Description
Simple and delicious chocolate chip loaf cake topped with chocolate ganache! Each bite is tender and filled with chocolate chips.
Ingredients
Cake
- 2 cups (280 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/4 tsp baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (112 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 tsp (8 g) vanilla extract
- 1/2 tsp (2 g) pure almond extract
- 2 large eggs (100 g), at room temperature
- 1 cup (240 g) whole milk, at room temperature
- 1/4 cup (60 g) sour cream, at room temperature
- 1 1/4 cups (212 g) mini semisweet chocolate chips
Ganache
- 4 oz (113 g) semisweet chocolate, finely chopped
- pinch of salt
- 6 Tbsp (90 g) heavy cream
Instructions
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the loaf pan with parchment paper.
- Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Reserve 1 tablespoon flour mixture to toss with chocolate chips.
- Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in vanilla and almond extract. Reduce speed to low and add eggs one at a time. Combine milk and sour cream in a small bowl. Beat in flour mixture in three additions, alternating with milk mixture (begin and end with flour mixture), just until incorporated.
- Toss mini chocolate chips with reserved flour mixture before gently folding into batter. Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
- Bake loaf cake for 60 to 65 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few dry crumbs attached (some melted chocolate is ok!). Start testing for doneness after 55 minutes. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely.
- Make ganache: Place chopped chocolate and salt in a medium heat-proof bowl. Bring heavy cream to a simmer in a small saucepan, heating until bubbles form at the edge of the pan. Pour warm heavy cream over chocolate. Cover the bowl and let stand for 1 minute, then stir with a spatula until chocolate is completely melted and mixture is smooth.
- Spoon warm ganache over cake and let set before serving.
- Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 3 days. Bring to room temperature before serving.
Notes
Whole milk: If you don’t have whole milk on hand, stir together 1/2 cup heavy cream and 1/2 cup water as a substitute for 1 cup whole milk.
Freezing Instructions: Once fully cool, wrap cake in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, let the cake thaw overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature. Add the ganache topping before serving.
To freeze cake slices, use a serrated knife to slice the cake and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months. When you’re ready to serve, thaw slices at room temperature.