Baking loaf cakes is easy, less costly and a lot less complicated than big, frosted cakes. Basically, what you need to make loaf cakes are a loaf pan and a few other readily available ingredients.

Loaf cakes can be consumed in various ways and can be indulged in straight after baking. I mostly like my cakes with a cup of tea or a glass of milk, of course. Sometimes with ice cream because why not.

Nowadays, it is easy to incorporate different techniques with loaf cakes to make them more tasty and fun.

For example, like in this one, I frosted it with a creamy milk chocolate cream which made it undeniably delicious. I also topped my lemon loaf cake with a delicious passion pastry cream, this combination was outstanding.

Another method of adding filling to loaf cakes is by inserting dessert fillings through the baked cracks using a metal piping tip. The most recent method that has started getting popular is by using a steel travel cake mould with a tubular insert for fillings, how cool is that!

This cake is a simple vanilla cake, with chocolate chips and a milk chocolate ganache. I used a reverse creaming method since I was going for a moist, tender cake. This is also the method I use when I’m aiming for very tender Vanilla cupcakes.

What is Reverse Creaming Method?

There are various methods of creaming cakes. These different methods differ with the aim, which is the texture and taste. For example in sponge cakes, egg whites are whipped separately and folded to the other ingredients at the final step.

The reverse creaming method entails mixing butter with the dry ingredients to a crumbly sandy like texture. The liquid ingredients are mixed separately, then poured in, into the flour mixture.

The butter coats flour, therefore, inhibiting gluten development thus the final cake texture will be tender as in this chocolate chip loaf cake.

Ingredients used to make Chocolate chip Loaf cake.

Cake flour
Granulated sugar
Eggs
Egg yolks
Butter
Oil
Buttermilk
Vanilla extract
Chocolate chips
Baking powder

For the Ganache.

Heavy cream
Milk chocolate
Salt
Butter

What to observe when preparing chocolate chip loaf cake.

Coat the chocolate chips with Flour. Chocolate chips sink when the cake bakes and collect at the bottom of the cake. To avoid this, coat the chips with a portion of the flour and fold this mixture at the final step of mixing.
Do not overfill the loaf pan with batter, to allow room for rise during baking.
Make chocolate ganache for the frosting ahead of time to easen your work load. Refregerate it for a few hours, and later whip it to a thick paste.
Oil will make the cake more moist.

Don’t like chocolate Ganache? Try out these frosting ideas.

CHOCOLATE CHIP LOAF CAKE

Recipe by WinnieCourse: DessertDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

This chocolate chip loaf cake is moist and soft, topped with milk chocolate ganache and perfect for satisfying a sweet tooth.

Ingredients

230g Cake flour
150 Sugar
2 Eggs
2 Egg yolks
80g Butter
50ml Oil
130ml Buttermilk
200g Chocolate chips
1 tsp Vanilla extract
1 1/2 tsp Baking Powder
Chocolate Ganache.
200 grams milk chocolate
300 ml heavy cream
Pinch of salt
30 grams butter.

Directions

To make the chocolate ganache. Chop a baking bar of milk chocolate into small pieces. In a small bowl, mix the chocolate with 200 ml heavy cream and heat this mixture using a microwave or using the double boiler method, until the chocolate completely melts. Remove from heat, stir in 1/8 teaspoon of salt and butter, mix until homogenous. Let it cool, cover with a cling film and refrigerate.
In the meantime, make the loaf cake. Take 30 grams of the flour and mix it with chocolate chips. Set this aside.
Mix and sift flour, and baking powder then mix with room temperature butter, using a stand mixer on medium speed.
In a separate bowl, whip the eggs and egg yolks with sugar, oil and vanilla extract. Pour the egg mixture, into the flour mixture, alternating with milk until combined. Finally, stir in the floured chocolate chips, and mix to distribute evenly.
Pour the cake batter into a buttered and floured loaf pan, and let it sit for 20-30 minutes. In the meantime, preheat the oven to 170C.
Bake for 25-30 minutes or until it’s brown around the edges and a small knife inserted in the middle comes out clean. Remove the baked cake from the oven and let it cool for about 5 minutes. Afterwards, turn it to remove from the pan and place it in a wire rack to cool.
Take the cooled chocolate ganache, add in 100 ml of heavy cream and whip with a hand mixer, to soften it to a thick paste. Afterwards, scoop with a frosting knife, and gently spread it on the cake.

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