Choco Butternut Loaf
Choco Butternut Loaf is an easy little quick cake recipe I threw together recently. This cake recipe is a copycat of one of the flavors from Dunkin Donuts munchkins. You know? the one with the orange crumb-like coating? Anyway, this will surely blow you away with its moist chocolate and yummy butternut coating! A surefire way to impress family and friends!
This orange-coated cake loaf will make you crave for this childhood classic mini donuts we grew up with. I remember when my mom would bring home a box of munchkins and this is the first flavor I’d get. But there’s one small problem with munchkins. They’re too small and you always want more! So, voila! Introducing the big sized choco butternut loaf! It won’t keep you hanging and wanting for more!
Making these incredible loaf cake comes in three stages. First is the chocolate cake and then you do the ganache and lastly the butternut coating. Sounds difficult? It’s not. You don’t even need any special equipment to make it. So let’s get baking and get ready to impress your friends!
You might also want to try our other bread recipes:
- The versatile banana bread.
- And easy to make croissants.
The secret ingredient is always LOVE
Tips for Choco Butternut Loaf
- Enjoy this delectable cake as snack or dessert with coffee or your favorite cold drinks.
Choco Butternut Loaf
For Chocolate Cake/Loaf
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup dutch cocoa powder (not the drinking cocoa powder)
- 1½ tsp baking powder
- 1½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 cup hot water
- ½ tsp coffee
For Chocolate Ganache
- 1 cup dark chocolate chips
- 1 cup whipping cream
For Butternut Toppings
- 2 cups desiccated coconut/ ground fine almond powder (finer is better)
- 2 tbsp melted butter
- ¼ cup powder sugar
- 2 drops orange food coloring
- ½ tsp nutmeg powder
Making the chocolate cake/loaf
- Preheat oven to 190˚C.Prepare and grease loaf pan.
- Combine the flour, sugar, cocoa powder, baking powder, and baking soda in a mixing bowl. Add eggs, milk, and oil the whisk together.
- In a small bowl mix hot water and coffee and pour in to the batter. Whisk until well incorporated but do not over-mix. NOTE: batter should be runny.
- Pour in the prepared loaf pan and bake for 45 minutes. When done baking, remove from oven and let it cool down before removing from the loaf pan.
Making the chocolate ganache
- Boil water in a medium size pot, In a stainless bowl (bigger than the pot), pour whipping cream and place the bowl on the pot with boiling water.
- When the whipping cream starts to simmer, remove from heat and pour in the dark chocolate chips. Let sit for 5 minutes or until dark chocolate is completely melted. When chocolate is melted mix to incorporate. Set aside
Making butternut coat
- Add all the ingredients into a medium bowl.
Work the mixture until well combined and all of the coconut and almond powder are colored. Spread the mixture onto a baking sheet and dry bake for 10 minutes at 140°C. NOTE: Mix halfway to avoid burning the coconut.
- Place the chocolate cake/loaf in a serving dish and spread the ganache evenly on the cake. Coat with the butternut until whole cake is covered. Place in the refrigerator and chill for 1 hour. Serve and Enjoy! Bon appetit!
Hi, thanks for this page. But, can you clarify which one should I use Almond POWDER or FLOUR? These ingredients are both different. From your Ingredients list its Almond Powder but in your procedures its Almond Flour.
Thank you for visiting our site. I’ve updated the recipe card and Almond powder should be used. Please tell us how it went and don’t forget to rate us! Happy baking!
Hi, can I use cakepop moulder instead of loaf pan? Thanks
We have not tried it yet with cakepop moulders, but you can divide the ingredients in half to make a small batch and try. Let us know how it went. Thank you
Hi does almond powder is needed? Cause it says in the ingredients desiccated coconut / almond powder
Can i only use desiccated coconut?
Almond powder is an optional ingredient. You have an option to mix-in the almond powder and desiccated coconut or just the coconut. Hope this helps! and give us your rating if you enjoyed this recipe. Happy baking!
