A Recipe by Marisa Guerra
This Chocolate Chip Loaf Cake is super tender and fluffy thanks to Botticelli's Baking Extra Virgin Olive Oil. Chocolate chips are folded into the batter and added on top so it's the perfect dessert for chocolate lovers. Plus, it's super easy to make and tastes delicious.
1/4 cup, 2 tbsp. Botticelli Baking Extra Virgin Olive Oil
- 1 cup Granulated Sugar
- 3 Large Eggs, room temperature
- 1 tsp. Vanilla
- 1/2 Cup Sour Cream
- 1 1/2 cups Flour
- 1 1/2 tsp. Baking Powder
- 1/4 tsp. Salt
- 1/2 cup Chocolate Chips
Preheat oven to 325F.
In a stand mixer fitted with a paddle attachment or with a hand held mixer, cream the olive oil and sugar together on medium speed until well combined.
Add the eggs and vanilla with the mixer on medium speed and scrape down the sides of the bowl as needed.
Add the sour cream and mix until combined.
With the mixer on low, add in the flour, baking powder, and salt. Mix just until it is incorporated.
Gently fold in most of the chocolate chips, being careful not to over mix.
Prep a 1lb loaf pan by coating it with cooking spray or and lining it with parchment that slightly over hangs on each side.
Carefully pour the batter into the pan and top with remaining chocolate chips.
Bake the loaf for 55-60 minutes until a toothpick or knife inserted into the center comes out clean.
Cool for 30 minutes on a cooling rack before gently running a knife along the edges and carefully using the overhanging parchment to lift the cake out of the pan. Enjoy
The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. It's best enjoyed slightly warmed in the microwave or toaster oven.