This Simple Chocolate Chip Loaf Cake is a Moist Crumb Vanilla Pound loaf Cake; swirled with chocolate chips and baked to perfection and topped with a simple chocolate glaze
Let me tell you why you should make This Chocolate Chip loaf cake
- A perfect idea for a tea time cake or absolutely fitting with a mug of coffee.
- Makes the best travel cake. Why? It stays good and keeps well at room temperature for at least 3 to 4 days.
- After school snack
- or just for a simple cake to indulge in for small celebrations.
- Simple slice and serve kind of cake
HOW TO MAKE CHOCOLATE CHIP LOAF CAKE
This Chocolate Chip Loaf cake recipe is based on a simple moist vanilla pound cake. To which chocolate chips are folded in. And topped with a simple chocolate glaze.
The cake crumb is moist, but a little dense, with a golden crust on top. Just like how a pound cake should be; with pockets of chocolate, and flavors bursting in between. And to top it up with a simple glaze made with cocoa and icing sugar. yes
It is pretty simple to whip up this chocolate chip loaf cake. you will need some basic tools and ingredients and some time in hand.
Ingredients you will need
chocolate chip loaf cake
- All-purpose Flour - Just simple plain all-purpose flour. No cake flour or self-raising or anything
- Butter - Unsalted butter, at room temperature. The butter should not be too warm not too cold. just cold to the touch.
- Sugar - White granulated sugar here. No brown or any substitutes here.
- Eggs - 4 eggs whole room temperature eggs for this recipe. Lends flavor, and richness to the cake.
- Milk - whole fat dairy milk. Using milk will make the crumb moist.
- Vanilla Extract - pure vanilla extract. or vanilla bean paste should do well here.
- Chocolate chips - A good measure of 1 to 2 cups of chocolate chips in dark or milk or a mix of both.
Simple Chocolate Glaze
- Cocoa powder - unsweetened processed or unprocessed cocoa powder
- Butter - unsalted butter. room temperature or cold doesn't really matter.
- Icing sugar - icing sugar or powdered sugar or confectioners sugar. anywhere form ¾ cup to 1 cup. you can adjust the quantity as per your taste and
- water - about 2 tbsp.
Mixing & Baking the Chocolate chip loaf Cake
We start with creaming butter and sugar until creamy, pale and fluffy, to which eggs are slowly added one at a time. mixing well after each addition. then add vanilla extract. I suggest using an electric beater, makes your work easier.
Fold in the flour, baking powder, and salt. In the last, add milk and chocolate chips and fold well.
Pour into a prepared loaf pan >> to know more about baking with loaf pans >>
Read this post here >> Baking with Loaf pans
Bake slowly at low temperature for a longer period of time. I would suggest around 160C/320F. After baking let it sit in the pan for about 10 mins
Remove and let it cool completely on the wire rack.
Making the Simple Cocoa Glaze
Prepare the glaze while the cake is cooling down.
Melt the butter with cocoa powder. whisk in the icing sugar/confectioners sugar. Then add in some water, as required to adjust the consistency.
Pour the glaze on the cake and serve.
Want to make ahead? - Storing and Serving Tips
To make it ahead,
Bake the cake completely. Cool it down. cling wrap and store in the refrigerator.
To serve, Remove it from the refrigerator, and let it come to room temperature.
Make the glaze. and pour it over the cake.
let it set, and then cut into slices.
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📖 Recipe
Chocolate chip Loaf Cake
Equipment you will need
Ingredients
- 250 grams Unsalted butter (room temperature)
- 200 grams Granulated white sugar
- 4 large Eggs (room temperature)
- 1 tbsp Vanilla extract
- 300 grams All purpose flour
- ¼ tsp Salt
- 1½ tsp Baking powder
- 100 ml Whole milk (full fat room temperature )
- 1 cup Chocolate chips (can go upto 2 cups)
For Chocolate Glaze
- ¼ cup cocoa powder
- ¼ cup butter
- ¾ cup icing sugar
- 2 tbsp water
Instructions
Make the Chocolate Chip Loaf Cake
- Preheat the oven at 170ºc, Grease a 9x5 loaf pan.
- In a medium bowl, whisk flour baking powder and salt. Keep aside
- In a stand mixer with a paddle attachment or with an electric mixer. Beat butter until soft and creamy, for about 2 mins on medium speed. Then add the granulated sugar, continue creaming until the batter is smooth. Now at this stage, you beat until sugar is dissolved. But if there are granules of sugar it is fine. It will dissolve completely as we add the eggs.
- Then add the eggs one after the other. mixing well at each addition on low speed. Add the vanilla extract. The batter may look curdled. Nothing to worry, its the emulsion in process
- Fold in the flour. mix on low speed.This helps in getting to the bottom of the bowl and makes sure that the batter is not over mixed and no flour is left off
- Add milk in the last and give one final mix with the beater or the mixer on low speed. stop the mixer.
- Fold in Chocolate chips.
- Transfer the batter in the prepared tin. Fill to almost ¾ of the tin. Bake for 60 to 75mins. depends on your oven. Mine took about 60 mins
- Remove from the oven, let it sit in the pan for 10 mins. Before transfering to the wire rack. Any longer in the pan, will make the crumbs stick on to the pan
- Cool Completely. And then glaze
Make the Chocolate Glaze
- In a medium sauce pan, heat butter and cocoa. Whisk while the butter is getting melted.
- Remove from heat. Whisk in the icing sugar.
- Add water, as required to adjust the consistency. Strain and cool the glaze a little.
Glazing the Cake
- Once the cake is completely cooled, pour the glaze on the cake.
- let it set for atleast one hour before cutting them into slices.
Notes
- Room temperature ingredients very important here. otherwise the cake texture will not be good.
- Line your pan well.
- Bake at a low temperature for a long time. this helps in uniform baking and avoids over browning the crust.
- Let the cake cool completely before glazing
- And once glazed, let it set for atleast an hour, before cutting into slices
Nutrition
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