Can anyone tell me why the chocolate chips i put into my cakes always drop to the bottom and never bake evenly throughout the cake?
Toss the chips in a little bit of flour before adding them to the batter.
Use minis, and just mix them in with the dry ingredients before incorporating the wet.
You have to have good structure in your cake for any bits of stuff to suspend and not drop. So it depends on how balanced your recipe is.
I also have much better luck with finely chopped chocolate chunks then chocolate chips. I don't know if the jagged edges make them more, er, grip-y in my cake but they suspend really nicely.