Chocolate Loaf Cake

This Chocolate Loaf Cake is dark and dreamy, double chocolatey, so simple to make and the perfect dessert for the chocolate lover in your life!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate ganache, loaf cake

Servings: servings

Calories: 517kcal

Author: MaryAnn Dwyer

Ingredients

Loaf Cake

1 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. table salt
1/2 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 tsp. vanilla extract
3/4 cup milk

Chocolate Ganache

1/2 cup heavy cream
1 Tbsp. light corn syrup
4 oz. chopped semisweet chocolate
1/8 tsp. salt
1/2 tsp. vanilla extract

Instructions

Loaf Cake

Preheat oven to 350 degrees. Spray your loaf pan lightly with nonstick baking spray. Set aside.
In a large bowl, whisk together your flour, cocoa powder, baking soda, baking powder and salt until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together your butter and granulated sugar until smooth. Add your your eggs, one at a time followed by your vanilla extract.
You will add half the flour mixture to your butter mixture, beating at low speed to combine. Then you will add all the milk, followed by the remaining flour mixture and mix until the batter is smooth.
Pour the batter into your prepared pan and bake until a tester inserted in the center of the loaf comes out cleans, roughly 60-70 minutes.
Let the loaf cool for ten minutes and then you can loosen the edges with a knife and turn it out onto a wire rack.
Once the loaf has cooled, pour the warm ganache over the top of the loaf and let it set before serving.

Chocolate Ganache

Bring your heavy cream and corn syrup to a simmer in a small saucepan. You will add your chopped semisweet chocolate and salt to a bowl and then pour the warm heavy cream mixture over the chocolate, add your vanilla extract and let it stand covered for one minute before whisking until totally smooth.

Notes

I used Ghirardelli Semi-Sweet Chocolate Bars for my ganache topping.

For this recipe, I used my 9x5-inch loaf pan.

Check your loaf at 60 minutes with a tester inserted in the center of the loaf. If it comes out clean it's done, if not continue to bake until the tester comes out clean.

Make sure to measure your flour correctly by spooning the flour into your measuring cup and leveling off with a knife.

Nutrition