Irresistibly Moist Chocolate Chip Loaf Cake with Silky Ganache
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Prepare yourself for the ultimate homemade treat: this easy Chocolate Chip Loaf Cake is an absolute dream come true. Imagine a cake so incredibly delicious, bursting with a generous amount of chocolate chips, and boasting the most wonderfully soft and moist texture you could ever wish for. To elevate this simple delight, it’s crowned with a luscious, glossy chocolate ganache that adds an extra layer of decadence. This chocolate chip loaf cake recipe isn’t just easy; it’s destined to become a quick and enduring family favorite, perfect for any occasion that calls for a comforting, sweet indulgence.
There’s something truly special about a homemade loaf cake, and this Chocolate Chip Loaf Cake takes that comforting experience to a whole new level. It’s not just “delicious”; it’s deeply satisfying, with every bite delivering a perfect harmony of buttery richness and abundant chocolate goodness. The texture is what sets this cake apart – a super soft crumb that melts in your mouth, coupled with an incredible moistness that prevents any dryness. This delightful cake is elegantly finished with a simple yet luxurious chocolate ganache, creating a beautiful contrast in flavor and texture. With its perfectly golden brown crust and intensely satisfying chocolate flavor, this buttery and moist chocolate chip loaf cake is a recipe you’ll want to bake again and again. Its amazing texture and irresistible taste have made it a steadfast family favorite in countless homes.
This rich and tender chocolate chip loaf cake transcends the ordinary, making it a perfect dessert for a myriad of occasions. Whether you’re celebrating a birthday, hosting a small, intimate gathering, or simply looking to elevate your weekend brunch, this cake fits the bill beautifully. Its elegant appearance, coupled with its comforting flavor, ensures it’s always a welcomed treat. It’s also fantastic for an afternoon pick-me-up with a cup of tea or coffee, or as a sweet ending to any meal.
If you’re looking for more easy and delightful baking recipes, be sure to explore our other favorites. You might love our Chocolate Sour Cream Pound Cake for an even richer chocolate experience, our bright and fruity Blueberry Pound Cake, or a classic batch of chewy chocolate chip cookies. Each recipe is designed to bring joy and deliciousness to your kitchen with minimal fuss.
WHY THIS CHOCOLATE CHIP LOAF CAKE RECIPE WORKS
This Chocolate Chip Loaf Cake isn’t just another dessert recipe; it’s a meticulously crafted formula designed for maximum flavor and ease. Here’s why this recipe will quickly become a cherished addition to your baking repertoire:
- Unbelievably Soft & Moist Chocolate Chip Loaf Cake: The core of this recipe is a loaf cake that truly excels in texture. It’s incredibly soft, tender, and retains its moisture for days, making it perfect for preparing ahead. We achieve this through a careful balance of ingredients, including the secret ingredient of sour cream, ensuring every slice is a melt-in-your-mouth experience. The inclusion of mini semi-sweet chocolate chips means an even distribution of rich, melty chocolate in every single bite, guaranteeing a delightful burst of flavor throughout the cake.
- Elegant and Simple Chocolate Ganache Topping: While the loaf cake is fantastic on its own, the addition of a simple chocolate ganache takes it from great to extraordinary. This ganache is easy to make, requiring just two ingredients, and transforms the cake with a glossy, luxurious finish. It adds a layer of deep chocolate flavor and a smooth, rich texture that beautifully complements the cake’s tender crumb. It’s an impressive touch that requires minimal effort, making your homemade cake look professionally decorated.
- Effortless, No-Fuss Decoration: Forget complicated piping bags and intricate designs. This cake celebrates the beauty of simplicity. The flowing chocolate ganache serves as its own elegant decoration. You can simply pour it over the cooled loaf cake and let it naturally drape down the sides for a rustic yet sophisticated look. A sprinkle of extra mini chocolate chips on top adds a final flourish, making for a truly no-fuss kind of cake that looks stunning without hours of effort. It’s perfect for home bakers who want to impress without the stress.
