Chocolate Chip Loaf Cake

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This delicious chocolate chip loaf cake is soft and moist. You'll feel the chocolate chips in each bite. It is so easy to make; no mixer needed!

Prep Time10

Cook Time48

Cooling Time1

Total Time1 58

Course: Dessert

Servings: slices

Calories: 359kcal

Author: Meymi

Ingredients

220 grams (1 and ½ cup and 1 tablespoon) all-purpose flour, dip and sweep
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt (optional)
2 large eggs
105 grams (½ cup) granulated sugar
115 grams (½ cup) unsalted butter,* melted
185 grams (¾ cup) buttermilk**
2 teaspoon pure vanilla extract
220 grams (1 and ¼ cup) mini chocolate chips***

Instructions

Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
Place 210 grams (1 and ½ cup) of flour, baking powder, baking soda and salt into a medium bowl and stir with a whisk. Set aside.
Put the sugar and eggs into a large bowl and stir with a whisk until just combined.
Mix in the melted butter, buttermilk and vanilla extract.
Add the flour mixture over the dry ingredients in 2 batches. You can start to stir with a whisk and continue with a spatula.
Stir 135 grams (¾ cup) of chocolate chips with 10 grams (1 tablespoon) of flour in a bowl with a spoon to avoid chocolate chips sinking to the bottom of the cake once baked. Fold the chocolate chips into the batter with a spatula.
Pour the batter into the loaf pan. Add the extra chocolate chips evenly on top.
Bake for almost 48-52 minutes or until a toothpick that is inserted into the center comes out clean. You can check the oven after 40 minutes as baking time may change from oven to oven. Don't overbake so the cake will be moist.
After you remove the pan from the oven, let the cake stay in the pan for 10 minutes and then let the cake cool for at least 50 minutes on a wire rack. You can enjoy it while it is still warm.

Notes

* You can melt the butter halfway in a medium pan over medium heat so the butter cools quickly. Once halfway melted, remove from the heat and stir with a spoon.

**You can make homemade buttermilk by stirring 175 grams (⅔ cup and 2 teaspoons) of milk with 10 grams (2 teaspoons) of lemon juice. Let it stay for 10 minutes before using it in this recipe.

***I use 135 (¾ cup) grams of chocolate chips in the cake and add the rest on top of the cake. If you like, you can add less amount of chocolate chips on top but make sure you use 135 grams (¾ cup) in the cake.

How to Store: You can store cooled cake at room temperature for up to 3 days or in the fridge for up to 7 days in an airtight container. You can freeze it for up to 3 months. If you slice the cake before freezing, it'll thaw quickly.

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