Chocolate Loaf Cake with Chocolate Almond Glaze

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This is the moistest, richest chocolate cake you’ll ever make. This recipe is inspired by a French chocolate-making classic: chocolate and diced almond glaze (called “glaçage rocher” roughly translated to “rocky chocolate glaze”). It creates a fabulous contrast of textures with the softest chocolate cake coated with a crunchy chocolate almond shell. Easy to make, this recipe will definitely impress the chocolate lovers around you. Your chance to indulge!

Why you should try this recipe

• Soft and crunchy texture combo: this chocolate loaf cake has the moistest, softest texture on the inside (really, it’s like biting into a cloud) and a crunchy chocolate and almond shell. Should I say more?
• Loaf cakes are super easy to make: combine the ingredients together, scrape the cake batter into the loaf pan, and bake the cake. Couldn’t be simpler!
• Quick and uncomplicated chocolate and almond glaze: I tried to make things as simple as possible, with no double boiler or complicated chocolate baking techniques. Just melt everything together, add the diced almonds, and pour everything on top of the loaf cake! Done!
• The ultimate crowd pleaser: this is the perfect cake to make for any occasion, and your guest will be 100% impressed. It is also easy to grab a slice on the go!

The ingredients you’ll need

For the chocolate loaf cake:

• Dutch process cocoa powder – is recommended for a deep chocolate flavor. See more info below.
• Light-brown sugar – will bring a subtle caramel flavor. Granulated sugar works too.
• Free-range eggs – preferably at room temperature: trust me, it makes a huge difference.
• Unsalted butter, preferably cultured butter – for a delightful buttery touch.
• Almond flour – for the moistest cake texture ever.
• All-purpose flour – is the best type of flour to create a super soft cake.
• Instant espresso powder or instant coffee granules – acts as a chocolate flavor enhancer (you cannot actually taste it).
• Whole milk – moisturize the batter and make it springy and bouncy.
• Vanilla extract – for a delicious sweetness and depth of flavor.
• Baking powder – is the best leavening agent in this recipe to create a well-risen and fluffy loaf cake.
• Salt – to help bring out the flavors of the cake.

For the chocolate almond glaze:

• Bittersweet dark chocolate (with at least 60% cacao content) – to create a beautiful chocolate shell.
• Diced or slivered almonds – for the nuttiness and crunch (alternatively you can finely chop peeled raw almonds).
• Sunflower oil (or any neutral vegetable oil) – helps create the perfect glaze’s consistency.

What is Dutch Process Cocoa Powder?

Dutch Process Cocoa Powder is made from cocoa beans that have been washed with a potassium carbonate solution that neutralizes cocoa’s acidity. Dutch Process Cocoa Powder is low in acidity, with a rich dark brown color and smooth woodsy, earthy flavors. It is the perfect ally for baking intense dark chocolate cakes. I highly recommend trying to get your hands on some for this recipe.

Dutch Process Cocoa Powder is commonly found in Europe. In other parts of the world, look out for the words “Dutched,” “cocoa processed with alkali,” “alkalized,’ or “European style” on the packaging.

For detailed information on the difference between Dutch Process Cocoa Powder and Natural Cocoa Powder, check out this excellent article by Handle The Heat’s author, Tessa Arias.

Dutch Process Cocoa Powder

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The essential pieces of equipment to make this recipe

To make this recipe, you’ll need a loaf pan (I really recommend a nonstick metal loaf pan) and a mixer (either hand or stand mixer).

Coated Iron Loaf Pan

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Hand Mixer

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• Add the Dutch process cacao powder, almond flour, baking powder, espresso powder, vanilla extract, and salt. Mix for one minute.

• Add the eggs and mix until well combined.

• Add the milk and keep mixing until well combined.

• Sift the flour and mix gently until lumpless. Do not over-mix the flour, as the cake will lose its bouncy texture.

Bake the chocolate loaf cake:

• Generously grease a 10×4 inch (25×10 cm) loaf pan with room temperature butter and transfer the batter to the pan.
• Bake for 35-40 minutes or until risen and cooked through (with a crack down the center of the top). To check if the cake is done, insert a toothpick into the cake. If it comes out with moist crumbs, it is ready to be taken out of the oven!

• Let the cake cool down in the pan for 10 minutes, then remove from the pan and transfer to a cooling rack.
• Let it cool down completely. To speed things up, you can place it in the fridge for 30 minutes.

Make the chocolate almond glaze:

• In a saucepan, add the roughly chopped dark chocolate and sunflower oil. Melt over very low heat (I recommend the lowest you can go on your stoves). I am not using a double boiler for this recipe for convenience purposes. A very low temperature is therefore important to “mimic” the gentleness of the double boiler.
• Stir with a wooden spoon, until glossy. As soon as the chocolate has melted, remove from the stoves. 
• Add the diced almonds and stir to combine. 
• Let the chocolate glaze cool down for 20 minutes, stirring regularly to speed up the cooling process. 

Note : the ideal temperature to pour the chocolate glaze is 95°F (35°C).

Glaze the cake:

Note: the cake should be completely cooled down before pouring the glaze. If the cake is still hot, the glaze will not stick to the cake… and it will result in a hot mess!

• Place a parchment-lined tray underneath the cooling rack (a handy trick to help scrape the glaze drippings). 
• Pour the chocolate glaze over top of the cake, spreading it evenly. Scrape the drippings and spread them back on the cake.

• Place the cake in the fridge for 30 minutes, to help harden the chocolate glaze. 
• It’s ready!

Other Delicious Dessert Recipes

• Dark Chocolate Sea Salt Lava Cakes
• Lemon Blueberry Pancakes with Blueberry Compote
• Rustic Plum Tart with Salted Butter Glaze
• Buttery Lemon Bundt Cake with Lemon Syrup Glaze
• Old-Fashioned Rhubarb Vanilla Crisp

Let me know in the comments if you make this recipe!

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