Chocolate Chip Loaf Cake

This chocolate chip loaf cake is buttery, rich, loaded with chocolate chips and then topped with a silky chocolate ganache.

Course Bread

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 517kcal

Preheat the oven to 350°F. Grease a 9 x 5 inch loaf pan.
Whisk together the flour, baking powder and salt in a bowl and set aside.
Using an electric mixer on medium speed, beat the butter and sugars together, about 2 minute. Add eggs and vanilla extract, and beat until mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
With a spatula and hand-mixing, add the dry ingredients to the wet ingredients, alternating with the buttermilk and ending with the flour mixture until just combined. Do not over-mix. Fold in the chocolate chips.
Add the batter into the pan, making sure it is even. Top with some more chocolate chips. Bake for 50-60 minutes, covering with aluminum foil halfway through if the cake is browning too quickly. At 50 minutes, start checking to see if the cake is done every 5 minutes by inserting a toothpick or cake tester in the center where it comes out clean with just a few moist crumbs.
Let the loaf cool in the pan for 30 minutes before removing and placing on wire rack.

Place chocolate in a medium bowl. Heat the cream and butter in a small saucepan over medium heat until it begins to simmer. Pour cream mixture over the chocolate. Let sit for about 2 minutes and then stir until the chocolate is completely melted and smooth.
Pour the ganache over the cooled cake and allow to set.

All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.

You know the cake is done when you insert a toothpick in the center and it comes out clean.

If the cake is browning too quickly, place some aluminum foil loosely on top.

Allow the cakes to completely cool before adding the chocolate ganache, otherwise it will melt.

If the ganache is too think, stir in a some more warm cream and if too thin, add some more chocolate in tablespoon increments.