Instructions

1. Preheat the oven to 350°F (177°C) and generously grease a 9×5-inch loaf pan.
2. Make the cake batter: Whisk the flour, baking powder, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat until combined. The mixture will still be quite creamy. Add the eggs and beat on high speed for 1 minute and then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be lumpy—that’s ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in 2/3 cup (160ml) milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick.
4. You’ll have around 3-3.5 cups of batter. Transfer a little less than half (just eyeball it, doesn’t need to be perfect) to another bowl. Stir in the remaining 2 Tablespoons milk, the cocoa powder, and espresso powder.
5. Layer and swirl the batters: Spread a thin layer of the plain vanilla batter in the bottom of your prepared loaf pan. Then, layer spoonfuls of each batter on top—cover bottom vanilla layer with a few spoonfuls of the chocolate batter, then a few spoonfuls of the vanilla batter, then more chocolate batter, then more vanilla batter, and so on until all of the cake batter is used. Gently shimmy the pan to level out the batters. Using a knife, make rounded horizontal zig-zags from one side of the pan to the other and then make rounded vertical zig-zags from the top to the bottom.
6. Bake for about 65-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline—all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
7. Cool cake in the pan set on a wire rack for 30 minutes before removing from the pan. Note that the cake slightly sinks as it cools and that’s completely normal.
8. As the cake cools, make the ganache topping: Heat up the cream in the microwave until warm. Pour over your chocolate chips. Stir until chocolate has melted and ganache is smooth. If it needs more heat to melt all the chocolate, put it in the microwave in 15 second increments, stirring between. Set aside at room temperature for 20-30 minutes or until slightly thickened.
9. Remove the loaf from the pan, and crizzle or spread the ganache on the cake. It will set into a fudge-like consistency after several hours.
10. Cover leftovers tightly and store cake at room temperature for 3 days or in the refrigerator for up to 1 week.