Quick & Easy Chocolate Loaf Cake

Prep time: 10 mins | Cook time: 45–55 mins | Total time: ~1 hour

For the Optional Ganache:

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, whisk together the sugar, milk, vegetable oil, eggs, and vanilla extract until well combined and smooth.
Incorporate Dry Ingredients: Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Gently whisk by hand until just combined. Tip: Do not overmix, or the cake will become tough rather than tender.
Bake: Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Ganache (Optional): While the cake cools, heat the heavy cream in a small saucepan or microwave until it just begins to simmer. Pour the hot cream over the chocolate chips in a bowl. Let it sit for 5 minutes, then whisk until glossy and smooth.
Finish: Pour the warm ganache over the cooled loaf cake and let it set before slicing.

No Sifter? No problem. Just use a whisk to fluff up the dry ingredients in a separate bowl before adding them to the wet mixture to get rid of any cocoa clumps.
Storage: This cake stays incredibly moist for up to 3 days if kept in an airtight container at room temperature.