Description
This super moist Double Chocolate Loaf Cake is a rich and tender treat, perfect for chocolate lovers. Made with natural cocoa and enhanced with brewed coffee for a deep chocolate flavor, it includes a simple chocolate ganache topping for extra indulgence. Easy to bake in a loaf pan, this cake stays delicious for days and freezes well.
Ingredients
Scale
For the Loaf
- 1¾ cups all-purpose flour
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup light brown sugar (packed)
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup hot brewed coffee (or hot water)
- ¾ cup chocolate chips (optional)
For the Simple Chocolate Ganache
- ½ cup semisweet chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, allowing an overhang on the long sides for easy removal later.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine thoroughly.
- Whisk Wet Ingredients: In another bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry. Stir gently until just combined; avoid overmixing to keep the cake tender.
- Add Hot Coffee or Water: Fold in the hot brewed coffee or hot water carefully. The batter will be loose, resembling thick brownie batter, which is key for moisture.
- Fold in Chocolate Chips: Gently fold in the chocolate chips for extra melty pockets of chocolate.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Avoid opening the oven too early to ensure good rising and prevent cracking.
- Cool the Loaf: Let the loaf cool in the pan for 15 minutes. Then use the parchment paper overhang to lift it out and transfer to a wire rack to cool completely.
- Make the Ganache: In a microwave-safe bowl, combine the semisweet chocolate chips, heavy cream, and butter. Microwave in 30-second bursts, stirring in between until smooth and creamy.
- Apply Ganache and Serve: Pour the ganache over the cooled loaf, allowing it to set. Slice and enjoy the rich, moist cake, which remains tender for days.
Notes
- Use natural unsweetened cocoa powder (not Dutch processed) for best rise and texture.
- Allow the loaf to cool completely before adding ganache to prevent it from sliding off.
- The brewed coffee enhances chocolate flavor subtly without imparting a coffee taste; hot water can be substituted if needed.
- Store the loaf at room temperature for a few days or freeze to save for later.
