Easy Chocolate Chip Loaf Cake

This Chocolate Chip Loaf Cake is a huge hit in our house. Moist with vanilla and studded with chocolate chips it is simply delicious in more ways than one. A perfect everyday cake that is made in the saucepan with a wooden spoon. Easy doesn't cover it. I'm head over heels.

Vanilla and chocolate are a love match made in cake heaven. One bite and I feel like I'm in a romantic movie. Bit weird I know but completely true, this chocolate chip cake is positively dreamy.

To top it all off it is the easiest cake ever to throw together. A one bowl mix that I make in the saucepan I have melted the butter in. Squeal! Crazy low level effort required here. I love a lazy loaf. Could it get any better?

How Do I Make A Chocolate Chip Loaf Cake?

With serious ease baby. I is not joking eithers.

Equipment Needed

• I use a 2 lb loaf tin with a matching paper liner.
• Digital scales
• Cooling rack
• Medium sized saucepan
• Wooden spoon or similar.

*Scroll down for the full printable recipe card at the bottom of the post.*

Ingredients and Substitutions 

220 grams (7.76 oz) Self Raising Flour - You can use plain flour here too but add a tsp of baking powder. Gluten free flour will work here but add  2 tbsp of milk to the recipe.

140 grams Sugar (5 oz) - Caster sugar (refined or unrefined) is preferable but granulated is fine too.

90 grams Butter (3.17 oz) - Unsalted butter is preferable but I have also substituted baking spread and it was still good.

1 Large Egg - Large

200 grams (7.05 oz) Sour Cream - Sour cream is my chosen ingredients as I always have a pot in the fridge but yoghurt will substitute very well.

1 Pinch Salt - Salt brings out the flavours but it is optional. I use table salt.

1 tbsp Vanilla Extract - Extract is what I always use as it is stronger than vanilla essence. If you only have essence then add twice as much.

100 grams (3.53 oz) Milk Chocolate Chips - I advise using baking chocolate chips because they are easy to simply tip out of the package and don't melt away in the cake mix when baked. You could substitute dark chocolate chips if you would prefer.

Recipe Steps

• Preheat the oven to 170 C (150 C Fan)/325 F/Gas Mark 3

• I like to get all my ingredients weighed out and ready when baking any cakes, even this easypeasy one.
• Half melt the butter in a medium sized saucepan over a gentle heat and remove before it is all melted. Set it aside for a couple of minutes until all the butter has melted.

• Add the sour cream, egg, sugar and vanilla extract into the saucepan and stir until everything is completely mixed in.

• Add in the flour, bicarbonate of soda and salt.

• Mix well and thoroughly until the batter is smooth and lump free.
• Add the chocolate chips.

• Mix through and empty out into a lined 2 lb loaf tin. I use paper liners as I find them sooo easy but if you don't have any then cut out baking parchment to line your own as shown here.( I prefer baking parchment to greaseproof paper as shown in the video)

• Bake for about 50 minutes until golden brown and a cocktail stick or similar comes out clean when inserted in the middle.

• Allow to cool for ten minutes before placing on a cooling rack until completely cold.
• I keep this cake under a cake dome but any way of storing that is airtight and cool will do. It will keep well for a couple of days.

How Do You Keep Chocolate Chips From Sinking In A Cake?

By coating them in a little flour usually but don't worry this recipe has a thick enough batter to prevent them sinking anyway. I have never had that problem here.

You can use this same trick though in other cakes with raisins, mixed fruit and nuts. Anything really that you want to float.

Baking Tips

• Use an independent oven thermometer to make sure your temperature is correct and remains constant. I was gobsmacked at the reality of my oven temperature compared to the temperature I had set.
• Substitute plain yoghurt (full fat) for sour cream.
• If you forget to remove your butter when it is only half melted leave it for five minutes to cool back down.
• Make sure you mix the batter until the lumps have disappeared. If you are feeling organised you could sieve the flour and bicarbonate of soda into the saucepan. But I just use a whisk to get the lumps out.
• This cake will freeze well for a month if wrapped in a layer of cling film/plastic wrap and then a double layer of silver foil. Thaw at room temperature still wrapped.

If you like this recipe then you may like these other beauties

Carrot Loaf Cake

Lemon Drizzle Loaf Cake

Apple Loaf Cake 

Easy Mincemeat Loaf Cake

Chocolate Loaf Cake

Banana Bread

Chocolate Fudge Cake

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