Chocolate Loaf Cake
You don't want to skip this moist and fudgy chocolate loaf cake! There's something undeniably comforting about a classic chocolate loaf cake - rich, soft, and deeply chocolatey, with just the right balance of sweetness and cocoa. Topped with a chocolate ganache, it's pure chocolate bliss in loaf form. This recipe is a must-have for any chocolate lover's collection.
Ingredients:
- 1 cup unsalted butter, melted and cooled
- 1 ½ cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup brewed coffee, slightly cool
- 2 tablespoon heavy cream
- ½ cup semi-sweet chocolate chips
Chocolate Ganache Glaze:
- 11 oz. chocolate chips
- 6 oz. heavy cream
Instructions:
- Preheat oven to 375°F. Grease or line a 9x5-inch loaf pan with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the melted butter and brown sugar. Add eggs, one at a time, then stir in heavy cream and vanilla until smooth.
- Add the dry ingredients: Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Stir until just combined - don't overmix.
- Add the coffee & chocolate chips: Pour in coffee (this enhances the cocoa flavor!) and stir gently until smooth. Fold in chocolate chips if using.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Ganache glaze: Once the cake is fully cooled, heat the heavy cream over low heat, just until it simmers (do not boil). Pour it over the chocolate chips and let it sit for 3-4 minutes. Stir together until a ganache begins to form and the chocolate chips are melted. Pour over the loaf cake.
Storage
Store tightly wrapped at room temperature for up to 3 days (or refrigerate for up to 5)
Serving Ideas:
- Serve warm with vanilla ice cream or whipped cream
Chocolate Loaf Cake
You don't want to skip this moist and fudgy chocolate loaf cake! There's something undeniably comforting about a classic chocolate loaf cake - rich, soft, and deeply chocolatey, with just the right balance of sweetness and cocoa. Topped with a chocolate ganache, it's pure chocolate bliss in loaf form.
Ingredients
- 1 cup unsalted butter melted and cooled
- 1 ½ cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup brewed coffee slightly cool
- 2 tablespoon heavy cream
- ½ cup semi-sweet chocolate chips
Chocolate Ganache Glaze:
- 11 oz. chocolate chips
- 6 oz. heavy cream
Instructions
- Preheat oven to 375°F. Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the melted butter and brown sugar. Add eggs, one at a time, then stir in heavy cream and vanilla until smooth.
- Add the dry ingredients: Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Stir until just combined - don't overmix.
- Add the coffee & chocolate chips: Pour in coffee (this enhances the cocoa flavor!) and stir gently until smooth. Fold in chocolate chips if using.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Ganache glaze: Once the cake is fully cooled, heat the heavy cream over low heat, just until it simmers (do not boil). Pour it over the chocolate chips and let it sit for 3-4 minutes. Stir together until a ganache begins to form and the chocolate chips are melted. Pour over the loaf cake.
Tried this recipe?Let us know how it was!
