This chocolate chip loaf cake is one of my favourite treats! A fluffy vanilla loaf cake with plenty of chocolate chips in every bite, topped with a smooth and shiny chocolate ganache. A truly perfect tea time treat!
Easy baking recipes
I am always on the hunt for what I count as quick bakes. For me, these are basically bakes that allow me to have the pure unadulterated pleasure of eating cake as soon as possible. No baking multiple cake layers, or having to fill layers of cake with icing. Just bake the cake, top with icing and devour!
This loaf cake with chocolate chips is brilliant as a quick bake cake, with the indulgence of a delicious ganache icing. Perfect indulgence with a hot coffee or tea, or even a tall glass of cold milk!
What ingredients do I need to make this chocolate chip loaf cake?
- Flour: I use self raising flour to make this loaf cake. If you cannot find self raising flour where you are, use plain (all purpose) flour and add a total of 2½ tsp baking powder to this recipe.
- Baking powder: adding extra raising agent in this chocolate chip loaf makes it extra light and fluffy.
- Salt: enhances the flavour of the bake, without making it salty.
- Butter: I prefer using unsalted butter as it means I can control how much salt goes into my bake more easily.
- Caster sugar: for sweetness in the chocolate chip cake loaf.
- Eggs: helps with the structure of the loaf.
- Yogurt: part of the wet ingredients, keeps the choc chip loaf moist and tender.
- Milk: I use whole/full fat milk. Adds moisture to the loaf cake.
- Vanilla: for gorgeous flavour!
- Chocolate chips: essential in this chocolate chip loaf cake recipe!
- Dark chocolate: I use dark chocolate to make my ganache topping. You could use milk chocolate if you prefer, but reduce the cream.
- Double/heavy cream: gives richness to the ganache, making it wonderfully decadent.
- Icing/powdered sugar: used in the ganache icing for a little extra sweetness.
What tools do I need to make a loaf cake?
- Loaf tin*: to bake the loaf cake in.
- Loaf tin liners*: to line the tin. You can use parchment paper too if you wish, but I find liners a hassle free option.
- Digital kitchen scales*: I always recommend using scales to weigh your ingredients out instead of measuring by volume using cups. This is purely for accuracy, which will result in better bakes. However, I do provide measurements in cups too, if this is your preference.
- Measuring spoons*: for measuring out smaller quantities such as tablespoons (tbsp) and teaspoons (tsp).
- Small mixing bowl*: to mix together the dry ingredients for the loaf and later to make the chocolate ganache topping in.
- Large mixing bowl*: to mix together the loaf cake ingredients before baking.
- Sieve*: to remove lumps from the dry ingredients, so everything mixes together evenly.
- Electric hand mixer*: a good electric mixer is a must for every baker, in my opinion! An electric hand mixer is a great help in the kitchen. It makes it so much easier to bake, not to mention quicker, which means more time to eat this chocolate chip loaf cake!
- Jug*: for mixing together the wet ingredients before combining them with the dry.
- Spatula*: for mixing the cake batter and folding the chocolate chips into the loaf. Useful too when making the ganache topping.
How to make chocolate chip loaf cake
This loaf cake is much like a regular cake to make. First, we make the cake, then the chocolate ganache topping and when the cake is cool, decorate. I promise it really is that simple!
For the chocolate chip loaf
Step 1: Line the loaf tin with a loaf tin liner or parchment paper (grease the tin to help it stay better if using parchment) and set it aside. Preheat your oven to 180C/350F while you make the cake batter.
Step 2: Into a small bowl, sift together the flour, baking powder and salt. Mix to combine.
Step 3: In a large bowl, beat the butter and sugar together until completely combined, pale and fluffy.
Step 4: Tip in the flour, baking powder and salt mixture into the large mixing bowl and beat well until completely incorporated. The mixture should resemble damp sand at this stage.
Step 5: In a small separate bowl (I use a jug), place the eggs, yogurt, milk and vanilla and whisk with a fork until combined. Tip this wet mixture in with the flour mixture and beat well to mix together, being careful not to overmix it.
Step 6: Tip in the chocolate chips and fold into the cake mixture.
Step 7: Bake the loaf cake in the preheated oven for 50-55 minutes. I tend to bake it uncovered to start with to allow a beautiful crust to form, then lightly cover with a piece of foil to stop the top from browning too much. Remove from the oven once done and leave to cool for a few minutes in the tin before turning out onto a wire rack. Cool completely before decorating.
For the chocolate ganache topping and serving
Step 1: Place the cream in a microwave safe bowl. Heat in the microwave until steaming but not bubbling.
Step 2: Add the chocolate into the bowl with the hot cream, pushing it down to cover completely and leave to stand for a few minutes.
Step 3: Stir to melt the chocolate and combine the ingredients, then add in the icing sugar and stir well to combine. Leave to cool and firm up before using.
