Cosmic Brownie Loaf Cake

Ingredients

• 6 tbsp (85g) unsalted butter, melted and slightly cooled
• 2 tbsp (27g) vegetable oil
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 2/3 cup (160g) sour cream, room temp
• 1/2 cup (120ml) whole milk, room temp
• 1 3/4 cups (210g) all-purpose flour (spoon & level or weigh, don't pack it in)
• 1/2 cup (45g) unsweetened cocoa powder
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips (optional)
• 6 oz (170g) semisweet chocolate (for the chocolate ganache)
• 85 mL (~1/3 cup) heavy cream (for the chocolate ganache)
• 1 tbsp (15g) unsalted butter (room temp) (for the chocolate ganache)
• + rainbow candy-coated chocolate chips for topping (for the chocolate ganache)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment and lightly grease.
2. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
3. In another large bowl, whisk together melted butter, oil, and both sugars until smooth.
4. Add eggs and vanilla. Mix until smooth
5. Stir in the sour cream until fully incorporated.
6. Alternate adding the dry ingredients and milk, mixing just until no dry streaks remain.
7. Don't over mix.
8. Gently fold in the chocolate chips.
9. Pour batter into the prepared pan and smooth out the top.
10. Bake 45-55 minutes, until a toothpick inserted in the center comes out clean/with a few moist crumbs.
11. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
12. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth.
13. Stir in the butter until melted and glossy.
14. Let it sit at room temp (or refrigerate) until firm/spreadable.
15. Spread on top of the cooled loaf and sprinkle the rainbow candy-coated chocolate chips all over.