There’s chocolate cake and then there is Midnight Chocolate Loaf Cake😋. This cake is rich, deeply chocolaty and topped with a dreamy ganache frosting that melts like a cloud! The added syrup drizzle makes this cake moist and totally decadent…YUM!
GANACHE FROSTING
200 g dark chocolate, chopped
180 ml cream
CAKE
100 g dark chocolate, chopped
250 g flour
30 g cacao powder
180 g castor sugar
1 ml salt
7,5 ml bicarbonate of soda
2 eggs
5 ml vanilla extract
100 ml sunflower oil
15 ml white vinegar
180ml hot coffee
SYRUP
80 ml castor sugar
60 ml water
TO MAKE THE FROSTING: Bring the cream to a boil and pour over the chopped chocolate. Stir to dissolve the chocolate and allow to cool completely.
When the cake is ready to be frosted, transfer the ganache to a mixing bowl. Use a whisk attachment on your electric beater and beat till light in colour, smooth and fluffy. Spread on top of the cake.
TO MAKE THE CAKE: Preheat the oven to 170°C and grease and line a loaf tin with baking paper.
Melt the chocolate on a low setting in the microwave or in a double boiler.
Sieve together the flour, cocoa powder, castor sugar, salt and the bicarbonate of soda.
In another bowl mix the 2 eggs with the vanilla extract. Add the oil and vinegar and mix well. Add the dark melted chocolate and mix to combine. Lastly add the hot coffee and mix well
Add the dry ingredients to the egg and chocolate mixture and mix to make the batter Do not overmix.
Bake for ±40 minutes, until cooked.
Let it cool a little before removing from pan. Cut the top to make it flatter and poke holes through the cake with a toothpick or skewer before drizzling over the syrup. Cool completely before frosting
TO MAKE THE SYRUP: Boil the water and sugar together for a minute
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