Indulge in the richness of this velvety chocolate loaf cake, which is not only delightful to taste but also easy to make. The crowning glory of this cake is a silky chocolate ganache that perfectly complements the cake’s deep chocolate flavor.
Ingredients for the cake:
– 5 egg yolks
– 45g vegetable oil
– 27g unsweetened cocoa powder
– 55g milk
– 50g sugar
– 1g salt
– 80g cake flour
– 15g cornstarch
– 2g baking powder
Ingredients for the meringue:
– 5 egg whites
– 50g sugar
– 10g cornstarch
Ingredients for the chocolate ganache:
– 150g chocolate chunks
– 150ml heavy cream
Instructions:
To begin, separate the whites from the yolks of 5 eggs. Keep the egg whites chilled in a mixing bowl in the fridge and place the yolks in a separate bowl. In another bowl, heat 45 ml of vegetable oil in the microwave for a minute, then add 27 grams of unsweetened cocoa powder. Whisk this mixture until it’s smooth.
Next, pour in 55 ml of milk, 50 grams of sugar, and 1 gram of salt. Mix until the sugar has fully dissolved. To this cocoa concoction, sift in 80 grams of cake flour, 15 grams of cornstarch, and 2 grams of baking powder. Now, add the 5 egg yolks and stir until the batter is smooth and well blended.
Now, take out the chilled egg whites from the fridge and whip them with an electric mixer until frothy. Gradually add 50 grams of sugar in three parts, ensuring that the sugar is thoroughly dissolved after each addition. Once you achieve a soft peak consistency, add 10 grams of cornstarch and whip at the lowest speed for about a minute.
Gently fold this meringue into the chocolate batter until well combined. Transfer this batter to a prepared baking tin and tap the tin a few times to eliminate any air bubbles.
Bake in a preheated oven at 320°F (160°C) for 45 minutes. In the meantime, prepare the chocolate ganache by chopping 150 grams of chocolate into small pieces and placing them in a heat-proof bowl. Warm 150 ml of heavy cream over low heat until it starts to bubble, then pour it over the chocolate. Let it sit for 5 minutes, then stir until you get a glossy ganache.
Once the ganache has cooled, pour it over the cooled cake and serve.