Chocolate loaf cake with chocolate ganache

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This year, I am starting the goodies’ season with a chocolate delish cause we never can have too much chocolate. Right? 😊

220 g all-purpose flour

150 g sugar

150 g butter, room temperature

3 medium eggs

50 ml espresso

50 g cocoa powder

120 ml buttermilk

1 + ½ tsp baking powder

1/4 tsp salt

50 g chocolate, chopped

Ganache

200 ml whipping cream

200 g chocolate, roughly chopped

Topping

Blueberries

Raspberries

Lemon and lime (organic!) zest

Preheat the oven to 170 C and prepare a loaf pan (with parchment paper).

Sift the flour, cocoa, baking powder and salt.

Beat the butter and sugar until cream and fluffy, then add the eggs. Beat on high speed for 30 sec, then add espresso and beat for 30 sec more.

On low speed, add half of the flour and half of buttermilk and beat just until incorporated. Continue with the remaining half – flour + buttermilk. Do not overmix. Add the chocolate and mix with a spatula.

Pour the batter into pan and bake for 45 – 50 min or until a toothpick inserted in the center comes out clean. Cool the cake.

Ganache

Heat the cream, until boiling point, take off the heat and add the chocolate and let it stand for 30 – 45 seconds.

Mix until smooth and well incorporated. Chill for 1 hour, then spoon over the cake and top with berries and lemon zest.

Enjoy!