ESSENTIAL INGREDIENT NOTES FOR PERFECT BAKING
Understanding your ingredients is key to successful baking. While a full list is in the recipe card below, here are some crucial notes on the key components that make this chocolate chip loaf cake exceptionally delicious:
- Butter: For the best results, always ensure your butter is at **room temperature**. This isn’t just a suggestion; it’s vital for creating a light and airy cake. Room temperature butter creams together with sugar more effectively, incorporating tiny air pockets that contribute to the cake’s soft and tender texture. If your butter is too cold, it won’t cream properly, leading to a dense cake. If it’s too warm or melted, it will result in a greasy texture. Plan ahead and take it out of the fridge at least 1-2 hours before baking.
- Eggs: Just like butter, eggs should also be at **room temperature**. Room temperature eggs emulsify much better with the creamed butter and sugar, creating a smooth, homogenous batter. This consistent batter holds air better, resulting in a finer crumb and a more even bake. Cold eggs can cause the butter mixture to seize up, leading to a lumpy batter and a less-than-ideal cake texture.
- Sour Cream: This is a powerhouse ingredient for achieving a **super soft and incredibly tender cake**. Sour cream adds significant moisture and a subtle tang that beautifully balances the sweetness of the cake. It also contributes to a richer flavor profile. Make sure to measure out your sour cream and allow it to come to room temperature alongside your butter and eggs for optimal incorporation into the batter. Full-fat sour cream is recommended for the best texture and richness.
- Mini Chocolate Chips: While any chocolate chips will add deliciousness, I highly recommend using **mini semi-sweet chocolate chips** for this loaf cake. Their smaller size ensures that they are evenly distributed throughout the batter, meaning every slice gets a perfect amount of chocolate without sinking to the bottom. Semi-sweet chocolate provides a classic, balanced chocolate flavor that pairs wonderfully with the sweet cake. However, feel free to experiment with other types of dark chocolate chips or even milk chocolate if you prefer a sweeter profile.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE PERFECT CHOCOLATE CHIP LOAF CAKE
Creating this delicious Chocolate Chip Loaf Cake is a straightforward and rewarding process. For this recipe, you’ll need a reliable stand mixer fitted with a paddle attachment, or an electric hand mixer to achieve the perfect batter consistency. You’ll also need a 21.5 x 11.5 cm / 8.5 x 4.5 inch loaf pan, which should be properly lined with parchment paper to ensure easy removal.
The complete recipe with precise measurements and timings is conveniently located in the recipe card below.
Before you embark on your baking journey, remember to preheat your oven to 160ºC/ 320ºF (conventional oven setting). While the oven heats, take a moment to prepare your 21.5 x 11.5 cm / 8.5 x 4.5 inch loaf pan by lining it with parchment paper. This simple step will make unmolding your beautifully baked cake a breeze and prevent any sticking.
STEP 1: Prepare Dry Ingredients. In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to aerate the flour and ensures there are no lumps, resulting in a smoother batter. Once sifted, give it a quick whisk to combine thoroughly and set this mixture aside. This ensures your dry ingredients are evenly distributed before adding them to the wet.
STEP 2: Cream Butter and Sugar. In a large mixing bowl, combine the granulated sugar and the softened room temperature butter. Using your stand mixer with the paddle attachment (or a hand mixer), beat the mixture on high speed for a full 3 minutes. During this time, the butter and sugar will become light, fluffy, and pale in color. This creaming process is crucial as it incorporates air into the batter, which is essential for a tender and airy cake. After 3 minutes, scrape down the sides of the bowl to ensure everything is well combined.
STEP 3: Incorporate Eggs and Wet Ingredients. Add the eggs to the creamed butter and sugar mixture, one at a time. After each addition, mix on medium speed until just combined. Be careful not to overmix at this stage. Next, gradually add half of your sifted dry ingredients to the wet mixture, mixing on low speed until mostly incorporated. Then, pour in the sour cream, vegetable oil, and vanilla extract, continuing to mix on low speed until just combined. Finally, add the remaining half of the flour mixture and give it a final mix on low speed until everything is just incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully blended without overmixing the batter.
