Light Double Chocolate Loaf Cake filled with chunks of dark chocolate and topped with a rich chocolate ganache.
I actually know some people who don’t like chocolate and that’s okay, but double chocolate loaf cake?
We all have our likes and dislikes. I don’t like lettuce and tomato on my burgers, they take up too much real estate that could be used for bacon or onion rings.
But chocolate, I do like a piece now and again and again…and again.
Valentine’s day was good to me, but it’s all gone. Did I really eat a pound and a half of See’s Candies? What the hell was I thinking? But they’re so good and there’s a store less than a mile from my house.
Give me mercy o’ great god’s of chocolate.
So now that my stash is gone, I had to make something for myself. And after trying the double chocolate loaf cake from Starbucks, I knew I could recreate one just as good…actually a teeny bit better.
This Double Chocolate loaf Cake is studded with chocolate chunks all through the batter and flooded with a thick chocolate ganache on top. More chopped chocolate chunks are scattered on top.
This is a serious chocolate smack in the face. Will it be as popular as my recent Blood orange Loaf Cake? Only time will tell, but both of them are knock-out. I think you should make both of them, separate days for sure or you might not get off the couch.
Easter is just around the corner and that means even more chocolate. Cadbury’s Creme Egg’s are appearing at every check-stand I end up standing at and man, I love those things.
As a kid I’d bite the top off and use a spoon to scoop out the “yolk”.
Seems like a lot of work, just make some loaf cake and be done already.
Have a great weekend people, full of chocolate!
Double Chocolate Loaf Cake
- 8 tbsp butter soft
- 1 1/2 cups sugar
- 3/4 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 2/3 cups cocoa powder
- 3 large eggs
- 1 1/4 cups all purpose flour
- 3/4 cup whole milk
- 2 1/2 cup semisweet chocolate chunks or chips divided
- 1/2 cup heavy cream
- 1 tsp sea salt flakes
Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper making sure the edges hang over the sides.
Using a stand mixer beat the butter, sugar, salt, vanilla, baking powder and cocoa until well combined, about 3 minutes on medium speed. Scrape the sides of the bowl down.
Add the eggs one at a time scraping down the sides again.
Add half of the flour and the milk to the batter and mix on low speed for about 2 minutes. Scrape down,
Add the remaining flour and mix until smooth.
Take the bowl from the machine and using a spatula, fold in 1 1/4 cups of the chocolate chips through the batter.
Transfer the batter to your prepared loaf pan and smooth out evenly. Place in the oven and bake for 60 minutes or until the top of the loaf springs back when gently pushed on the surface.
Let cool while making the ganache.
Warm the cream in a small pan over a low heat. Add 1 cup of the chocolate and let the heat of the cream melt the chocolate for a few minutes.
Stir the ganache until smooth and lump free. Pour the ganache over the cake flooding the surface.
Let the cake rest until the ganache has become more firm. You can speed this process up by putting it in the fridge.
Once the ganache is set, lift the cake out of the pan using the parchment paper and garnish with the remaining 1/4 cup of chocolate. Sprinkle lightly with sea salt if desired.
Slice the cake into thick wedges with a sharp warm knife and enjoy. You may have to wipe the knife clean after each cut.
This recipe was originally featured and slightly adapted from King Arthur Flour.