Decadent Dark Chocolate Loaf Cake with Velvety Whipped Ganache Frosting: Your Ultimate Chocolate Dessert

Indulge in the ultimate chocolate fantasy with this exquisite Dark Chocolate Loaf Cake, crowned with a luscious Chocolate Whipped Ganache Frosting. This isn’t just any chocolate cake; it’s a deep, rich, and intensely chocolatey experience designed to delight the most discerning chocolate lovers. Perfect for grand celebrations, intimate dinner parties, or simply to elevate your everyday dessert table, this moist and decadent loaf cake promises to be a memorable treat. Its sophisticated flavor profile and elegant presentation make it an instant crowd-pleaser, ensuring every slice is pure bliss.

Why You’ll Fall in Love with this Dark Chocolate Loaf Cake

Are you a true chocolate connoisseur? If so, prepare to meet your new favorite dessert! This Dark Chocolate Loaf Cake is a harmonious blend of a deeply rich, moist chocolate cake made with premium dark cooking chocolate, perfectly complemented by a light, airy, and utterly indulgent whipped ganache frosting. It’s an elevated chocolate experience that will leave you craving more.

This recipe is incredibly versatile and guaranteed to be a hit. Whether you need a show-stopping dessert for a sophisticated dinner party, a decadent birthday cake, or simply a comforting treat to enjoy with your morning coffee, this chocolate loaf cake delivers every time. The star of the show, our Whipped Ganache Frosting, transforms a delicious cake into an extraordinary masterpiece, adding an irresistible creamy texture and intense chocolate flavor that sets it apart from typical frostings.

Beyond its dessert prowess, this versatile loaf cake can also be enjoyed in slices for an indulgent breakfast or a delightful afternoon snack, much like our popular Marble Loaf, Coffee Loaf Cake, and Chocolate Chip Quick Bread. Its moist crumb and rich flavor make it suitable for any time of day!

Essential Ingredients for Your Decadent Chocolate Loaf Cake

Crafting this incredible chocolate cake requires only a handful of easily accessible ingredients, ensuring that even novice bakers can achieve spectacular results. What truly distinguishes this recipe from many others that rely on cocoa powder is its use of real **Dark Cooking Chocolate**. This crucial ingredient ensures an unparalleled depth of flavor and a wonderfully moist texture that cocoa powder alone simply cannot achieve.

The beauty of using high-quality dark chocolate is that you don’t need excessive sugar to mask its bitterness. Instead, the natural, intense flavor of the dark chocolate shines through, creating a perfectly balanced and sophisticated sweetness.

To embark on your journey to create this rich Chocolate Quick Bread, here are the core ingredients you’ll need (precise quantities are listed in the full recipe card below):

• Dark Cooking Chocolate: This is non-negotiable! You must use cooking chocolate, not an eating chocolate bar. Cooking chocolate contains a different fat composition and melts smoothly, providing the perfect texture for both the cake and the ganache. Eating chocolate will likely result in a grainy, unappetizing consistency. Aim for a high cocoa percentage for the best flavor.
• Unsalted Butter: Always opt for unsalted butter to control the overall saltiness of your bake. Ensure it’s at room temperature for optimal creaming with sugar.
• Large Eggs: Like butter, eggs should be at room temperature. This helps them emulsify better with other ingredients, leading to a lighter and more even cake batter.
• Brown Sugar: My personal favorite when paired with chocolate! Brown sugar not only adds a wonderful caramel note but also contributes significantly to the cake’s moistness and tender crumb.
• Plain / All-Purpose Flour: The foundational dry ingredient, providing structure to our delicious loaf.
• Baking Powder: Our leavening agent, ensuring your loaf cake rises beautifully and achieves a light, airy texture.
• Salt: A small pinch of salt is vital. It balances the sweetness and enhances the deep chocolate flavors.
• Espresso Powder (optional): While entirely optional, a touch of espresso powder doesn’t make the cake taste like coffee but profoundly deepens and intensifies the chocolate flavor, making it even more irresistible. Highly recommended for true chocolate aficionados!

As a passionate baker (and being Belgian!), I cannot stress enough the importance of using a high-quality dark cooking chocolate, ideally with at least 70% cacao. The flavor of any chocolate dessert, and especially this Dark Chocolate Loaf Cake, is largely determined by the quality of the chocolate used. If there’s one ingredient to splurge on, make it the chocolate – your taste buds will thank you!

