Decadent Chocolate Loaf (Print Version)

# Ingredients:

→ Bread

01 - ¾ cup water
02 - ½ cup (168 g) milk chocolate chips
03 - ½ cup (109 g) vegetable oil
04 - 3 large eggs, at room temperature
05 - ¼ teaspoon baking soda
06 - 1 ¼ cups (250 g) granulated sugar
07 - 1 teaspoon kosher salt
08 - ½ cup (59 g) Dutch-processed cocoa powder
09 - 1 ¼ cups (156 g) all-purpose flour

→ Milk Chocolate Ganache

10 - ¼ cup (59.5 g) heavy cream
11 - ½ cup (84 g) milk chocolate chips

# Instructions:

01 - Turn on the oven to 325°F and coat a 9x5-inch metal loaf pan with nonstick spray.
02 - Place chocolate chips into a microwave-safe bowl. Heat in bursts of 30 seconds, stirring each time, until completely melted and smooth. Let it cool a bit.
03 - In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt.
04 - Using a stand mixer and the paddle attachment, beat the eggs and sugar for about 5 minutes until they’re fluffy and pale.
05 - Lower the mixer speed and pour in the melted chocolate, water, and vegetable oil. Mix until combined and smooth.
06 - Gradually add the dry mix to the wet base, stirring just enough to get rid of any lumps.
07 - Pour the batter into the prepared pan. Bake for 85–90 minutes, or until a toothpick poked into the middle comes out a little crumbly but not wet.
08 - Leave the loaf in the pan until it’s fully cooled before you add the ganache.
09 - Put the chocolate chips into a bowl that’s safe for heat.
10 - Warm the heavy cream in a saucepan over medium heat until it just starts bubbling. Stir it now and then to avoid scorching.
11 - Carefully pour the warm cream over the chocolate chips. Wait a couple of minutes, then gently stir until the chocolate’s melted and smooth.
12 - After the ganache has thickened up a little, drizzle it over the cooled loaf.
13 - Let the ganache settle for about 10–15 minutes, then cut the loaf into slices and serve.

# Notes:

01 - This dessert is like a brownie turned into a loaf—rich, chocolate-packed, and soft.
02 - For a better finish, let the ganache cool a little before spreading it.

Back