Why have I never made a loaf cake before?! The vertical cousin to the traybake, loaf cakes are quick and easy to make, but do take a little longer to bake. Perfect for a chilly autumnal afternoon!
Chocolate Chip Loaf Cake
115g baking spread or butter
150g caster sugar
2 tsps vanilla extract
190g plain flour
1 tsp baking powder
pinch of salt
200g dark chocolate chips/chunks
- Preheat your oven to 180°C/160°C fan/gas mark 4 and line a loaf tin with baking paper or reusable liner.
- Beat the butter and sugar together using a hand or stand mixer for a couple of minutes.
- Add the eggs, mixing after each addition – you may need to scrape down the sides of your bowl to ensure they’re incorporated well.
- Pop the vanilla in and mix.
- Combine the flour, baking powder and salt in a separate bowl and add half to the mixture.
- Pour in the milk, then the rest of the flour.
- If you’re using dark chocolate bars, cut the chunks very small. The larger they are, the more they will sink to the bottom of the loaf cake while baking.
- Add three quarters of the chunks to the mixture and combine.
- Pour into the loaf tin and sprinkle the rest of the chocolate chunks on top.
- Bake for around an hour. Check the cake with a skewer at 50 minutes, if it comes out with raw batter, pop the cake back in the oven and check again 5 minutes later. In my oven, it took just shy of an hour.
- Remove from the oven and let the cake cool in the tin before removing and cooling on a rack.
- Slice into beautiful, joyous pieces and share the chocolate chip loaf cake love.
Adapted from Julia’s Cuisine