Quick Chocolate Bread (Chocolate Loaf Cake)

Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 inch)
In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
In a separate bowl whisk together the eggs, milk, slightly cooled melted butter and vanilla until well mixed.
Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you'll have to try to miss the choc chips though).
Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..