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This moist Chocolate Chip Loaf Cake is as easy to whip up as it is to eat all in one serving! The perfect accompaniment to your afternoon tea.
Mini Choc Chips
Preheat your oven to 350°F and prepare a 9-inch loaf pan by greasing with cooking spray or lining with parchment paper.
In a large mixing bowl, use a hand mixer or whisk to cream together the butter, and sugar until well combined (about 3 minutes).
Add the eggs and use the hand mixer on high to beat in until smooth.
Did you know eggshells can be composted? Check out this article on how to compost eggshells!
Next, add the vanilla extract and Greek yogurt and combine. At this point you may notice the batter is a little bit grainy—that's okay!
Then, add the flour, baking powder, and salt and mix to combine. Use a spatula to scrape down the sides of the bowl, making sure you integrate all of the dry ingredients. Mix only as much as you need to.
With the mixer on low, slowly add the milk to thin out the batter.
Finally, fold in 1 cup of chocolate chips. Set the remaining ¼ cup of chocolate chips aside to use later.
Transfer your batter to your prepared loaf pan and use a spatula to smooth out the top. Sprinkle the remaining chocolate chips on top.
Bake on the top rack for 60-75 minutes or until a toothpick comes out clean. Allow your chocolate chip loaf cake to cool completely before slicing into it and enjoying!
If you want a crispy top, sprinkle a handful of granulated sugar on top of your loaf before placing it in the oven!