Moist Loaf Cake Recipe (Orange Zest & Chocolate Ganache)
Moist loaf cake recipe: A cocoa batter scented with orange zest is baked in a loaf pan, then topped with warm chocolate ganache so it soaks into small holes on the surface. The ingredients are simple and the how-to steps are easy to follow; let the cake cool before spreading the final layer of ganache.
Ingredients
1. For the cake
2. For the ganache
Step-by-Step Method
Prepare the pan
Line a loaf pan neatly with parchment paper, pressing it into the corners so the cake releases easily.
Whip eggs and sugar
Beat the eggs and sugar for 3–4 minutes until pale and foamy.
Add the liquids
Pour in the oil and milk, then mix briefly until smooth.
Add orange zest
Stir in the orange zest to perfume the batter.
Mix in dry ingredients
Add flour, cocoa, baking powder, and vanilla. Mix just until combined. The batter will be quite runny—don’t add extra flour; that’s what keeps it moist.
Bake
Pour the batter into the pan. Bake in a preheated 180°C (356°F) oven for about 50 minutes.
Check doneness
Oven times vary; start checking around minute 45. A toothpick inserted in the center should come out clean.
Cool and poke holes
Let the cake cool, then turn it out. Poke random holes on top using a fork or skewer.
Make the ganache
Warm the cream in a small saucepan. When it reaches a near-boil, turn off the heat, add both chocolates, and stir until melted and glossy.
Soak the cake
While the ganache is still warm, spoon a few tablespoons over the cake so it flows into the holes.
Spread and set
Let the remaining ganache cool slightly, then spread it all over the top. Chill or rest at room temperature until the ganache sets, then slice and serve.