Easy Chocolate Chip Loaf Cake

chocolate chip loaf cake sliced and piled high on an upturned baking tray with a white napkin on top. A large jar of sugar and a white mug are behind

Easy Chocolate Chip Loaf Cake is a one bowl mix made in the saucepan and a huge crowd pleaser. It couldn't be easier or more delicious. Simple flavours that work together to make an outstanding every day cake.

Course cake

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 298kcal

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Ingredients

90 grams unsalted butter
140 grams caster sugar
1 tbsp vanilla extract
200 grams sour cream
1 large egg beaten
220 grams self raising flour
½ tsp bicarbonate of soda
100 grams milk chocolate chips
1 pinch salt

Metric - U S Customary

Instructions

Preheat the oven to 170° C/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 90 grams 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 to the saucepan 200 grams sour cream, 1 egg, 140 grams sugar and 1 tbsp of vanilla extract and stir until everything is completely mixed in.
Add in the 220 grams of flour, ½ tsp bicarbonate of soda and pinch of salt.
Mix well and thoroughly until the batter is smooth and lump free. I use a whisk as there are lumps in the mixture at first.
Add the chocolate chips and mix through.
Empty out the batter into your lined tin and gently smooth over.
Bake for about 50 minutes until golden brown and a cocktail stick or similar comes out clean when inserted in the middle.
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Notes

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. 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.

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