113gunsalted butter, melted & cooled slightly (½ cup / 4oz)
2extra-large eggs, room temperature
1cupbuttermilk, room temperature(250ml)
¼cupvegetable oil(60ml)
2teaspoonsvanilla extract
1cupchocolate chips
For best results, always weigh ingredients where a weight is provided
Equipment
8x4 inch loaf pan (or similar)
Two mixing bowls
baloon whisk
silicone spatula
Instructions
Make sure to melt your butter (in a medium mixing bowl) in the microwave first until just melted and set aside to cool.
Preheat the oven to 180C (160C fan forced) / 350F. Grease then line an 8×4 inch loaf tin, or similar, with baking paper.
In a large mixing bowl, add the flour, sugar, baking powder and salt and whisk well using a balloon whisk, to aerate and disperse.
To the bowl with the melted butter add the eggs, buttermilk, oil and vanilla and whisk well.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a spatula to gently combine just until there are no lumps left.
Reserve a small handful of chocolate chips and add the rest to the batter, gently mixing them in until just combined.
Tip the mixture into the prepared pan and scatter the reserved choc chips over the top.
Bake for around 45-55 minutes (notes) or until a toothpick comes out with a sticky crumb or two attached. Watch it carefully towards the end as loaf cakes can have a tendency to over-bake quickly.
Let the cake cool in the tin for 5-10 minutes, before using the edges of the baking paper on the long sides to lift it out. Finish cooling on a wire rack.
Let the cake cool completely before slicing. The chocolate chips will take a little longer to set again but they’re lovely when still gooey.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 5-7 minutes before the recipe suggests.
Baking time will also depend on what you bake it in. Glass or ceramic will take longer. My own 8x4 loaf tin takes 52 minutes, while my 8.5x4.5 (only slightly bigger) takes 47 minutes. Check it earlier.
Loaf cakes retain a lot of heat due to the shape of the tin so don't let it overbake. It will carry-on bake after you remove it from the oven.
Cooling the cake: Loaf cakes can take a couple of hours to cool completely. To speed it up, let it cool at room temperature for half an hour, then transfer to the fridge.
This cake is best eaten at room temperature and can be stored in a cool place like the pantry. You can store in the fridge but make sure to take it out in time to come to room temperature before serving.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.