When I was in high school, my friends and I would rush to the corner store around the corner to feed our teenage appetites. We would shell out one dollar each for a giant muffin that were actually just cakes in disguise. These giant muffins, individually wrapped in plastic wrap, came in either blueberry, double chocolate, or chocolate chip. Rather than continuing to pretend these muffins were anything other than cake, I baked them up in their true form, a sliceable, chocolate chip-studded loaf. —Miranda Keyes
Heat oven to 350 degrees Fahrenheit. Grease a 9x5” loaf pan and line with one long strip of parchment paper down the middle of the pan, with overhanging sides.
In the bowl of your stand mixer combine butter, granulated sugar and light brown sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add in eggs, one at a time, scraping down sides of bowl as needed. Beat in yogurt and vanilla extract.
In a large bowl whisk together flour, baking powder, baking soda and salt. Tip flour mixture into butter mixture and mix on low speed to combine. Reserve 1/4 cups chocolate chips. Mix remaining 3/4 cups chocolate chips into batter.
Scrape batter into prepared baking pan. Smooth top and sprinkle with reserved chocolate chips. Bake for 1 hour, until golden brown and a skewer inserted into the centre of the cake comes out clean. Let cool 10 minutes. Remove from baking pan and let cool on a wire rack before slicing.