Today, I’d like to share with you the recipe for my soft chocolate chip cake. If there’s one thing I love about cooking, it’s the ability to transform simple ingredients into irresistible desserts. This is a quick and easy cake that smells like home and will win you over from the first bite. This cake is perfect for breakfast or as a snack, but also as a dessert with a scoop of ice cream or a dusting of powdered sugar.
Ingredients:
- 3 eggs
- 250 g (2 cups) all-purpose flour
- 1 cup plain yogurt (about 150 g)
- 100 ml (1/2 cup) vegetable oil
- 1 packet (2 tsp) baking powder
- 1 tablespoon vanilla extract
- 150 g (5.3 oz) dark chocolate (chopped)
How to prepare chocolate chip cake:
- Beat eggs and sugar: In a large bowl, beat the eggs with the sugar until light and fluffy.
- Add the liquids: Add yogurt, oil, and vanilla extract, and continue mixing with an electric mixer on low speed.
- Incorporate the dry ingredients: Sift the flour with the baking powder and gradually incorporate into the mixture, folding gently from bottom to top.
- Add the chocolate: Chop the chocolate into small pieces (larger or smaller according to taste) and fold into the mixture, setting aside a handful for the top.
- Bake the cake: Pour the batter into a 9-inch (22-24 cm) cake pan lined with parchment paper or greased and floured.
- Sprinkle the remaining chocolate pieces on the surface.
- Bake: in a preheated oven at 350°F (180°C) for about 35-40 minutes. Do the toothpick test: if it comes out clean, the cake is ready!
Storage and Tips:
- Storage: You can keep it under a glass dome or in an airtight container for 3-4 days, maintaining its softness.
- Freezing slices: You can also freeze the cake in slices and thaw as needed, perhaps warming it slightly in the oven to melt the chocolate again.
- Tip for perfect batter: For an even softer cake, ensure all ingredients are at room temperature and avoid over-mixing the batter after adding the flour to prevent too much gluten formation.
Variations:
- With dried fruits: Add chopped walnuts, hazelnuts, or almonds for a crunchy touch.
- With coconut: Replace 50 g (1/2 cup) of flour with coconut flour for a more exotic version.
- Lactose-free: Use plant-based yogurt and dairy-free chocolate for a version suitable for people with lactose intolerance.
Bon Appetit!
