Persimmon is one of my absolute favorite fruits! It’s 100% underrated even though they’re so deliciously sweet. They’re also really fun to experiment with in the kitchen!! They can be roasted, added to salads and salsas, or made into ice cream.
The Best Persimmon to use
When fall and winter rolls around, the Garg household is guilty of buying POUNDS of persimmons! They’re so addicting. I believe my mother once described them as jewel fruits. Persimmons are in season between September and December, making them a gorgeous colorful addition to fall and winter treats. A fuyu persimmon is the best variety to use for this recipe. They look like a tomato but their skin is a firmer and pumpkin orange in color. It’s crisp on the outside but can easily be bitten into. Other varieties include cinnamon persimmons, hachiya persimmons, and sweet pumpkin persimmons. Any of these varieties will be acceptable to make this recipe, although a ripened hachiya is generally better for baking and is sweeter. An unripe hachiya persimmon is extremely astringent so do not use it unless you’re sure that it’s ripe. When it is ripe, it tends to be more jelly-like so it’s extremely difficult to use. Readers have reported success using a persimmon puree instead of chopped persimmon.
Using Dutch-Process Cocoa Powder
Dutch-process cocoa powder and unsweetened cocoa powder is not the same thing! In simple terms, Dutch-process cocoa powder is alkalized, meaning it has been neutralized of its acidity. Baking soda requires an acidic ingredient to react with to work as a leavening agent. Because Dutch-process cocoa is neutral, this recipe requires baking powder! If you substitute with natural cocoa powder, use the same amount but swap out 1 teaspoon of baking powder for 1 teaspoon of baking soda. The recipe may not taste the same, but will still be just as delicious! In general, always check the leavening in the recipe before making substitutions otherwise the chemical reaction won’t be as expected and can result in soapy or deflated baked goods. Dutch-process cocoa powder is much darker in color (this is how Oreos are so dark!) and not as concentrated as natural cocoa powder. It’s less acidic and less bitter. The dutched cocoa gives it a deep chocolate flavor in addition to the espresso powder which accentuates it. It’s perfect for a loaf cake!
Loaf Cake vs. Cake
Loaf cakes generally refer to cakes baked in a loaf pan. They are denser versions of cakes and a wonderful dessert to share with family. They’re rich, soft, and moist and so easy to make! You’ve probably seen a ton of versions of loaf cake, such as banana bread loafs. They’re incredibly similar in texture and density as pound cake. It’s far too easy to have an end product that is incredibly dry with a loaf cake. My #1 recommendation to prevent this is to ensure that all the ingredients are at room temperature, so keep this in mind before you begin to bake.
How to Make a Chocolate Loaf Cake
I wanted to include general instructions on how to make a chocolate loaf cake! The recipe card specifically instructs you on how to stir in persimmons, but this recipe can be used with any fruit or without any at all. All ingredients should be at room temperature for a moist cake. Spoon measure and level all of your ingredients to begin.
How to make Chocolate Ganache
Chocolate ganache is my favorite part of any dessert! It’s easier than most people think and requires only two ingredients, heavy cream and dark chocolate, in equal amounts. Some people add butter and vanilla extract as well. The darker the chocolate, the richer the ganache will be! I recommend using a high quality chocolate that is around 70% for the best results. Heat the heavy cream. Bring heavy cream to a slow boil in a small pot. Remove it from heat just as it beings to boil. Melt the chocolate. Put about ⅘ of the chocolate into a heat safe bowl. Pour the hot heavy cream over the chocolate and stir continuously until the chocolate is completely melted. Add in the rest of the chocolate and stir until you have a smooth, shiny chocolate. Decorate your baked good. You can pour the chocolate ganache over your baked good to allow for a hard encasing of ganache. You can also allow it to cool and set so that it thickens. At this point it can be whipped or simply piped for frosting!
How to Store a Loaf Cake
Keep it in the loaf pan it was baked in. Cover it with aluminum foil or tightly wrapped plastic wrap in the fridge for up to five days. You can also freeze the chocolate loaf cake without the ganache and pistachios for up to two months. Allow it to unthaw at room temperature. Then top it with chocolate ganache, pistachios, and fresh persimmon.
More Chocolate Dessert Recipes to try
Recipe
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