Chocolate Loaf Cake with Whipped Ganache

Indulge in the ultimate treat with this Chocolate Loaf Cake topped with Whipped Ganache. This rich and moist cake is a chocolate lover’s dream, perfect for any occasion from casual gatherings to celebratory events. Its luscious whipped ganache topping takes it to the next level, making every bite a decadent delight.

What Is a Chocolate Loaf Cake with Whipped Ganache?

This chocolate loaf cake is a moist, dense, and flavorful dessert made with cocoa powder and a hint of vanilla for depth. The whipped ganache adds an airy yet indulgent chocolate layer, creating a perfect balance of textures. It’s a versatile dessert that pairs beautifully with coffee, tea, or even a scoop of vanilla ice cream.

Why You’ll Love This Recipe

• Simple Ingredients: Uses pantry staples like flour, cocoa powder, and sugar.
• Perfect for Any Occasion: Whether for a birthday or a weekend treat, it’s always a hit.
• Decadent Ganache Topping: Light and fluffy whipped ganache transforms this cake into a showstopper.
• Make-Ahead Friendly: Tastes even better the next day as the flavors develop.

Ingredients

For the Cake:

• 1 cup (120g) all-purpose flour
• ½ cup (50g) cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) sugar
• 2 large eggs
• ½ cup (120g) sour cream
• ½ cup (120ml) whole milk
• 1 tsp vanilla extract

For the Ganache:

• 1 cup (240ml) heavy cream
• 8 oz (225g) dark chocolate, chopped

Step-by-Step Instructions

Preparing the Cake

1. Preheat the Oven: Preheat to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, cream the softened butter and sugar with a hand or stand mixer until light and fluffy.
4. Add the Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Incorporate Wet Ingredients: Stir in the sour cream, milk, and vanilla extract until smooth.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
7. Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Making the Whipped Ganache

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to steam. Avoid boiling.
2. Melt the Chocolate: Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes to allow the chocolate to melt.
3. Stir Until Smooth: Whisk the mixture until smooth and glossy. Let it cool until slightly thickened.
4. Whip the Ganache: Use a hand mixer to whip the ganache until it becomes light and fluffy.

Assembling the Cake

1. Spread the Ganache: Generously spread the whipped ganache over the completely cooled cake using an offset spatula.
2. Serve: Slice the cake and serve immediately for the freshest flavor.

Serving Suggestions

• Pair with a cup of coffee or hot cocoa for a cozy dessert.
• Serve with fresh berries or a dollop of whipped cream for added elegance.
• Add a drizzle of caramel or a sprinkle of sea salt for a flavor twist.

Storing and Freezing

Storage Tips

• Keep the cake in an airtight container at room temperature for up to 3 days.
• For extended freshness, store it in the refrigerator for up to a week.

Freezing Instructions

• Wrap the cooled, un-iced cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
• Thaw the cake overnight in the refrigerator and frost with whipped ganache just before serving.

Recipe Variations

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
• Vegan Adaptation: Replace butter with a plant-based alternative, eggs with flaxseed eggs, and heavy cream with coconut cream.
• Milk Chocolate Ganache: Use milk chocolate instead of dark chocolate for a sweeter ganache.
• Add Mix-Ins: Stir in chocolate chips or chopped nuts into the batter for extra texture.

FAQs

Can I make this cake ahead of time?

Yes! This cake can be baked a day in advance. Store it unfrosted in an airtight container and frost with ganache before serving.

Can I use semi-sweet chocolate instead of dark chocolate?

Absolutely! Semi-sweet chocolate will make the ganache slightly sweeter but equally delicious.

Why is my ganache not whipping?

Ensure the ganache is completely cooled and slightly thickened before whipping. If it’s too warm, it won’t achieve the desired consistency.

This Chocolate Loaf Cake with Whipped Ganache is the perfect blend of simplicity and indulgence. With its rich chocolate flavor and creamy ganache topping, it’s sure to impress friends and family. Try this recipe today and share your experience with us!

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