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Moist Black Cocoa Loaf Cake

4.80 from 5 votes
prep 20 minutes
cook 40 minutes
1 hour
total 2 hours
Serves 12 servings
Super light and fluffy chocolate loaf cake made with black cocoa powder and frosted with silky chocolate ganache.
Servings 12 servings

Equipment

Ingredients

Black Cocoa Cake

  • 240 grams cake flour
  • 80 grams black cocoa powder
  • 1/2 tsp fine sea salt
  • 14 grams baking powder
  • 350 grams granulated sugar
  • 160 mL canola oil
  • 2 large eggs
  • 150 grams sour cream or greek yogurt
  • 240 mL hot coffee I use Americano

Chocolate Ganahce

  • 120 mL heavy whipping cream cold
  • 42 grams dark chocolate chips

Method

Black Cocoa Cake

  1. Preheat the oven to 325F (I use convection cuz my oven runs really hot at the bottom - conventional is also fine) and grease and line a 9x5" metal loaf pan with baking spray and parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
    240 grams cake flour, 80 grams black cocoa powder, 1/2 tsp fine sea salt, 14 grams baking powder
  3. In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.
    350 grams granulated sugar, 160 mL canola oil, 2 large eggs, 150 grams sour cream or greek yogurt
  4. Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
  5. Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.
    240 mL hot coffee I use Americano
  6. Scrape the edge of the bowl and give it a good mix. Pour the batter into the prepared pan.
  7. Bake for 40-45 minutes, until the cake no longer looks wet and the tallest part, in the center, springs back when you press on it. If you’re hesitant, give it another few minutes or so.
  8. Let the cake cool for pan completely before removing and frosting.

Chocolate Ganache

  1. Once the loaf cake has cooled completely, place the cream in a small saucepan over medium heat and bring to a simmer.
    120 mL heavy whipping cream cold
  2. Place the dark chocolate in a small bowl and once the cream is simmering, pour the cream on top of the chocolate chips.
    *can also put them both in the microwave together but heat in intervals so it doesn't burn.
    42 grams dark chocolate chips
  3. Give it a minute to heat the chocolate chips and then use a fork or spatula to stir the chocolate ganache gently, until it's completely combined and smooth.
  4. Pour over the loaf cake. Serve immediately or store at room temperature overnight.

Nutrition

Calories: 387kcalCarbohydrates: 51gProtein: 7gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 39mgSodium: 245mgPotassium: 186mgFiber: 3gSugar: 31gVitamin A: 189IUVitamin C: 0.1mgCalcium: 118mgIron: 1mg
Course: Sheet Cakes
Cuisine: American
Keyword: black cocoa, black cocoa cake, chocolate cake with chocolate ganache frosting, chocolate ganache frosting, dark chocolate ganache, loaf cake