Red Currant Bakery

33 Preheat the oven to 350 F and place a rack in the center of the oven. If making a pullman loaf I recommend using the rack just below the center of the oven.
Make the Cake batter
6 In a large bowl, whisk together the flour, salt, sugar, baking soda, and baking powder.
7 Add in the eggs, butter, vanilla extract, and cream cheese. Using the paddle attachment, or a hand mixer, beat together all the ingredients for 2 minutes. Start slow and then increase the speed until light and fluffy.
8 Scrape down the sides of the bowl as needed.
9 Pour a little less than half of the batter into a medium bowl. Sift in the cocoa powder and milk (optionally replace with 2 ounces of espresso or cold brew) to the batter that is still in the stand mixer bowl.
10 Beat on high once more to combine all the ingredients. Scrape the sides of the bowl and mix again, just briefly.
Bake the Cake
13 Lightly grease a loaf pan then line the pan with a rectangle of parchment paper that goes down one long side, across the bottom and then back up the other side.
14 Using a 1/4 cup scoop - scoop the vanilla batter into the bottom of the pan.
34 Cover about half of the bottom of the pan, evenly spacing the vanilla batter so there are gaps for the chocolate batter to sit in between.
15 Then scoop the chocolate batter and place them in between the vanilla scoops.
16 For the next layers, repeat these steps but alternate so that chocolate is stacked on top of vanilla and vice versa.
17 Once all the batter has been used up, smooth out the top with a rubber spatula.
29 Bake in the preheated oven for 30 minutes, then rotate the cake 180 degrees to ensure even browning and bake for another 25-30 minutes. If making in a pullman loaf this cake will need to be baked for over an hour.
18 Check to see if the cake has finished baking by inserting a toothpick in the center and making sure that it comes out clean or just with crumbs - no wet cake batter.
35 Once the cake is finished baking, let it cool for 10 minutes before using the parchment paper to carefully lift it out of the pan and place on a wire rack to cool fully before moving onto the whipped chocolate ganache.
36 Ideally allow the loaf to cool at room temperature and then wrap in plastic wrap or place in a ziptop bag and store at room temperature overnight.
Chocolate Ganache
23 Finely chop the chocolate into small shards and add it to a heat safe bowl.
24 Heat the heavy cream in a pot, just until it comes to a boil. You can also microwave the cream in 30 second spurts but be careful when you stir it as it can bubble over and burn you.
25 Once the cream is hot, immediately, pour it over the chopped chocolate.
26 Let the mixture sit for 1 minute, then whisk the chocolate and cream together until they are one smooth glaze.
30 Allow the ganache to sit for about 10 minutes whisking occasionally so that it has a chance to thicken slightly.
31 Pour the ganache over the loaf cake to coat it.
32 Leave the cake to sit for 20 minutes for the ganache to set slightly before slicing and serving.