Soft, moist and slightly fudgy chocolate loaf cake topped with a smooth chocolate ganache. A simple, yet absolutely delicious cake!
There are times when you just want a simple chocolate cake, but what kind do you make? With the number of chocolate cake recipes out there are too many options to choose from. So... I've got the solution for you!
This chocolate loaf cake is the perfect balance of everything you could want from a chocolate cake. The cake itself is soft and moist, yet still rich, chocolatey and slightly fudgy. The ganache that sits on top is smooth, creamy and pairs perfectly with the cake underneath.
While the cake might look rich and decadent it really isn't! Both the cake and the ganache have the perfect balance of sweetness. But, If you want the cake to be a little more indulgent feel free to increase the sugar in both the cake and the ganache.
If you're looking for your go to chocolate cake recipe this will have you covered!
Tips to make the perfect chocolate cake
As chocolate cakes are made so often, and there are so many recipes out there, it's hard for your chocolate cake to stand out from the crowd. These are a couple of crucial points in the recipe that should be followed and a couple of tips to help you achieve the perfect chocolate cake texture and flavour!
Use a good quality chocolate
As chocolate is the main character in this cake it is important that you use a high-quality chocolate with great flavour! That flavour will be at the forefront of your cake so make sure that it's a flavour you love.
Use both chocolate and cocoa powder in the cake
Using both chocolate and cocoa powder in the cake plays a couple of roles. If using a high-quality chocolate the flavour profile of the cake is already improved in comparison to a cake that just uses cocoa powder.
Chocolate also gives the cake a little bit of a fudgier texture and richer flavour. The different oils and sugars in chocolate contribute to this, so don't substitute the chocolate for anything else!
Use sour cream or greek yogurt
These ingredients are the secret to a soft and moist cake. The fats in sour cream and yogurt help improve the texture of the cake, while bringing extra moisture and flavour. Both sour cream and yoghurt have a tangy flavour which adds another depth to the cake.
Use a combination of brown sugar and white sugar
Brown sugar and white sugar play different roles in baking. While they both add sweetness to the cake, white sugar brings a light texture, while brown sugar brings a slight dense/fudginess. These two work together for the perfect cake texture.
That being said perfect is very subjective, so the ratios of brown sugar and white sugar in this cake create a texture that is perfect to me! If you want to play around with the cake feel free to change the ratio up, maybe use a little brown sugar for a fudgier texture, or remove it all together for a lighter crumb.
While you can change around the ratio of sugar, make sure you don't decrease the overall amount of sugar, because as I said, they play an essential role in the texture of the cake.
Whisk until just combined
As with all cakes, don't over-mix! I say this over and over again, but this is the difference between a flatter dense cake and a taller fluffy cake with the perfect texture!
Don't over-bake your cake
It is really easy to over-bake chocolate cakes since you can't judge the doneness from the colour of the cake. An over-baked chocolate cake will be dry, crumbly and slightly bitter so it's important to keep a close eye on it as it bakes.
The cake is ready when an inserted toothpick emerges with a few moist crumbs. If the toothpick is covered in batter the cake isn't ready yet, and if it comes out completely clean the cake has been over-baked.
Frequently Asked Questions
What cake tin should I use?
I baked this cake in a regular loaf tin which is 9 x 5 inches, but if you don't have a loaf tin this will work in other cake tins too!
The most important thing when using a different cake tin is to keep an eye on the bake time. Different kinds of cake tins will have different volumes, so they could take more or less time than stated in the recipe.
For example if I was to bake this in a 6 inch cake tin then I would bake this for a little longer as the volume is slightly smaller than a loaf tin.
If I was to bake this in a cupcake tray I would bake these a lot less, checking on it at 15 minutes, and every 5 minutes after until it's ready.
Do I have to use espresso / brewed coffee?
No! You don't have to use espresso/ brewed coffee in the cake, but keep in mind that it doesn't impart any coffee flavour. Instead it intensifies the chocolate flavour in the cake by giving it more depth. If you want to leave it out substitute it with an equal amount of warm water. This liquid is important for your cake's moisture!
Is there a difference if I use sour cream or greek yoghurt?
Nope! Both will add a beautiful moistness and flavour to your cake so you can use them interchangeably. One thing to note is that regular yogurt won't work, it should be plain greek yogurt. Regular yogurt has more water, sugar and added stabilisers and emulsifiers that don't work in the cake.
How do I store this cake?
Keep this cake stored at room temperature in an airtight container for up to 2 days. If you want to keep the cake for longer keep it in the fridge for up to 4 days. Make sure to let the cake come to room temperature if eating it from the fridge for the perfect texture.
Let's Get Baking!
Now you know everything you need to know about chocolate loaf cakes I think it's time to start baking. I can pretty much assure you that this cake will become one of your go to's! Sometimes you need a quick fix of chocolate throughout your week and this is the perfect thing to keep on hand when you need a snack or pick me up!
If you make this recipe make sure to leave me a comment and rating down below, I would love to hear how it went.
Also don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your desserts!
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
PrintChocolate Loaf
Soft, moist and slightly fudgy chocolate loaf cake topped with a smooth chocolate ganache. A simple, yet absolutely delicious cake!
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf cake 1x
- Category: Cake
- Method: Easy
- Cuisine: American
Ingredients
Loaf
- 120g Unsalted butter (½ cup), cubed
- 110g Dark chocolate, roughly chopped (3.8oz)
- 120g Plain flour (1 cup)
- ¼ tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 30g Cocoa powder (¼ cup)
- 90g Brown sugar (½ cup)
- 100g White sugar (½ cup)
- 2 Eggs
- 140g Greek yoghurt/sour cream
- 120ml Espresso/strong brewed coffee (½ cup)
Chocolate Ganache
- 110g Dark chocolate (3.8oz), roughly chopped
- 80g Thickened cream (⅓ cup)
- Heavy pinch of salt
Instructions
Loaf
- Preheat the oven to 160C/320F
- Grease a 9 x 5 inch loaf pan with butter and dust with flour
- Melt chocolate and butter together in the microwave at 30 second intervals or over a double boiler, set aside
- Combine flour, baking powder, baking soda, salt, cocoa powder, white and brown sugar in a large bowl, whisk to combine
- Whisk eggs into the cooled chocolate/butter one at a time until smooth
- Add yoghurt/sour cream and espresso, whisk until smooth
- Add the wet ingredients to the dry ingredients and mix until just combined
- Transfer to the greased loaf tin and bake for 50-60 minutes, until an inserted toothpick emerges with a few moist crumbs
- Cool
Chocolate Ganache
- Place chocolate in a heat-proof bowl
- Heat the cream in a small saucepan until just boiling
- Remove from heat and pour over the chocolate, cover and let sit for 5 mins
- Uncover, add the salt and mix until smooth
- Spread warm ganache over cake
- Allow to set for 30 mins before serving
Keywords: chocolate, cake, fudge, ganache, sponge cake, loaf, cocoa powder
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Thanks for the recipe! Your recipe is very detailed! I'm excited to try it out this weekend!
★★★★★
Hi Cat, is the cocoa powder dutch processed?
I just made the cake and it is the best chocolate cake I ever had. Well done again Catherine. Regarding Naomi's question, I have used natural cocoa powder and I believe that since the recipe uses both baking soda and baking powder you can use dutch processed too.
★★★★★
Hi Dimosthenis! So glad you liked the chocolate cake and thank you answering the question too.
Hi Naomi, both regular and dutch cocoa powder work here! I find dutch gives it a little bit of a richer chocolate flavour, but it's up to you.