Chocolate Chip Loaf Cake
Indulge in the decadent flavors of this Chocolate Chip Loaf Cake that’s generously loaded with mini chocolate chips and topped with a velvety chocolate ganache. This cake is moist and buttery, and every bite is bursting with rich chocolate goodness.
This delightful chocolate chip loaf cake is versatile enough to be enjoyed as an everyday treat or to celebrate special occasions like Valentine’s Day, Mother’s Day, or Father’s Day. In fact, my kids can’t get enough of this cake and often request it! It’s the perfect indulgence for chocolate lovers and a great way to satisfy those frequent chocolate cravings.
INGREDIENTS NEEDED
The base of this cake resembles and is adapted from this raspberry and white chocolate loaf cake. You don’t need many ingredients to make this delicious cake.
- All-Purpose Flour: contains a moderate amount of protein, which provides baked goods with the necessary structure and strength to maintain their shape during the baking process.
- Sour Cream: helps to keep baked goods moist and tender. The high-fat content of sour cream creates a richer, more tender crumb in cakes, while the acidity helps to activate baking powder and soda, resulting in a softer and more tender texture.
- Sugar: granulated sugar is an essential ingredient in baking, providing sweetness, moisture, texture, and caramelization.
- Eggs: eggs add moisture to baked goods, richness, and flavor.
- Vanilla Extract: adds a complexity of flavor to baked goods, complementing and enhancing other flavors in the recipe.
- Baking Powder & soda: together, baking powder and baking soda help to leaven baked goods, giving them a light, fluffy texture.
- Salt: salt enhances the flavor of baked goods, helping to bring out the sweetness and other flavors in the recipe. It balances the sweetness and helps to create a more complex and satisfying taste.
- Melted butter: adds richness, moisture and flavor.
- Mini Chocolate Chips: they are smaller in size, which allows for a more even distribution of chocolate throughout the batter.
HOW TO MAKE THIS RECIPE
The recipe involves just a few basic ingredients, and the baking process is pretty straightforward. Today we’re relying on our 9×5-inch loaf pan, the magical vehicle that supplies us with banana bread with pecans, and cinnamon crunch banana bread.
STEP 1: Prepare dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
STEP 2: Make egg mixture: Whisk eggs and granulated sugar together until well combined in a large bowl, about 35 seconds.
STEP 3: Prepare wet ingredients: Add melted butter, sour cream and vanilla to egg mixture and whisk until combined.
STEP 4: Mix: Pour the wet ingredients into the dry ingredients and gently whisk until all the flour is moistened. The batter will be thick. Do not over-mix.
STEP 5: Fold in chocolate chips.
STEP 5: Bake: Pour batter into prepared pan and bake at 350°F for 60-70 minutes.
STEP 6: Cool: Cool cake in pan set on a wire rack for 15 minutes before removing from pan. Carefully remove loaf from pan. Let cool completely on wire rack.
STEP 7: Make chocolate ganache.
YOU’LL LOVE THIS CHOCOLATE GANACHE
While you can certainly serve this chocolate chip loaf cake plain, why not add even more chocolate? With just two ingredients, you can whip up a thick, glossy chocolate glaze that sets into a fudge-like consistency and takes this cake to the next level. So go ahead and indulge in some extra chocolate goodness!
Other options are to drizzle this easy homemade salted caramel over the cake or serve each slice with fresh whipped cream and berries.
HOW TO MAKE 2 INGREDIENT CHOCOLATE GANACHE
- Heavy Cream:To ensure that your ganache sets up properly, it’s important to use heavy cream or heavy whipping cream. Using half-and-half, whole milk, or any other liquid may result in an inconsistent texture and prevent the ganache from setting up correctly.
- Pure Chocolate: For making ganache, it’s best to use semi-sweet chocolate, bittersweet chocolate, milk chocolate, or white chocolate. I would suggest using high-quality brands such as Ghirardelli for the best results. However, avoid using chocolate chips, as they don’t melt well and can affect the texture and consistency of your ganache.
