Can I make chocolate loaf cake without eggs?

Yes! You can substitute the eggs with flax eggs by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for 5 minutes before using.

What is the secret to a moist chocolate loaf cake?

The key to a moist chocolate loaf cake is using sour cream and not overbaking it. These keep the crumb soft and fudgy without becoming dense or dry.

Can I skip the ganache topping?

Yes, the ganache is optional. You can dust the cake with powdered sugar or leave it plain, but the ganache adds an extra layer of richness.

Can I make the chocolate loaf cake ahead of time?

Absolutely. In fact, the flavors deepen after resting overnight. Store the cooled cake in an airtight container at room temperature or in the fridge for up to 5 days.

How should I store leftover chocolate loaf cake?

Store leftover chocolate loaf cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 6 days. You can also freeze slices for up to 2 months.

Can I use oil instead of butter in this recipe?

Yes, you can replace the butter with 1/3 cup of neutral oil like canola or vegetable oil. However, butter provides a richer flavor and better texture.

Irresistible Chocolate Loaf Cake

Description

A rich, moist, and fudgy chocolate loaf cake made with cocoa powder, sour cream, and dark chocolate chunks. Topped with a silky ganache, this bakery-style dessert is perfect for any occasion.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
1/4 cup whole milk
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chunks (plus more for topping)
1/3 cup heavy cream (for ganache)
1/2 cup dark chocolate, chopped (for ganache)

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Add sour cream and milk, mixing until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined.
Stir in the chocolate chips and dark chocolate chunks.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
While the cake cools, heat heavy cream until simmering and pour it over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
Drizzle the ganache over the cooled loaf and top with extra chocolate chunks. Let set before slicing.

Notes

For a gluten-free version, use almond flour or a 1:1 gluten-free blend.
Substitute eggs with flax eggs for a vegan or egg-free version.
Add a splash of hot coffee to intensify the chocolate flavor.
Store at room temperature for 3 days or refrigerate for up to 6 days.
Freezes well for up to 2 months when tightly wrapped.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 120mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 4g
Protein: 5g
Cholesterol: 70mg