Chocolate Chip Loaf Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F). Grease and flour a 23x13 cm (9x5 inch) loaf pan, or line it with parchment paper for easy removal.

   Ca. 5 min.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

   Ca. 1 min.

3. 3

   In a large bowl using an electric mixer, cream the softened butter with both the granulated and light brown sugars until light and fluffy, about 2-3 minutes.

   Ca. 3 min.

   Kokkens note: Scrape down the sides of the bowl to ensure everything is evenly mixed.

4. 4

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

   Ca. 2 min.

5. 5

   With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture.

   Ca. 2 min.

   Kokkens note: Mix just until combined; overmixing can result in a dense, tough cake.

6. 6

   Gently fold in the semi-sweet chocolate chips using a spatula.

   Ca. 1 min.

7. 7

   Pour the batter into the prepared loaf pan and spread the top evenly.

   Ca. 1 min.

8. 8

   Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.

   Ca. 1 t.

9. 9

   Let the loaf cool in the pan on a wire rack for 15 minutes.

   Ca. 15 min.

   Kokkens note: This helps the cake set and makes it easier to remove from the pan.

10. 10

    Carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving.

    Ca. 45 min.