Grease an 8 inch by 4 loaf pan or fluted tube pan.
The Cake Mixing:
Lightly whisk together milk, eggs and vanilla in a medium bowl.
Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended.
Add the butter and half the egg mixture. Mix well until dry ingredients are moistened.
Use your beater and on medium speed, beat for one minute. This aerates the mixture and will help develop the cake’s structure. Scrape down the sides of the bowl.
Similarly, add the remaining egg mixture in two batches, between each addition beat for 20 seconds. Scrape down the sides of the bowl.
Add the chocolate chips keeping aside about 50 grams.
Transfer to the Mould and Baking:
Pour batter into prepared pan. Smooth surface with a spatula.
Sprinkle the reserved chocolate chips.
Bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the centre comes out clean.
Cooling the Cake:
Once done transfer the cake mould to a cooling rack. Let it sit for 10 minutes.
after 10 minutes invert on a greased wire rack.
If you have used a bundt pan or a fluted tube pan let the cake be. Else flip it up again so that the top is up.