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
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 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.
