It’s established. This chocolate chip pound cake is comfort food. You know why? Because I ate this cake for three meals straight. Only this. Just so you know I’m not exaggerating, I will tell you the sequence of events. I ate this for dinner the evening I made it. Then, for breakfast the next morning, slathered with Nutella and sliced bananas in a sandwich (a fulfilling breakfast, to say the least). And then more slices of the chocolate chip pound cake later for lunch.
Most people have their favourite recipe for pound cake. And how drastically different can it get, anyway? It’s POUND cake. So this cake is clearly not something people would gush about and say “OMG I have got to add this to my list!” But what makes this humble cake something quite wicked is how its limits are stretched to make a delicious sandwich. You could even toast the slices slightly before spreading the Nutella. Here is how:
Chocolate Chip Pound Cake
Yield: 1 large loaf
Adapted From: Baking From My Home To Yours
2 cups / 240g all purpose flour
1 tsp baking powder
1/2 tsp salt (omit if you’re using salted butter)
2 sticks / 225g butter
1 cup / 200g granulated sugar
4 large eggs
1 tsp vanilla extract
½ – 2/3 cup semisweet chocolate chips
- Preheat oven to 350°F/175°C. Butter a 9×5 inch loaf pan.
- Sift the flour, baking powder and salt together.
- In a stand mixer or with a hand held mixer, beat together the sugar and butter until light and fluffy.
- Add the eggs 1 at a time, beating for a couple of minutes in between additions.
- Add the vanilla extract.
- Either fold in the dry ingredients by hand with a spatula (always better, so you don’t end up over mixing) or reduce the speed and mix in the flour.
- Finally, stir in the chocolate chips.
- Bake the cake for 40-60 minutes or until a skewer comes out clean.
- Once baked, let the cake rest for about 15 minutes before you remove it from the pan to transfer to a cooling rack.
- Slice it. Eat it.
If you liked this chocolate chip cake, don’t forget to check out my Chocolate Chip Cookies Recipe!