Schokino Chocolate Chip Cake
Indulge in the luscious decadence of a Schokino Chocolate Chip Cake, the ultimate dessert for chocolate lovers! This moist and rich cake combines the deep, velvety flavor of cocoa powder with bursts of melted semi-sweet chocolate chips in every bite. A perfect harmony of sweetness from granulated and brown sugar, this cake’s soft texture is achieved with a touch of boiling water, ensuring a tender crumb that’s truly irresistible. Simple to make in under an hour, this recipe is ideal for gatherings or as an everyday treat. Finish it off with a dusting of powdered sugar for an elegant touch, and serve it alongside a warm cup of coffee or a scoop of vanilla ice cream for a bakery-quality experience right at home.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cups Milk
- 0.5 cups Vegetable oil
- 2 Eggs, large
- 1.5 teaspoons Vanilla extract
- 0.5 cups Boiling water
- 1 cups Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Dust it lightly with flour or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or silicone spatula until just combined. Be careful not to overmix.
Gradually stir in the boiling water. The batter will be thin, but this is normal and ensures a moist cake.
Fold in the chocolate chips until they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, sift powdered sugar over the top of the cake before serving for a decorative touch.
Nutrition Facts
Calories |
4338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 700.1 g | 255% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 418.3 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 620 mg | 48% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 2732 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
