Super rich dark chocolate loaf cake made with black cocoa powder and finished with a silky dark chocolate ganache.
Lately I’ve been a little obsessed with black cocoa. After making a black cocoa bundt cake with ganache, I wanted to try the same flavors in a loaf pan. This loaf is slightly smaller and more convenient for everyday baking while keeping that deep, dark chocolate character.
If you’re wondering how black cocoa tastes: it’s still cocoa, but with that distinctive Oreo-like note — a bit more bitter and earthy than regular cocoa, which adds depth to the cake. I love how it pairs with a smooth chocolate ganache.
Step-by-Step Photos
The recipe has two main components: the loaf cake and the chocolate ganache. Both are straightforward—below are photos to guide you through the process.
Black Cocoa Loaf Cake
- Whisk the dry ingredients: combine cake flour, black cocoa powder, baking powder, and salt until evenly distributed.
- Combine wet ingredients: in a separate bowl whisk together oil, sugar, eggs, and sour cream until smooth.
- Add the dry to the wet: sift the dry mixture over the wet and whisk lightly until partially combined.
- Pour in hot coffee: add the hot coffee and whisk until the batter is completely smooth.
- Scrape and transfer: scrape the bowl, give the batter one last mix, and pour into the prepared loaf pan.
- Bake 40–45 minutes: bake until the center springs back when pressed. If unsure, bake a few minutes longer.
- Cool completely: allow the cake to cool fully before frosting with ganache.
Chocolate Ganache
- Heat the cream: warm the heavy cream on the stove until it begins to simmer.
- Combine with chocolate: pour the hot cream over chopped dark chocolate or chips and let sit a few minutes.
- Stir until smooth: gently stir the mixture until fully combined and glossy, then drizzle or spread over the cooled loaf.
Expert Tips
A few tips to help the loaf come out perfectly every time:
- Don’t reduce the sugar for this recipe — the sweetness balances the intense black cocoa flavor.
- Weigh ingredients with a digital scale when possible; baking benefits from precision.
- Use a light-colored stainless steel loaf pan for more even baking.
- Fresh hot coffee enhances the cake; an Americano works well in the batter.
How To Store Loaf Cakes
Store the finished cake in an airtight container at room temperature for a couple of days. After that, refrigerate in an airtight container for up to a week. For longer storage, freeze the cake.
To freeze: place the wrapped cake in an airtight container, then put the container into a freezer bag and remove excess air. Thaw in the refrigerator or at room temperature a few hours before serving.
If you’d like more black cocoa recipes, tell me what you want to see — a marbled loaf sounds amazing and I’d love to try it.
If you have questions, leave a comment below; I respond faster there than by email or social media. If you tried this recipe, a star rating or review is much appreciated.
Happy baking!
Love, B
Bread
Moist Black Cocoa Loaf Cake
Equipment
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1 large bowl
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1 whisk
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1 rubber spatula
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stand mixer or hand mixer (optional)
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9×5″ loaf pan (or similar)
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black cocoa powder (available online or specialty stores)
Ingredients
Black Cocoa Cake
- 240 grams cake flour
- 80 grams black cocoa powder
- 1/2 tsp fine sea salt
- 1 Tbsp baking powder
- 350 grams granulated sugar
- 160 mL canola oil
- 2 large eggs
- 150 grams sour cream or Greek yogurt
- 240 mL hot coffee (I use Americano)
Chocolate Ganache
- 120 mL heavy whipping cream (cold)
- 42 grams dark chocolate chips or chopped dark chocolate
Method
Black Cocoa Cake
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Preheat the oven to 325°F (convection recommended if your oven runs hot on the bottom; conventional is fine). Grease and line a 9×5″ metal loaf pan with baking spray and parchment.
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In a large bowl whisk together cake flour, black cocoa powder, baking powder, and salt until evenly combined.
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In a separate bowl whisk granulated sugar, canola oil, eggs, and sour cream until smooth and well combined.
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Sift the dry ingredients over the wet and whisk lightly—about halfway—to avoid overmixing.
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Pour in the hot coffee and whisk until the batter is completely smooth and uniform.
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Scrape the bowl, transfer the batter to the prepared pan, and smooth the top.
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Bake 40–45 minutes, or until the center springs back and the cake no longer appears wet. If needed, bake a few extra minutes.
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Allow the cake to cool in the pan completely before removing and frosting.
Chocolate Ganache
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When the loaf is fully cooled, heat the cream in a small saucepan over medium until it begins to simmer.
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Place the dark chocolate in a small bowl and pour the simmering cream over it. Let sit for a minute to soften the chocolate. (Alternatively, microwave in short intervals, stirring between bursts to avoid burning.)
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Stir gently until the ganache is smooth and glossy.
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Pour or spread the ganache over the loaf. Serve immediately or store at room temperature overnight or refrigerated for longer storage.