This is a super soft, delicious and easy-to-make chocolate loaf cake. Finish off by topping the cake with a smooth chocolate ganache to bring the chocolate flavours out. Start off by separating 5 egg whites from the yolks, place the egg whites in a mixing bowl and then into the fridge to cool and the egg whites in a small bowl. Into a mixing bowl, add 45 ml of vegetable oil and microwave it for one minute then add 27 grams of unsweetened cocoa powder and whisk until incorporated.
Add 55 ml of milk and continue mixing until combined and smooth then add 50 grams of sugar and 1 gram of salt. Continue mixing until the sugar dissolves. Sift in 80 grams, 15 grams of cornstarch and 2 grams of baking powder to the cocoa mixture then add the 5 egg yolks and mix. Mix until everything is well incorporated and you have a smooth batter.
Set it aside. Bring the chilled egg whites from the fridge and start beating with an electric mixer until it foams. Add 50 grams of sugar in 3 additions while mixing well after each addition to make sure the sugar is well dissolved. Mix until it reaches a soft peak then add 10 grams of cornstarch and continue whipping on the lowest speed for about a minute.
Scoop the meringue and add to the chocolate batter and fold it in until incorporated. Pour the chocolate batter over the remaining meringue and mix from bottom to top with a spatula without stirring the mixture. Mix just until everything is combined, do not overmix the batter. Pour the batter into the prepared baking tin and tap it a few times to remove trapped air bubbles in the batter.
Bake in a 320F(160C) preheated oven for 45 minutes For the chocolate ganaches, chop your chocolate into small pieces so that they melt easier then add them into a heat-proof bowl. Gently warm 150 ml of heavy cream over low heat until it starts to bubble. Once that is done, pour the hot cream over the chocolate and just make sure all the chocolate is under the cream.
Let that sit for about 5 minutes then gently begin mixing until you have a nice glossy ganache. Let your ganache cool down then pour it over the cooled cake and serve.
Ingredients;
- 5 eggs yolks
- 45g cooking oil
- 27g cocoa powder (unsweetened)
- 55g Milk
- 50g sugar
- 1g salt
- 80g cake flour
- 15g cornstarch
- 2g baking powder
Meringue;
- 5 egg whites
- 50g sugar
- 10g cornstarch
Chocolate Ganache;
- 150 grams of chocolate chunks
- 150 ml of heavy cream
