Pre-heat oven at 400F or 200 C.
Mix together flour and baking powder.
In a bowl beat both the sugar and butter together.
Beat in eggs one by one. Don't overbeat the eggs as the batter can curdle. Add vanilla beans and mix in the batter.
Fold in flour with light hands. If you are making cake, add some milk to adjust the consistency of the batter. The cake batter should be of dropping consistency.
Dust the choco chips lightly with flour, and fold in the batter.
Transfer batter to the pan lined with parchment paper, add some more chips to the batter and bake at 400F or 200C for 35-40 minutes.
Check for doneness by doing the toothpick test. Insert a toothpick in the center of the cake it should have crumbs when taken out.
Take out the cake from cake tin and cool on wire rack. Once cooled, store in an air-tight container.
Cake stays good for 4-5 days when refrigerated and can be frozen also for about a month. I never froze it as this finishes within 2-3 days.