Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease and flour the cake pan.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract together until blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or electric mixer until just combined. Be cautious not to over-mix.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and allow it to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve in neat pieces, optionally garnished with whipped cream and fresh berries.
Nutrition
Notes
If you want a richer chocolate flavor, consider using dark chocolate chips instead of semisweet.
This cake pairs wonderfully with a dusting of powdered sugar or a drizzle of chocolate sauce for added flair.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat individual slices in the microwave for a few seconds if desired. Enjoy your baking!
This cake pairs wonderfully with a dusting of powdered sugar or a drizzle of chocolate sauce for added flair.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat individual slices in the microwave for a few seconds if desired. Enjoy your baking!