Moist Chocolate Chip Cake
Moist Chocolate Chip Cake is a rich and fluffy dessert made with dark chocolate, cocoa powder, and topped with chocolate chips. Perfect for chocolate lovers, this easy-to-make treat is ideal for any occasion, offering a decadent yet light experience with every bite.
Moist Chocolate Chip Cake is a rich, indulgent dessert that perfectly blends the deep flavors of dark chocolate with the light, fluffy texture of a souffle. This cake boasts a soft, melt-in-your-mouth crumb, enhanced by the subtle crunch of chocolate chips sprinkled on top. It's a crowd-pleasing treat, ideal for chocolate lovers, and perfect for any occasion—from family gatherings to special celebrations. Simple to make and irresistibly delicious, this cake is sure to become a favorite in your recipe collection!
Ingredients
- 100 grams dark chocolate (chopped)
- 80 ml milk
- 50 grams unsalted butter (melted)
- 25 grams cocoa powder
- 30 grams cake flour
- 3 eggs (separated into yolks and whites)
- 5 grams lemon juice
- 50 grams sugar
- Chocolate chips (for topping)
Nutritional Information
- Calories: 260
- Protein: 6g
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Sugar: 18g
- Fiber: 2g
- Cholesterol: 95mg
- Sodium: 40mg
Directions
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Chop the dark chocolate into small pieces. Place it in a microwave-safe bowl with milk and microwave for 1 minute until melted. Stir to combine. Sift the cocoa powder and cake flour into the chocolate mixture and mix well. Add the egg yolks and melted butter, then use a hand whisk or mixer to combine until smooth. Set aside.
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In a clean, dry bowl, add the egg whites and lemon juice. Beat with a hand mixer on medium speed until foamy. Gradually add the sugar while beating until stiff peaks form. This creates a meringue.
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Gently fold the meringue into the chocolate batter in three parts, being careful not to deflate the mixture. Ensure everything is well combined.
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Pour the batter into a greased or parchment-lined 15 cm (6-inch) cake pan. Sprinkle chocolate chips evenly on top.
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Bake in a preheated oven at 170°C (340°F) for 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let the cake cool completely in the pan before serving.