Tried this recipe of yours chocolate Butternut loaf its very yummy! Not too sweet! The chocolate ganache is perfect for the chocolate cake. Even my family love it! Will bake this again.
I tried baking this recipe exactly as what you posted. I used desicated coconut. It’s perfectly yummy. Not too sweet. The chocolate ganache matched with the chocolate cake. I will definitely bake another one. My family love it!
Yay! I’m very happy that it turned out well for you! Here’s to much more baking in the future. Cheers!
Hi, what brand of whipping cream did you use?
Thank you for your comment.
I used Elle & Vire whipping cream, but you can use other brands that are available where you live.
All the best!
Hi! Can I use all purpose cream? Most whipping creams are quite expensive here.
Hi! Yes! You can substitute the heavy cream into all-purpose cream.
Thank you and Happy Baking!
So on the coating, is it dessicated coconut AND the almond powder or one or the other? Do you need both?
Hi RJ, Thanks for dropping! For me, I used both Desiccated Coconut and Almond Flour so that there’s a little bit of Texture. But it’s up to you if you just want to use one of the Ingredients.
Thank you and Happy Baking!
I don’t have nutmeg. Is it okay without it?
Yes, you can do without the nutmeg.
Thanks for your question and happy baking!
Hello !:) is your dark chocolate semi sweet or unsweetend??
Thanks for dropping by. I used dark choco chips for the ganache and unsweetened Dutch cocoa powder for the cake. Have a good one!
How many loaf did you get from this amount of ingredients?
The recipe yields 2 loaves with the loaf pan that I used. It really depends on the loaf pan size.
Hi! I’ll make this tomorrow. Can i ask what size of loaf pans did you use?
I used the 9x5x3 inches loaf pan. Goodluck and happy baking!
Hi I just want to clarify..when you do the coating, do i need to include the bottom part of the loaf?I I am currently selling baked goods online and some of my.customers are asking for.chocobutternut loaf..I just need to know for packaging purposes..thanks
I usually do not coat the bottom of the loaf because I only make it for personal consumption. Since it’s for your business,
it’s entirely up to you if you want to coat the bottom part or not depending on how it will be packed/boxed.
This recipe is awesome! The cake is just perfect. Not too sweet but sooooo delicious! Thanks for sharing, admin! ☺️❤️
You are awesome for the wonderful feedback. keep on baking!
I did this recipe yesterday. It’s perfect and yummy. The loaf was soft which I haven’t even done before. I’m going to use this loaf/cake recipe from now on. I used 1cup dessicated coconut and 1 cup almond powder which was a pretty good mix. Saving this recipe for sure. Thanks!!
Merci Beaucoup for the positive feedback! Guys like you make recipe sharing worth it!
Can you chill and prep ahead of time before assembly?
Yes you can but the chocolate ganache will be stiff. To make it spreadable again, beat it with a hand mixer until soft.
Hi! I’m planning to bake this in a 6×10 pan. Does the center of the cake rise like when you bake a round cake or does it remain flat? Thanks
Yes it will rise. If you want to flatten it a bit, you can shave off the bulge with a knife after it cools down.
Can you use butter i stead of oil?
Yes, you can but you have to melt the butter first and use the same amount. Good luck!
What milk do you use exactly??
I used fresh milk in this recipe but you can use evaporated milk, soy milk as replacements. Hope this helps.
Should I use 1 cup each of the desiccated coconut and almond powder or 2 cups desiccated coconut and 2 cups almond powder?
Use only 1 cup each. 1 cup desiccated coconut and 1 cup almond flour.
Thank you and Happy Baking!
I tried this recipe and it was amazing. Not to sweet and easy to make. Instead of a loaf pan I made it using a bunt pan and made a bunt cake instead. Still taste amazing!
Thank you for always sharing your recipes!
Using a bunt pan is a great idea and I’m happy you enjoyed the recipe. Cheers and more happy baking!