New York Times

Whole-Wheat Chocolate Chip Loaf Cake

Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that’s what you have on hand. You can also use a greater proportion of whole-wheat flour if you like — up to about 1 cup/128 grams of the total 11⁄2 cups flour works well — but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.