Chocolate Chip Loaf Cake

2 hr 15 min (mostly cooling)

Makes one 9×5 loaf; serves 8–10

A tender butter cake studded with mini chocolate chips and topped with a fudgy peanut butter–chocolate drizzle.

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prepPreheat oven to 350°F / 177°C
prepGrease a 9×5-inch loaf pan generously
219 g all-purpose flour (spooned & leveled)	Whisk flour, baking powder & salt		Mix in dry ingredients & milk on low	Fold in chocolate chips	Pour into prepared pan	Bake 350°F / 177°C, 60–75 min	Cool in pan 1 hr on wire rack	Drizzle topping over cake
1 1/2 teaspoons baking powder
1/4 teaspoon salt
170 g unsalted butter, softened to room temperature	Cream butter & sugar, 3 min	Beat in eggs, sour cream & vanilla
150 g granulated sugar
2 large eggs, at room temperature
60 g sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
120 ml whole milk, at room temperature
180 g mini chocolate chips (for batter)
90 g mini chocolate chips (for topping)	Melt chocolate chips & peanut butter
30 g creamy peanut butter

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