Preheat the oven to 325 °F // 160 °C. Grease the loaf pan with butter and line it with parchment paper.
Sift the flour with the baking powder and salt into a mixing bowl and set aside.
Once the mixture is creamy, add one egg and mix well before adding the second.
Add the vanilla powder.
Fold in all the dry ingredients you have already sifted before and add the chocolate chips. Let the kitchen machine blend it all well together.
Spread the cake batter evenly into the loaf pan.
Bake the cake for 80 to 90 minutes (depending on the oven) on the middle shelf in the preheated oven.
After baking the chocolate chip loaf cake
Lift the loaf out of the pan together with the baking paper.
Fold the baking paper aside and let the ricotta cake cool on a cake rack.
After cooling, remove the parchment paper, store this delicious cake in an airtight container.
Serve the loaf as finger-thick slices.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
VariationsVariations of this loaf cake can be accomplished with different types of chocolate, with glazed fruit (to make it a fruit cake), or with additional spices. I use dried and grounded vanilla in this recipe. This "Vanilla Powder" I always have at home because I sweeten my morning porridge, rice pudding, or golden millet porridge with it. But what fits especially great to this loaf cake are Christmas spices or spice blends.
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