Extra Dark Chocolate Loaf Cake
(This post may contain affiliate links at no extra cost to you. This is my way to keep this site afloat and free of ads. Read my full disclosure here.)
Is dark or nothing
If you are looking for an extra dark and super soft and tender dark chocolate loaf cake you can stop now. This cake recipe uses a whole 90% cocoa bar and Dutch process cocoa powder for an intense chocolate flavor. I added cardamom to give this cake a very subtle warm and spiced note and frosted with a simple chocolate whipped ganache. And more good news, this extra dark chocolate loaf cake is the easiest to make because you’ll only need two bowls, no mixer or special equipment necessary! No doubt about it, this is the best dark chocolate loaf cake ever!
For me a loaf cake is totally different from a layered cake, which I expect to be very sweet and decadent. What I expect from a good loaf cake is that quality of simplicity that brings you sweet comfort. A cake that you can eat morning, evening or late night with coffee, tea or wine. Beverages not necessarily in that order! A satisfying cake that doesn’t leave you with a sugar rush. That for me is the perfect loaf cake!
Now, I’ve been testing different chocolate loaf cakes and for me they miss some of important marks in a good chocolate loaf cake. Some were way too rich or sweet in an attempt to amp up the chocolate flavor, some were ultra soft but didn't have a strong chocolate flavor, and some did have that rich chocolate flavor that we all chocolate lovers love, but ended up a tad dry. Until I saw a 90% cocoa bar and eureka!! I thought going to the darker side would give me exactly what I was looking for. And oh boy, it sure did! If you prefer a more subtle dark chocolate flavor use a 78% or 80% bar.
Another thing I used to enhance the dark chocolate flavor was to use Dutch process cocoa powder. I used Guittard Dutch processed cocoa powder and the color is insane!! This kind of cocoa has a more blunt cocoa flavor, making it perfect to intensify that extra dark chocolate while keeping the flavor more rustic and robust. I really recommend you look for it when making this recipe. You won’t be sorry!
For making things more interesting, I added a bit of cardamom to this easy dark chocolate loaf cake and trust me you’ll want to do the same. Even though it’s more of a back note, it really mellows the strong chocolate components of this recipe. Use just ¼ teaspoon for a soft note or ½ teaspoon for just a bit more warmness. And to finish things up, I smear a very simple chocolate whipped ganache frosting all around the cake to add some softness and textute to every bite. You. don’t. want. to. miss. this!!
As I mentioned to you earlier, all this beauty and goodness and still this extra dark chocolate cake is the easiest to make! Here is a glance of what you’ll need to do.
Making an Extra Dark Chocolate Loaf Cake
Since the ganache needs time to cool down before whipping, I recommend you do this step first and then you make the cake while the it is cooling down.
For making the cake, start by melting the chocolate bar, so it cools down a bit while you prep the ingredients.
Next, heat the water in the microwave in advance. That way when you are ready to pour it into the batter you just need to reheat it about 20 to 25 seconds to make it bubbly again. You don’t want the batter waiting two minutes for the water.
Mix by hand your dry ingredients in a bowl with a hand whisk to break any lumps on the flour and on the Dutch process cocoa powder. I have made this cake with both all-purpose and cake flour. Both are incredibly delicious but if you ask me, I slightly prefer the texture of the one made with cake flour.
In another bowl mix by hand the eggs until smooth, then add the rest of the wet ingredients except for the water. Incorporate the flour mixture and add the hot water. After everything is combined, pour in the melted chocolate bar. Piece of cake! Transfer to your loaf cake pan and bake according to recipe.
After baked, I cut out the top to make the top flat so the frosting runs smoothly. Don’t discard those, they’re priceless!!
The soaking syrup is completely optional. I prefer it without the syrup but if you know the cake is going to be around for a few days, I recommend you soaking the cake. Poke holes through the cake before pouring it and let it cool down completely before frosting or storing in the fridge.
When whipping the ganache, mix slowly and for a short time. 2 to 3 minutes should be enough to make it paler and fluffier. It will keep getting stiff while you work it on the cake. Just so you have an idea, if you ask me, I would have mixed 30 seconds less when I made this frosting on the pics. Still delicious though, but just to give you a point of reference.
If your ganache is not whipping, place it in the fridge for 20 minutes and then whip it again.
You can store the cake in the fridge loosely covered with a damp paper towel or in an air tight container. It will be good for a whole week, if it lasts that long!
What you’ll need
I used Guittard Dutch processed cocoa powder. The flavor is intense, rich and the color is amazing.
A beautiful mixing bowl like my terracotta butterfly mixing bowl from Anthropologie. Can't get over how pretty it is!
Precut parchment paper is a must in my kitchen.
Truly-heat-resistant oven mitts like my Cusinart mini oven mitts. I have had them for years, not the same ones of course! But as soon as a pair tears apart I just bought the same ones. They really resist the heat!
