A light, fluffy cake with chocolate chips in the soft middle. The top is crunchy. This recipe makes one 9x5 loaf.
– 10 tablespoons (150 ml) sunflower oil, (or other neutral oil)– 1 cup (200 g) granulated sugar– 3 large eggs, at room temperature– 2/3 cup (160 ml) sour cream– 1 teaspoon vanilla extract– 1/4 teaspoon fine sea salt– 2 1/4 cups (300 g) all-purpose flour– 1 1/2 teaspoons baking powder– 5 oz (140 g) chocolate chips, milk or semisweet
INGREDIENTS
Prep: Heat oven to 350°F (175°C). For a 9x5 inch loaf pan, lightly coat with oil and line with parchment paper. Set aside.
INSTRUCTIONS
STEP 1
Make batter: Mix sugar and oil in a large basin or stand mixer bowl. Mix sour cream, vanilla, and salt after adding eggs one at a time.
STEP 2
In another basin, mix flour and baking powder. Then incorporate flour into the batter at the lowest speed until there are no flour spots and the batter looks even. Do not overmix!
STEP 3
Fold in 1/2 of the chocolate chips, then pour the mix into the pan. Sprinkle remaining chocolate chips and lightly push into batter with a spatula.
STEP 4
Bake the loaf in the center of the oven for 55–65 minutes until a skewer put into the center comes out clean.
STEP 5
The bread top should brown but not burn. Aluminum foil might prevent the top from burning if your bread is taking longer to bake.
STEP 6
After 10-15 minutes, take baked cake from pan and allow it cool fully. Wrap uneaten cake in foil or an airtight container and store at room temperature.