Hi you guys! Can you believe its already July? To all my American readers, I wanted to wish you a very Happy Independence day! I think this year has been a roller coaster ride for all of us. I have been toying around with my chocolate cake recipe, just for fun and I ended up with this gem of a cake that I think will be an injustice not to share. This is so chocolatey that I promise you it cannot get any chocolatier!
A few notes on the recipe:
- The intense colour that you see is because of the dutch processed cocoa powder. I understand if you live in a place where you don’t have access to it, you can use regular unsweetened cocoa powder instead, it will work just as beautifully. Note that the colour may not be as dark.
- It is really important that you use a flavourless oil or and oil with the mildest flavour because if you use something like a coconut or a peanut oil, it will impart a strong flavour which you may not like.
- It is crucial to use yogurt, it helps in making the cake moist.
- For all my friends who do not consume eggs, this is the only substitute I will recommend. It has worked well for me so far as I have tested the recipe. Click here to buy.
- Make sure you use the chocolate you like the most. I always recommend something above 55%
Best Chocolate Loaf Cake
This is the chocolatiest Chocolate Cake recipe you'll ever come across. It is packed with intense chocolate flavour and is ultra moist. Slathered with more chocolate in the form of a luscious ganache, this will become your go-to chocolate cake
Cake
- 250 g plain flour
- 300 g caster sugar
- 65 g Dutch processed cocoa powder ((or regular unsweetened cocoa powder))
- 2 tsp Baking soda
- 1 tsp Baking powder
- 3/4 tsp salt
- 130 ml yogurt
- 100 ml milk
- 70 ml vegetable/canola oil
- 3 medium eggs
- 1 egg yolk
- 2 tps vanilla extract
- 150 ml hot boiling water
- 2 tsp instant coffee
- 120 g dark chocolate chopped
For the ganache:
- 100 ml heavy cream
- 150 g chocolate of choice (I used 75% dark)
- a pinch salt
Cake:
Preheat your oven to 175°C and grease and line loaf cake pans.
Place the chopped chocolate and cocoa powder in a large bowl and set it aside.
Now heat the water and milk on the stove top, add the instant coffee and stir to dissolve, turn off the heat when it starts to boil and pour this on the chopped chocolate and cocoa powder. Let it sit for a minute or two. Stir gently to combine completely.
To the same bowl add the sugar, salt and whisk well. Then add the yogurt and oil and mix until well combined.
Once the mixture is not piping hot, add the eggs one by one, mixing after each addition. Then add your vanilla. Do not add the eggs when your wet ingredients are very hot, it will scramble them.
In a separate bowl, sift your flour, baking powder and baking soda then add this to your wet mixture and gently mix until you no longer see any dry ingredients. Do not over mix. Divide the batter between the two loaf tins.
Bake your cakes for about 40 minutes, keep checking after 28 minutes. When a toothpick inserted in the middle comes out clean, they’re done. Let the cakes cool on a wire rack before taking them out of the pan. Make sure your cake has cooled to room temperature before frosting.
Make the ganache:
- In a medium glass bowl, chop up your chocolate and keep aside.
- In a saucepan, add your cream and heat it till it reaches a simmer, don’t let it boil, take it off the heat and pour it over the chopped chocolate.
Let it sit for 2-3 minutes and whisk the cream to incorporate the chocolate. Add a pinch of salt. In case your chocolate is not completely melted you can microwave it for 10 seconds and stir.
- Let the ganache cool down completely till it reaches a spreadable consistency.
CLICK TO BUY INGREDIENTS/SUPPLIES:
Bakesalotlady™ 