A good serrated knife is more than enough, no need to get fancy knives or cake cutters. Mine is from Schmidt brothers. ALL my knives all from them, and I have had them for many years!
My trusted King Arthur unbleached cake flour.
*
If you love an easy and rich dark chocolate loaf cake you simply need to bake this one soon! I know it will be on you top list as it is currently in mine! Hope you love it! See you on the next recipe!
(Remember to leave your email when you make a comment to receive a notification as soon as I get back to you. Don’t worry, this will not add your email to my email list.)
Extra Dark Chocolate Loaf Cake
Ingredients
Ganache
◯ Semi-sweet chocolate chips - 1 ¼ cup (228g)
◯ Heavy cream - 1 cup (225mL)
Extra Dark Chocolate Loaf Cake
◯ 90% Cocoa Bar (if you can’t find this use 80% or 70%), chopped - 3.5 oz (100g)
◯ Unbleached all-purpose flour or unbleached cake flour- 1 ½ cup (249g)
◯ Dutch cocoa powder - ¼ cup (30g)
◯ Natural granulated sugar - 1 cup (206g)
◯ Cardamom - ¼ to ½ Tsp
◯ Fine sea salt - ½ Tsp (3g)
◯ Baking soda - 1 Tsp (7g)
◯ Organic eggs, large - 2 (103g)
◯ Vanilla extract - 1 Tsp (5g)
◯ Vegetable oil - ⅓ cup (75 mL)
◯ White vinegar - 1 TBSP (13g)
◯ Hot water (heated in a microwave) - 1 cup (225mL)
Soaking syrup (optional, see notes above)
◯ Natural granulated sugar - ⅓ cup
◯ Water - ⅓ cup
Details
Yield:
a 9” x 5” loaf cake pan
Total time:
1.5 hour
Active Time:
15 minutes to make the cake, 5 minutes to make the whipped ganache frosting, divided
Equipment:
9” x 5” loaf cake pan, large bowls, hand whisk or any kind of mixer with the whisk attachment for the whipped ganache frosting
Steps
To make the ganache frosting:
Put the cup of chocolate chips in a bowl.
In a small sauce pan bring the cup of cream to a gentle boil. Pour over chocolate chips and let it rest for a few minutes. Mix until all chocolate is melted. If there are still visible pieces of chocolate and you feel they won’t melt with the remaining heat, pop the bowl in the microwave for 10 seconds and mix as much as you can to melt any visible chocolate pieces. Try not to do this more than 2 times to prevent chocolate scorching or cream separation.
Let the chocolate cool down completely, about one hour (the time you will need to make the cake). After 10 to 15 minutes stir the chocolate a few times to prevent a film from forming on top.
When the cake is ready to be frosted, transfer chocolate mixture to a mixing bowl. Using a whisk attachment mix in slow until pale in color, smooth and fluffy. This should take about 2 to 3 minutes, so be careful to not over mix.
Smear on top and sides of the cake.
To make the extra dark chocolate cake:
Preheat oven to 350°. Grease a loaf cake pan or spray it with cooking spray.
Put the chopped cocoa bar in a microwave safe bowl and heat for 15 seconds. Stir to melt the chocolate as much as you can. Repeat once more with 15 seconds and stir. If there are still unmelted chocolate pieces heat again but only 10 seconds. Keep stirring to melt the chocolate as much as you can. Heat more only if necessary. Do not over heat to prevent scorching the chocolate. Set aside.
In a medium or large bowl mix the 1 ½ cup of flour, the ¼ cup of Dutch cocoa powder, the cup of sugar, the ¼ or ½ teaspoon of cardamom, the ½ teaspoon of salt and the teaspoon of baking soda with a hand whisk to break any lumps of flour.
In a second large bowl mix the 2 eggs with the teaspoon of vanilla extract with a hand whisk until the mixture looks smooth and homogeneous. Add the ⅓ cup of vegetable oil and the tablespoon of vinegar and mix well. Add the dark melted chocolate and mix to combine.
Dump the dry ingredients over the wet ones. Gently mix until there are no flour streaks. You will have a this is a thick mixture. Pour over the hot water and mix well. The batter will look separated but it will come together after a few stirs. Bake for 40 to 45 minutes, until a toothpick comes out clean after you insert it through the center. Let it cool down a couple of minutes before removing from pan. Cut the top to make it flatter and poke holes through the cake with a toothpick a before pouring the syrup.
To make the soaking syrup (optional, see notes above):
In a small sauce pan combine the ⅓ cup of sugar and the ⅓ cup of water. Heat until sugar has completely dissolved. Using a small spoon or pastry brush pour the syrup especially through the tiny holes. Let the cake cool down completely before covering with the chocolate ganache.
