Chocolate Fudge Loaf

Ingredients

• 150 gbutter
• 150 gchocolate
• 1 teaspooncoffee granules
• 125 ml (½ cup)hot water
• 220 g (1 cup)brown sugar
• 2 largeeggs, at room temperature
• 2 tablespoonscocoa powder
• 190 g (1½ cups)cake flour
• ¼ teaspoonbicarbonate of soda
• ½ teaspoonbaking powder
• 125 ml (½ cup)buttermilk
• 175 g (1 cup)chocolate chips
• 125 ml (½ cup)fresh cream

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C. Grease a loaf tin and line its base with baking paper, leaving some paper overhanging the sides so you can lift out the loaf.

2. 2

   Melt chocolate

   Put the chocolate and butter in a microwave-safe bowl. Heat for 50 seconds, or slightly longer if needed, until the chocolate just begins to melt. Take it out and whisk until smooth.

3. 3

   Add coffee

   Stir the coffee granules into the hot water, then add this to the chocolate mixture. Add the brown sugar and whisk well.

4. 4

   Whisk in eggs

   Add the eggs one at a time, whisking after each addition.

5. 5

   Mix the batter

   Sift in the cocoa powder and mix. Sift in the remaining dry ingredients, then add the buttermilk gradually. Mix only until combined; do not overmix.

6. 6

   Bake the loaf

   Pour the batter into the lined tin and bake for 50 minutes, or until a toothpick inserted into the loaf comes out clean.

7. 7

   Cool the cake

   Leave the cake in the tin for 10 minutes, then carefully remove it and cool it on a wire rack. Once completely cool, spread the ganache over the top.

8. 8

   Warm the cream

   Heat the fresh cream in a saucepan on the hob until hot, but do not let it boil.

9. 9

   Make the ganache

   Put the chocolate chips in a microwave-safe bowl and pour over the hot cream. Microwave for 30 seconds, then remove and whisk until smooth.

10. 10

    Thicken the ganache

    Leave the ganache to stand for 20 minutes so it thickens, then use it to decorate the loaf.

What is a chocolate fudge loaf?

A chocolate fudge loaf is a rich, cocoa-forward cake baked in a loaf tin and finished here with chocolate ganache. Loaf cakes are a familiar home-baking style across Western cuisines; this version leans into a dense, moist texture rather than a light sponge.

Melted chocolate and butter give the batter richness, while coffee deepens the chocolate flavour. Buttermilk helps keep the crumb tender, and the ganache adds a smooth finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 787 calories, 14g protein, 117g carbs, 31g fat.

The flour and brown sugar provide most of the carbohydrates, while butter, chocolate, cream and chocolate chips contribute much of the fat. Eggs, buttermilk and chocolate provide some protein. To balance a slice, serve it with fresh fruit or yoghurt rather than adding another rich topping.

The chocolate and coffee

Melted chocolate: Heat it with the butter only until it starts to melt, then whisk off the heat until smooth. Gentle heating helps avoid scorching the chocolate.

Coffee: Dissolving the granules in hot water makes them easy to mix evenly through the batter. It supports the chocolate flavour without turning the cake into a coffee bake.

Mixing a tender crumb

Dry ingredients: Sifting the cocoa, flour and raising agents helps distribute them through the batter and break up lumps.

Buttermilk: Add it gradually and stop mixing as soon as the ingredients come together. Overmixing can make a loaf cake less tender.

Check the bake

Oven cues: Bake at 180°C for 50 minutes, then test the centre with a toothpick. It should come out clean before you take the loaf from the oven.

Cooling: Leave the cake in its tin for 10 minutes before moving it to a wire rack. Let it cool completely before adding ganache so the topping can sit on the surface rather than run off.

Getting the ganache right

Hot cream: Warm it until hot but stop before it boils, then pour it over the chocolate chips. After 30 seconds in the microwave, whisk until the mixture is smooth.

Setting time: Give the ganache 20 minutes to thicken before spreading it over the loaf. If it seems loose, let it stand a little longer and check its consistency again.

Serving the loaf

Cut the cooled loaf into slices with a sharp knife, wiping the blade between cuts for neater edges. It works well on its own or served with fresh fruit or a spoonful of yoghurt.

The loaf is rich, so smaller slices can make a good dessert portion. For a more substantial serving, pair it with a glass of milk or another simple accompaniment.

Recipe notes & tips

• Bring the eggs to room temperature before mixing so they incorporate more smoothly.
• Use a microwave-safe bowl and check the chocolate after 50 seconds, adding only a little more heating if needed.
• Whisk the melted chocolate and butter until smooth before adding the other ingredients.
• Stop mixing once the flour and buttermilk are incorporated to avoid overworking the batter.
• Cool the loaf completely before spreading on the ganache.
• Let the ganache stand for the full 20 minutes so it has time to thicken.

Variations

• Add chopped nuts: Fold a handful into the batter for extra crunch.
• Use dark chocolate: Choose it for a more intense chocolate flavour.
• Add orange zest: Mix a little into the batter for a citrus note.
• Finish with flaky salt: Sprinkle a small pinch over the ganache before it sets.
• Serve with berries: Add fresh berries alongside each slice for a fruity contrast.

Common mistakes to avoid

• Overheating the chocolate: Stop when it just begins to melt, then whisk until smooth.
• Boiling the cream: Heat it only until hot so it does not boil before being poured over the chips.
• Overmixing the batter: Mix just until combined to help keep the crumb tender.
• Opening the oven too early: Allow the loaf to bake for 50 minutes before checking its centre.
• Topping a warm loaf: Wait until it is completely cool before spreading the ganache.
• Using runny ganache: Let it stand for 20 minutes, or longer if needed, to thicken before decorating.

How to store

Store the cooled loaf in an airtight container in a cool place for up to 3 days, or refrigerate it if your kitchen is warm. Bring slices to room temperature before serving, or warm them briefly in the microwave.

Frequently asked questions