Ingredients

The following ingredients have 10 Servings
  • 260 g plain (all purp) flour ((2 cups / 9.1oz))
  • 1 cup white granulated sugar ((200g / 7oz))
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 113 g unsalted butter, melted & cooled slightly ((½ cup / 4oz))
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature ((250ml))
  • ¼ cup vegetable oil ((60ml))
  • 2 teaspoons vanilla
  • ¼ cup dutch processed cocoa ((27g / 1oz))
  • 2 tablespoons boiling water ((8 tsp, notes 1))
  • 150 g dark (50%) chocolate ((notes))
  • ½ cup thickened (heavy) cream

Instruction

  • Make sure to melt your butter (in a medium mixing bowl) in the microwave first until just melted and set aside to cool.
  • Preheat the oven to 180C / 350F / 160C fan forced. Grease then line an 8×4 inch loaf tin with baking paper.
  • FOR THE CAKE: In a large mixing bowl, add the flour, sugar baking powder and salt and whisk well using a balloon whisk, to aerate and disperse.
  • Combine the melted butter, eggs, buttermilk, oil and vanilla and whisk well.
  • Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a spatula to gently combine just until there are no lumps left.
  • Transfer about 1 ½ cups of the batter back to the wet ingredients bowl. Add the cocoa and the boiling water - stir until just combined.
  • Drop about ½ cup of the vanilla batter into your prepared tin. Add ½ cup of the chocolate batter directly on top. Repeat these alternating layers until it's all in the tin. Run a knife through to swirl the batters a couple of times - not so much that you completely mix them.
  • Bake for around 45-55 minutes (notes) or until a toothpick comes out with a sticky crumb or two attached. Watch it carefully towards the end as loaf cakes can have a tendency to over-bake quickly.
  • Let the cake cool in the tin for 10 minutes, before using the edges of the baking paper on the long sides to lift it out. Finish cooling on a wire rack.
  • Let the cake cool completely before topping.
  • FOR THE GANACHE: Heat the cream in a small saucepan over low-medium heat until it starts to bubble. Pour over the chocolate in a heatproof bowl and give it a shake to settle the chocolate under the cream. Set aside for 1 minute.
  • Stir the ganache until smooth. Let it cool for 5 minutes before pouring over the cake.
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