Chocolate KitKat Loaf Cake
This Chocolate KitKat Loaf Cake is the perfect marriage of two beloved treats, making it a showstopper dessert for any occasion. The moist chocolate cake is layered with a creamy Nutella filling, draped in a silky chocolate ganache, and crowned with KitKat bars for that signature crunch.
Ingredients
Chocolate Loaf Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1/4 cup hot brewed coffee
- 2 teaspoons vanilla extract
Chocolate Filling
- 1/2 cup Nutella or chocolate hazelnut spread
- 1/4 cup cream cheese, softened
- 2 tablespoons powdered sugar
Chocolate Ganache
- 1 cup semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Decoration
- 2-4 KitKat bars
- Chocolate curls or shavings (optional)
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Small bowl
- Saucepan
- Wire cooling rack
- 8x4-inch loaf pan
- Parchment paper
Optional Substitutions
- For a dairy-free version, replace milk with almond or oat milk and use dairy-free chocolate in the ganache.
- Swap Nutella for peanut butter or dairy-free chocolate spread if preferred.
- Gluten-free flour can be used as a 1:1 substitute for all-purpose flour.
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x4-inch loaf pan and line it with parchment paper for easy removal.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, milk, vanilla extract, and hot coffee until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the cake light and fluffy.
- In a small bowl, mix Nutella, softened cream cheese, and powdered sugar until smooth.
- Pour half of the cake batter into the prepared loaf pan. Spoon the Nutella filling down the center, keeping it slightly away from the edges to prevent over-spreading.
- Cover with the remaining batter, spreading it evenly. Bake for 45 to 55 minutes or until a toothpick inserted near the edge comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- For the ganache, heat the heavy cream until it simmers, then pour it over the chopped chocolate. Let it sit for 2 minutes before stirring in the butter until smooth and glossy.
- Pour the ganache over the cooled loaf cake, allowing it to drip naturally down the sides.
- Decorate with KitKat bars and optional chocolate curls while the ganache is still soft. Refrigerate for 20 minutes to set before slicing.
Notes
Common Mistakes to Avoid:
- Overmixing the batter can make the cake dense. Fold just until combined.
- Adding the chocolate filling too close to the edges may cause it to leak during baking.
- Skipping the parchment paper could make removing the cake difficult. Storage Tips:
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To freeze, wrap individual slices in plastic wrap and store in a sealed freezer bag for up to 2 months.
- Thaw at room temperature before serving.
- Overmixing the batter can make the cake dense. Fold just until combined.
- Adding the chocolate filling too close to the edges may cause it to leak during baking.
- Skipping the parchment paper could make removing the cake difficult. Storage Tips:
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To freeze, wrap individual slices in plastic wrap and store in a sealed freezer bag for up to 2 months.
- Thaw at room temperature before serving.