Nan's Recipes: Chocolate Chip Loaf

Chocolate Chip Loaf

This cake has a lovely dense texture, with a chocolate center surrounded by a vanilla cake. It's studded with chocolate chips and is a favorite of everyone who eats it. It can be frozen and is easily transportable.

This makes one loaf:

  • 6 tablespoons sugar
  • 3 tablespoons unsweetened cocoa powder, sifted
  • 3 tablespoons water
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup semisweet chocolate chips

Blend the sugar and cocoa in a heavy small saucepan. Stir in the water. Bring to a simmer over medium low heat, stirring until smooth. Simmer gently 3 minutes. This should be the consistency of a chocolate syrup. If it is too thick, add a little more water. Cool.

Preheat oven to 350 degrees. Butter and flour a 8 by 4 1/2 inch loaf pan.

Cream butter in an electric mixer until fluffy. Gradually beat in sugar. Beat in eggs, one at a time. Blend in vanilla. Sift flour with baking powder and salt. Add to batter, alternately with milk, blending well after each addition. Fold in chocolate chips.

Take a 1/4 to a 1/3 of the batter and stir into the chocolate sauce. Spread the bottom of the pan with 1/2 of the remaining vanilla batter. Drop the cocoa batter in spoonfuls over the batter in the pan, leaving a 1/2 inch border at the edges. Top with the remaining vanilla batter.

Bake until done (check with a toothpick or a straw in the middle), 65 to 75 minutes. Let cool 15 minutes in the pan, then turn onto a cake rack. Cool completely before cutting.

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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton