Decadent Double Chocolate Loaf Cake: Your New Go-To Dessert Recipe
This Chocolate Loaf Cake is dark and dreamy, double chocolatey, incredibly simple to prepare, and the ultimate treat for any chocolate enthusiast!
There’s something uniquely comforting about a freshly baked loaf cake, especially when it’s infused with rich chocolate flavor and crowned with a luscious ganache. If you’re searching for a dessert that’s both impressive and effortlessly easy, look no further than this magnificent Double Chocolate Loaf Cake. Forget complicated layer cakes; this recipe delivers maximum flavor with minimal fuss, making it perfect for both seasoned bakers and beginners alike.
It feels like it’s been a moment since we indulged in some serious chocolate goodness around here. My last venture into chocolate decadence was with the delightful Chocolate Peanut Butter Eggs in early March, and before that, the impressive Chocolate Layer Cake with Creamy Peanut Butter Frosting back in February. It’s high time we celebrated chocolate again, and this loaf cake is the perfect way to do it!
Why You’ll Fall in Love with This Chocolate Loaf Cake
This Chocolate Loaf Cake isn’t just delicious; it’s an experience. Here’s why it will quickly become a cherished recipe in your baking repertoire:
- Double the Chocolate Pleasure: We’re talking about a deeply rich, moist chocolate cake base, beautifully complemented by a silky, decadent chocolate ganache topping. Every bite offers an intense cocoa flavor that will satisfy even the most discerning chocolate cravings.
- Effortlessly Easy: With only about 10 minutes of active prep time, this cake comes together quickly. While it bakes to perfection, you can whip up the dreamy chocolate ganache, making the entire process smooth and enjoyable.
- Perfectly Moist & Tender: The secret to this cake’s irresistible texture lies in its carefully balanced ingredients, ensuring a tender crumb that stays moist for days. It’s never dry or crumbly, just pure bliss.
- Ideal for Any Occasion: Whether you need a quick dessert for a weeknight, a delightful addition to your brunch spread, or a homemade gift, this loaf cake fits the bill. Its understated elegance makes it versatile for casual enjoyment or special celebrations.
- Freezer Friendly: Don’t want an entire cake around at once? This loaf cake freezes beautifully, allowing you to enjoy a slice whenever a craving strikes without compromising on taste or texture.
- Minimal Cleanup: Unlike multi-tiered cakes, a loaf cake typically means less equipment and simpler cleanup, letting you savor your baking experience even more.
Essential Ingredients for Your Chocolate Loaf Cake
Crafting this incredible chocolate loaf cake requires a few pantry staples and quality ingredients to ensure the best flavor and texture. Here’s a quick overview of what you’ll need for both the cake and its glorious ganache:
- All-purpose flour
- Unsweetened cocoa powder (high quality makes a difference!)
- Baking soda & baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract (for both cake and ganache)
- Milk
- Heavy cream
- Light corn syrup (for the ganache’s sheen and texture)
- Semisweet chocolate (chopped, for the ganache)
As I’ve often shared here, there’s a special place in my heart for loaf cakes. Sometimes, the grandeur of a full layer cake or a large 9×13-inch sheet cake can be just too much. Too much temptation, too many servings. A perfectly sized 9×5-inch loaf cake is often all you need, offering a delightful treat without overwhelming your kitchen or your willpower. It’s the ideal portion for a small gathering or to enjoy over several days.
Another fantastic benefit of loaf cakes is their freezer-friendly nature. If I happen to have any leftover slices (a rare occurrence with this particular cake!), I simply place them in a freezer bag. This way, whenever that irresistible chocolate craving strikes, I can just grab a slice, let it come to room temperature, and indulge in a perfectly preserved, delicious treat.
Step-By-Step Instructions for Your Perfect Chocolate Loaf Cake
Making this double chocolate loaf cake is incredibly straightforward. Follow these steps for a moist, rich, and utterly delicious result:
Step 1: Prepare Your Dry Ingredients. In a large mixing bowl, combine your all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk these ingredients together thoroughly until they are uniformly combined. This ensures even leavening and flavor distribution throughout your cake. Set this mixture aside.
