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
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
- 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.
