Why This Recipe Works
The genius of this cake lies in its versatility and simplicity. The batter comes together in just 5 minutes, while the milk-soaking technique ensures a moist, tender crumb that stays fresh for days. The brown sugar adds depth and caramel notes, while the chocolate chips create pockets of melty goodness throughout.
Ingredients
Dry Ingredients
220g (1¾ cups) all-purpose flour
125g (⅔ cup) brown sugar
30g (⅓ cup) unsweetened cocoa powder
10g (2½ teaspoons) baking powder
¼ teaspoon salt
Wet Ingredients
2 large eggs, room temperature
60ml (4 tablespoons) milk
60ml (4 tablespoons) neutral vegetable oil
125ml (½ cup) water
Topping & Finishing
90g (¾ cup) milk or dark chocolate chips
125ml (½ cup) cold milk for soaking
Step-by-Step Instructions
Prepare Your Pan
Preheat oven to 180°C (350°F)
Line a 20cm (8-inch) round cake pan with parchment paper
Lightly grease the sides
Mix Dry Ingredients
In a large bowl, whisk together:
Flour
Brown sugar
Cocoa powder
Baking powder
Salt
Break up any sugar lumps with your fingers
Combine Wet Ingredients
Add eggs, milk, oil, and water to the dry mixture
Whisk until you have a smooth, glossy batter
Ensure no dry pockets remain
Bake the Cake
Continued on the next page
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