Double Chocolate Loaf Cake
Ultra moist and decadent Double Chocolate Loaf Cake made with sour cream, extra chocolate chips and a luscious chocolate ganache topping!
Ingredients
For the cake batter:
- ⅔ cup 150ml full fat sour cream
- 2 large eggs at room temperature
- 1 teaspoon 5ml pure vanilla extract
- 1 teaspoon espresso powder
- 1 cup 200g granulated sugar
- ½ cup 120ml sunflower oil
- 1 ⅔ cups 235g all-purpose flour
- ½ cup 42g cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 150g dark chocolate chips
- ½ cup 120ml milk
For the glaze:
- 4 oz 113g dark chocolate finely chopped
- 1 tablespoon 15ml honey or corn syrup
- ⅓ cup 80ml 35% whipping cream
Instructions
- Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper leaving a 2-inch overhang along the long sides. Grease the exposed short sides with butter.
- Whisk together sour cream, eggs, oil, vanilla and espresso powder in a medium bowl until smooth and evenly blended.
- Sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add granulated sugar, salt and chocolate chips and whisk to blend evenly.
- Make a well in the center of the dry ingredients and pour in sour cream mixture. Gently stir until it starts to become absorbed, but a few streaks remain. Add milk and continue mixing until batter is evenly combined. Pour batter into prepared pan and smooth it out.
- Bake for 45-55 minutes until a skewer inserted into the center comes out clean despite any remnants of melted chocolate chips.
- Transfer pan to a wire rack and let cool for 10 minutes. Run a knife along the short sides to release the loaf, lift it out of the pan and transfer it onto the rack to cool completely.
- To make the glaze, combine dark chocolate, honey or corn syrup and cream in a small saucepan over low heat and whisk gently until smooth and glossy. Let it cool for 10-15 minutes until it is thickened, then pour it over the loaf cake and let set for 20 minutes before slicing.
