The BEST Chocolate Loaf Cake with Chocolate Ganache


Have a chocolate craving but don’t want to make a whole chocolate cake? Then this Chocolate Loaf Cake with Chocolate Ganache is the perfect answer for you. Dense but moist chocolate cake with a silky smooth ganache. This is a chocolate lover’s dream!

chocolate loaf cake

The ganache comes together in just a few minutes. Heat the heavy cream in a saucepan just until it simmers (don’t boil). Pour it over the chopped chocolate and corn syrup and let it set for a few minutes to soften the chocolate. Then whisk it together until it’s smooth and glossy.

Happy Baking!


The BEST Chocolate Loaf Cake with Chocolate Ganache

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy


Cooking time






  • Unsalted Butter 170g
    (3/4 cup)

  • Sugar 230g
    (1 cup)

  • 4 Large Eggs

  • All Purpose Flour 155g
    (1 cup)

  • Cocoa Powder 75g
    (2/3 cup)

  • Baking Powder 1 tsp

  • Baking Soda 1/2 tsp

  • Salt 1/2 tsp

  • Espresso Powder 1 tsp

  • Buttermilk 80g
    (1/3 cup)

  • Vanilla 1 tsp

  • Hot Water 60g
    (1/4 cup)

  • Chocolate Ganache (recipe below)


  • Preheat oven to 350°F. Spray or butter a loaf pan.
  • Cream the butter and sugar together for 5 minutes.
  • Add eggs, one at a time and beat for one minute after each egg, scraping down the sides of the bowl as needed.
  • In a separate bowl, combine the flour, cocoa, baking powder, baking soda, salt and espresso powder. Whisk until combined.
  • Measure out the buttermilk and microwave for 30 seconds.
  • Add half of the dry ingredients to the butter/sugar/egg mixture and mix until almost combined.
  • Add the buttermilk and vanilla and mix until almost combined.
  • Add the rest of the dry ingredients and mix until almost combined.
  • Add the hot water and mix until combined. Finish mixing by hand if needed. Do not overmix.
  • Pour into prepared pan and bake for 50-60 minutes.
  • While the cake is baking, prepare the ganache.
  • When the cake comes out of the oven, place on a cooling rack to cool until it’s still warm but can be handled without a hot pad (about 15 minutes) and remove from the pan. Allow cake to cool completely.
  • Spread cooled ganache over the top.

chocolate ganache Directions

  • Place 200g of high quality chocolate chips or a chopped chocolate bar into a heat -proof bowl.
  •  Pour 2 Tbsp of light corn syrup over the chocolate. (You can leave this out but the ganache won’t be as shiny).
  • Place 200g of heavy cream in a small saucepan and heat over medium heat just until it starts to simmer.
  • Pour the hot cream over the chocolate so that the chocolate is completely covered and allow to sit for 5-10 minutes.
  • Whisk together until completely smooth and shiny.
  • Refrigerate for about 20-30 minutes until the ganache is a consistency that can be spread, not poured.
  • Use a spoon or a mini offset spatula to spread the ganache over the cooled cake.