This Rich Chocolate Loaf Cake is a deeply chocolatey and moist cake baked in a loaf pan, often glazed with a smooth and glossy chocolate ganache. The cake itself has a tender crumb and a pronounced chocolate flavor, thanks to the inclusion of cocoa powder and sometimes melted chocolate or chocolate chips in the batter. The simple loaf shape makes it easy to slice and serve, perfect for everyday enjoyment or as an elegant dessert. The chocolate ganache adds an extra layer of indulgence, creating a decadent and satisfying treat that is sure to please any chocolate lover in Sahiwal, Punjab, Pakistan.
Ingredients:
For the Chocolate Loaf Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
For the Chocolate Ganache Glaze:
- 8 ounces good quality semi-sweet or dark chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter, softened (optional, for shine)
Instructions:
- Preheat Oven and Prepare Loaf Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined. This helps to evenly distribute the leavening agents and cocoa.
- Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Add Hot Liquid: Gradually pour in the hot water or hot brewed coffee while mixing on low speed until the batter is smooth and thin. Don’t worry if it seems liquidy; this helps to create a moist cake.
- Pour Batter into Pan: Pour the chocolate batter evenly into the prepared loaf pan.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Make sure the cake is fully cooled before glazing.
- Make the Chocolate Ganache: While the cake is cooling, prepare the chocolate ganache. Place the finely chopped chocolate in a heatproof bowl. In a saucepan, bring the heavy cream just to a simmer (do not boil). Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes without stirring.
- Stir the Ganache: Gently stir the chocolate and cream together until smooth and glossy. If using, stir in the softened butter for extra shine. If the ganache is too thick, you can add a tablespoon of warm milk or cream to thin it slightly. If it’s too thin, let it sit at room temperature for a bit to thicken.
- Glaze the Cake: Once the cake is completely cooled, place it on the wire rack over a baking sheet or parchment paper to catch any drips. Pour the chocolate ganache evenly over the top of the cake, allowing it to drip down the sides. You can use a spatula to help spread it evenly.
- Set the Glaze: Let the ganache set at room temperature for about 30 minutes to an hour, or until it is no longer wet to the touch. You can speed this up by placing the cake in the refrigerator for a short time.
- Slice and Serve: Once the glaze is set, slice the rich chocolate loaf cake and serve. It’s delicious on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries, which are available in the markets of Sahiwal, Punjab, Pakistan depending on the season.
Tips and Notes:
- Cocoa Powder: Use good quality unsweetened cocoa powder for the best chocolate flavor.
- Hot Liquid: The hot water or coffee helps to “bloom” the cocoa powder, intensifying its flavor. Coffee also enhances the chocolate taste.
- Don’t Overbake: Overbaking can result in a dry cake. Bake until a toothpick comes out clean.
- Ganache Consistency: Adjust the ratio of chocolate to cream for a thicker or thinner ganache. More chocolate will result in a thicker ganache.
- Storage: Store leftover chocolate loaf cake in an airtight container at room temperature for up to 3-4 days or in the refrigerator for longer storage. The ganache will help to keep the cake moist.
Enjoy this decadent Rich Chocolate Loaf Cake.