Chocolate Chip Loaf Cake: Moist Breakfast Bread
This chocolate chip loaf cake is a dense, savoury-sweet bread baked in a 23 cm (9 inch) pan. It combines a tender crumb with pockets of melted chocolate to create a substantial treat suitable for breakfast or dessert. The cake relies on a balanced ratio of fats and flour to maintain its structure while remaining moist.
Temperature control decides the final texture. Use butter and eggs at room temperature so they emulsify completely. This ensures the air bubbles are evenly distributed, preventing the cake from collapsing or becoming too heavy. Mix the dry ingredients into the wet batter only until combined. Over-mixing develops too much gluten, which toughens the crumb and ruins the lightness. Bake at 175°C (350°F) until the centre is set. Total time for this bake is 1 hour 15 minutes.
Chocolate Chip Loaf Cake: Moist Breakfast Bread
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 175°C (350°F). Grease a 23 cm x 12 cm x 7 cm loaf pan and line the bottom with parchment paper. This prevents the cake from sticking to the base.
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Mix dry ingredients
Whisk the flour, baking powder and salt in a medium bowl. Ensure these are fully blended so the leavening agent is distributed evenly throughout the batter.
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Cream butter and sugar
Use an electric mixer to cream the softened butter and granulated sugar. Beat them until the mixture is light and fluffy to incorporate air for a better rise.
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Add wet ingredients
Beat in the eggs one at a time, then stir in the vanilla extract. Adding eggs individually ensures the emulsion stays stable and the batter does not split.
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Combine the batter
Add the flour mixture in two parts, alternating with the milk. Stir gently until just combined to avoid over-mixing, which would make the cake tough.
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Fold in additions
Fold in the chocolate chips and walnuts. Reserve a small handful of chips for the top if you are adding a crumb topping.
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Apply crumb topping
Combine the crumb topping ingredients in a small bowl. Press the mixture over the batter in the pan and sprinkle the reserved chips on top for a savoury-sweet contrast.
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Bake the cake
Bake for 50–55 minutes. A toothpick inserted at the centre must come out clean and the top should be golden brown. Transfer to a wire rack and cool for 5 minutes before removing from the pan.
Avoid over-mixing once you add the flour. If you stir too vigorously, you will collapse the airy bubbles and develop too much gluten. This results in a dense, rubbery texture rather than a tender crumb. Stop mixing the moment the flour disappears into the batter.
All-purpose flour substitutes
Use whole-meal flour if all-purpose flour is unavailable. Replace 125 g of the flour with whole-meal flour for a heartier version with more fibre. This change creates a denser crumb and a deeper colour. Do not use gluten-free flour blends without adjusting the liquids to avoid a crumbly texture.
What to serve with it
Serve each slice with a dollop of plain or vanilla yoghurt for a creamy contrast. You may also drizzle honey or caramel sauce over the cake for added sweetness. Pair the loaf with a hot cup of tea or coffee to balance the rich chocolate chips during breakfast.
Storing and reheating
Keep the loaf in an airtight container at room temperature for up to 3 days. You can freeze slices wrapped in cling film and foil for 3 months. Thaw the cake in the refrigerator overnight or at room temperature for a few hours before serving.
Nutrition per serving
- Calories
- 385
- Protein
- 6.2 g
- Carbs
- 42.5 g
- Fat
- 21.8 g
- Fiber
- 1.8 g
- Sugar
- 24.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make chocolate loaf cake with cake mix?
No. This recipe relies on the specific reaction between baking powder, softened butter, and milk to create a tender crumb. Using a pre-made mix would change the texture and the balance of the chocolate chips.
What is the difference between a loaf cake and regular cake?
A loaf cake is baked in a rectangular pan, resulting in a denser structure than a layered cake. This makes it sturdier for slicing and more suitable for breakfast or snacking.
How to make a chocolate chip loaf cake?
Cream butter and sugar before adding eggs and vanilla. Alternate adding dry ingredients and milk, then fold in chocolate chips. Bake at 175°C (350°F) for 50–55 minutes until a toothpick comes out clean.
