Decadent Chocolate Loaf with Warm Ganache
Moist, fudgy, and dangerously chocolaty — the kind of loaf that disappears first at every gathering.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/4 cups (250 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil or melted butter
- 3/4 cup (180 ml) buttermilk (or milk + 1 tbsp vinegar)
- 1/3 cup (80 ml) hot coffee or hot water
- 1 tsp vanilla extract
- 1/2 cup (90 g) chocolate chips (optional)
Directions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- Whisk together flour, cocoa, sugar, baking powder, baking soda and salt.
- In another bowl whisk eggs, oil, buttermilk, hot coffee and vanilla until combined.
- Pour wet into dry and stir until just combined. Fold in chocolate chips if using.
- Transfer batter to the prepared pan and bake 45–55 minutes, until a toothpick shows a few moist crumbs. Tent with foil if top browns too quickly.
- Cool in pan 10 minutes, then remove to a rack. Meanwhile make ganache (see below).
- Ganache: heat 3/4 cup (180 ml) heavy cream until steaming. Pour over 8 oz (225 g) chopped semisweet chocolate. Let rest 1–2 minutes then stir until smooth. Pour warm over loaf and let set a few minutes before slicing.
Tip: using hot coffee (even decaf) deepens the chocolate flavor — it won’t make the cake taste like coffee. For extra gooeyness, warm the ganache slightly before serving.
Leftovers: store cooled slices in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Rewarm briefly for that just-baked feel.
