Go Back
Double Chocolate Loaf Cake

Double Chocolate Loaf Cake

This Double Chocolate Loaf Cake is incredibly moist, deeply chocolatey, and topped with a silky ganache. Made with sour cream and hot coffee for the perfect fudgy crumb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Chocolate Loaf
  • 1.25 cup all-purpose flour
  • 0.5 cup Dutch-processed cocoa powder sifted
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 2 large eggs room temperature
  • 0.5 cup sour cream room temperature
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 cup hot coffee or hot water
  • 0.75 cup semi-sweet chocolate chips
For the Ganache
  • 0.5 cup semi-sweet chocolate chips
  • 0.33 cup heavy cream

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, whisk eggs and sugar until pale. Whisk in sour cream, oil, and vanilla until smooth.
  4. Fold dry ingredients into wet ingredients. Stir in hot coffee until smooth. Fold in 3/4 cup chocolate chips.
  5. Pour batter into pan. Bake for 50-60 minutes, or until a toothpick comes out with moist crumbs.
  6. Allow cake to cool completely on a wire rack.
  7. Make the ganache: Pour hot heavy cream over remaining chocolate chips. Let sit for 3 minutes, then whisk until glossy. Pour over cooled cake.

Notes

Storage: Keep covered at room temperature for up to 4 days.
Freezing: The unglazed loaf can be frozen for up to 3 months.