There is something utterly irresistible about a Chocolate Loaf Cake with Whipped Ganache Recipe that makes it a forever favorite in my kitchen and hopefully soon in yours too. Imagine a tender, moist chocolate loaf cake with just the right hint of cocoa, complemented perfectly by a light, airy whipped ganache that melts in your mouth with every bite. This cake is the ultimate comfort dessert that’s not too fussy but delivers on rich flavor and indulgence. Whether it’s for a cozy afternoon treat or an elegant ending to a dinner party, this recipe has all the magic you need to transform simple ingredients into pure chocolate bliss.
Ingredients You’ll Need
Before we dive into this delicious Chocolate Loaf Cake with Whipped Ganache Recipe, let’s talk about ingredients. You’ll notice these are pantry staples that come together beautifully to create a cake that’s moist, fluffy, and full of chocolate flavor. Each ingredient plays a crucial role, from the cocoa powder giving depth to the chocolate chips adding bursts of gooeyness, to the sour cream which ensures a tender crumb. Here’s what you’ll need:
- 1 1/2 cups all-purpose flour: The base of your cake that provides structure while keeping it light.
- 1 cup granulated sugar: Adds sweetness and contributes to a nice crust on the loaf.
- 1/2 cup unsweetened cocoa powder: Gives that rich chocolate flavor without extra sweetness.
- 1 teaspoon baking powder: Helps your cake rise and stay fluffy.
- 1/2 teaspoon baking soda: Works with baking powder to create perfect texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 2 large eggs: Bind everything together and add moisture and richness.
- 1/2 cup milk (whole or plant-based): Adds moisture and helps create a tender crumb.
- 1/2 cup vegetable oil (or melted butter): Keeps the cake moist and soft for days.
- 1 teaspoon vanilla extract: Enhances the chocolate and adds warmth.
- 1/2 cup boiling water: Intensifies the cocoa flavor and makes the batter wonderfully smooth.
- 1/2 cup sour cream or plain yogurt: Makes the crumb tender and adds a subtle tanginess.
- 1 cup heavy cream: Essential for whipping into that dreamy ganache topping.
- 1 cup semi-sweet or dark chocolate chips: Melts into the cream for a luscious ganache texture.
- 1 teaspoon vanilla extract: Added to the ganache for extra flavor depth.
How to Make Chocolate Loaf Cake with Whipped Ganache Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease your 9×5-inch loaf pan generously or line it with parchment paper for easy cake removal. This little prep step ensures your cake bakes evenly and comes out in one perfect piece every time.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Sifting or thoroughly whisking these ingredients is crucial to eliminate any lumps and evenly distribute the leavening agents, helping your cake rise beautifully.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, milk, oil (or melted butter), and the first teaspoon of vanilla extract until smooth and well combined. Mixing these wet ingredients fully before adding them to the dry ingredients ensures a smooth batter and prevents overmixing later.
Step 4: Combine Wet and Dry Ingredients
Add your wet mixture to the bowl with the dry ingredients and stir gently just until incorporated. Then fold in the sour cream or yogurt. This ingredient gives the cake a tender, moist crumb that’s just heavenly, so don’t skip it!
Step 5: Add Boiling Water
Gradually pour in the boiling water while stirring gently. The batter will be thin at this point and that’s exactly what you want because it yields a wonderfully moist and delicate cake. Trust the process; the thin batter makes all the difference!
Step 6: Bake to Perfection
Pour the batter into your prepared pan and bake for 45 to 50 minutes. Use a toothpick to test doneness – when it comes out clean, your cake is ready. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling fully before frosting ensures the ganache won’t melt into the cake.
Step 7: Prepare the Whipped Ganache
While the cake cools, heat the heavy cream until it’s just about to boil. Pour it over the chocolate chips in a bowl and let it sit for a couple of minutes to melt the chocolate. Stir gently until smooth. Let the mixture cool to room temperature, then whip it with the vanilla extract until it’s light and fluffy—this whipped ganache becomes the luscious topping your chocolate loaf cake deserves.
Step 8: Frost the Cake
Spread or pipe the whipped ganache evenly over the cooled cake. This topping adds a creamy, silky finish that pairs beautifully with the tender crumb of the loaf beneath.
