moist loaf that bakes into a tender crumb. The boiling water also intensifies the cocoa, making the chocolate flavor pop.
Step 6: Bake the Cake
Pour your chocolate batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once done, let it cool in the pan for about 10 minutes before transferring to a wire rack. Cooling it completely is key before adding the whipped ganache on top!
Step 7: Make the Whipped Ganache
Heat heavy cream gently in a saucepan until it begins to simmer, then remove from heat and stir in the chocolate chips until melted and silky smooth. Let this mixture cool to room temperature, then chill in the fridge until it’s firm but still soft enough to whip. Finally, whip it for a few minutes until it transforms into a luscious, fluffy topping that’s as light as a cloud.
Step 8: Top the Cake with Whipped Ganache
Spread the whipped ganache generously over the completely cooled cake. It adds not only a visually stunning finish but also an extra layer of creamy richness that turns this cake into an unforgettable treat.
How to Serve Chocolate Loaf Cake with Whipped Ganache Recipe
Garnishes
Adding a touch of garnish can elevate the presentation and flavor experience. Consider sprinkling a few chocolate shavings, chopped nuts, or even a dusting of cocoa powder or powdered sugar to add a contrast in texture and a hint of elegance to your loaf cake.
Side Dishes
This chocolate loaf cake pairs beautifully with fresh berries, a scoop of vanilla ice cream, or even a simple dollop of whipped cream. These sides introduce freshness and balance, making each bite feel like a decadent indulgence that’s not too heavy.
Creative Ways to Present
For a fun twist, slice the loaf cake and serve it as mini individual portions with a drizzle of caramel or raspberry sauce. You can even turn it into an elegant dessert platter alongside coffee or after-dinner drinks, turning your kitchen creation into the star of your gathering.
Make Ahead and Storage
Storing Leftovers
Your leftover chocolate loaf cake with whipped ganache can be stored at room temperature for a day or two in an airtight container. For longer freshness, keep it in the refrigerator—just be aware the whipped ganache might firm up and thicken.
Freezing
To freeze the cake, it’s best to wrap the loaf tightly in plastic wrap and then in foil to prevent freezer burn. You can freeze the plain chocolate loaf cake for up to three months. For whipped ganache, freeze separately if possible, as the texture changes when thawed.
Reheating
When you’re ready to enjoy the cake again, let it thaw completely at room temperature if frozen. Warm individual slices gently in the microwave for 10-15 seconds to revive that freshly baked softness—just avoid reheating the whipped ganache, as it may lose its fluffiness.
FAQs
Can I use a different type of flour for this Chocolate Loaf Cake with Whipped Ganache Recipe?
Yes! While all-purpose flour is recommended for a perfect balance of structure and tenderness, you can experiment with whole wheat or gluten-free blends. Keep in mind that texture and moisture might vary slightly with different flours.
Is it possible to make this recipe dairy-free?
Absolutely. Swap the milk for any plant-based milk, use dairy-free butter or oil, and substitute heavy cream with coconut cream for the ganache. The flavor might be a bit different, but still deliciously satisfying.
How do I know when the cake is done baking?
Insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs, the cake is perfectly baked. If it’s wet with batter, give it a few more minutes and test again.
Can I make the whipped ganache ahead of time?
Yes, you can prepare the ganache a day in advance. Chill it until firm, then whip just before frosting the cake. This saves time on serving day and ensures the ganache is perfectly whipped and fresh.
What is the best way to slice the cake without damaging the ganache?
Use a sharp knife warmed under hot water and wiped dry before slicing. This helps cut cleanly through the whipped ganache without dragging or tearing it, giving you beautiful, neat slices every time.
Final Thoughts
There is truly nothing as satisfying as a homemade Chocolate Loaf Cake with Whipped Ganache Recipe that delivers rich chocolate flavor, tender crumb, and a crowning glory of silky whipped ganache. It’s one of those recipes that feels special but is easy enough to whip up any day you want to shower yourself or your loved ones with some sweet, chocolaty love. Go ahead, give it a try—you won’t regret bringing this delicious classic into your kitchen repertoire!
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Chocolate Loaf Cake with Whipped Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and moist Chocolate Loaf Cake combines deep cocoa flavors with a tender crumb, enhanced by the addition of sour cream for extra softness. Topped with a luscious whipped ganache made from heavy cream and melted chocolate, this cake makes an elegant and indulgent dessert perfect for any occasion.
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.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine the wet ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil (or melted butter), and vanilla extract together until smooth and well incorporated.
- Mix wet and dry ingredients: Add the wet mixture to the dry ingredients and stir gently until just combined. Then fold in the sour cream or plain yogurt, which will add moisture and tenderness to the cake.
- Add the boiling water: Gradually pour in the boiling water while stirring gently. The batter will be thin, but this is expected and helps create a beautifully moist cake.
- 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. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the ganache: In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips and vanilla extract. Stir until the chocolate fully melts and the mixture is smooth.
- Cool and whip the ganache: Let the ganache cool to room temperature, then refrigerate for 30-60 minutes until slightly firm but still soft. Using a hand 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 is completely cooled, spread the whipped ganache evenly over the top, decorating as desired.
Notes
- Using boiling water in the batter helps bloom the cocoa powder for richer flavor.
- Make sure the ganache is cooled and slightly firm before whipping to achieve the best texture.
- You can substitute plant-based milk and non-dairy cream alternatives to make this dairy-free.
- Store the cake covered in the refrigerator; bring to room temperature before serving.
- For an extra decorative touch, sprinkle grated chocolate or cocoa powder on top of the whipped ganache.
