Chocolate Loaf Cake with Chocolate Ganache

Sliced chocolate loaf cake topped with glossy chocolate frosting and chocolate chips.

Chocolate Loaf Cake with Chocolate Ganache

This double chocolate loaf cake is a moist, one-bowl chocolate quick bread made with cocoa powder, sour cream, warm coffee, and plenty of melty dark chocolate chips. I top it with a glossy chocolate ganache that drips down the sides and sets into a soft, rich layer on every slice.

Course Dessert

Cuisine American

Keyword chocolate loaf cake, double chocolate loaf cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 456kcal

Author Julia

Ingredients

For the Cake

1 ¼ cups all-purpose flour (156 g) divided
⅓ cup unsweetened cocoa powder (28 g)
½ teaspoon baking powder
1 teaspoon baking soda bicarbonate of soda
¼ teaspoon salt
1 cup light brown sugar (200 g), packed
1 large egg at room temperature
¼ cup vegetable oil (60 ml)
½ cup sour cream (120 g), at room temperature
⅓ cup freshly brewed coffee (80 ml), warm
¾ cup dark chocolate chips (128 g), for the batter
½ cup dark chocolate chips (85 g), for the topping

For the Ganache

4 oz dark chocolate (113 g), (60 to 70%), finely chopped
½ cup heavy cream (120 ml), plus more if needed
1 tablespoon light corn syrup
Pinch salt
1 teaspoon unsalted butter optional, for extra shine
a few extra chocolate chips optional, for garnish

US Customary - Metric

Instructions

Prep: Preheat the oven to 375°F (190°C). Line a 2 lb (9x5-inch / 23x13 cm) loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.
Mix the dry ingredients: Measure the flour and set aside 1 tablespoon in a small bowl for the chocolate chips. Sift the remaining flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
Add the brown sugar and whisk until fully combined and even in color. Make a well in the center.
Make the batter: Add the egg, oil, sour cream, and warm coffee to the well. Beat with a handheld electric mixer or a stand mixer fitted with the whisk attachment for 1 to 2 minutes, until the batter is smooth.
Toss ¾ cup chocolate chips with the reserved 1 tablespoon flour. Fold them into the batter until evenly distributed.
Pour the batter into the prepared pan. Tap the pan once on the counter to release any large air pockets. The batter will be quite loose. This is normal.
Bake: Bake at 375°F (190°C) for 10 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 38 to 42 minutes, for a total of 48 to 52 minutes. Do not open the oven door before the 40-minute mark.
The loaf is ready when it rises slightly above the pan and the center springs back lightly. A skewer should come out with moist crumbs but no wet batter. If the top darkens too quickly, tent it loosely with foil for the rest of the bake.
Rest and cool: Turn off the oven, crack the door slightly, and leave the loaf inside for 5 minutes. Remove it and scatter the remaining ½ cup chocolate chips over the top. Cool in the pan for 15 to 20 minutes, then lift it out with the parchment and cool completely on a wire rack.
Make the ganache: Add the cream, corn syrup, and salt to a small saucepan. Heat gently over low to medium heat until just steaming. Do not boil.
Add the chopped chocolate to the pan and let it sit for 30 seconds. Stir slowly over very low heat until the ganache is smooth and glossy.
Remove from the heat and stir in the butter, if using. If the ganache is too thick, stir in 1 tablespoon warm cream. If it looks slightly greasy, stir in 1 teaspoon warm water or milk to bring it back together.
Let the ganache cool for 5 to 10 minutes, stirring occasionally, until slightly thickened but still pourable.
Finish: Place the cooled loaf on a serving plate or wire rack. Pour the ganache in a single line along the center and let it flow over the sides on its own. Do not spread it.
While the ganache is still soft, scatter a few extra chocolate chips on top, if desired, pressing lightly so they stick. Let the ganache set for at least 20 minutes before slicing.

Notes

Loaf pan: I use a standard 9x5-inch (23x13 cm) loaf pan (about 8 cups). In the UK, the same size is sold as a 2 lb loaf tin.
Reserve the flour first: Set aside the tablespoon of flour for the chips before you sift. The coating keeps the chips from sinking to the bottom.
No coffee? Use the same amount of hot water or warm milk.
Keep the oven closed: Opening the door before 40 minutes can cause the center to sink.
Coat the chips: Tossing the chips with flour helps keep them from sinking to the bottom of the loaf.
Slice with a warm knife: For clean slices, run a sharp knife under hot water, wipe it dry, and wipe it clean between cuts.
Cool completely before the ganache: If the loaf is still warm, the ganache will soak in and slide off instead of setting on top.
Chocolate for the ganache: I recommend a chopped chocolate bar, not chips. Chips are made to hold their shape, so they don't melt as smoothly.
Corn syrup substitute: Golden syrup works the same way. Honey works too, but it adds its own flavor.

Storage Notes

Make ahead: Bake the loaf up to 1 day ahead. Wrap it well and make the ganache on the day you serve it.
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 4 days. For the best texture, let it come to room temperature before serving.
Freezer: Freeze the loaf without the ganache for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw it overnight, then add the ganache before serving.

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