Step-by-Step: Crafting Your Perfect Chocolate Loaf Cake

You’ll be delighted to discover just how straightforward and quick it is to prepare this moist chocolate loaf cake. The hands-on preparation time is typically less than 10 minutes, with the baking process taking an additional 30 to 40 minutes, depending on your oven’s calibration. This makes it an ideal choice even for busy days.

To successfully create this irresistible Dark Chocolate Loaf Cake, follow these four simple yet crucial steps:

• **Melt Chocolate and Butter:** Begin by gently melting the rich dark chocolate together with the unsalted butter. This forms the deeply flavored, glossy base of your cake batter.
• **Combine Wet Ingredients:** In a separate bowl, whisk together the eggs and brown sugar until light and fluffy. Then, gradually incorporate the slightly cooled melted chocolate and butter mixture, stirring until thoroughly combined and glossy.
• **Fold in Dry Ingredients:** Gently stir in the pre-sifted plain/all-purpose flour, baking powder, a pinch of salt, and the optional espresso powder. Mix just until combined, being careful not to overmix, which can lead to a tough cake.
• **Bake to Perfection:** Pour the smooth batter into a prepared loaf pan and bake until a skewer inserted into the center comes out with just a few moist crumbs. For reference, I typically use a 25 cm / 10 inch loaf pan for this recipe.

Expert Tips for Perfectly Melting Chocolate

Achieving a smooth, lump-free melted chocolate is key to a superior cake texture. Here are some essential tips:

The first and most important tip is to always **thinly chop your chocolate** before melting. Smaller pieces melt much faster and more uniformly, significantly reducing the risk of scorching or uneven melting.

The safest and most reliable method for melting chocolate without burning is the “bain-marie” or “double-boiler technique.” Set a heat-proof bowl over a small pot containing a few inches of simmering water, ensuring the bottom of the bowl does not touch the water. Add your thinly chopped chocolate and butter cubes to the bowl. Stir gently and continuously over low heat until the mixture is completely melted and silky smooth. This gentle heat transfer prevents overheating.

For a faster and incredibly convenient melt, your **microwave** can be your best friend, provided you use it correctly. Again, begin by thinly chopping the chocolate and placing it in a microwave-safe bowl. Add the butter, cut into small cubes. Microwave on medium power in 30-second intervals. After each interval, remove the bowl and stir thoroughly. The chocolate may not look fully melted at first, but stirring helps residual heat distribute and melt the remaining pieces. Stop microwaving as soon as it’s mostly melted, then continue stirring until completely smooth. Overheating in the microwave is the primary cause of burnt or seized chocolate, so proceed with caution and stir frequently.

For even more detailed guidance on melting chocolate like a pro, you can find further insights and techniques here.

Unveiling the Magic of Whipped Ganache (Ganache Montée)

You might hear “Whipped Ganache” and imagine a complex, patisserie-level technique, but it’s surprisingly simple and yields an incredibly luxurious result. In French baking, it’s known as “Ganache Montée,” which perfectly describes its dual nature: a delightful fusion of a classic **Ganache** (chocolate melted into warm cream) and light, airy **Whipped Cream**.

The secret to its ethereal texture lies in a specific ratio and a meticulous cooling process. A whipped ganache typically uses a higher ratio of cream to chocolate, often around 3 parts cream to 1 part chocolate. This mixture is initially prepared like a standard ganache, then chilled thoroughly until it’s very cold and firm. Once properly cooled, it’s whipped with an electric mixer, much like heavy cream, until it becomes light, fluffy, and holds its shape beautifully. This transformation results in a stable, incredibly creamy, and intensely chocolatey frosting that is less sweet and richer than traditional buttercream.

This versatile frosting can be made with various types of chocolate – white, milk, or dark – and requires a heavy cream or whipping cream with a minimum fat content of 30% to ensure it whips up properly and holds its structure.

Crafting Your Velvety Whipped Ganache: A Simple Guide

Does “Whipped Ganache” still sound intimidatingly fancy? Don’t let the name fool you! It’s actually an incredibly straightforward method for creating a rich, creamy, and stable chocolate frosting that offers a similar indulgent consistency to buttercream, but without the need for any butter, cocoa powder, or added sugar. The pure taste of chocolate truly shines through.

