Ingredients
The following ingredients have 4 Servings
- 55 g dutch processed cocoa ((½ cup / 2oz) )
- 260 g plain (all purp) flour ((2 cups / 9oz) )
- 100 g dark brown sugar ((½ cup / 3.5oz) )
- 50 g white granulated sugar ((¼ cup / 1.8oz) )
- 2 teaspoons baking powder
- ½ teaspoon baking (bicarb) soda
- ¼ teaspoon salt
- 1 cup dark chocolate chips ((200g / 7oz) )
- 2 large eggs
- 1 cup whole buttermilk ((180ml) (notes))
- 1/2 cup neutral flavoured vegetable oil ((½ cup / 4oz) (notes))
- 1 teaspoon vanilla
Instruction
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 inch)
- In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
- Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
- In a separate bowl whisk together the eggs, milk, slightly cooled melted butter and vanilla until well mixed.
- Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
- Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
- Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you'll have to try to miss the choc chips though).
- Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..
