Recipes Desserts Chocolate Desserts Chocolate Cakes Chocolate Fudge Loaf 4.0 (1) 1 Review This rich and fudgy cake is topped with a thick blanket of dark chocolate ganache and sprinkled with cacao nibs and flaky sea salt. By Miro Uskokovic Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Chocolate Fudge Loaf. Photo: Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Active Time: 25 mins Total Time: 3 hrs 50 mins Servings: 8 This intensely rich and fudgy cake with deep chocolate flavor and a tender crumb from Gramercy Tavern pastry chef Miro Uskokovic deserves a spot in your repertoire. Ingredients like coffee, rye flour, and crème fraîche enhance the robust, nutty, and slightly sweet aroma of Dutch-process cocoa. However, the real secret ingredient here is salt. A generous dose of salt acts as a flavor enhancer and balances the brown sugar for a decadent, not overly sweet loaf. While the cake alone is fantastic, the thick and creamy blanket of dark chocolate ganache makes it irresistible. Use coffee in the cake batter for a robust cake with bitter notes, or try swapping in English breakfast tea for a sweeter and more floral flavor. Ingredients Cooking spray 1 cup plus 2 tablespoons hot strong coffee or black tea (such as English breakfast) (see Note) 3/4 cup (about 3 ounces) plus 2 tablespoons Dutch-process cocoa (such as Valrhona or Guittard) 1/2 cup unsalted butter (4 ounces), melted 1 3/4 cups packed light brown sugar 1/3 cup canola oil 2 1/4 teaspoons fine sea salt, divided 2 large eggs 1 cup crème fraîche or sour cream, divided 1 1/2 cups unbleached all-purpose flour (preferably King Arthur) (about 6 3/8 ounces), sifted 2/3 cup dark rye flour (such as Bob’s Red Mill) (about 3 ounces), sifted 1 teaspoon baking soda 1 cup chopped bittersweet chocolate (70% cacao) (from 3 [2-ounce] bars) (such as Valrhona or Guittard) 1 tablespoon light corn syrup Flaky sea salt, for garnish Cacao nibs, for garnish Directions Preheat oven to 350°F. Line a 9- x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on long sides. Spray parchment lightly with cooking spray; set aside. Whisk together coffee, cocoa, and butter in a medium bowl until smooth and well combined; let stand 5 minutes. Add brown sugar, oil, and 2 teaspoons fine sea salt to coffee mixture; whisk until sugar dissolves and mixture is smooth, about 1 minute. Add eggs and 1/2 cup crème fraîche; whisk until batter thickens slightly, about 30 seconds. Add all-purpose flour, rye flour, and baking soda; whisk until all dry ingredients are just incorporated. Transfer batter to prepared pan. Bake in preheated oven until cake forms a crust, cracks in the center, and springs back lightly when pressed, 1 hour to 1 hour and 20 minutes. Transfer pan to a wire rack, and let cake cool in pan 15 minutes. Run an offset spatula around edges of cake; using parchment overhang as handles, remove cake from pan. Transfer cake to wire rack, and let cool completely, about 2 hours. Remove and discard parchment paper. Cook chocolate, corn syrup, remaining 1/2 cup crème fraîche, and remaining 1/4 teaspoon fine sea salt in a saucepan over low, whisking constantly, until chocolate is melted and mixture is smooth, about 2 minutes. Remove from heat; let cool until thickened and spreadable, 15 to 20 minutes, whisking every 5 minutes. Spread chocolate mixture on top of cooled cake, letting some drip down cake sides. Let stand 5 minutes. Garnish with flaky sea salt and cacao nibs. Make Ahead Cake can be made up to 1 day in advance and stored in an airtight container at room temperature. Rate It Print