Description
A delicious chocolate swirl loaf cake with a rich chocolate ganache topping.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g, 1 stick) unsalted butter (softened)
- 1 ¼ cup (250 g) granulated sugar
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup (60 g) sour cream (room temperature)
- ¼ cup (60 ml) milk (room temperature)
- 2 tablespoons neutral oil (vegetable, canola or avocado oil work great)
- ¼ cup (21 g) Dutch-processed cocoa powder
- 2 tablespoons hot coffee (or hot water)
- 4 ounces semi-sweet chocolate bar (finely chopped)
- ½ cup (120 ml) heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper and leave overhang for easy lifting.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl with an electric mixer on medium speed, beat butter and sugar for 2–3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the bowl after each addition. Add vanilla and mix on low speed to combine.
- Add sour cream, milk and oil, mixing just until smooth.
- Add the dry ingredients and mix on low just until combined; stop when the last of the dry ingredients have been incorporated. Don’t overmix.
- Transfer about 1 ½ cups of the vanilla batter to another bowl. In the remaining batter, stir in the cocoa powder and hot coffee until evenly combined.
- Spoon alternating dollops of vanilla and chocolate batters into the loaf pan. Use a butter knife to gently swirl about 3–4 passes. Don’t over-swirl.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
- To prepare chocolate ganache, heat heavy cream in a small saucepan until just steaming. Pour over the chopped chocolate bar in a bowl. Let sit for 3 minutes. Whisk until smooth and glossy.
- Pour or spoon over the cooled loaf. Let sit for 15–20 minutes. Once the chocolate ganache is set, slice and serve.
- To store, keep the loaf cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.
Notes
- For best results, use room temperature ingredients.
- Do not overmix the batter to ensure a light texture.
- Feel free to substitute the chocolate for a different variety if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg