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
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180 g all-purpose flour
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50 g unsweetened cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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150 g granulated sugar
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2 large eggs (room temperature)
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120 ml milk
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100 ml vegetable oil
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1 tsp vanilla extract
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120 ml hot water or hot coffee (enhances chocolate flavor)
Chocolate ganache
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150 g dark chocolate (55–70%), chopped
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120 ml heavy cream
Optional topping
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Powdered sugar
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Chocolate shavings or crushed nuts
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Fresh rosemary or mint (for decoration)
INSTRUCTIONS
Step 1: Prepare the oven
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Preheat oven to 170°C (340°F)
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Line a loaf pan (22 × 11 cm) with parchment paper
Step 2: Make the cake batter
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In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt
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In another bowl, beat sugar and eggs until smooth
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Add milk, oil, and vanilla; mix well
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Gradually add dry ingredients
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Slowly pour in hot water (or coffee), mixing until smooth and slightly thin
Step 3: Bake
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Pour batter into the prepared loaf pan
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Bake for 45–50 minutes, or until a toothpick comes out clean
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Remove from oven and cool in the pan for 10 minutes
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Transfer to a rack to cool completely
Step 4: Make the ganache
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Heat cream until just steaming (do not boil)
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Pour over chopped chocolate
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Let sit 1 minute, then stir until smooth and glossy
Step 5: Glaze the cake
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Pour ganache evenly over the cooled loaf cake
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Let it drip naturally down the sides
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Allow ganache to set for 20–30 minutes
SERVING
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Slice with a sharp knife
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Serve at room temperature or slightly warm
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Perfect with coffee, tea, or milk
TEXTURE & FLAVOR
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Cake: moist, soft, deeply chocolatey
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Ganache: smooth, rich, glossy
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Overall: balanced sweetness, elegant finish
TIPS
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Hot coffee intensifies chocolate flavor without tasting like coffee
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Do not glaze while the cake is hot or ganache will melt
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Store covered at room temperature for 2 days or refrigerated for 4 days