I by no means take lightly the claim that this is the best chocolate loaf cake. This coming from a year heavy in chocolate cakes (Kinder Chocolate Loaf Cake, Cocoa Bundt Cake, Dense Chocolate Loaf Cake, Mayonnaise Chocolate Cake, Courgette Chocolate Cake), I would urge you too to take this claim seriously.
Unashamedly inspired by a certain French patissiere, I took my time in seeking a chocolate loaf of equal decadence, luxury, and indulgence. This one measured very close to the original, and I am very proud of the result. Kept covered well in the refrigerator, it will last the better part of a week in perfect condition.
3/4 cup cocoa
1 1/4 cup flour
1 1/2 cup sugar
1 1/4 cup milk
3/4 cup neutral oil
2/3 cup whipping cream
1 1/2 tsp baking powder
a handful chocolate chips
For the ganache:
1 cup whipping cream
220g semisweet chocolate
Preheat oven to 400F. Grease and flour a loaf tin using cocoa in place of flour; set aside.
In a bowl, sift in the flour, baking powder, and cocoa; set aside.
In a separate bowl, whisk the eggs and sugar until pale and fluffy; add the oil and whisk in. Progressively add the flour mix to the egg mix, stirring until just combined. Gently stirring all the while, add in the whipping cream and the milk.
Pour the runny batter in the prepared tin and sprinkle the surface with a handful of chocolate chips.
Bake in the 400F oven for 10 minutes, then reduce temperature to 350F and bake for 50-55 minutes more; until a skewer comes out clean. Allow to cool completely before frosting.
To make the frosting: finely chop the chocolate and put in a bowl with the cream. Microwave, stirring at intervals, until smooth and thick. Set aside for up to half an hour to cool and thicken up a bit more. Pour the thick ganache frosting over the cake to coat completely.
صحة و عافية