Step 2: Cream Wet Ingredients. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, which is crucial for a tender cake. Next, add the large eggs, one at a time, beating well after each addition to ensure full incorporation. Finally, stir in the vanilla extract.
Step 3: Combine Wet and Dry Mixtures. Gradually add half of your whisked flour mixture to the butter-sugar mixture, beating on low speed until just combined. Be careful not to overmix at this stage. Then, pour in all of the milk, mixing until just incorporated. Finish by adding the remaining half of the flour mixture, continuing to mix on low speed until the batter is smooth and no streaks of flour remain. Again, avoid overmixing to keep the cake tender.
Step 4: Bake to Perfection. Pour the prepared batter into your lightly greased and floured 9×5-inch loaf pan. Bake in a preheated oven (usually 350°F or 175°C) for approximately 60-70 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 5: Prepare the Decadent Chocolate Ganache. While your loaf cake is baking, prepare the dreamy chocolate ganache topping. In a small saucepan, gently bring the heavy cream and light corn syrup to a simmer over medium heat. Meanwhile, place your chopped semisweet chocolate and a pinch of salt into a heatproof bowl. Once the cream mixture is simmering, pour it over the chopped chocolate. Add the vanilla extract, then cover the bowl and let it stand for one minute. This allows the heat from the cream to melt the chocolate. After a minute, uncover and whisk gently until the ganache is completely smooth, glossy, and irresistible.
Step 6: Cool and Finish. Let the baked loaf cake cool in its pan for about 10 minutes. Then, carefully run a knife around the edges to loosen it before inverting it onto a wire rack to cool completely. Allowing the cake to cool fully is important before glazing, as a warm cake will cause the ganache to melt and slide off.
Step 7: Glaze and Serve. Once the loaf has cooled completely, generously pour the warm chocolate ganache over the top, allowing it to drip down the sides for a beautiful presentation. Let the ganache set for a short while at room temperature before slicing and serving. This setting time gives the ganache a firmer, more stable texture.
Tips for Baking a Perfect Chocolate Loaf Cake
Achieving a consistently perfect chocolate loaf cake is easy with these simple tips:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more effectively, creating a smoother batter and a more tender cake.
- Don’t Overmix: Overmixing flour develops gluten excessively, leading to a tough, dry cake. Mix just until ingredients are combined.
- Accurate Flour Measurement: Always spoon your flour into the measuring cup and level it off with a straight edge (like a knife). Scooping directly can pack too much flour, making the cake dense.
- Quality Cocoa Powder: The type of unsweetened cocoa powder you use significantly impacts flavor. Dutch-processed cocoa will yield a darker, less acidic cake, while natural cocoa offers a bolder, slightly fruitier chocolate flavor. Both work well, so choose your preference.
- Loaf Pan Size: This recipe is designed for a 9×5-inch loaf pan. Using a different size might alter baking times and cake height.
- Check for Doneness: Use the toothpick test diligently. A clean toothpick means it’s ready; a moist crumb means it needs a little more time. Underbaking leads to a gooey center, while overbaking results in a dry cake.
- Cooling is Key: Resist the urge to slice into the cake while it’s still hot. It needs time to set and firm up. Cooling on a wire rack prevents the bottom from becoming soggy.
Variations & Customizations for Your Loaf Cake
While this chocolate loaf cake is perfect as is, you can easily customize it to your liking:
- Add-ins: Fold in a cup of chocolate chips (milk, dark, or white), chopped nuts (walnuts, pecans), or even shredded coconut to the batter before baking.
- Flavor Boost: Add a touch of espresso powder to the cocoa powder for a deeper, more intense chocolate flavor. A hint of peppermint extract in the ganache can create a festive treat.
- Spice It Up: A pinch of cinnamon or chili powder can add a subtle warmth and complexity to the chocolate.
- Different Toppings: Instead of ganache, you could use a simple chocolate glaze, a dusting of powdered sugar, or even a cream cheese frosting for a tangy contrast.
Serving Suggestions for Maximum Enjoyment
This chocolate loaf cake is versatile and pairs wonderfully with various accompaniments:
- Classic Dessert: Serve a slice warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
- Coffee Break Treat: It’s the perfect companion to your morning coffee or afternoon tea.
- Fruit Pairing: A handful of fresh berries (strawberries, raspberries) or a drizzle of berry sauce adds a refreshing counterpoint to the rich chocolate.
