Chocolate Loaf Cake with Whipped Ganache Recipe
If you’re in need of a cozy, decadent treat that looks every bit as impressive as it tastes, the Chocolate Loaf Cake with Whipped Ganache is an absolute must-try. With a deeply tender crumb, rich cocoa flavor, and a cloud-like topping of airy chocolate ganache, this dessert turns any ordinary day into something to celebrate. Despite its show-stopping appearance, it comes together with simple ingredients and straightforward steps—no fancy skills required. Trust me, once you slice into this loaf, you’ll understand why it’s always the first thing I bake when chocolate cravings strike or friends are coming over for coffee.
Ingredients You’ll Need
The magic of this Chocolate Loaf Cake with Whipped Ganache lies in its classic, easy-to-find ingredients. Every component is essential, playing a unique part in the moist crumb, chocolaty depth, and glossy ganache finish that make this cake irresistible.
- All-purpose flour: The backbone of our loaf, providing structure for a tender, sliceable cake.
- Unsweetened cocoa powder: Adds deep, dark chocolate flavor—use the best you have for rich results.
- Baking powder: Helps the loaf rise and become beautifully fluffy.
- Baking soda: Works with sour cream and cocoa for even more loft and an extra-tender texture.
- Salt: Just a pinch balances the sweetness and intensifies the chocolate notes.
- Unsalted butter (softened): Making the cake rich and velvety—soft butter creams best for that light crumb.
- Granulated sugar: Sweetens and helps keep the loaf moist.
- Large eggs: Bind everything together, contributing structure and loft.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor.
- Sour cream: The secret to a super-moist, almost fudge-like loaf—don’t skip it!
- Whole milk: Adds richness and helps the batter come together smoothly.
- Semi-sweet chocolate chips (melted and slightly cooled): Double down on chocolate flavor and add even more moisture.
- Semi-sweet chocolate (chopped): For the whipped ganache, pick a chocolate you love to eat on its own.
- Heavy cream: Whipped with the chocolate for that luscious, airy ganache topping.
How to Make Chocolate Loaf Cake with Whipped Ganache
Step 1: Prep Your Pan and Preheat the Oven
First things first: set your oven to 350°F and grease a 9×5-inch loaf pan. Lining with parchment is optional but makes unmolding the loaf a breeze, especially if you want a picture-perfect cake that slips out without a crumb left behind.
Step 2: Blend Your Dry Ingredients
Whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a medium bowl. This ensures the rising agents and cocoa are evenly distributed so you get a consistent, tender crumb in every slice.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter with the sugar until it’s pale and fluffy—this should take about 3 minutes. Don’t rush this step, as thoroughly creamed butter creates the lift and lightness that make this loaf cake special.
Step 4: Add Eggs and Vanilla
Beat the eggs in one at a time, mixing well after each addition. Stir in the vanilla extract, which brings out the rich cocoa flavors and adds a homey warmth to the loaf.
Step 5: Mix in Sour Cream and Melted Chocolate
Fold in the sour cream and the cooled, melted semi-sweet chocolate chips. The batter will start to look extra glossy and luscious—just the way it should be for a Chocolate Loaf Cake with Whipped Ganache you won’t soon forget.
Step 6: Combine Everything
Alternate adding the dry ingredients and the milk to the wet mixture, mixing gently between each addition. Start and finish with the dry ingredients and mix just until everything is nicely combined. Over-mixing can toughen the loaf, so keep it tender with a light hand.
Step 7: Bake the Cake
Spoon the batter into your prepared loaf pan and smooth the top. Bake for 50–55 minutes until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Cool in the pan for 10 minutes, then turn out on a wire rack to cool fully before ganache.
Step 8: Make the Whipped Ganache
While your loaf cools, heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped semi-sweet chocolate in a bowl and let it sit for 3 minutes. Stir slowly until you have a smooth, glossy ganache. Let it cool to room temperature, then whip with a hand mixer until it’s light, airy, and spreadable.
Step 9: Frost with Whipped Ganache
Once the loaf cake is completely cooled, spread the fluffy whipped ganache generously over the top. Swirl it high, or go for sleek and glossy—however you finish it, this is the final, irresistible touch that transforms the cake into a Chocolate Loaf Cake with Whipped Ganache masterpiece.
