Double Chocolate Loaf Cake

Why Make This Recipe

Double Chocolate Loaf Cake is perfect for chocolate lovers. Its rich flavor and moist texture make it a delightful treat for any occasion. Whether you want to impress guests or enjoy a cozy night at home, this cake is a great choice. It’s simple to make and even better to eat!

How to Make 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
• 75 g Chocolate Chips (optional)
• 35 g Dark Chocolate (55% or Semi-Sweet)
• 35 ml Whipping Cream

Directions:

1. Preheat your oven to 180°C (350°F) and grease a loaf pan.
2. In a small bowl, mix the milk and white vinegar. Let it sit for about 5 minutes to turn into buttermilk.
3. In a large bowl, whisk together the light brown sugar, vegetable oil, vanilla extract, and instant coffee granules.
4. Add the buttermilk mixture to the large bowl and stir until everything is combined.
5. Sift in the cocoa powder, flour, baking soda, and salt. Mix until just combined.
6. Slowly add the warm water and mix until the batter is smooth. If you want, fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and bake for about 50-60 minutes. You can check if it’s done by inserting a toothpick in the center; it should come out clean.
8. For the ganache, heat the whipping cream over medium heat until it simmers. Then remove it from heat and add the dark chocolate. Stir until it becomes smooth.
9. Pour the ganache over the cooled loaf cake. Serve slices warm or at room temperature, and you can top them with whipped cream or ice cream if you like.

How to Serve Double Chocolate Loaf Cake

Serve this loaf cake sliced, either warm or at room temperature. It tastes great on its own or with a scoop of ice cream or a dollop of whipped cream on top. It’s also nice with a cup of coffee or tea.

How to Store Double Chocolate Loaf Cake

Store the loaf cake in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can refrigerate it. Just make sure to wrap it well to maintain its moisture. You can also freeze the cake for up to 2 months. When you’re ready to enjoy it, just let it thaw at room temperature.

Tips to Make Double Chocolate Loaf Cake

• Use room temperature ingredients for better mixing.
• Don’t overmix the batter; it’s okay if there are a few lumps.
• You can substitute the dark chocolate with milk chocolate if you prefer a sweeter taste.
• Experiment with adding nuts or other types of chocolate for extra flavor.

Variation

For a twist, try adding a layer of caramel sauce in the middle of the cake for added sweetness. You can also add different spices like cinnamon or a sprinkle of sea salt on top of the ganache for a unique flavor.

FAQs

1. Can I use almond milk instead of regular milk?
Yes, you can use almond milk or any other plant-based milk in this recipe.

2. Is it necessary to use vinegar in the milk?
The vinegar helps to create buttermilk, which makes the cake moist and flavorful. If you don’t have vinegar, you can skip it, but the cake may be less tender.

3. Can I make this cake ahead of time?
Absolutely! This cake stays fresh for several days, making it a great option for meal prep or special occasions.

Double Chocolate Loaf Cake

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• Author: olivia
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A rich and moist Double Chocolate Loaf Cake, perfect for chocolate lovers and any occasion.

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Ingredients

Scale 1x2x3x

• 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
• 75 g Chocolate Chips (optional)
• 35 g Dark Chocolate (55% or Semi-Sweet)
• 35 ml Whipping Cream

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Instructions

1. Preheat your oven to 180°C (350°F) and grease a loaf pan.
2. In a small bowl, mix the milk and white vinegar. Let it sit for about 5 minutes to turn into buttermilk.
3. In a large bowl, whisk together the light brown sugar, vegetable oil, vanilla extract, and instant coffee granules.
4. Add the buttermilk mixture to the large bowl and stir until everything is combined.
5. Sift in the cocoa powder, flour, baking soda, and salt. Mix until just combined.
6. Slowly add the warm water and mix until the batter is smooth. If you want, fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and bake for about 50-60 minutes, checking for doneness with a toothpick.
8. For the ganache, heat the whipping cream over medium heat until it simmers, then remove from heat and stir in the dark chocolate until smooth.
9. Pour the ganache over the cooled loaf cake and serve slices warm or at room temperature.

Notes

For added flavor, top with whipped cream or ice cream. Store in an airtight container for up to 3 days at room temperature, or refrigerate and freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 20mg