Step 1: Prepare the Baking Pan
Preheat your oven to 170°C (340°F).
Grease a standard loaf pan with a little butter or oil.
Line the pan with parchment paper, leaving some extra paper hanging over the sides. This will make removing the cake much easier after baking.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour and cocoa powder.
Add the sugar, baking powder, baking soda, and salt.
Whisk everything together until evenly combined.
Sifting the cocoa powder is particularly helpful because it can easily form lumps.
Step 3: Mix the Wet Ingredients
In another large bowl, add the eggs, vegetable oil, milk, and vanilla extract.
Whisk until the mixture becomes smooth and well combined.
Make sure the eggs are at room temperature for easier mixing.
Step 4: Combine the Wet and Dry Ingredients
Gradually pour the wet ingredients into the bowl containing the dry ingredients.
Mix gently with a whisk or spatula until the flour disappears and a smooth chocolate batter forms.
Avoid overmixing because excessive mixing can make the cake dense.
Step 5: Add the Hot Water
Slowly pour the hot water into the chocolate batter while mixing gently.
The batter will become thinner than traditional cake batter. This is completely normal.
The hot water helps dissolve the cocoa powder and intensifies the chocolate flavor, producing a moist and tender cake.
Step 6: Add the Chocolate Chips
Add the chocolate chips to the batter.
Fold gently with a spatula until they are evenly distributed.
For extra chocolate flavor, reserve a small handful of chocolate chips to sprinkle over the cake before baking.
Step 7: Pour the Batter into the Pan
Pour the chocolate batter into the prepared loaf pan.
Use a spatula to spread it evenly.
Gently tap the pan against the countertop to release any large air bubbles.
Sprinkle the remaining chocolate chips over the surface.
Step 8: Bake the Chocolate Loaf Cake
Place the pan in the preheated oven.
Bake at 170°C (340°F) for approximately 45–55 minutes.
Check the cake by inserting a toothpick into the center. It should come out with a few moist crumbs but without raw batter.
If the top starts browning too quickly, loosely cover it with aluminum foil.
Remove the cake from the oven and allow it to cool in the pan for approximately 15 minutes.
Then transfer it to a wire rack and let it cool completely.
Step 9: Prepare the Chocolate Ganache
While the cake cools, prepare the chocolate ganache.
Chop the dark chocolate into small pieces and place them in a heatproof bowl.
Heat the heavy cream in a small saucepan until it is steaming and just beginning to simmer.
Do not let it boil vigorously.
Pour the hot cream over the chopped chocolate.
Let the mixture stand for 2–3 minutes.
Stir gently with a spatula until the chocolate melts completely and the ganache becomes smooth, glossy, and silky.
Step 10: Decorate the Cake
Once the cake has cooled completely, place it on a serving plate.
Pour the chocolate ganache over the top.
Use a spatula to spread it gently, allowing some of the chocolate to drip naturally down the sides.
For an attractive finish, sprinkle additional chocolate chips or chocolate shavings over the ganache.
Allow the topping to set slightly before slicing.
Step 11: Slice and Serve
Using a sharp knife, cut the loaf into thick slices.
You will discover a beautifully moist chocolate interior filled with chocolate chips and covered with a rich, glossy ganache.
Serve with coffee, tea, cold milk, or a scoop of vanilla ice cream.
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