Ingredients
Bread
- 1 cup (168 g) milk chocolate chips
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (109 g) vegetable oil
- ¾ cup water
Milk Chocolate Ganache
- ½ cup (84 g) milk chocolate chips
- ¼ cup (59.5 g) heavy cream
Instructions
Bread
- Preheat the oven to 325°F and spray a 9×5-inch metal loaf pan with nonstick cooking spray.
- To a medium, microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- To the bowl of a stand mixer with a paddle attachment, add the eggs and sugar. Beat until light and fluffy, about 5 minutes.
- With the mixer on low, add the melted chocolate, vegetable oil, and water. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.
- Pour the batter into the prepared loaf pan. Bake for 85-90* minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
- Allow the cake to cool completely before adding the ganache.
Milk Chocolate Ganache
- Place the chocolate chips in a heat-safe bowl. Set aside as you heat up the heavy cream.
- In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally. Be careful not to burn the cream.
- Pour the cream over the chocolate. Let it sit for a minute or two before slowly stirring until all chips are melted.
- Allow the ganache to cool and thicken slightly before drizzling it over the cooled bread.
- Once spread over the loaf, let it set for at least 10-15 minutes before slicing and serving.