CHOCOLATE LOAF CAKE WITH CHOCOLATE GANACHE

Servings

8–10 slices

Time

Prep time: 20 minutes
Baking time: 45–50 minutes
Cooling & glazing: 30 minutes

---

INGREDIENTS

Chocolate loaf cake

• 180 g all-purpose flour

• 50 g unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 150 g granulated sugar

• 2 large eggs (room temperature)

• 120 ml milk

• 100 ml vegetable oil

• 1 tsp vanilla extract

• 120 ml hot water or hot coffee (enhances chocolate flavor)

Chocolate ganache

• 150 g dark chocolate (55–70%), chopped

• 120 ml heavy cream

Optional topping

• Powdered sugar

• Chocolate shavings or crushed nuts

• Fresh rosemary or mint (for decoration)

---

INSTRUCTIONS

Step 1: Prepare the oven

• Preheat oven to 170°C (340°F)

• Line a loaf pan (22 × 11 cm) with parchment paper

---

Step 2: Make the cake batter

• In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt

• In another bowl, beat sugar and eggs until smooth

• Add milk, oil, and vanilla; mix well

• Gradually add dry ingredients

• Slowly pour in hot water (or coffee), mixing until smooth and slightly thin

---

Step 3: Bake

• Pour batter into the prepared loaf pan

• Bake for 45–50 minutes, or until a toothpick comes out clean

• Remove from oven and cool in the pan for 10 minutes

• Transfer to a rack to cool completely

---

Step 4: Make the ganache

• Heat cream until just steaming (do not boil)

• Pour over chopped chocolate

• Let sit 1 minute, then stir until smooth and glossy

---

Step 5: Glaze the cake

• Pour ganache evenly over the cooled loaf cake

• Let it drip naturally down the sides

• Allow ganache to set for 20–30 minutes

---

SERVING

• Slice with a sharp knife

• Serve at room temperature or slightly warm

• Perfect with coffee, tea, or milk

---

TEXTURE & FLAVOR

• Cake: moist, soft, deeply chocolatey

• Ganache: smooth, rich, glossy

• Overall: balanced sweetness, elegant finish

---

TIPS

• Hot coffee intensifies chocolate flavor without tasting like coffee

• Do not glaze while the cake is hot or ganache will melt

• Store covered at room temperature for 2 days or refrigerated for 4 days