As I’m licking down my mixing bowl left with an unreasonable amount of chocolate cake batter I wonder if sending a chocolate enthusiast like me to make a chocolate fudge loaf cake would be the best option. Don’t get me wrong, I’m, well versed in my skill, most of us are, but the amount of tasting I do with my chocolate batter before baking is sometimes uncontrollable. Although, in my defence, the best way to tell the flavour wow factor of a chocolate cake is before it bakes- with the batter! The secret is not what is in the batter but the batter!

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What Makes a Chocolate Cake Fudgy?

Yes, there are countless fudgy chocolate recipes out there, each with a unique method or ingredient a combination of both most times but all yielding a fudgy result.

I like experimenting with different methods, different ingredients and flavours, pairing my chocolate cake with different chocolate frostings. Here are a few observations that I have adopted for this chocolate fudge loaf cake.

Oil makes the chocolate cake moist and soft.
Brown sugar has a high caramelizing flavour which improves the flavour and taste of the chocolate cake
Always adopt a good quality bar of chocolate when baking- including the chocolate chips
Bloom the cocoa powder with hot liquid during mixing
Alkalized cocoa powder yields a fudgier taste
Vanilla extract in combination with coffee adds flavour to chocolate cake
And lastly, the frosting used can make or break your chocolate cake.

The Frosting

The frosting for this recipe is chocolate ganache, fudgy, silky and easy to make. The best part about chocolate ganache is it is less buttery so a win for people who do not like buttery frostings. Similar to chocolate cake the type of chocolate used will influence taste or flavour so always use the best you can find. My go-to is dark chocolate Callebaut, for a fudgier taste but you can also use milk chocolate if dark is a tad bit bitter for your taste buds.

CHOCOLATE FUDGE LOAF CAKE

Recipe by WinnieCourse: DessertDifficulty: Medium

Servings

servings

Prep time

minutes

Resting Time

Hours

Ingredients

Chocolate Loaf cake
300 gm all-purpose flour
200 gm brown sugar
100 gm granulated sugar
150 ml vegetable oil
50 gm alkalized cocoa powder
30 gm instant coffee powder
200ml milk
3 eggs
2 tsp baking powder
100 ml hot coffee
80 gm chocolate chips
Chocolate Ganache Frosting
300 ml heavy cream
200 gm dark chocolate
80 gm unsalted butter

Directions

Preheat the oven to 170C. Prepare a loaf pan by lining it with parchment paper then set it aside.
In a mixing bowl, mix brown sugar, granulated sugar, eggs, milk and oil until combined.
Add sifted flour, cocoa powder, coffee powder, and baking powder to the wet ingredients and mix.
Drizzle hot coffee into the chocolate batter to bloom the cocoa powder, stir in chocolate chips and distribute throughout the cake batter, then pour into the prepared loaf baking pan.
Bake for 40-45 minutes or until a skewer inserted comes out mostly clean.
Transfer the loaf cake to a cooling rack and let it cool completely before frosting.
Chocolate ganache
Make the chocolate ganache while the chocolate loaf cake is baking. Finely chop a bar of dark chocolate and put it into a bowl.
Boil heavy cream over medium heat, then pour into the chopped chocolate, stirring continuously until the chocolate completely melts.
Stir in room-temperature butter then mix until fully melted. Set it aside for one hour until it thickens. Spread on cooled chocolate loaf cake before baking.

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