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
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.
- 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.
