Double Chocolate Loaf Cake
This Double Chocolate Loaf Cake is every chocolate lover's dream come true! It's super moist, easy to make and topped with a smooth chocolate ganache that really elevates the look and feel of this loaf cake. Whether you’re looking for an eggless or vegan chocolate cake, this recipe delivers a decadent dessert in under an hour!
Yield: 10 servings
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Equipment
- 8-inch Loaf Pan (20cm)
Ingredients
Double Chocolate Loaf Cake Ingredients
- 240 ml Milk*
- 15 ml White Vinegar*
- 180 g Light Brown Sugar*
- 65 ml Vegetable Oil
- 2 tsp Vanilla Extract
- 2 tsp Instant Coffee Granules
- 22 g Natural Cocoa Powder
- 220 g All Purpose Flour
- 1 tsp Baking Soda
- ¼ tsp Salt
- 80 ml Warm Water
Chocolate Ganache Glaze Ingredients
- 35 g Dark Chocolate* 55% or Semi-Sweet Chocolate Chips
- 35 ml Whipping Cream*
Instructions
Loaf Instructions
- Preheat the oven to 350℉(175℃).
- Grease an 8-inch (20cm) loaf pan with oil and line with an overhang of baking paper.
- In a medium sized bowl combine milk and vinegar, let it sit for 15 min until it is slightly curdled.
- Add light brown sugar, oil and vanilla, and mix properly with a hand whisk until sugar is dissolved.
- Add cocoa powder and instant coffee. Mix until it is dissolved and fully combined without any lumps of cocoa powder.
- Add the dry ingredients (all-purpose flour, baking soda, salt) to the liquid ingredients.
- Mix with a whisk until combined.
- Add warm water and mix to form a smooth batter.
- Pour batter into the prepared loaf pan.
- Bake for about 45-50 minutes. Insert a toothpick to check the crumb is dry and then remove it from the oven.
- Let it cool on a rack at room temperature and then remove it from the loaf pan. Prepare chocolate ganache glaze.
Chocolate Ganache Glaze Instructions
- Melt chocolate & cream in a bowl for 30 seconds bursts in the microwave until it is completely melted.
- Stir until smooth, cool it down to room temperature and pour all over the loaf cake. Let it set and then cut the loaf into thick slices.
- Store in an airtight container. Enjoy!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. -Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Light Brown Sugar: Light Brown sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar
- Whipping Cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free or any full-fat whipping cream of choice)
- Dark Chocolate: Use dark or semi-sweet chocolate chips or a chocolate bar cut in chunks. To make this vegan, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.