How to Serve Chocolate Loaf Cake with Whipped Ganache Recipe
Garnishes
Adding garnishes elevates both the look and flavor of your chocolate loaf cake. Fresh berries like raspberries or strawberries add a pop of color and a burst of tart freshness that contrasts beautifully with the rich ganache. For a bit of crunch, sprinkle crushed nuts such as toasted hazelnuts or pecans on top. A light dusting of cocoa powder or powdered sugar also creates an elegant finish.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for extra indulgence. Fresh fruit salad alongside gives a refreshing balance to the richness of the chocolate. For beverages, think about coffee, a glass of cold milk, or even a rich red wine for an adult twist.
Creative Ways to Present
Slice your chocolate loaf cake neatly and present it on a pretty cake stand or rustic wooden board for a welcoming vibe. For a special touch, serve mini slices on dessert plates with a drizzle of raspberry sauce or caramel. If you want a fun party idea, cut the cake into cubes and serve as chocolate trifle layers or make cake pops with leftover crumbs mixed with ganache.
Make Ahead and Storage
Storing Leftovers
Place leftover chocolate loaf cake in an airtight container and store it in the refrigerator to keep the whipped ganache fresh. The cake will stay moist and delicious for up to 3 days. Let slices come to room temperature before serving to enjoy the full flavor and texture.
Freezing
You can freeze this loaf cake without the whipped ganache for up to 3 months. Wrap the cooled cake tightly in plastic wrap and then again in aluminum foil before freezing. When ready to enjoy, thaw overnight in the refrigerator and add freshly whipped ganache before serving for the best experience.
Reheating
If you prefer your chocolate cake slightly warm, let it reach room temperature and gently warm individual slices in the microwave for 10-15 seconds. Avoid heating too long to preserve the moist crumb and prevent the ganache from melting too much.
FAQs
Can I use a different type of flour for this recipe?
All-purpose flour works best for this cake’s texture, but you can substitute with a gluten-free flour blend if needed. Just be sure to follow your blend’s recommendations for measurement and mixing to keep the cake moist and fluffy.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain yogurt is a perfect substitute. It adds similar moisture and tang, keeping your chocolate loaf cake wonderfully tender.
Is it necessary to use boiling water in the batter?
Yes, the boiling water helps bloom the cocoa powder, enhancing the chocolate flavor and creating a smooth, thin batter that makes this loaf cake especially moist and tender.
How do I store leftover whipped ganache?
Store leftover whipped ganache in an airtight container in the fridge for up to 2 days. Before using again, gently re-whip it to restore its fluffy texture.
Can I make this cake vegan or dairy-free?
With some adjustments, yes! Use plant-based milk and dairy-free yogurt, and substitute the heavy cream with full-fat coconut cream to whip up a dairy-free ganache. You’ll still enjoy that same luxurious chocolate experience.
Final Thoughts
Making the Chocolate Loaf Cake with Whipped Ganache Recipe is like creating a little slice of happiness in your home. It’s a perfect balance of simple ingredients transformed into an impressive, indulgent treat that you and your loved ones will adore. Whether you’re an experienced baker or just starting out, this recipe invites you to bake with joy and share the love one moist, chocolatey slice at a time. I can’t wait for you to try it and taste the magic for yourself!
Print
Chocolate Loaf Cake with Whipped Ganache Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10-12 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and tender Chocolate Loaf Cake is a decadent treat perfect for any occasion. Featuring rich cocoa and a moist crumb from sour cream or yogurt, it’s baked to perfection in a loaf pan. Finished with a luscious whipped ganache made from silky chocolate and whipped cream, this cake delivers a perfect balance of deep chocolate flavors and a creamy topping that’s sure to impress.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil (or melted butter), and vanilla extract until smooth and fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Then fold in the sour cream or plain yogurt, which adds moisture and tenderness to the cake.
- Add Boiling Water: Gradually add the boiling water to the batter, mixing carefully. The batter will be thin, which is ideal for a soft crumb and moist texture once baked.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare Whipped Ganache: Heat the heavy cream until just about to boil, then pour over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow to cool to room temperature, then refrigerate until chilled. Once chilled, whip the ganache with an electric mixer until light and fluffy. Stir in vanilla extract.
- Frost the Cake: Once the cake has fully cooled, spread or pipe the whipped ganache evenly over the top of the loaf cake. Slice into 10-12 pieces and serve.
Notes
- Using boiling water in the batter brings out the cocoa flavor and helps create a moist texture but be careful not to overmix once added.
- For a dairy-free version, substitute plant-based milk, coconut cream or dairy-free sour cream, and a dairy-free chocolate for the ganache.
- Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
- Make sure the cake is completely cool before frosting with whipped ganache to prevent melting.
- For extra flavor, add a teaspoon of espresso powder to the boiling water before mixing into the batter.
