Ingredients

1 cup butter (softened)

1 cup white granulated sugar

¼ cup sour cream

4 large eggs (room temperature)

1½ tsp vanilla extract

1 cup all-purpose flour

¾ cup cocoa powder (sifted)

1¼ tsp baking powder

½ tsp salt

½ cup buttermilk

4 oz semisweet chocolate chips

4 tbsp butter

2 tbsp light corn syrup

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare a 9-inch loaf pan by spraying it with pan spray and lining it with parchment paper.

Step 2: In a large bowl, cream the softened butter and sugar together using a hand mixer for 2-3 minutes until the mixture is light in color and fluffy. Add sour cream and mix to combine. Then add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: In a medium bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt.

Step 4: Using a wooden spoon or mixing spoon, alternate adding the dry flour mixture and buttermilk to the butter mixture. Start by adding about a third of the flour mixture and mix in, then add half of the buttermilk and mix. Continue with another third of the flour, the remaining buttermilk, mix again, and add the last of the flour. Mix just until combined and no dry spots remain.

Step 5: Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool for 10 minutes in the pan, then lift it out using the parchment paper and transfer to a wire rack to cool completely.

Step 6: To make the ganache, combine the chocolate chips, butter, and light corn syrup in a small heat-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate melts and the mixture is smooth. Let the ganache cool slightly, then pour over the cooled loaf. Serve and enjoy!

Tips & Variations

For extra moistness, ensure your eggs are at room temperature before mixing.

Try swapping semisweet chocolate chips for dark or milk chocolate depending on your sweetness preference.

Adding a teaspoon of espresso powder to the dry ingredients can deepen the chocolate flavor.

You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar; let it sit for 5 minutes before using.

FAQs

Can I use a different pan size for this loaf?

A 9-inch loaf pan is ideal for even cooking, but if you don’t have one, a similar-sized pan will work. Keep an eye on baking time, as smaller pans might need more time and larger pans less.

What if I don’t have sour cream?

You can substitute sour cream with plain yogurt or crème fraîche in equal amounts to keep the moisture and tang in the loaf.