This chocolate ganache loaf cake is the ultimate cake for chocolate lovers! Rich and fudgy, the deeply chocolate loaf cake comes together quickly and delivers rich chocolate flavor thanks to Dutch-process cocoa powder and premium baking chocolate.
Topped with glossy chocolate ganache, this decadent chocolate cake is a must bake for chocoholics. Perfect with coffee (or a glass of milk), you’ll love this cake for any occasion!
Love baking with cocoa powder? Find more inspiration in this collection of rich and fudgy cocoa powder desserts!
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The Best Chocolate Ganache Loaf Cake
Baking Pan – Use a 9 x 5-inch loaf pan for this recipe. To prepare the pan, lightly spray the bottom and sides with nonstick spray. Line the loaf pan with parchment paper, letting excess extend over sides of pan.
Cocoa Powder – I highly recommend using Dutch-process cocoa powder in this cake (Rodelle is my favorite). Dutch process cocoa has a more intense chocolate flavor and results in a darker, fudgier loaf cake than natural unsweetened cocoa powder.
Chocolate – Use the best quality semisweet or dark chocolate chips for the cake (I love baking with Ghirardelli). For the ganache, you’ll need 4 ounces of quality semisweet chocolate, finely chopped.
Room Temperature Ingredients – Bring butter, egg, buttermilk, and sour cream to room temperature before beginning so that they incorporate evenly into the batter.
Bake Time – Bake cake until the top springs back to the touch and a tester inserted in the center come out with a few crumbs attached, about 50 to 55 minutes. Let the cake cool in the pan for 15 minutes before gently lifting from the pan and transferring to a wire rack to cool completely.
Chocolate Ganache – For the ganache, place chopped chocolate and salt in a medium heat-proof bowl. Bring heavy cream to a simmer in a small saucepan, heating until bubbles form at the edge of the pan. Pour warm heavy cream over chocolate. Cover the bowl and let stand for 1 minute, then stir with a spatula until chocolate is completely melted and mixture is smooth.
Glaze Cake – Spoon warm ganache over the top of the cake, swirling with an offset spatula or the back of the spoon. Let ganache set before slicing and serving.
Cool loaf cake completely on a wire rack, then place on a parchment-lined baking sheet and freeze flat for 1 hour. After 1 hour, wrap the cake well with a layer of plastic wrap and a layer of foil (or place in a freezer bag). Freeze loaf cake for up to 2 months.
When you’re ready to enjoy, defrost the cake at room temperature (still covered to prevent condensation from forming). Once thawed, top with chocolate ganache.
To freeze cake slices, use a serrated knife to slice the cake and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months.
Best chocolate cake recipes:
- Dark Chocolate Sheet Cake
- Chocolate Chip Loaf Cake
- Double Chocolate Bundt Cake
- Classic Chocolate Layer Cake
Did you try this Chocolate Ganache Loaf Cake? Let me know by leaving a comment and rating below!Print
Chocolate ganache loaf cake is the BEST cake for chocolate lovers! Rich and fudgy, you’ll love this easy loaf cake topped with glossy chocolate ganache!
- 1 1/4 cups (175 g) all-purpose flour
- 1/3 cup (32 g) Dutch process unsweetened cocoa
- 3/4 tsp (3 g) baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (112 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg (50 g), at room temperature
- 1 1/2 tsp (6 g) vanilla extract
- 3/4 cup (180 g) buttermilk, at room temperature
- 1/4 cup (60 g) sour cream, at room temperature
- 1/2 tsp instant espresso
- 1/4 cup (60 g) boiling water
- 2/3 cup (114 g) semisweet chocolate chips
- 4 oz (113 g) semisweet chocolate, finely chopped
- pinch of salt
- 6 Tbsp (90 g) heavy cream
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line pan with parchment paper, letting excess extend over sides of pan.
- Make cake: Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine buttermilk and sour cream in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add buttermilk mixture, then finish with remaining flour mixture. Dissolve espresso powder in boiling water and slowly mix in just to combine. Fold in chocolate chips.
- Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
- Bake loaf cake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 15 minutes. Carefully lift cake from pan and cool completely on wire rack.
- Make ganache: Place chopped chocolate and salt in a medium heat-proof bowl. Bring heavy cream to a simmer in a small saucepan, heating until bubbles form at the edge of the pan. Pour warm heavy cream over chocolate. Cover the bowl and let stand for 1 minute, then stir with a spatula until chocolate is completely melted and mixture is smooth.
- Spoon warm ganache over cake and let set before serving.
- Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.
Cocoa powder: Dutch process cocoa has a more intense chocolate flavor and results in a darker, fudgier loaf cake than natural unsweetened cocoa powder. I use and recommend Rodelle Gourmet Baking Cocoa.
Freezing Instructions: Use a serrated knife to slice the cake and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months. When you’re ready to serve, thaw slices at room temperature.
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Keywords: Chocolate, Loaf Cake, Chocolate Cake, Chocolate Ganache
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