We all have that back-pocket recipe that we know by heart. The one we pull out for every occasion and trust to appease even the pickiest eater. Well, say hello to your new favorite! This Chocolate Chip Loaf Cake is easy, moist and super chocolate-y.
Ginny uses our Oat Milk Baking Chips to create a decadent ganache and dot the luscious cake loaf. If you haven't yet tried out our Premium Baking Chips, this is your sign. Let us know if you try it.
For the Chocolate Loaf Cake:
Ingredients- 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
- 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.
- 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.)
- Add in the eggs and vanilla and mix on medium-high speed until pale in color and fluffy, 1-2 minutes.
- 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.)
- 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.
- 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
Ingredients- 1/2 cup (95 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
- extra chocolate chips for topping (optional)
- 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.
- Once the loaf is completely cooled, pour the ganache on top of the loaf. Spread it evenly with a small offset spatula. Sprinkle with chocolate chips if using.
