Description
Rich chocolate lovers delight in this sinful chocolate loaf cake with whipped ganache, promising pure indulgence. Silky chocolate layers meld with luxurious cream, delivering a dessert that whispers sweet seduction and makes you crave each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 1/2 cup hot water
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Ganache Ingredients:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Optional Garnish:
- Fresh raspberries
- Powdered sugar
Instructions
- Prepare the baking vessel by thoroughly coating a 9×5-inch loaf pan with butter and lightly dusting with flour to prevent sticking.
- Create a fluffy butter and sugar base by vigorously beating the softened butter and granulated sugar until the mixture transforms into a pale, airy consistency.
- Incorporate eggs one at a time, ensuring each is fully integrated before adding the next, then gently fold in the vanilla extract to enhance the aromatic profile.
- Sift the dry ingredients – all-purpose flour, cocoa powder, baking soda, and salt – through a fine-mesh strainer to eliminate potential lumps and ensure uniform distribution.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with buttermilk to maintain a smooth, well-combined batter. Introduce hot water and mix until the texture becomes uniform and silky.
- Transfer the chocolate batter into the prepared loaf pan, using a spatula to create an even surface and eliminate air pockets.
- Slide the pan into a preheated 350°F (175°C) oven and bake for approximately 55 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Allow the cake to rest in the pan, cooling completely to room temperature to prevent structural collapse.
- Prepare the ganache by gently heating heavy cream until it reaches a soft simmer, then pour over chocolate chips and let stand briefly.
- Whisk the cream and chocolate together until achieving a glossy, smooth consistency with no visible chocolate pieces.
- Once the cake has cooled, generously spread the whipped ganache across the top, creating elegant swirls and peaks.
- Optional: Garnish with fresh raspberries and a delicate sprinkle of powdered sugar to elevate the visual appeal and add a touch of brightness.
Notes
- Ensure butter and eggs are at room temperature for smoother, more evenly mixed batter that creates a tender crumb.
- Use Dutch-processed cocoa powder for deeper, richer chocolate flavor and more intense color in the cake.
- Adding hot water helps activate cocoa’s flavor and creates a more moist, delicate texture that prevents dry cake.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend, adding xanthan gum for better structure.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg