Chocolate Chip Speckled Cake
Roughly chopped chocolate — not chips — is folded into a plain batter here, so it melts slightly into small dark speckles throughout the cake rather than staying whole. It's an easy, unfussy cake that looks a little more interesting than a plain vanilla one.
Ingredients
- 3 large eggs
- 1 1/4 cups (250g) sugar
- 1/2 cup (120ml) neutral oil
- 1 cup (240ml) whole milk
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- 5 oz (140g) semisweet chocolate, roughly chopped into small pieces
Instructions
- Preheat the oven to 350°F (180°C) and grease a bundt or loaf pan.
- Whisk the eggs, sugar, oil, and milk together until combined.
- Fold in the flour and baking powder just until no streaks remain.
- Toss the chopped chocolate with a tablespoon of flour, then fold it into the batter.
- Pour into the pan and bake for 30-35 minutes, until a toothpick comes out mostly clean (a little melted chocolate is fine).
- Cool for 10 minutes before unmolding.
Tips
- Chop the chocolate by hand rather than using chips — irregular pieces melt into the classic speckled look.
- Tossing the chocolate in flour first keeps the pieces from sinking to the bottom of the pan.
- Good on its own, or dusted with a little powdered sugar.
Frequently Asked Questions
Can I use chocolate chips instead?
Yes, though roughly chopped chocolate gives a more irregular, speckled effect than uniform chips.
What kind of chocolate works best?
Semisweet or bittersweet chocolate bars work best — very sweet milk chocolate can make the cake overly sweet.
