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Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate large bowl, whisk together both sugars, oil, eggs, and vanilla until smooth.
- Stir in the buttermilk, then gradually add the dry ingredients, mixing just until combined.
- Pour in the hot coffee (or water) and mix gently. The batter will be thin, but that’s normal!
- Fold in the chopped chocolate or chocolate chips for extra richness.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
2. Make the Whipped Ganache
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (don’t let it boil).
- Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 1-2 minutes, then stir until smooth.
- Allow the ganache to cool at room temperature for about 30 minutes, stirring occasionally.
- Once slightly thickened, use an electric mixer to whip the ganache for 2-3 minutes, until it becomes light and fluffy.
3. Assemble the Cake
- Spread or pipe the whipped ganache over the cooled chocolate loaf cake.
- Garnish with chocolate shavings, cocoa powder, or a sprinkle of sea salt for extra flavor.
- Slice and enjoy!
Tips & Variations
- No buttermilk? Use regular milk mixed with 1/2 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
- More indulgence? Add chopped nuts, chocolate chunks, or a drizzle of caramel on top.
- Storage: Keep at room temperature for 2 days, or refrigerate for up to 5 days.
This Chocolate Loaf Cake with Whipped Ganache is the perfect balance of rich and light, making it a must-try for chocolate lovers. Enjoy a slice with coffee, milk, or on its own as a delightful treat! 
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