If you are a chocolate lover, you are in for a treat with this Chocolate Loaf Cake with Whipped Ganache Recipe. Imagine a moist, tender chocolate cake that bakes up with a rich, deep flavor, crowned with a light and fluffy whipped ganache that melts in your mouth. This loaf cake is perfect for any occasion, whether a casual afternoon snack or a special celebration. Its simplicity in ingredients paired with the luxurious finish makes it one of my all-time favorites to bake and share with friends and family.
Ingredients You’ll Need
These ingredients are simple pantry staples but come together to create a symphony of texture and taste. Each plays a vital role, from the richness of cocoa powder to the tenderizing effect of sour cream, ensuring the cake stays moist and delicious.
- 1 1/2 cups all-purpose flour: Provides the structure and body for the cake.
- 1 cup granulated sugar: Sweetens and helps achieve a tender crumb.
- 1/2 cup unsweetened cocoa powder: Delivers a deep chocolate flavor and dark color.
- 1 teaspoon baking powder: Helps the cake rise for a light texture.
- 1/2 teaspoon baking soda: Works with acidic ingredients to create lift and softness.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor.
- 2 large eggs: Bind the ingredients together and add richness.
- 1/2 cup milk (whole or plant-based): Adds moisture and tenderness.
- 1/2 cup vegetable oil (or melted butter): Keeps the cake moist and adds richness.
- 1 teaspoon vanilla extract: Elevates the flavor with a warm, sweet aroma.
- 1/2 cup boiling water: Intensifies the cocoa flavor and creates a smooth batter.
- 1/2 cup sour cream or plain yogurt: Adds moisture and a gentle tang to balance the sweetness.
- 1 cup heavy cream: Essential for making the whipped ganache topping light and creamy.
- 1 cup semi-sweet or dark chocolate chips: Melts into a luscious whipped ganache frosting.
- 1 teaspoon vanilla extract: Adds depth and aroma to the ganache.
How to Make Chocolate Loaf Cake with Whipped Ganache Recipe
Step 1: Prepare Your Pan and Preheat Oven
Start by preheating your oven to 350°F (175°C). Properly grease and flour a 9×5-inch loaf pan, or line it with parchment paper to ensure your cake releases easily once baked. This small prep step saves a lot of frustration later!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Doing this first ensures an even distribution of leavening and flavors, setting the foundation for a perfectly textured cake.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk eggs, milk, vegetable oil (or melted butter), and vanilla extract until they are fully combined. Mixing the wet ingredients separately helps create a smooth batter when added to the dry mix.
Step 4: Bring Moisture and Tenderness
Gently fold the wet ingredients into the dry mix until just combined. Then stir in the sour cream or plain yogurt, which adds moisture and a subtle tang, ensuring the cake stays soft and tender for days.
Step 5: Add Boiling Water for Ultimate Moisture
Gradually pour in the boiling water, stirring carefully to avoid overmixing. The batter will be thinner than many traditional cakes, but this is exactly what makes this loaf so moist and luscious.
Step 6: Bake to Perfection
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling step helps the cake set perfectly, making it easier to frost.
Step 7: Prepare the Whipped Ganache
While the cake cools, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips in a heatproof bowl, let sit for a minute, then stir until smooth and glossy. Add vanilla extract, then allow the ganache to cool. Whip it with a mixer until light and fluffy for a dreamy topping that’s both rich and airy.
Step 8: Frost Your Chocolate Loaf Cake
Spread the whipped ganache generously over the cooled loaf cake. The contrast of moist cake and fluffy chocolate topping is pure bliss, and the ganache will keep your cake beautifully fresh.
How to Serve Chocolate Loaf Cake with Whipped Ganache Recipe
Garnishes
Top your loaf cake with a sprinkle of chopped nuts, fresh berries, or a dusting of cocoa powder for a stunning final touch. These simple additions bring color and texture, making your dessert look even more irresistible.
Side Dishes
This chocolate loaf pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy treat, serve alongside a hot cup of coffee or tea to balance the richness.
Creative Ways to Present
Slice your Chocolate Loaf Cake with Whipped Ganache Recipe into thick wedges and serve on a pretty platter with edible flowers or gold leaf flakes for a touch of elegance. You can also cut it into smaller squares for bite-sized party treats that will disappear fast.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. This helps the ganache stay creamy and the cake moist without drying out.
Freezing
You can freeze this loaf cake without ganache for up to 3 months. Wrap it carefully in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the fridge before frosting with whipped ganache for best results.
Reheating
For a fresh-baked feel, gently warm individual slices in the microwave for 10-15 seconds. Avoid reheating with ganache to keep its fluffy texture intact. Add fresh whipped ganache or serve with cream after warming.
FAQs
Can I use milk alternatives in this recipe?
Absolutely! Whole milk works wonderfully, but plant-based milks such as almond, soy, or oat milk can be swapped one-to-one without affecting the flavor or texture.
Is there a way to make this cake dairy-free?
Yes, substitute the heavy cream for coconut cream to make the whipped ganache dairy-free, and use a plant-based milk and oil instead of butter or milk. The cake will still be deliciously moist and chocolaty.
Why is the boiling water added to the batter?
Adding boiling water intensifies the cocoa flavor and creates a thinner batter that results in a moist and tender crumb. It’s a clever trick that really elevates the chocolate experience.
Can I use a different shape pan?
You can bake this cake in a round or square pan, but the baking time may vary. Keep an eye out and test with a toothpick until it comes out clean before removing from the oven.
How do I store leftover whipped ganache?
Store whipped ganache in an airtight container in the refrigerator for up to 3 days. Before using, let it sit at room temperature a little and give it a quick whip to restore its fluffy texture.
Final Thoughts
Every time I make this Chocolate Loaf Cake with Whipped Ganache Recipe, I’m reminded of just how magical simple ingredients can be when combined with a little love. It’s a recipe that feels like a warm hug, perfect for sharing or keeping all to yourself. I can’t wait for you to try it and make it a staple in your baking repertoire!
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Chocolate Loaf Cake with Whipped Ganache Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10-12 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and moist Chocolate Loaf Cake is perfect for any chocolate lover. Made with cocoa powder and sour cream for a tender crumb, it bakes up beautifully with a luscious whipped ganache topping that adds a creamy, indulgent finish. Ideal for dessert or an afternoon treat, this loaf yields 10-12 slices of decadent cake that are sure to please.
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
- 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 easy cake removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together 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 thoroughly mixed.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Then stir in the sour cream or plain yogurt to add moisture and tenderness to the batter.
- Add Boiling Water: Slowly add the boiling water to the batter, stirring gently to incorporate. The batter will be thin—this is expected and helps create a 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 it to a wire rack to cool completely.
- Prepare Whipped Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir gently until smooth. Add vanilla extract and refrigerate until chilled, about 1 hour.
- Whip the Ganache: Using a hand mixer or stand mixer, whip the chilled ganache until it forms soft peaks, similar to whipped cream.
- Decorate the Cake: Once the cake has cooled completely, spread the whipped ganache evenly over the top of the loaf. Slice and serve.
Notes
- Use boiling water carefully to avoid burns and ensure it’s added gradually to the batter.
- For dairy-free options, substitute milk with plant-based milk and use dairy-free sour cream alternatives.
- Make sure the cake is fully cooled before adding whipped ganache to prevent melting.
- The whipped ganache can be prepared ahead and kept refrigerated, just re-whip briefly if needed before decorating.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