To create this irresistible whipped ganache, you’ll only need two primary ingredients: high-quality cooking **chocolate** and heavy, thickened, or whipping **cream** (ensure it has at least 30% fat content for best results).

Here’s how to whip up this dreamy frosting:

• **Prepare the Chocolate**: Begin by thinly chopping your chosen **Dark Cooking Chocolate** and placing it into a heat-proof bowl. Finer chopping ensures faster and more even melting.
• **Infuse with Cream**: Gently heat the **Heavy Cream** in a small saucepan over medium heat until it just begins to simmer and small bubbles appear around the edges. Crucially, do not bring it to a rolling boil. Once simmering, immediately pour the hot cream over the chopped chocolate in the bowl. Let it sit undisturbed for a couple of minutes – this allows the heat from the cream to melt the chocolate efficiently. After waiting, gently begin to stir the mixture with a spatula, starting from the center and slowly expanding outwards, until it transforms into a smooth, homogeneous, and shiny ganache.
• **Chill Thoroughly**: This step is paramount for a successful whipped ganache. Cover the bowl and place it in the **fridge** to cool down completely. The ganache needs to be very cold throughout to whip properly and achieve a stable consistency. I highly recommend allowing it to chill for at least 2 to 3 hours, or even overnight, for optimal results. It should be firm but still pliable when gently pressed.
• **Whip to Perfection**: Once thoroughly chilled, transfer the solid ganache mixture into the bowl of your stand mixer fitted with a whisk attachment (or use a hand-held electric mixer). Begin beating on medium-high speed. The ganache will first appear soft, then gradually thicken and lighten in color. Continue whipping until it reaches a thick, fluffy, and stiff consistency, similar to freshly whipped cream. Be careful not to over-whip, as it can become grainy.

For more in-depth instructions, troubleshooting tips, and common pitfalls to avoid when making this incredible chocolate whipped ganache, explore the dedicated guide on our site.

Frequently Asked Questions About This Chocolate Loaf Cake

Elevating Your Dessert: What to Serve with this Whipped Ganache Cake

While this Dark Chocolate Loaf Cake with Whipped Ganache is undeniably perfect on its own – a symphony of rich chocolate and creamy texture – there are numerous ways to accompany it and transform it into an even more extravagant and personalized dessert experience.

Consider these delightful additions to elevate your serving:

• Warm Chocolate Sauce: A drizzle of extra chocolate sauce adds another layer of indulgence, creating a rich pool around each slice.
• Smooth Vanilla Ice Cream: The cool, creamy contrast of a scoop of vanilla bean ice cream beautifully complements the deep, warm notes of the chocolate cake.
• Fresh Berries: Bright, tart fresh berries such as raspberries, strawberries, or blueberries cut through the richness of the chocolate, adding a refreshing burst of flavor and vibrant color.
• A homemade Mixed Berry Compote: A warm, fruity compote offers a wonderful texture and flavor contrast, making the dessert feel even more gourmet.
• A tangy Raspberry Coulis or sweet Strawberry Coulis: These vibrant fruit sauces provide a delicate tartness that balances the cake’s richness beautifully.

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Full Recipe Details

Chocolate Loaf Cake with Whipped Ganache

5 from 7 votes

This Chocolate Loaf Cake with a Dark Chocolate Whipped Ganache is any chocolate-lover dream dessert: moist, decadent and made with real dark chocolate!

Servings:

12
slices

Author:

Sylvie

Prep Time

20 minutes
mins

Cook Time

35 minutes
mins

Cooling Time

2 hours
hrs

Total Time

2 hours
hrs
55 minutes
mins

Print Recipe

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Ingredients

Chocolate Loaf Cake

• 200
  gr (7 oz)
  Dark Cooking Chocolate
• 150
  gr (2/3 cup)
  Unsalted Butter
• 3
  Eggs
• 120
  gr (1/2 cup + 2 tablesp.)
  Brown Sugar
• 200
  gr (1 1/3 cup)
  Plain / All Purpose Flour
• 1 1/2
  teasp.
  Baking Powder
• 1
  pinch
  Salt
• 1
  teasp.
  Espresso Powder,
  optional

Whipped Ganache

• 50
  gr (1.8 oz)
  Dark Cooking Chocolate
• 150
  ml ( 1/2 cup + 2 tbsp)
  Heavy / Thickened Cream,
  or whipping cream – at least 30% fat content (see note 1)

Garnish

• 8
  Fresh Raspberries
• Dark Chocolate Shavings,
  to taste

Instructions

Whipped Ganache

• Thinly chop the Dark Cooking Chocolate and place in a heat-proof bowl.
• Warm up the Cream in a small pot until it starts to boil. Pour over the chopped chocolate then wait 2 minutes without touching it. With a spatula, gently stir the cream and chocolate starting in the middle of the bowl until all the chocolate has melted (see note 2).
• Place in the fridge to cool down completely.

