Grease a 22 cm x 11 cm x 7 cm high / 450g capacity loaf pan (8 1/2" x 4 1/2" x 2 3/4" high / 1lb capacity) with butter and line it with baking paper so that it hangs over the edges.
Add softened butter and caster sugar to the bowl of an electric mixer. Beat for a minute until pale and creamy.
Add eggs and vanilla and beat for 30 seconds on medium-high speed until light and fluffy.
Add flour, baking powder, salt and chocolate chips to the egg mixture. Using a silicone spoon, gently mix the dry ingredients into the wet ingredients until just combined and all the dry flour is incorporated.
Spoon cake batter into the prepared tin. Bake in the preheated oven (on the middle rack) for approximately 55-60 minutes until the cake is golden, risen and cooked through the middle.
Turn off the oven and allow the cake to rest in the warm oven for 2-3 minutes.
Remove from oven and cool completely in the tin. Slice and enjoy.
Cake keeps fresh in a cool corner of the kitchen in a lidded container for 2 days (summer)/4 days (winter). It keeps well in the fridge for almost 2 weeks. It can also be sliced, wrapped in baking paper, packed in freezer safe bags and frozen for up to a month.
Notes
Measurements - I use Australian cups and spoons. An Australian cup is larger with a 250ml capacity as is an Australian tablespoon which is 20ml in volume.
Flour - Use plain flour for this recipe. Plain flour is a readily available ingredient and a strong flour that will support the dense batter of this cake.
Baking powder - Make sure your baking powder is fresh.
Sugar - I use raw caster sugar. This is almost fine but slightly granulated and golden in colour. I like using this sugar as it is not completely refined and adds a rustic, bakery feel to the loaf cake. You can use white caster sugar. You can also safely reduce the sugar amount to 180 - 190g (3/4 cup) without reducing the sweetness too much. I actually prefer 190g sugar in this recipe whereas my boys love the recipe as is.
Eggs - Use fresh eggs, approximately 60-65g each (whole). Make sure they are at room temperature.
Butter - Either soften your butter at room temperature for a few hours or melt butter from the fridge for approximately 40 seconds in the microwave so half is melted and the rest softened.
Chocolate Chips - Dark chocolate chips are perfect for this recipe. You can also use milk chocolate or a mix of milk and dark chocolate chips.
Overbeating - Do not overbeat the cake. Follow the recipe timings to get that beautiful golden rise with a crack on top.
Storage - Cake keeps well at room temperature in a cool corner of your kitchen for 2 days (summer)/4 days (winter) or in the fridge for up to 2 weeks. Cake can also be frozen for a month after slicing, wrapping in baking paper and packing away in freezer-safe bags or containers.