Perfect for afternoon tea, this Chocolate Chip Loaf Cake is super easy and quick to make. The fluffy Vanilla Loaf Cake packed with Chocolate Chips is both light and decadent. An easy cake that is sure to be a hit with the whole family!
Preheat your oven on 180'C/350'F. Grease and flour your Loaf Pan (or line with baking paper) and set aside.
Melt the Butter and set aside to cool down.
In a large mixing bowl (or bowl of your mixer), whisk the Eggs and Caster Sugar on medium to high speed for 3 to 5 minutes. It should be very foamy and have doubled in size.
Add the melted Butter, Cream and Vanilla Extract. Mix in on low speed until combined.
Sift in the Flour, Baking Powder and Salt (see note 1) and mix on low speed until all incorporated. (see note 2).
Add the Chocolate Chips and fold them in with a Spatula.
Pour the cake batter into the greased and floured Loaf Pan and smooth it out with a spatula or back of a spoon if needed.
Optional: top with more Chocolate Chips.
Bake for 40 to 50 minutes (see note 3), or until a skewer comes out clean. Leave to cool down before remove it from the pan.
Tip: to get a perfect "crack" in the middle of the cake, take it out of the oven after 10 minute and slash it with a small sharp knife. Continue baking as indicated.
I used a 25cm / 10 inch Loaf Pan for this recipe.
You can sift the dry ingredients together in a separate bowl first if preferred, or sift it together directly into the mixing bowl.
Make sure to stop mixing the dry ingredients as soon as you cannot see flour anymore to avoid overworking the batter and deflating it.
Depending on your oven and the size/depth of your loaf pan, it is completely possible this cake will take less time to bake. I recommend checking it around 20 to 30 minutes, and leave it for longer if needed. If the top seem to start burning before the cake is baked, lower the oven temperature.