Chocolate Loaf Cake

• Preheat your oven on 160°C/325°F. Grease and Flour a 25 cm / 10 inch Loaf Pan. Turn it over and tap it over a hard surface to remove any excess flour.
• Thinly chop the Dark Chocolate and place in a microwave-safe bowl with the Unsalted Butter cut into small cubes. Melt in the microwave in 30 seconds increments, stopping to stir each time. Stop as soon as the chocolate has melted and stir more to combine if needed. Set aside to cool.
• In a separate large bowl, whisk the Eggs and Brown Sugar until light and fluffy. Add the slightly cooled Melted Chocolate and Butter, and stir until well combined.
• Sift in the Flour, Baking Powder, Salt and Espresso Powder (if using). Whisk gently until just combined. Be careful not to overmix. Then pour the batter into the prepared loaf pan.
• Bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with just a few moist crumbs (see note 3). Leave to cool for 10 minutes in the pan, then carefully remove from the pan and transfer onto a wire cooling rack until completely cool.

To finish the loaf

• When the Chocolate Loaf is completely cool, retrieve the chilled Whipped Ganache mixture from the fridge. Transfer it to the bowl of your stand mixer (or use a hand-held mixer). Beat on high speed until the ganache is thick, fluffy, and holds stiff peaks.
• Transfer the whipped ganache into a piping bag fitted with your desired star nozzle and pipe decorative swirls over the cooled chocolate loaf cake (see note 4).
• Optional: Garnish with vibrant fresh raspberries, sliced in half, and a sprinkle of elegant dark chocolate shavings for a beautiful presentation and added flavor (see note 5).

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Notes

**General Disclaimer:** For the most accurate and consistent baking results, I highly recommend using the measurements provided in grams/ml rather than cups, as metric measurements offer superior precision.

**Important Chocolate Note:** You absolutely must use **Cooking Chocolate** for this recipe, not eating chocolate or a standard chocolate bar. Eating chocolate contains different ingredients that prevent it from melting properly, which will result in an undesirable grainy texture in both the cake and the ganache.

1. **Cream Fat Content:** Ensure the heavy cream, thickened cream, or whipping cream you use has at least 30% fat content. Creams with lower fat percentages will not whip properly, preventing your ganache from reaching the desired fluffy consistency.
2. **Melting Ganache Troubleshooting:** If, after stirring the chocolate and cream, you still observe small, unmelted pieces of chocolate, you can gently place the bowl back over a bain-marie (double boiler) over very low heat. Continue stirring until the mixture becomes completely smooth and homogeneous, being careful not to overheat it.
3. **Doneness Check:** When performing the skewer test for the loaf cake, don’t worry if the skewer doesn’t come out perfectly clean. A few moist crumbs clinging to the skewer are actually ideal – this indicates that the cake is baked through but will remain wonderfully moist and tender, rather than dry.
4. **Piping Alternative:** If you don’t have a piping bag and star nozzle, or simply prefer a more rustic look, you can easily spread the whipped ganache over the cooled chocolate loaf cake using an offset spatula or the back of a spoon. It will still look and taste fantastic!
5. **Chocolate Shaving Tip:** To create elegant chocolate shavings for garnish, take a bar of cold dark cooking chocolate and simply run a vegetable peeler along its edge. The blade will shave off delicate curls perfect for decorating.

Nutrition (per serving)

Calories:
353
kcal

|

Carbohydrates:
29
g

|

Protein:
6
g

|

Fat:
27
g

|

Saturated Fat:
16
g

|

Cholesterol:
85
mg

|

Sodium:
46
mg

|

Potassium:
235
mg

|

Fiber:
4
g

|

Sugar:
10
g

|

Vitamin A:
556
IU

|

Vitamin C:
1
mg

|

Calcium:
56
mg

|

Iron:
5
mg