Chocolate Fudge Loaf with Rich Chocolate Ganache Recipe
This Chocolate Fudge Loaf is a rich, moist, and chocolatey treat that is simple to prepare and perfect for any occasion. Featuring a smooth chocolate ganache topping, it combines the deep flavors of cocoa, coffee, and chocolate to create an indulgent dessert that’s sure to delight.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Sweet Treat
- Method: Baking
- Cuisine: Western
Ingredients
Loaf Batter
- 150 grams butter
- 150 grams chocolate (preferably Bournville dark chocolate)
- 1 teaspoon coffee granules
- 1/2 cup hot water
- 1 cup brown sugar
- 2 large eggs, room temperature
- 2 tablespoons cocoa powder
- 1 and 1/2 cups cake flour
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/2 cup buttermilk
Chocolate Ganache
- 1 cup chocolate chips
- 1/2 cup fresh cream
Instructions
- Prepare the Oven and Pan: Preheat the oven to 180°C (350°F). Grease a loaf pan and line the bottom with baking paper, allowing some overlap on the sides for easy removal of the loaf later.
- Melt Chocolate and Butter: Place the 150 grams of chocolate and 150 grams of butter in a microwave-safe bowl. Heat for about 50 seconds or until the chocolate just begins to melt. Remove and whisk until smooth and combined.
- Add Coffee and Sugar: Dissolve 1 teaspoon of coffee granules in 1/2 cup hot water, then add this mixture to the chocolate-butter bowl. Stir in 1 cup brown sugar thoroughly using the whisk.
- Incorporate Eggs: Add the eggs one at a time, whisking well after each addition for a smooth batter.
- Add Dry Ingredients and Buttermilk: Sift in 2 tablespoons cocoa powder, followed by 1 and 1/2 cups cake flour, 1/4 teaspoon bicarbonate of soda, and 1/2 teaspoon baking powder. Gradually mix these dry ingredients into the batter. Slowly pour in 1/2 cup buttermilk and fold gently to combine. Avoid overmixing to maintain a tender crumb.
- Bake the Loaf: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake stand in the pan for 10 minutes after baking. Then carefully remove it using the overlapped baking paper and transfer to a wire rack to cool completely.
- Prepare the Ganache: Heat 1/2 cup fresh cream in a small saucepan over the stovetop until hot but not boiling. Place 1 cup chocolate chips in a microwave-safe bowl, pour the hot cream over them, and microwave for 30 seconds. Stir and whisk the mixture until the ganache is smooth.
- Set the Ganache: Allow the ganache to stand at room temperature for about 20 minutes until it thickens slightly.
- Decorate the Loaf: Once the loaf is completely cooled, spread the thickened chocolate ganache evenly over the top to finish.
Notes
- Using baking chocolate such as Bournville dark chocolate helps create a smoother ganache, though chocolate chips have worked well in this recipe.
- Buttermilk is recommended for the batter for best texture; if unavailable, you may substitute with yogurt thinned with water to match buttermilk consistency.
