Marbled Chocolate Chip Loaf Cake

Preheat the oven to 350°F / 175°C. Butter and line a 1 lb (8.5 x 4.5) loaf pan with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together the butter, oil, and sugar for 5 minutes until light and fluffy.
Scrape down the sides of the bowl, then beat in one egg until it's well combined. Then, add in the next egg and vanilla and beat until well combined.
Fold in ½ of the flour mixture until just combined. Then, gently mix in all of the sour cream and milk until just combined.
Fold in the remaining flour mixture and chocolate chips until just combined.

Brew the espresso. To a small mixing bowl, add the cocoa powder and hot espresso. Mix until well combined and no clumps remain.
Add 280g (1.25 c.) of the vanilla chocolate chip cake batter to the cocoa mixture. Fold the batter into the chocolate mixture until the mixture is cohesive.
Alternate scooping the two batters into the loaf pan. Once all the batter has been used, use a knife to gently swirl the batters together.
Bake for 40-50 minutes or until a toothpick inserted in the middle of the cake comes out with just a few moist crumbs.

Once the cake has cooled to room temperature, make the ganache. Add the chocolate to a small bowl and set it aside.
Add the heavy cream to a small saucepan set over medium heat and bring to a simmer.
Remove the cream from the heat and immediately pour it over the chocolate. Whisk the mixture together until it's smooth.
Place the ganache in the freezer and stir it every 5 minutes until it cools down (this should take about 15 minutes total)
Pour the ganache over the cake. Slice, serve, and enjoy!