📝 Ingredients
- 2 large eggs (room temperature)
- 130 g granulated sugar
- 1 teaspoon vanilla essence
- 70 ml sunflower oil (or corn oil)
- 120 ml milk (room temperature)
- 250 g all-purpose flour
- 14 g baking powder
- 150 g chocolate chips
👩🍳 Preparation Method
🔥 Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 180°C (350°F) to ensure even baking.
Lightly grease a 20 cm loaf pan with oil or butter, then dust it with flour. Alternatively, line the pan with parchment paper for easy removal after baking.
🥚 Step 2: Whisk Eggs and Sugar
In a large mixing bowl, crack the eggs and add the sugar.
Using a whisk or electric mixer, beat the mixture for 3–5 minutes until it becomes pale, light, and slightly foamy.
This step is important as it helps incorporate air, resulting in a soft and fluffy cake texture.
🧴 Step 3: Incorporate the Wet Ingredients
Add the vanilla essence, oil, and milk to the egg mixture.
Whisk gently until all ingredients are fully combined and the mixture appears smooth and uniform.
🌾 Step 4: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour and baking powder.
Gradually add the dry ingredients into the wet mixture in batches, folding gently with a spatula after each addition.
Continue mixing just until a smooth batter forms.
⚠️ Avoid overmixing, as this can make the cake dense instead of soft.
🍫 Step 5: Prepare and Add Chocolate Chips
Take the chocolate chips and toss them with 1 tablespoon of flour.
This simple step prevents the chips from sinking to the bottom during baking.
Add the coated chocolate chips into the batter and fold them in gently using light, circular motions to ensure even distribution.
🧁 Step 6: Fill the Pan
Pour the prepared batter into the greased loaf pan.
Use a spatula to spread the batter evenly and smooth the top surface.
🔥 Step 7: Bake the Cake
Place the pan in the preheated oven and bake for 35 to 45 minutes.
Avoid opening the oven door during the first 25 minutes, as this may cause the cake to collapse.
To check for doneness, insert a toothpick or skewer into the center of the cake:
- If it comes out clean or with a few dry crumbs, the cake is ready.
- If it has wet batter, bake for a few more minutes and check again.
❄️ Step 8: Cooling and Unmolding
Once baked, remove the cake from the oven and allow it to rest in the pan for about 10 minutes.
Then carefully remove it from the mold and transfer it to a wire rack to cool completely.
Allowing the cake to cool fully ensures clean slices and enhances the texture.
✨ Professional Tips
- Always use room temperature ingredients for a smoother batter.
- Sifting dry ingredients helps create a lighter crumb.
- Do not overmix after adding flour—this is key for a soft cake.
- For extra richness, you can replace oil with melted butter.
📦 Storage Guidelines
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days (bring to room temperature before serving).
- Freeze slices for up to 2 months for longer storage.
❓ Frequently Asked Questions (FAQs)
Q: Why is my cake not fluffy?
Overmixing or not beating eggs properly can result in a dense texture.
Q: Can I make this recipe into mini loaves?
Yes, simply divide the batter into smaller molds and bake for 20–25 minutes.
Q: Can I add nuts or fruits?
Absolutely. Chopped walnuts, almonds, or dried fruits can be added for variation.
Q: Why did my cake crack on top?
A slight crack is normal and gives a classic homemade look. It happens due to heat expansion.
