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5 from 7 ratings

Chocolate Chip Loaf Cake

Yield: 1 loaf cake
Prep: 20 minutes
Cook: 1 hour 5 minutes
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.
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Ingredients

For the Chocolate Chip Loaf Cake

  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/4 cups (250 g) granulated white sugar
  • 1/2 cup (112 g) unsalted butter, softened
  • 3 eggs at room temperature
  • 2 tsp vanilla extract or bean paste
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1/2 cup (122 g) sour cream, at room temperature
  • 1 cup (190 g) mini chocolate chips

For the Chocolate Ganache

  • 1/2 cup (95 g) semi-sweet chocolate chips
  • 1/2 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 1/2 x 4 1/2 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 3/4 cups (219 g) all-purpose flour, spooned and leveled, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp 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 1/4 cups (250 g) granulated white sugar, 1/2 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 tsp 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.)
    1/2 cup (120 ml) whole milk, at room temperature, 1/2 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.
    1/2 cup (95 g) semi-sweet chocolate chips, 1/2 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)
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