This easy Chocolate Chip Loaf Cake is incredibly delicious. It is full of chocolate chips and it has the most soft and moist texture. It is topped with a beautiful chocolate ganache. This chocolate chip loaf cake recipe is so easy and it will be quick family favorite.
This Chocolate Chip Loaf Cake is so delicious and full chocolate chips. It is super soft and this moist cake is topped with a chocolate ganache. This loaf cake has the most amazing texture and is a family favorite. This delicious buttery and moist chocolate chip loaf cake has a perfectly golden brown crust and full of chocolate flavor.
This rich chocolate chip loaf cake is a perfect dessert for a birthdays, small gathering or brunch.
For more easy recipe, try Chocolate Sour Cream Pound Cake, Blueberry Pound Cake and chocolate chip cookies.
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WHY THIS RECIPE WORKS
- Chocolate Chip Loaf Cake: This loaf cake is super soft and delicious, and is full of mini chocolate chips.
- Chocolate ganache: The pound cake is topped with a simple chocolate ganache.
- Simple decoration: This cake is decorated with the the chocolate ganache, making for a no-fuss kinda of cake.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: Let the butter come to room temperature before using it.
- Eggs: Let the eggs come to room temperature before baking.
- Sour cream: Sour cream makes for a a super soft and tender cake. Measure out the sour cream and let it come to room temperature.
- Mini chocolate chips: I recommend using mini mini semi-sweet chocolate chips but you can also use any other type of dark chocolate chips.
STEP BY STEP INSTRUCTIONS - LOAF CAKE
Here is how to make and bake these Chocolate Chip Loaf Cake. This recipe needs a stand mixer with a paddle attachment, or an electric hand mixer. You will need 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Prepare a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
STEP 1: Sift together the all-purpose flour, baking powder and salt and set it aside.
STEP 2: Add granulated sugar and butter to a large mixing bowl and using a stand mixer, with a paddle attachment, or a hand mixer, mix it together on high speed for 3 minutes. Add the eggs one at a time into the mixture and on medium speed mix it in until combined.
STEP 3: Continue by adding ½ of the dry ingredients and on low speed. Then add the sour cream, vegetable 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.
STEP 4: Toss the mini chocolate chips in a bit of flour and add them to the cake batter. Using a rubber spatula gently fold them in.
STEP 5: 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 tin and run it a straight line down the middle of the batter. Bake it for 1 hour and 25 minutes.
STEP 6: Let the cake cool on a wire rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
STEP BY STEP INSTRUCTION - CHOCOLATE GLAZE
STEP 7: Once it's completely cooled down make the chocolate glaze. 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.
TIP: Use a serrated knife to cut perfect slices.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the center of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, make the cake as instructed and store it in an airtight container or covered by plastic wrap.
Yes, you can replace it 1:1 with full-fat Greek yogurt.
STORAGE
Store the chocolate chip loaf cake on the kitchen counter in an airtight container or covered by plastic wrap. It's best enjoyed within a 2-3 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Chocolate Chip Loaf Cake
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
Frida
The best pound cake recipe. Thank you for the recipe!
Joy oladimeji
Thanks this is wonderful
Lucy
Looks lovely ! Definitely going to try and make it !