- Simply Indulgent: Enjoy it on its own, savoring every moist, chocolatey bite.
Storage and Freezing Instructions
To keep your chocolate loaf cake fresh and delicious:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3-4 days. The ganache will firm up slightly but remain decadent.
- Refrigeration: While not strictly necessary, you can refrigerate the cake for extended freshness, up to a week. Bring slices to room temperature before serving for the best texture.
- Freezing: For longer storage, wrap individual slices or the entire cooled, unglazed loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature for several hours or overnight in the refrigerator. If freezing an unglazed loaf, you can prepare the ganache fresh when ready to serve.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about this chocolate loaf cake:
Q: Can I use cacao powder instead of unsweetened cocoa powder?
A: Yes, you can. Cacao powder is less processed and typically has a more intense chocolate flavor. It might be slightly drier, so ensure your other wet ingredients are precisely measured.
Q: What if I don’t have light corn syrup for the ganache?
A: Light corn syrup gives ganache a beautiful shine and helps prevent crystallization. If you don’t have it, you can omit it, but the ganache might be slightly less glossy and a touch firmer. Honey or agave nectar can be used as a substitute, but they will impart their own flavor.
Q: My ganache turned out too thick/thin. What went wrong?
A: If too thick, whisk in a teaspoon of warm heavy cream until it reaches your desired consistency. If too thin, let it sit for a few more minutes to cool and thicken, or gently reheat it over a double boiler and add a small amount of extra chopped chocolate, stirring until melted.
Q: Can I make this cake gluten-free?
A: While this recipe uses all-purpose flour, you might be able to substitute it with a 1:1 gluten-free baking blend that contains xanthan gum. Results may vary, so experimentation is key.
Q: Why did my cake sink in the middle?
A: This can happen for several reasons: oven door opened too early, oven temperature fluctuations, overmixing the batter, or underbaking. Ensure your oven temperature is accurate and try not to disturb the cake during baking.
Chocolate Loaf Cake
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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 F (175 C). Lightly spray your 9×5-inch loaf pan with nonstick baking spray. Set aside.
- In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until all dry ingredients are well combined. Set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar until the mixture is smooth, light, and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add half of the dry flour mixture to the butter mixture, beating at low speed until just combined. Next, add all of the milk, mixing until incorporated. Finally, add the remaining flour mixture and mix on low speed until the batter is smooth and well blended. Be careful not to overmix.
- Pour the prepared batter evenly into your greased loaf pan. Bake for approximately 60-70 minutes, or until a wooden skewer or tester inserted into the center of the loaf comes out clean.
- Let the baked loaf cool in the pan for ten minutes. Then, gently loosen the edges with a knife and turn the cake out onto a wire rack to cool completely.
- Once the loaf has completely cooled, pour the warm ganache generously over the top of the cake. Allow the ganache to set slightly before slicing and serving.
Chocolate Ganache
- In a small saucepan, bring the heavy cream and light corn syrup to a gentle simmer over medium heat. In a separate heatproof bowl, combine the chopped semisweet chocolate and salt. Pour the warm heavy cream mixture over the chocolate. Add the vanilla extract, then cover the bowl and let it stand undisturbed for one minute. After one minute, uncover and whisk gently until the ganache is completely smooth and glossy.
Notes
This recipe is specifically developed for a standard 9×5-inch loaf pan to achieve the optimal texture and rise.
Begin checking your loaf for doneness around the 60-minute mark. Insert a wooden skewer or toothpick into the center; if it comes out clean, the cake is ready. If not, continue baking in 5-minute increments until fully cooked.
Always measure your flour accurately. Spoon the flour into your measuring cup rather than scooping directly, then level off the top with a straight knife or spatula to avoid packing too much flour.
Nutrition
This delightful loaf cake recipe is slightly adapted from a classic by King Arthur Flour, a testament to its reliable and delicious foundation.
More Delicious Chocolate Recipes to Indulge In
If you’re a true chocolate aficionado, you might also enjoy these other delectable chocolate creations:
Double Chocolate Brownie Cupcakes
Jumbo Chocolate Espresso Muffins
Chocolate Dipped Pineapple Slices with Toasted Coconut