Whole-Wheat Chocolate Chip Loaf Cake
Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that’s what you have on hand. You can also use a greater proportion of whole-wheat flour if you like — up to about 1 cup/128 grams of the total 1½ cups flour works well — but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.
- Serves: 1 person
- ¼cup/56 grams unsalted butter, melted, plus more for the pan
- 2large eggs
- ¾cup/150 grams light brown sugar
- 1cup/235 grams sour cream
- ¼cup/60 milliliters neutral oil
- 1teaspoon vanilla extract
- ¾teaspoon kosher salt (Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
- 1 ½teaspoons baking powder
- ½teaspoon baking soda
- 1cup/128 grams all-purpose flour
- ½cup/64 grams whole-wheat flour
- 1cup/170 grams semisweet chocolate chips
- 1teaspoon turbinado sugar or granulated sugar, to finish
Step 1Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
Step 2In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
Step 3Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
Step 4Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
Step 5Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
Step 6Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.