Chocolate Ganache Loaf Cake is the easiest cake to make, frost, and eat. Light, fluffy, moist chocolate cake is baked into a loaf pan and topped with the thickest, richest chocolate ganache!
For the Cake
- 1 1/4 cup (175g) all purpose flour
- 1/2 cup (48g) unsweetened cocoa powder
- 1 teaspoon (7g) baking soda
- 1/4 teaspoon (1g) baking powder
- 1/2 teaspoon (4g) salt
- 3/4 cup (160g) granulated sugar
- 1/3 cup (80g) light brown sugar
- 2 large eggs (100g), room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup (78g) buttermilk, room temperature
- 1/4 cup (60g) sour cream, room temperature
- 1/3 cup (67g) vegetable oil
- 1/2 cup (110g) boiling water
For the Ganache
- 2 cups (350g) dark chocolate chips (about 12oz)
- 1 cup (215g) heavy whipping cream
For the Cake
- Preheat your oven to 350 degrees. Line a 9×5 inch loaf pan with parchment paper and heavily spray with cooking spray to prevent the loaf from sticking and breaking when removing it from the pan!
- In a medium bowl, whisk all purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together.
- In a large bowl, whisk granulated sugar, light brown sugar, room temperature eggs, pure vanilla extract, buttermilk, sour cream, and vegetable oil together until fully combined and smooth.
- Alternate adding the dry ingredients and boiling water to the large bowl of wet ingredients. Start and end with the dry ingredients. Whisk only until the dry ingredients disappear, as overmixing will lead to drier cake!
- Bake loaf for 38-45 minutes. A toothpick inserted into the center of the loaf will come out with moist crumbs and the top will spring back when poked!
- Let loaf cool in the pan for at least 20 minutes before transferring to a wire cooling rack to finish cooling.
For the Ganache
- Once the loaf has cooled, begin preparing ganache!
- In a medium/large heat proof bowl, add dark chocolate chips.
- In a medium saucepan, heat heavy cream over medium heat on the stove until the cream starts to simmer. Do not let the cream reach a boil.
- Remove the cream from the stove and immediately pour it over the chocolate chips. Push the chocolate under the heavy cream. Let the mixture sit for 3 minutes uncovered. uncovered
- Using a rubber spatula or wire whisk, start by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
- Once the cake has fully cooled, pour the ganache on top of the loaf. It will be thick but will likely spread over the sides… this is fine!
- Spread the ganache with a knife
- Put the loaf in the fridge, uncovered, for 30 minutes before slicing and serving. If you are not serving the loaf until later, cover it in an airtight container or with plastic wrap.
Keywords: Chocolate Ganache, Ganache Cake, Loaf Cake, Chocolate Cake, Chocolate Dessert