Chocolate Chip Loaf Cake
Serves : 12 slices
Loaded with mini chocolate chips and smothered with a whipped chocolate buttercream, this easy-to-make Chocolate Chip Loaf Cake is the perfect treat any time of the day -simple, buttery and moist!
Ingredients
For the cake
- 125 g Unsalted Butter
- 150 g Golden Caster Sugar or Superfine Sugar
- 2 Eggs Medium
- 100 ml Full-fat Milk or Semi-skimmed Milk
- 225 g Plain Flour or All-Purpose Flour
- 1 tsp Baking Powder
- 120 g Chocolate Chips
- ¼ tsp Fine Sea Salt Optional
For the buttercream and decoration
- 125 g Unsalted Butter
- 225 g Icing Sugar or Powdered Sugar
- 25 g Cocoa Powder or Hot Chocolate Powder
- 30 ml Double Cream or Heavy Cream
- ¼ tsp Fine Sea Salt Optional
- 25 g Mini Cookies
Instructions
To make the cake
- Preheat oven to 180C/ 350F and line a 1lb loaf tin with baking parchment.
- in a large mixing bowl, add the butter and caster sugar and using a handheld mixer whisk everything together until well combined and you have a pale and fluffy consistency. This should take about 3-4 minutes. Alternatively you can just a stand mixer with the paddle attachment.125 g Unsalted Butter, 150 g Golden Caster Sugar
- Add the eggs, one at a time, to the butter and sugar mixture. Beat well between adding each egg until the batter is pale in colour. If the mixture starts to split, don't panic, just fold in a tablespoon of the flour.2 Eggs
- Sieve together the plain flour, baking powder and fine sea salt, then gently fold into the cake mixture, until you get a silky smooth cake batter.1 tsp Baking Powder, 1/4 tsp Fine Sea Salt, 225 g Plain Flour
- Add the milk to the cake batter and and stir through, the mixture will look thick and wet.100 ml Full-fat Milk
- Scatter in the chocolate chips into the cake batter; saving a handful for scattering on top later. Gently fold the chocolate chips through the batter so they are evenly distributed.120 g Chocolate Chips
- Pour the cake batter into the lined loaf tin and scatter over the remaining chocolate chips. Place the filled loaf tin on a baking tray.
- Bake the cake for 40-45 minutes until golden on top. Test the cake with a skewer, if it comes out clean the cake is ready; if not bake for a further 5 minutes and test again.
- When the cake is baked, remove from the oven and using the baking parchment lift the loaf cake out of the pan straight away. Place on a wire rack to cool.
To make the buttercream
- In a large bowl or stand mixer with the whisk or paddle attachment, add the butter and salt and mix together for 3-4 minutes until soft, pale and fluffy.125 g Unsalted Butter, 1/4 tsp Fine Sea Salt
- Add half of the icing sugar, 1 tablespoon at a time, mixing into the butter between each addition until well combined and smooth.225 g Icing Sugar
- Add half the cocoa powder, 1 tablespoon at a time, mixing into the butter mixture between each addition until well combined and smooth.25 g Cocoa Powder
- Add half the double cream and mix again. The mixture should be thick and smooth.30 ml Double Cream
- Repeat, adding the icing sugar, cocoa powder and double cream, mixing everything together until well combined and smooth. You may not need to use all the double cream. If the buttercream frosting is too stiff, add another tablespoon of double cream and mix through.
To decorate
- When the cake has cooled, pipe the buttercream over the top of the cake using a piping bag and nozzle; I prefer to use a petal tip for big ribbons of buttercream. Top with mini cookies and any leftover chocolate chips.25 g Mini Cookies
- When you're ready, slice the loaf cake to serve, and enjoy!
Notes
What size baking pan do I need to use?
I prefer to use a 1lb loaf tin for this recipe to get the perfect depth for your cake. If you only have a 2lb loaf tin, you can use this but the cake will not be as deep. Alternatively you can split the batter into a mini loaf tin pan and make individual servings.
How many slices does the cake serve?
The recipe will make 10-12 slices, depending on how thick you slice them!
How should I store the loaf cake?
The cake is best stored in an air-tight container; either whole or as individual slices.
How long will the cake last for?
The cake will keep for 3-4 days if stored correctly in an air-tight container.
Can I freeze the loaf cake?
The loaf cake can be frozen, either as individual slices or as a whole loaf. If freezing as soon as you have made the cake, freeze without the buttercream and make this when you are ready to serve. If you are freezing leftovers, these can be frozen with the buttercream on. Make sure when freezing that you wrap the cake well in clingfilm. Keep in the freezer for up to 3 months and defrost thoroughly before eating.
Nutrition
Calories: 418kcalCarbohydrates: 54gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 77mgSodium: 123mgPotassium: 117mgFiber: 2gSugar: 38gVitamin A: 634IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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