STEP 4: Fold in Chocolate Chips. To prevent the mini chocolate chips from sinking to the bottom of the cake during baking, a simple trick is to toss them in about a teaspoon of all-purpose flour before adding them to the batter. This light coating helps them suspend evenly throughout the cake. Once coated, gently fold the floured chocolate chips into the cake batter using a rubber spatula. Use broad, gentle strokes to ensure they are evenly distributed without deflating the air you’ve incorporated.
STEP 5: Bake the Loaf Cake. Carefully pour the prepared cake batter into your lined loaf pan, spreading it evenly. To help the cake bake with a beautiful, even crack down the center (a classic look for loaf cakes), take a butter knife and insert it into the top of the batter in the loaf tin. Run it down a straight line right through the middle of the batter. This scoring allows the cake to rise uniformly. Bake the cake in your preheated oven for approximately 1 hour and 25 to 30 minutes. The exact baking time can vary depending on your oven, so keep an eye on it. The cake is done when a wooden skewer or cake tester inserted into the center comes out clean, with no wet batter attached.
STEP 6: Cool Completely. Once baked, remove the loaf pan from the oven and place it on a wire rack to cool for 10 minutes. This initial cooling period allows the cake to firm up slightly before handling. After 10 minutes, gently remove the cake from the loaf pan by lifting it out using the parchment paper overhangs. Place the cake directly on the wire rack and allow it to cool down completely before attempting to add the ganache or slice it. Patience is key here, as a warm cake will absorb or melt the ganache.
STEP-BY-STEP INSTRUCTION: WHIPPING UP THE PERFECT CHOCOLATE GANACHE
Once your Chocolate Chip Loaf Cake has completely cooled, it’s time to crown it with a rich and decadent chocolate ganache. This step is surprisingly simple but adds an incredible layer of flavor and a beautiful finish to your cake.
STEP 7: Prepare the Chocolate Ganache. Begin by placing your dark chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just comes to a boil. Watch it carefully to prevent scorching. As soon as the cream starts bubbling around the edges, remove it from the heat and immediately pour the hot cream over the chocolate chips in the bowl. Do not stir yet! Let the mixture sit undisturbed for 2 minutes. This crucial resting time allows the hot cream to melt the chocolate thoroughly. Once the 2 minutes have passed, gently stir the mixture with a whisk or rubber spatula, starting from the center and slowly working your way outwards. Continue stirring until the ganache is completely smooth, shiny, and free of any lumps. It should be a beautiful, pourable consistency. Carefully pour the warm ganache evenly over the cooled loaf cake, allowing it to drip attractively down the sides. For an extra touch of visual appeal and chocolate flavor, you can decorate the top with a sprinkle of additional chocolate chips before the ganache sets. Let the ganache set slightly before slicing.
TIP: For perfectly clean slices of your beautiful loaf cake, always use a serrated knife. Gently saw back and forth rather than pressing straight down, which can compress the cake and smudge the ganache. Wiping the knife clean between cuts also helps!
EXPERT BAKING TIPS FOR LOAF CAKE PERFECTION
Achieving a consistently perfect chocolate chip loaf cake every time is easier than you think with these expert tips:
- Embrace the Kitchen Scale for Precision: When it comes to baking, precision is paramount, and a kitchen scale is your best friend. My recipes are always set to grams as the default measurement, and for good reason. Measuring ingredients by weight (grams) is significantly more accurate than using volume measurements (cups and spoons). A cup of flour, for example, can vary greatly depending on how it’s scooped, leading to inconsistent results. Using a kitchen scale ensures you’re adding the exact amount of each ingredient, leading to reliable, delicious outcomes every single time. It truly is the most precise way to measure, guaranteeing the perfect texture and flavor for your cake.
- Avoid Overmixing Your Batter at All Costs: Once you’ve added the dry ingredients to the wet, it’s crucial to mix just until everything is combined. Overmixing the batter, especially after flour has been added, develops the gluten in the flour. This can lead to a tough, chewy, and dry cake, rather than the soft and tender crumb we’re aiming for. To ensure proper incorporation without overmixing, I always use a rubber spatula for a final gentle fold after the mixer has done its job. This ensures that any pockets of unmixed ingredients at the bottom or sides of the bowl are fully incorporated into the batter, preventing any surprises when the cake bakes. Stop mixing as soon as you no longer see streaks of flour.
