This chocolate chip loaf cake is a perfect, indulgent treat with a tender crumb and bursts of chocolate in every bite.

Made with our Organic Butter Olive Oil, it has an extra layer of buttery richness and a hint of creaminess that complements the chocolate beautifully. The loaf is topped with a smooth ganache for that classic touch, giving you a cake that’s ideal for a cozy dessert or afternoon snack. Plus, it’s easy to make dairy-free and gluten-free, making it versatile for different dietary needs.

Ingredients for the Loaf Cake

This recipe yields 8-12 servings.

• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 tsp vanilla extract
• 6 tbsp butter, melted and cooled (dairy-free works as well)
• 2 tbsp Costabile Organic Butter Olive Oil
• 1/2 cup milk (almond milk also works well)
• 1 1/3 cup gluten-free 1:1 flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 egg, room temperature
• 1 cup mini chocolate chips

Ingredients for the Ganache

• 7 oz chocolate bar, broken into pieces
• 1/3 cup heavy cream

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan. In a mixer, blend the butter and sugars on medium-high until well combined. Add the Butter Olive Oil, which adds a luxurious texture and enhances the rich flavors. Mix until just combined, then add the egg and blend on low. Follow with the milk and vanilla extract, mixing briefly.

2. Add the dry ingredients (flour, salt, baking soda, and baking powder) to the wet mixture and mix on low at first, then medium, until fully combined (about 30 seconds), scraping down the bowl as needed. Fold in the chocolate chips with a rubber spatula. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before adding ganache.

Alternative Olive Oil Suggestions

For a unique twist, you could substitute the butter olive oil with our Lemon Olive Oil or the Orange Infused Olive Oil to add a hint of citrus, which pairs well with chocolate. Alternatively you can use our Medium Intensity Classic Blend Extra Virgin Olive Oil.

FAQ

How should I store this loaf cake to keep it fresh?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before serving.

What can I substitute for the heavy cream in the ganache?
Use coconut cream or a dairy-free heavy cream substitute for a non-dairy option.

Do I need a stand mixer, or will a hand mixer work?
A hand mixer will work just as well; just ensure ingredients are well combined.

Can I make this without a loaf pan?
Yes, try using a square pan, though baking time may vary slightly.

Can I use regular flour instead of gluten-free?
Yes, regular all-purpose flour can be used in a 1:1 substitution.

Is there a way to reduce the sugar in this recipe?
Substitute some sugar with a natural sweetener, but be aware that it may alter texture.

What if I don’t have mini chocolate chips?
Use regular-sized chocolate chips or chop up a chocolate bar into small pieces.

How do I know if the cake is fully baked?
Insert a toothpick into the center; it should come out clean or with minimal crumbs.

How long does the ganache need to set?
About an hour in the fridge will help the ganache firm up nicely.

Tips

• For extra richness, use dark brown sugar instead of light.
• To prevent chocolate chips from sinking, lightly coat them in flour before folding them into the batter.
• Allow all wet ingredients to reach room temperature for a smoother batter and even baking.

Enjoy this decadent loaf cake with a cup of coffee or as a sweet treat any time of day!