azed Chocolate Loaf Cake
A rich, moist chocolate loaf cake topped with a glossy chocolate ganache glaze — just like a bakery-style pound cake.
INGRÉDIENTS
* 1 3/4 cup all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1/2 cup unsalted butter, softened
* 1 1/2 cup granulated sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1 cup buttermilk
* 1/2 cup hot brewed coffee
* 1 cup semi-sweet chocolate chips, for ganache
* 1/2 cup heavy cream, for ganache
* 1 tbsp unsalted butter, for ganache
ÉTAPES
1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
2. Whisk together 1 3/4 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl. Set aside.
3. In a large bowl, beat 1/2 cup unsalted butter, softened and 1 1/2 cup granulated sugar together until light and fluffy, about 2-3 minutes.
4. Beat in 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
5. Alternate adding the dry flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Slowly stir in 1/2 cup hot brewed coffee until the batter is smooth (it will be thin — that's normal, it keeps the cake moist).
7. Pour batter into the prepared pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs. ⏱️ 55min
8. Let the cake cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before glazing. ⏱️ 15min
9. Heat 1/2 cup heavy cream, for ganache in a small saucepan until just simmering. Pour over 1 cup semi-sweet chocolate chips, for ganache in a bowl and let sit 2 minutes, then stir until smooth. Stir in 1 tbsp unsalted butter, for ganache until glossy.
10. Let the ganache cool and thicken slightly, about 5-10 minutes, then pour over the top of the cooled loaf, letting it drip down the sides. Let set before slicing. ⏱️ 10min
NOTES
For an extra fudgy texture, wrap the cooled (unglazed) loaf in plastic wrap and refrigerate overnight before glazing and slicing — this is likely how the loaf in the photo got its dense, moist crumb.