- The Critical Role of Room Temperature Ingredients: We’ve mentioned it for butter and eggs, but it’s worth reiterating for all your dairy ingredients (like sour cream). Using room temperature ingredients is one of the most fundamental principles of baking for a reason. They emulsify much more effectively, creating a smooth, cohesive batter that traps air efficiently. This trapped air is what gives your cake its light, airy, and tender texture. Cold ingredients, on the other hand, can cause the batter to curdle or become lumpy, leading to a denser, less appealing cake. Plan ahead and take out all cold ingredients at least 1-2 hours before you start baking.
- Understand Your Baking Pan: Light vs. Dark: The type of baking pan you use significantly impacts the final result of your cake. For the best outcome, especially with loaf cakes, an aluminum baking pan (light in color) is highly recommended. These pans absorb less heat than darker pans, allowing the cake to bake more gently and evenly. This gentle baking results in a softer, more consistently moist cake with a beautiful golden crust. If you opt for a black or dark-colored baking pan, it will absorb more heat, leading to a darker, potentially tougher crust, and a cake that might be drier around the edges. Always ensure your pan is properly greased and lined with baking paper at the bottom, regardless of its color, for easy release.
- Resist the Urge to Open the Oven Door: During the first two-thirds of the baking time, avoid opening the oven door, even just for a peek. The sudden drop in temperature can cause your cake to collapse and sink in the middle, especially as it’s still setting. Trust your oven and the recommended baking time. Only check for doneness towards the end of the specified baking window.
- Cooling with Patience: Once your cake is out of the oven, resist the urge to slice into it immediately or remove it from the pan too soon. The cake is still delicate and completing its cooking process through residual heat. Allowing it to cool in the pan for the initial 10-15 minutes helps it firm up and prevents it from breaking when you transfer it to a wire rack. Cooling completely on a wire rack is crucial before glazing or frosting, as a warm cake will simply melt or absorb any topping. Patience here ensures the perfect presentation and texture.
FREQUENTLY ASKED QUESTIONS ABOUT CHOCOLATE CHIP LOAF CAKE
Beyond the indicated baking time, the most reliable method to check for doneness is using a cake tester or a long wooden skewer. Insert it into the very center of the loaf cake. If it comes out clean, with no wet batter attached, your cake is done. You’ll also notice the top of the cake will be a beautiful golden brown, and the edges will slightly pull away from the sides of the pan. For an even more precise check, the internal temperature should reach around 200-210°F (93-99°C).
Absolutely! This chocolate chip loaf cake is an excellent make-ahead dessert. You can bake the cake as instructed and allow it to cool completely. Once cooled, store it on your kitchen counter in an airtight container or wrap it tightly with plastic wrap. It will remain wonderfully moist and delicious. You can then prepare the chocolate ganache fresh on the day you plan to serve it for the best gloss and pourable consistency, or you can make the ganache ahead and gently reheat it over a double boiler or in short bursts in the microwave until smooth again.
Yes, you certainly can! The best direct substitute for sour cream in this recipe is full-fat Greek yogurt, which you can replace 1:1. Greek yogurt provides a similar tang and richness, contributing to a wonderfully moist cake. If you don’t have Greek yogurt, you can also use buttermilk for moisture and tenderness, though it will have a slightly thinner consistency. Alternatively, you can create a makeshift buttermilk by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles, then use it as a 1:1 substitute for sour cream.
Yes, this cake freezes beautifully! For best results, allow the cake to cool completely. If you plan to freeze the entire loaf, wrap it tightly in plastic wrap, then an additional layer of aluminum foil. You can also slice the cake and wrap individual slices for easier portioning. Store in the freezer for up to 2-3 months. Thaw at room temperature before serving. If frozen with ganache, the ganache may lose some of its sheen but will still taste delicious.
