This is the best, moist chocolate chip loaf cake. It’s easy to make, packed full of chocolate chips, and topped with silky chocolate ganache.
If you're looking for other chocolate recipes, check out my double chocolate cookies, best chewy chocolate chip cookies, brownie cookies, best chocolate cupcakes or chocolate drip cake!
This post is sponsored by Endangered Species Chocolate. All thoughts and opinions are my own. Thank you for supporting brands that make In Bloom Bakery possible!
WHY YOU'LL LOVE THIS CHOCOLATE CHIP LOAF CAKE
It’s super moist. This loaf cake uses sour cream and whole milk to keep it extra moist for days!
It’s full of chocolatey flavor. This little cake is packed full of chocolate chips and topped with silky smooth chocolate ganache.
It’s super easy. This loaf cake delivers maximum deliciousness with minimal effort. You can whip this up and have it baking in under 15 minutes!
Ingredients for This Easy Chocolate Chip Loaf Cake
- Unsalted Butter- make sure it's softened
- Granulated White Sugar- used alongside the brown sugar to sweeten these cookies
- Eggs- make sure they're room temperature
- Vanilla- I always recommend vanilla bean paste for the best flavor, but vanilla extract works just as well
- Milk- I recommend using whole milk for the best taste
- Sour Cream- keeps the chocolate chip cake extra moist
- Flour- all purpose flour gives these cookies the best chew
- Baking Soda & Baking Powder- used to leaven the cake and give it its fluffy texture
- Salt- helps bring out all the flavors
- Chocolate Chips- Endangered Species Chocolate, dark, mini chocolate chips give this loaf cake the best chocolatey flavor
- Heavy Cream- used to make the silky smooth chocolate ganache
STEP BY STEP INSTRUCTIONS
Please see recipe card below for complete measurements and baking time.
STEP ONE: In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
STEP TWO: In a large bowl, cream together the butter and granulated white sugar with an electric mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)
STEP THREE: Add in the eggs and vanilla and mix on medium-high speed until pale in color and fluffy, 1-2 minutes.
STEP FOUR: Add in the milk and sour cream and mix on medium speed just until combined.
STEP FIVE: Add the dry ingredients to the wet ingredients a little bit at a time, mixing on low then medium-low speed just until combined.
STEP SIX: Add in the dark chocolate chips and fold them into the batter with a rubber spatula.
STEP SEVEN: Pour the batter into the prepared pan and bake. Let the loaf cake cool in the pan for 30 minutes. Carefully pull up on the parchment paper to remove it from the pan. Transfer the loaf to a wire rack to completely cool.
STEP EIGHT: While the loaf cake is finishing cooling, make the ganache. Add the chocolate chips to a medium sized, heat-safe bowl. Add the heavy cream to a small sauce pan and heat it just until boiling. Pour the cream over the chocolate and let it stand for 1 minute. Then stir to combine the chocolate and cream together.
STEP NINE: Once the loaf cake is completely cooled, pour the ganache on top of the loaf. Spread it evenly with a small offset spatula. You can wait until the ganache is set, or serve the cake right away!
FAQS
How do I store this loaf cake? Store leftovers at room temperature in an airtight container for up to three days. Or wrap individual slices in plastic wrap, place in a Ziploc bag and freeze for up to two weeks.
Can I use full size chocolate chips instead of mini? You can, but they will sink
Can I make this a double chocolate loaf cake? See my double chocolate banana bread recipe for something similar!
Can I use a 9 x 5 inch loaf pan? Yes, but the baking time will be different. Check for doneness around 60 minutes, and add more time as necessary.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a digital kitchen scale. 1 cup of flour equals 125 grams.
Make sure all wet ingredients are at room temperature. This will help the cake to have the best texture, Cold wet ingredients can make the cake “gummy”.
If you make this loaf cake please leave a review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Quick Bread Recipes to Try Next Time
Cinnamon Streusel Banana Bread
Chocolate Chip Loaf Cake
Ingredients
For the Chocolate Chip Loaf Cake
- 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ¼ cups (250 g) granulated white sugar
- ½ cup (112 g) unsalted butter, softened
- 3 eggs at room temperature
- 2 teaspoon vanilla extract or bean paste
- ½ cup (120 ml) whole milk, at room temperature
- ½ cup (122 g) sour cream, at room temperature
- 1 cup (190 g) mini chocolate chips
For the Chocolate Ganache
- ½ cup (95 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy cream
- extra chocolate chips for topping (optional)
Instructions
For the Chocolate Chip Loaf Cake
- Preheat the oven to 350 degrees. Spray a 8 ½ x 4 ½ inch loaf pan with non-stick spray and line it with parchment paper.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.1 ¾ cups (219 g) all-purpose flour, spooned and leveled, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon sea salt
- In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)1 ¼ cups (250 g) granulated white sugar, ½ cup (112 g) unsalted butter, softened
- Add in the eggs and vanilla and mix on medium-high speed until pale in color and fluffy, 1-2 minutes.3 eggs at room temperature, 2 teaspoon vanilla extract or bean paste
- Add in the milk and sour cream and mix on medium-low speed just until combined. (The mixture will look a little curdled at this point, but don't worry.)½ cup (120 ml) whole milk, at room temperature, ½ cup (122 g) sour cream, at room temperature
- Add the dry ingredients to the wet ingredients a little bit at a time, mixing on low then medium-low speed just until combined.
- Add in the chocolate chips and fold them into the batter with a rubber spatula.1 cup (190 g) mini chocolate chips
- Pour the cake batter into the prepared loaf pan and bake it for 64-67 minutes, or until a toothpick comes out with just a few moist crumbs from the center.
- Let the loaf cake cool in the pan for 30 minutes. Carefully pull up on the parchment paper to remove it from the pan. Transfer the loaf to a wire rack to completely cool.
For the Chocolate Ganache
- While the loaf cake is finishing cooling, make the ganache. Add the chocolate chips to a medium sized, heat-safe bowl. Add the heavy cream to a small sauce pan and heat it just until boiling. Pour the cream over the chocolate and let it stand for 1 minute. Then stir to combine the chocolate and cream together.½ cup (95 g) semi-sweet chocolate chips, ½ cup (120 ml) heavy cream
- Once the loaf is completely cooled, pour the ganache on top of the loaf. Spread it evenly with a small off set spatula. Sprinkle with chocolate chips if using.You can wait until the ganache is set, or serve the cake right away!extra chocolate chips for topping (optional)