How to Serve Chocolate Loaf Cake with Whipped Ganache
Garnishes
This stunning loaf needs little more than a few elegant flourishes: try delicate chocolate shavings, a dusting of cocoa powder, or even some crushed freeze-dried raspberries for color and tartness. A sprinkle of sea salt flakes can really take the whipped ganache topping to the next level.
Side Dishes
Serve generous slices with a big scoop of vanilla or coffee ice cream for a classic chocolate-and-cream experience. A handful of fresh berries—think raspberries or strawberries—beautifully complements the rich intensity of the loaf cake, brightening each bite.
Creative Ways to Present
Elevate your Chocolate Loaf Cake with Whipped Ganache by slicing it into thin fingers as part of an elegant dessert platter, or serve thick, warm slices with an extra drizzle of ganache and a glass of cold milk. For festive occasions, try layering slices in a trifle dish with cream and berries to create a decadent parfait.
Make Ahead and Storage
Storing Leftovers
Leftover slices of Chocolate Loaf Cake with Whipped Ganache can be kept at room temperature in an airtight container for up to two days, but they last even longer (and stay extra moist) if stored in the fridge. Be sure to bring to room temperature before serving for the best texture.
Freezing
This loaf freezes beautifully! Wrap the unfrosted cake tightly in plastic wrap and then foil, and freeze for up to two months. Thaw it overnight in the fridge, then whip up a fresh batch of whipped ganache before serving for that just-made touch.
Reheating
If you love your chocolate cake warm, pop a slice in the microwave for 10–15 seconds. Only do this before adding the whipped ganache, as the heat can melt the topping—alternatively, add the ganache after warming for maximum fluffiness and shine.
FAQs
Can I use Dutch-process cocoa instead of natural cocoa powder?
Absolutely! Dutch-process cocoa gives a darker color and richer, more mellow chocolate flavor. It’s a fabulous way to deepen the taste of your Chocolate Loaf Cake with Whipped Ganache.
What’s the secret to an extra-moist loaf?
Sour cream is the game-changer for moistness in this recipe. Using whole milk and making sure not to over-bake will also guarantee a melt-in-your-mouth crumb every time.
How do I make sure the ganache whips up fluffy?
Let the ganache cool completely before whipping—you want it at room temperature, not warm, so it whips up light and stable. A mixer on medium speed is perfect for creating that signature airy whipped ganache texture.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour for your favorite gluten-free blend (1:1 ratio), and check that your baking powder and chocolate are gluten-free. The rest of the ingredients work beautifully as-is.
Is it okay to use chocolate chips for the ganache?
While you can use high-quality chocolate chips, chopped bars will melt more smoothly and create a silkier whipped ganache topping for your Chocolate Loaf Cake with Whipped Ganache. If using chips, select ones labeled for baking or melting.
Final Thoughts
This recipe is pure happiness in loaf form, and I’ve never met anyone who could resist a second slice. Give this Chocolate Loaf Cake with Whipped Ganache a spot in your baking rotation—it’s the kind of decadent, heartfelt dessert that makes you want to share with friends, celebrate every occasion, and savor all the rich, chocolaty moments in between.
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Chocolate Loaf Cake with Whipped Ganache Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Loaf Cake with Whipped Ganache. A moist chocolate cake topped with a fluffy ganache, this dessert is a true delight for chocolate lovers.
Ingredients
Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup whole milk
- 1 cup semi-sweet chocolate chips (melted and slightly cooled)
Whipped Ganache:
- 8 oz semi-sweet chocolate (chopped)
- 1 cup heavy cream
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Mix wet ingredients: Beat in the eggs one at a time, then mix in the vanilla extract. Add the sour cream and melted chocolate, mixing until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool and prepare ganache: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. To make the whipped ganache, heat the heavy cream until simmering, pour over chopped chocolate, let sit, then whip until light and fluffy.
- Finish and serve: Spread the whipped ganache over the cooled cake before serving.
Notes
- For a richer flavor, use dark chocolate in both the cake and ganache.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
