- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
- 1/2 cup (120ml) heavy cream
- Optional: chocolate shavings for topping
👩🍳 Instructions
- Preheat & Prep: Preheat oven to 325°F (163°C). Grease and flour a loaf pan thoroughly.
- Cream Base: In a large bowl, beat the butter and cream cheese together until smooth. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Add Dry Ingredients: Sift together the flour and salt. Gradually add to the wet mixture, mixing just until combined.
- Split Batter: Divide the batter into two bowls. Stir cocoa powder into one half. Add 1–2 tbsp milk if needed to loosen the chocolate batter.
- Layer & Swirl: Alternate scoops of vanilla and chocolate batter into the prepared pan, starting and ending with chocolate. Use a skewer or knife to gently swirl the batters together for a marbled effect.
- Bake: Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make Ganache: Heat cream in a small saucepan until just simmering. Pour over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.
- Finish: Pour ganache over the cooled cake. Top with chocolate shavings if desired.
💡 Tip: For the most tender crumb, don’t overmix after adding flour. Store leftovers tightly wrapped at room temp for up to 3 days — if it lasts that long!