While the recipe recommends mini semi-sweet chocolate chips for even distribution and balanced sweetness, feel free to experiment! You can use regular semi-sweet, milk chocolate for a sweeter profile, or even dark chocolate chips for a more intense chocolate flavor. Chocolate chunks also work well if you prefer larger pockets of melted chocolate. Just ensure they are of good quality for the best taste.
STORING YOUR CHOCOLATE CHIP LOAF CAKE FOR OPTIMAL FRESHNESS
To ensure your delightful chocolate chip loaf cake remains as moist and delicious as the day it was baked, proper storage is key. After the cake has completely cooled (this is crucial to prevent condensation), transfer it to an airtight container. If you don’t have a container large enough for the whole loaf, you can wrap it tightly with plastic wrap, ensuring no air can get in. Store the cake at room temperature on your kitchen counter. It’s best enjoyed within 2-3 days for peak freshness and texture. For longer storage, as mentioned in the FAQ, you can freeze the cake without the ganache for up to 2-3 months, wrapping it well to prevent freezer burn.
Other Delightful Cake Recipes To Try
If you’ve enjoyed baking this chocolate chip loaf cake and are eager to explore more delicious treats, here are some other fantastic cake and dessert recipes from our collection that you’re sure to love. Each one offers a unique flavor profile and baking experience, perfect for expanding your culinary repertoire:
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
We hope you absolutely adored baking and devouring this Chocolate Chip Loaf Cake! If you found this recipe as delightful as we do, please make sure to leave a STAR REVIEW in the recipe card below – your feedback is invaluable and helps others discover this amazing treat. We love seeing your creations, so don’t forget to tag me on Instagram @juliemarieeats when you share your delicious results. For even more culinary inspiration, fresh baking ideas, and delightful recipes, be sure to check out and follow me on Pinterest. Happy baking!
Chocolate Chip Loaf Cake
Pin Recipe
Equipment
- 21,5 x 11,5 cm (8,5×4,5 in) loaf pan
- Hand Mixer
- Stand Mixer
Ingredients
CHOCOLATE CHIP LOAF CAKE
- 180 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 250 g granulated sugar
- 85 g butter room temperature
- 3 eggs room temperature
- 65 g oil room temperature
- 2 teaspoon vanilla extract
- 150 g sour cream room temperature
- 150 g mini chocolate chips + 1 teaspoon flour for coasting the chocolate chips
CHOCOLATE GANACHE
- 120 g dark chocolate
- 105 g heavy cream
Instructions
CHOCOLATE CHIP LOAF CAKE
- Preheat the oven at 160ºC/320ºF conventional oven and prepare a loaf pan with parchment paper.
- Sift together the all-purpose flour, baking powder and salt and set it aside.180 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Add granulated sugar and butter to a large bowl and using a stand mixer, with a paddle attachment, or a hand mixer, mix it together on high speed for 3 minutes.250 g granulated sugar, 85 g butter
- Scrape down the sides of the bowl and add the eggs one at a time into the mixture and on medium speed mix it in until combined.3 eggs
- Continue by adding ½ of the flour mixture and on low speed. Then add the sour cream, oil and vanilla extract and mix it in. Then add the other half of the flour mixture and give it a final mix until just combined. Scape down the sides of the bowl with a rubber spatula to make sure all the ingredients have been incorporated.65 g oil, 2 teaspoon vanilla extract, 150 g sour cream
- Toss the mini chocolate chips in flour and add them to the cake batter. Using a rubber spatula gently fold them in.150 g mini chocolate chips + 1 teaspoon flour
- Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Bake it for 1 hour and 25-30 minutes.
- Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
CHOCOLATE GANACHE
- Once it’s completely cooled down, make the ganache. Add the chocolate chips to a bowl. Heat up the heavy cream in a small saucepan to a boil. Pour the heated heavy cream over the chocolate chips. Stir it together and then let it sit for 2 minutes. Once the 2 minutes has passed stir it together until smooth. Pour the ganache over the pound cake and decorate with more chocolate chips.120 g dark chocolate, 105 g heavy cream