Midnight Chocolate Loaf Cake

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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