Ingredients
Equipment
Method
- Bring the eggs toward room temperature. Set the eggs out for about 30 minutes so they whip more easily.
- Preheat the oven. Preheat to 350°F / 175°C. Position a rack in the center.
- Prepare the loaf pans. Lightly grease two 6 x 3-inch loaf pans. Line the bottoms and long sides with parchment, leaving a little overhang for lifting.
- Combine the dry ingredients. Whisk together the flour, baking powder, and salt for about 30 seconds. Set aside.
- Beat the eggs and sugar. Beat the eggs and sugar on medium-high for about 4-5 minutes, until noticeably paler, thicker, fluffy, and increased in volume.
- Check the egg mixture. When the beaters are lifted, the mixture should fall back into the bowl in a thick stream rather than looking like ordinary beaten eggs.
- Add the oil gradually. Turn the mixer to low and slowly pour in the oil. Mix only until evenly combined.
- Add the vanilla. Mix in the vanilla briefly.
- Add the dry ingredients. Add the flour mixture in about three additions, mixing on low only until incorporated. Stop as soon as the last dry streak disappears.
- Check the batter. The finished batter should be thick, smooth, pale yellow, fluffy but substantial, and slowly pourable.
- Add the first layer of batter. Divide about half of the total batter between the two loaf pans. Each pan should get roughly one-quarter of the total batter at this stage.
- Add the first chocolate syrup. Drizzle 2 Tbsp chocolate syrup over the batter in each pan.
- Swirl gently. Use the tip of a butter knife to make about 3-4 loose S-shaped passes through each loaf. Do not stir until the batter turns brown.
- Add the first chocolate chips. Sprinkle 1/4 cup mini chocolate chips over each loaf. This uses 1/2 cup total.
- Add the remaining batter. Gently divide the rest of the vanilla batter between the two pans, trying not to disturb the first swirl too much.
- Add the remaining chocolate syrup. Divide the remaining syrup evenly between both loaves.
- Swirl again. Make another 3-4 gentle passes through the upper half of each loaf. Avoid repeatedly dragging the knife all the way to the bottom.
- Add the remaining chips. Divide the remaining 1/2 cup mini chocolate chips evenly over the two cakes.
- Bake. Bake at 350°F / 175°C for about 45-55 minutes. Begin checking around 42-45 minutes.
- Check both loaves separately. Insert a long tester into a pale cake area, avoiding a melted chip if possible. A few moist crumbs are fine, but there should be no liquid batter.
- Protect the tops if needed. If one loaf is browned before its center is done, loosely tent it with foil and continue baking in 5-minute increments.
- Cool in the pans. Place the pans on a wire rack for about 15 minutes.
- Remove the cakes. Use the parchment overhang to lift each loaf out and place directly on the cooling rack.
- Cool completely. Wait about 45-60 minutes before slicing so the pound-cake crumb can set.
Notes
Pan Size
Small loaf pans vary by brand. After filling, each pan should be no more than about two-thirds to three-quarters full. If your pans are shallow, bake any extra batter in a small third loaf pan or a few muffin cups rather than risking overflow.
Make Ahead, Storage & Freezing
- Make ahead: Excellent made 1 day ahead; the loaf slices more cleanly after resting.
- Room temperature: Store airtight for up to 3 days.
- Refrigerator: Up to 5 days, though the crumb will firm when cold; bring slices toward room temperature before serving.
- Freezer: Wrap whole loaves or individual slices tightly and freeze for up to 3 months. Thaw while wrapped at room temperature.
