• Preheat the oven at 350*F or 180*C. Line the baking cake loaf pan with parchment paper and set aside.
• Take a large bowl. Add all the dry ingredients and sugar to the bow and mix well.
• Now add all the wet ingredients to the bowl. Take the electric beater and blend it till smooth, for about 2 minutes.
• Add semi sweet chocolate chips and white chocolate chips to the cake batter and mix gently with a fork or spatula. Save some chocolate chips aside to top the cake.
• Pour the batter in prepared cake pan. Bake it for 50-60 minutes, till the tooth pick comes out clean. Few cracks on the top are normal. Start checking your cake at 45 minutes. Every oven is different, hence the timing will differ.
• Take it out of the oven and sprinkle the remaining chocolate chips on the top. Put it back inside the oven, for about 1 minute till these chocolate chips melt a little bit.
• Take the cake our of the oven finally and let sit for 5-7 minutes in the pan. Then take it out carefully by holding onto the parchment paper and set it on a cooling rack and let cool down for 10 minutes before you slice it. This is a delicate cake so slice slowly in long one stroke cuts.
• Serve it warm with some sugar glaze or chocolate sauce and fresh fruits.

Storage

• Make sure it is completely cooled before you store it.
• It will store well at room temperature for 2-3 days in air tight container. Or you can refrigerate it for 1 week in an air tight container.