Chocolate Chip Loaf Cake

Ingredients

• 195 g All-purpose flour
• 2 tsp Baking powder
• 0.5 tsp Salt
• 2 tbsp Neutral oil (The author used avocado oil.)
• 2 Large eggs (Room temperature.)
• 1 cup Unsalted butter (Softened.)
• 1 tsp Vanilla extract or vanilla bean paste
• 0.25 cup Sour cream (Room temperature.)
• 0.25 cup Whole milk (Room temperature.)
• 1 cup Granulated sugar
• 0.75 cup Semi-sweet chocolate chips (Plus more for topping.)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Prepare a 9×5-inch loaf pan.

2. 2

   Place the softened butter and granulated sugar in a bowl. Whisk for 5–6 minutes, until smooth and paste-like.

3. 3

   Add the eggs and mix for 2–3 minutes.

4. 4

   Add the sour cream, neutral oil, whole milk, and vanilla extract or vanilla bean paste. Mix well. The batter may curdle at this stage; this is normal.

5. 5

   In a separate bowl, combine the all-purpose flour, baking powder, and salt.

6. 6

   Add the dry ingredients to the wet batter and mix just until combined. Do not overmix.

7. 7

   Fold the semi-sweet chocolate chips into the batter.

8. 8

   Pour the batter into the prepared loaf pan.

9. 9

   Scatter additional chocolate chips over the top of the batter.

10. 10

    Bake for 1 hour, or until the loaf is golden brown and a toothpick inserted into the center comes out mostly clean. Baking times may vary, so monitor closely; do not open the oven door during the first 45 minutes.

11. 11

    Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool further.

Notes

Use room-temperature ingredients for better mixing. Store the cake at room temperature for up to 3 days. The source gives the sour cream as 1/4 cup (58), interpreted as 58 g.

Nutrition per serving

• dessert
• cake
• loaf cake
• baked
• chocolate chip
• vegetarian