Step 4: Once the cake is cool, and the ganache has firmed up to a heavy cream consistency, pour the ganache over the cake, allowing it to drip lazily down the sides. Top with additional chocolate chips, if desired. Leave to set or slice and devour. Enjoy!
What can I do if I have no loaf tin liners?
If you have no liners for your loaf tin, you can make your own with ease. Cut a piece of parchment paper about 6 inches larger on all sides than the base of your loaf tin. Placing your loaf tin in the middle of the parchment, cut slits from two opposite sides all the way to each corner of your tin. Lightly grease the tin, then place the parchment inside it. Press the paper into the corners to encourage the parchment to stick to the fat and remain in place. Fill with the cake mixture and bake according to the recipe.
How do I know when my choc chip loaf cake is baked?
You can tell the cake is done because it will be beautifully golden, firm on top and risen. It may have a crack down the length of it too, which is fine. It will also feel springy when lightly pressed, and not wet or jiggly. I would also recommend using a toothpick or wooden skewer, poked into the middle of the cake. You should have nothing come out sticking to this if the loaf is baked. If you find the choc chip loaf is browning too much on top before it has baked through, just cover it loosely with some foil. This will stop the top browning further whilst the middle finishes baking.
How long does this chocolate chip loaf cake last and how do I store it?
This cake should be stored in an airtight container and will be fine kept at room temperature for 2-3 days. If it hangs around that long, that is!
Can I freeze my loaf cake?
Absolutely! Most loaf cakes will freeze well for up to three months.
How to freeze this moist chocolate chip loaf cake
I would recommend freezing this loaf before decorating it. Once baked, it is important that the cake is left to cool completely before freezing. When the cake is completely cool, wrap it tightly with two layers of cling film (plastic wrap), leaving the parchment the loaf was baked in around the cake. Then wrap it snugly in a layer of foil before freezing. When freezing cakes, it is important to remember we want it to remain as free from any moisture getting to it as possible. Hence the thoroughness of wrapping it up!
How to thaw a loaf cake
This cake will thaw fairly quickly. Depending on the temperature of the room, it can normally be completely thawed in just a few hours. To thaw the loaf, remove the cake from the freezer and strip off the foil and both layers of cling film. Place the cake on a cooling rack, brushing off any ice crystals as you do. Once the cake has thawed completely, remove the lining paper and decorate with the ganache and chocolate chips. Store in an airtight container as before.
Can I make this chocolate chip loaf cake gluten free too?
Absolutely! Should you wish to, you can substitute the self raising flour for a gluten free flour blend, but do add an additional ½ tsp Xanthan gum if needed depending on whether your blend contains it or not.
Additional tips for making this chocolate chip loaf cake recipe
- Get some loaf tin liners! Honestly, I used to line my loaf tins using parchment I would cut up myself, but it can be such a hassle! Having the liners are so so easy, it makes prep for making any loaf cake a total breeze!
- When making this chocolate chip loaf cake recipe, ensure all the ingredients are at room temperature. This helps them blend better with the other ingredients, making for a better bake.
- Remember to not overwork the cake mixture once the wet ingredients have been added. Overmixing will lead to a tougher, chewier cake, not a light and fluffy one as we want it to be.
- To speed up the time taken for the ganache to cool, pop the bowl in the fridge, checking on it every 5-10 minutes until it reaches the consistency you desire.
- Mix it up! I used milk chocolate chips when making this chocolate ganache loaf cake, but you could easily use dark or white chocolate chips instead of milk, or a mix of them all!
If you have any other questions about this easy chocolate chip loaf cake recipe, please use the comments below to ask away and I will do my best to help. And if you make this easy chocolate chip loaf cake, please do leave me a rating and review below. I would love to know how you enjoy making it, plus it really helps others looking for a recipe too. You could even post a picture on Instagram and tag me when you share it with the world, you know love to see!
More recipes for you to enjoy
Please do check out these other recipes on my blog I think you will enjoy too:
Raspberry and white chocolate loaf cake: raspberry and white chocolate loaf cake HEAVEN! A beautiful soft loaf cake, packed with plenty of white chocolate chips and fresh raspberries, and then some more on top!
Vegan lemon drizzle loaf cake: this cake is totally and utterly delightful! It is all the things you want in a good lemon cake! It is light and fluffy, and it is packed with plenty of lemon flavour. Plus it contains no eggs or dairy produce.
Rose pistachio and cardamom loaf cake (eggless): this cake was inspired by the stunning smells and flavours of India. Earthy pistachio, fragrant cardamom, and floral rose come together in this eggless bake to create an incredible stunning cake that is truly out of this world. This cake is not fully vegan, but is eggless so can easily be adapted to being vegan too.
Thanks for joining me for delightfully delicious and easy chocolate chip loaf cake recipe today. Happy baking, my friends! x
Recommended tools I used in this bake *
|Loaf tin||Loaf tin liners|
|Digital kitchen scales||Measuring spoons|
|Small mixing bowl||Large mixing bowl|
|Sieve||Electric hand mixer|