- STEP 1: Place chopped chocolate into a heat-proof glass or metal bowl.
- STEP 2: Heat up your cream on the stovetop until it’s just about to simmer. Be careful not to let it boil, as this can cause the cream to separate or burn the chocolate. Once you see small bubbles forming around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
- STEP 3: Let it sit for 2–3 minutes to gently soften the chocolate.
- STEP 4: Whisk together slowly until smooth.
- STEP 5: Spread evenly on cooled cake.
STORAGE TIPS
This is so delicious when it’s still warm, straight out of the oven, but it also works to make it ahead of time because it stores really well! Be sure to allow it to cool completely before storing.
If you can resist eating all of it in one sitting, you have some storage options for this bread:
- Room temperature: It will keep for up to 2 days on the counter at room temperature.
- Refrigerator: Store it in an airtight container or resealable bag in the fridge for up to 1 week.
- Freezer: Wrap it tightly in plastic wrap, then place it in a labeled plastic freezer or reusable freezer bag. It will stay fresh in the freezer for up to 3 months. Or cut it into slices and layer the slices in a freezer bag separating the layers with parchment paper. If you plan on freezing the whole loaf, it may be worth while to wait to coat it with the ganache. Make the ganache the day you plan to serve. This way you won’t have to worry about the ganache getting on the plastic wrap.
- Reheating: Thaw the whole loaf overnight in the fridge if it’s frozen, then let it come to room temperature before serving. Or, microwave a slice for 20-30 seconds to warm it up.
BAKER’S TIPS
- Room temperature ingredients: It’s important to bring all refrigerated ingredients to room temperature before mixing them into the batter. This is because room-temperature ingredients are warmer and more easily bond together, creating a smooth and evenly textured batter that leads to a uniformly textured baked good.
- Don’t overmix the batter: Once you add the dry ingredients to the wet ingredients, mix only until just combined. Overmixing can lead to a tough and dry cake.
- Use good quality chocolate: The chocolate chips are a star ingredient in this cake, so choose high-quality chocolate chips for the best flavor and texture.
- Don’t overbake the cake: Keep a close eye on the cake towards the end of the baking time and use a toothpick to check if it’s done. Overbaking can result in a dry and crumbly cake.
FREQUENTLY ASKED QUESTIONS
The main difference between a loaf cake and a regular cake is the shape and size. A loaf cake is typically baked in a rectangular or square loaf pan, which gives it its distinctive shape. It’s also usually taller and more dense than a regular cake, which is often baked in round or square cake pans. Additionally, loaf cakes are often simpler in flavor and decoration than regular cakes, and may not have frosting or layers. Instead, they may be served plain or with a simple glaze or topping.
Mix the chocolate chips directly into the cake batter before baking. This will distribute the chocolate chips throughout the cake and create pockets of chocolate in every bite.
Sprinkle the chocolate chips on top of the cake batter before baking. This will create a chocolate chip crust on the top of the cake and give it a crunchy texture.
Layer the chocolate chips in the middle of the cake batter before baking. This will create a chocolate chip filling in the middle of the cake and give it a layered look.
No matter how you choose to use them, chocolate chips are a great addition to any cake and can add a rich, chocolatey flavor to your dessert.
Over-mixing the batter: When you mix the batter too much, it can create too much air in the mixture, which can cause the cake to rise too much and then collapse in the center as it cools.
Under-baking the cake: If the cake is not fully baked in the center, it may sink in the middle as it cools. To ensure that your cake is fully baked, insert a toothpick into the center of the cake. If it comes out clean, the cake is fully baked.
Using old baking powder or baking soda: If your baking powder or baking soda is expired or not fresh, it may not provide enough leavening to the cake, causing it to rise and then sink in the middle.
Oven temperature: If the oven temperature is not correct, it can cause the cake to rise too quickly and then collapse in the center as it cools. Make sure to preheat the oven to the correct temperature and use an oven thermometer to ensure that the temperature is accurate.
