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–+ servings
Chocolate chip loaf cake. Soft and moist vanilla cake, packed with chocolate chips in every bite, and a beautiful shiny chocolate ganache topping. Recipe by movers and bakers
5 from 1 vote

Chocolate Chip Loaf Cake

Classic chocolate chip cake in a loaf! A tender vanilla sponge that’s deceptively simple yet completely addictive. This is the ultimate 'any-time' cake, designed for effortless slicing and packed with chocolate chips that stay perfectly suspended from top to bottom.
Servings 12 servings
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes

Ingredients

For the chocolate chip loaf

  • 245 g (1¾ cups) self raising flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 165 g (¾ cup) unsalted butter
  • 150 g (¾ cup) caster sugar
  • 2 large eggs
  • 90 g (¼ cup + 2 tbsp) yogurt (I use Greek yogurt)
  • 90 ml (¼ cup + 2 tbsp) milk (I use whole milk)
  • 2 tsp vanilla
  • 300 g (1¾ cups) chocolate chips

For the chocolate ganache and decoration

  • 85 g (½ cup + 2 tbsp) dark chocolate
  • 80 ml (¼ cup + 1 tbsp) double (heavy) cream
  • 2 tbsp icing (powdered) sugar
  • 50 g (¼ cup + 1 tbsp) chocolate chips, to decorate

Instructions

For the chocolate chip loaf

  • 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.
  • Into a small bowl, sift together the flour, baking powder and salt. Mix to combine.
    245 g (1¾ cups) self raising flour, 1 tsp baking powder, 0.25 tsp salt
  • In a large bowl, beat the butter and sugar together until completely combined, pale and fluffy.
    165 g (¾ cup) unsalted butter, 150 g (¾ cup) caster sugar
  • 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.
  • 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.
    2 large eggs, 90 g (¼ cup + 2 tbsp) yogurt (I use Greek yogurt), 90 ml (¼ cup + 2 tbsp) milk (I use whole milk), 2 tsp vanilla
  • Tip in the chocolate chips and fold into the cake mixture.
    300 g (1¾ cups) chocolate chips
  • 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

  • Place the cream in a microwave safe bowl. Heat in the microwave until steaming but not bubbling.
    80 ml (¼ cup + 1 tbsp) double (heavy) cream
  • Add the chocolate into the bowl with the hot cream, pushing it down to cover completely and leave to stand for a few minutes.
    85 g (½ cup + 2 tbsp) dark chocolate
  • 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.
    2 tbsp icing (powdered) sugar
  • 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!
    50 g (¼ cup + 1 tbsp) chocolate chips, to decorate

Notes

  • 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!
    • Author: Andrea
    Calories: 408kcal
    Course: Dessert, Snacks
    Cuisine: American, British, International
    Keyword: Best Loaf Cake Recipe, Chocolate Chip Loaf Cake, Easy baking for beginners, Easy Vanilla Chocolate Chip Cake, How to keep chocolate chips from sinking in loaf cake, One-bowl chocolate chip cake

    Nutrition

    Calories: 408kcal