Chocolate Chip Loaf Cake (Panqué con Chispas de Chocolate) is a moist, buttery loaf cake baked in a loaf pan and filled with chocolate chips.
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This Panqué con Chispas de Chocolate recipe uses sour cream and avocado oil to keep the loaf tender and moist, then finishes it with a smooth chocolate ganache for a bakery-style dessert.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure while keeping the loaf soft and sliceable.
- Unsalted butter: Adds richness and contributes to a tender crumb.
- Granulated sugar: Sweetens the loaf and supports proper creaming for lift.
- Eggs: Bind the batter and give the loaf structure and moisture.
- Sour cream: Adds moisture and prevents the loaf from drying out; it can be substituted with full-fat Greek yogurt.
- Avocado oil: Helps the loaf stay moist even after cooling; it can be substituted with grapeseed oil, sunflower oil, or canola oil.
- Mini Chocolate chips: Provide bursts of chocolate flavor throughout the loaf.
- Heavy cream: Creates a smooth, pourable ganache when combined with chocolate.
- Bittersweet chocolate: Forms the base of the rich chocolate ganache topping.
How to Make Chocolate Chip Loaf Cake
Note: Full instructions are provided in the recipe card below.
- Chocolate Chip Loaf Cake: Preheat the oven to 320°F (160°C). Line a loaf pan with parchment paper and set aside.
- In a bowl, sift together the all-purpose flour and baking powder. Set aside.
- In a large mixing bowl, combine the granulated sugar, salt, and unsalted butter.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, beat on high speed for 3 minutes, until pale and creamy. Scrape down the sides of the bowl.
- Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated. Reduce the mixer speed to low and add half of the dry ingredients. Add the sour cream, oil, and vanilla extract, mixing until combined.
- Add the remaining dry ingredients and mix just until no dry flour remains. Scrape down the bowl with a rubber spatula to ensure everything is evenly mixed.
- Lightly toss the mini chocolate chips with flour, then gently fold them into the batter using a spatula.
- Pour the batter into the prepared loaf pan. Run a butter knife straight down the center of the batter to help control cracking during baking.
- Bake for 1 hour 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
- Chocolate Ganache: Once the loaf has fully cooled, prepare the ganache. Place the dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until smooth and glossy.
- Pour the ganache over the cooled loaf cake and finish with additional chocolate chips if desired.
Hint: Let the loaf cool completely before slicing to prevent crumbling and keep clean, even slices.
Storage, Make Ahead, & Freezing
Storage: Keep the loaf cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain moisture.
Make Ahead: Bake the loaf cake 1 day in advance and store it, covered. Add ganache just before serving for the best texture.
Freezing: Wrap the unfrosted loaf tightly in plastic wrap and foil and freeze for up to 2 months; thaw overnight in the refrigerator before topping.
Camila's Tips & Variations
- Chocolate distribution: Toss the chocolate chips with a small amount of flour before adding them to the batter to prevent sinking.
- Oil swap: Avocado oil can be replaced with grapeseed, sunflower, or canola oil without changing the texture.
- Less sweet option: Skip the ganache or drizzle lightly instead of fully covering the loaf cake .
- Flavor twist: Add 1 teaspoon of espresso powder to the batter to deepen the chocolate flavor without making it taste like coffee.
Frequently Asked Questions
Why did my chocolate chips sink to the bottom?
This happens when the batter is too thin; toss the chocolate chips with a small amount of flour before folding them in.
How do I keep the loaf from drying out?
Overbaking removes moisture; bake just until a tester comes out clean or with a few moist crumbs.
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Recipe
Chocolate Chip Loaf Cake
Chocolate Chip Loaf Cake (Panqué con Chispas de Chocolate) is a moist, buttery loaf cake baked in a loaf pan and filled with chocolate chips.
Equipment
- 8.5 × 4.5-inch (21.5 × 11.5 cm) loaf pan
- Stand Mixer or
- Butter knife
Ingredients
Chocolate chip loaf cake
- 180 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 250 g granulated sugar
- 85 g Unsalted butter , room temperature
- 3 large eggs , room temperature
- 5 tablespoons avocado oil or canola oil
- 1 tablespoon vanilla extract
- 150 g sour cream , room temperature
- 150 g mini semisweet chocolate chips + 1 teaspoon flour for coating the chocolate chips
Chocolate ganache
- 120 g bittersweet chocolate
- 100 ml heavy cream
Instructions
- Chocolate Chip Loaf Cake: Preheat the oven to 320°F (160°C). Line a loaf pan with parchment paper and set aside.
- In a bowl, sift together the all-purpose flour and baking powder. Set aside. In a large mixing bowl, combine the granulated sugar, salt, and unsalted butter.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, beat on high speed for 3 minutes, until pale and creamy. Scrape down the sides of the bowl.
- Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated. Reduce the mixer speed to low and add half of the dry ingredients. Add the sour cream, oil, and vanilla extract, mixing until combined.
- Add the remaining dry ingredients and mix just until no dry flour remains. Scrape down the bowl with a rubber spatula to ensure everything is evenly mixed.
- Lightly toss the mini chocolate chips with flour, then gently fold them into the batter using a spatula. Pour the batter into the prepared loaf pan.
- Run a butter knife straight down the center of the batter to help control cracking during baking.
- Bake for 1 hour 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
- Chocolate Ganache: Once the loaf has fully cooled, prepare the ganache. Place the dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until smooth and glossy. Pour the ganache over the cooled loaf cake and finish with additional chocolate chips if desired.
Notes
Storage: Keep the loaf tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain moisture.
Make Ahead: Bake the loaf 1 day in advance and store it, covered. Add ganache just before serving for the best texture.
Freezing: Wrap the unfrosted loaf tightly in plastic wrap and foil and freeze for up to 2 months; thaw overnight in the refrigerator before topping.
Nutrition
Nutrition Facts
Chocolate Chip Loaf Cake
Amount per Serving
Calories
331
% Daily Value*
Fat
20
g
31
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
60
mg
20
%
Sodium
107
mg
5
%
Potassium
141
mg
4
%
Carbohydrates
34
g
11
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
4
g
8
%
Vitamin A
343
IU
7
%
Vitamin C
0.1
mg
0
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