Opening the oven door too often: Opening the oven door too often can cause the oven temperature to fluctuate, which can affect the rise of the cake and cause it to sink in the middle.
Don’t overbake the cake. Overbaking can dry out the cake, so it’s important to check the cake a few minutes before the recommended baking time is up.
Use enough fat and liquid in the recipe. Adding ingredients like butter, oil, or buttermilk can help keep the cake moist.
Wrap the cake in plastic wrap or foil. This will help prevent the cake from drying out by keeping the moisture inside.
Store the cake in an airtight container. This will help keep the cake moist and prevent it from drying out.
Overbaking: If you bake the cake for too long, it can become dry. Be sure to check the cake a few minutes before the recommended baking time is up.
Not enough fat or liquid: If you don’t use enough butter, oil, or liquid in the recipe, the cake can end up dry.
Using too much flour: If you measure out too much flour, the cake can end up dry and dense. It’s important to measure flour correctly by using a kitchen scale or measuring cups.
Using old ingredients: If your baking powder or baking soda is expired, it can affect the texture of the cake. Be sure to check the expiration dates on your ingredients.
Cooling the cake improperly: If you leave the cake in the pan for too long, it can become dry. Be sure to cool the cake for about 10 minutes in the pan before transferring it to a wire rack to cool completely.
MORE GREAT BREAKFAST RECIPES
- Banana Nutella Muffins
- Healthy Whole Wheat Blueberry Muffins
- Banana Bread with Pecans
- Crustless Ham and Leek Quiche with Leeks
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five-star rating!
Chocolate Chip Loaf Cake
Equipment
Ingredients
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon diamond crystal kosher salt; for table salt use 1/2 teaspoon
- 2 large eggs, room temperature
- 1 cup granulated sugar (200 grams)
- 3/4 cup butter, melted 1.5 sticks, (170 g)
- 1 cup sour cream, room temperature (240 grams)
- 2 teaspoons pure vanilla extract
- 1 cup mini chocolate chips
Ganache
- 4 oz semisweet chocolate chopped
- ¼ teaspoon diamond crystal kosher salt
- 4 ounces heavy cream
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
- Whisk all-purpose flour, baking powder, baking soda, and salt in a large bowl until combined.
- Whisk eggs, and granulated sugar in a medium bowl until well combined about 35 seconds. Add melted butter, sour cream, and vanilla; mix well.
- Pour the wet ingredients into the dry ingredients and gently whisk until dry ingredients are moistened. The batter will be thick.
- Gently fold in the mini chocolate chips.
- Pour batter into prepared loaf pan and even out with a spatula.
- Bake for 60-70 minutes, or until toothpick comes out clean. Baking times vary so keep an eye on it. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the bread from the oven.
- Cool cake in the pan set on a wire rack for 15 minutes before removing from the pan. Carefully remove loaf from pan. Let cool completely on wire rack.
Make the ganache
- Place chopped chocolate into a heat-proof glass or metal bowl.
- Heat up your cream on the stovetop until it's just about to simmer. Be careful not to let it boil, as this can cause the cream to separate or burn the chocolate.
- Once you see small bubbles forming around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
- Let it sit for 2–3 minutes to gently soften the chocolate.
- Add salt and whisk together slowly until smooth.
- Spread evenly on cooled cake.
Notes
- Cool: Make sure cake is cooled.
- Room temperature: It will keep for up to 2 days on the counter at room temperature.
- Refrigerator: Store it in an airtight container or resealable bag in the fridge for up to 1 week.
- Freezer: Wrap it tightly in plastic wrap, then place it in a labeled plastic freezer or reusable freezer bag. It will stay fresh in the freezer for up to 3 months. Or cut it into slices and layer the slices in a freezer bag separating the layers with parchment paper.
- Reheating: Thaw the whole loaf overnight in the fridge if it’s frozen, then let it come to room temperature before serving. Or, microwave a slice for 20-30 seconds to warm it up.
The best loaf cake and the chocolate puts it over the top! This will be the most requested desert from your kids!