Chocolate Chip Loaf Cake with Chocolate Ganache

This Chocolate Chip Loaf Cake is moist, packed with chocolate chips and oh so good. Made with butter, oil, and lots of chocolate, then topped with thick chocolate ganache. This soft loaf cake is easy to make and so delicious to eat.

Chocolate Chip Loaf Cake:
1¾ cups + 2 Tbsp. all-purpose flour, unbleached
1¼ tsp. baking powder
½ tsp. kosher salt
½ cup unsalted butter, room temperature
¼ cup oil, vegetable or Canola
¾ cup + 2 Tbsp. granulated sugar
3 large eggs, room temperature
¼ tsp. pure vanilla extract
½ cup buttermilk, room temperature
1½ cups semisweet chocolate chips, regular or mini sized, divided

Chocolate Ganache:
4 oz semisweet chocolate, chopped
5 Tbsp. heavy cream

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9×5" loaf pan and line it with parchment paper.

For the Chocolate Chip Loaf Cake:
Whisk together the flour, baking powder, and salt. Set aside.

With a handheld or stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed for 1-2 minutes until creamy and light. Add the oil and beat one additional minute.

Scrape down the sides of the bowl. Turn the mixer down to medium speed, add the eggs one at a time followed by the vanilla extract. Scrape down the sides and the bottom of the bowl. With the mixer running on low speed, slowly add the dry ingredients alternatively with the buttermilk. Beat until dry ingredients are just incorporated, being careful not to overmix. Stir in 1¼ cups of the chocolate chips until just incorporated. Spoon or pour the batter into the prepared loaf pan. Top with the remaining ¼ cup of chocolate chips.

Bake 55-70 minutes until the cake is a toothpick comes out mostly clean inserted in the center of the cake. Remove the cake from the oven and set on a cooling rack to cool in the pan for 20 minutes. Turn the cake out and allow it to cool completely on the rack.

Make the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl. In a small saucepan on medium heat, bring the heavy cream to a simmer. Do not let it get to a boil. Pour the heavy cream over the chocolate. Do not stir. Let stand 3-4 minutes then stir slowly with a metal spoon until the chocolate has melted and is completely combined with the heavy cream. Spread the ganache over the cooled cake.

Makes 1 loaf.