Make this chocolate chip loaf cake - light & moist, and laced with semi-melting chocolate chips against the fine crumbs of the cake. Perfect with a cuppa/coffee!
Make sure your butter has been left to soften at room temperature for an hour before starting the recipe. This would have a huge impact on the texture of the cake. The butter should be soft to touch, e.g. creating a slight indent when poking against it but not sinking into it.
If you don't have self-raising flour, substitute with the equivalent amount of plain flour + 1 tsp baking powder.
Do not overmix the batter.
Allow the cake to rest and set before removing it from the loaf tin.
For any leftovers, you can store the loaf cake slices in an airtight container for up to five days at room temperature.