Soft and delicious milk chocolate cake, very easy to make, without butter.
The best way to start the day is to have a scrumptious breakfast, as balanced as possible.
I prefer homemade cakes which, though they contain sugar, are certainly more natural compared to pre-packaged sweets and, moreover, they last for a few days if well stored.
Just get a reusable cake container so that the air dries the slices as little as possible, and especially cut the cake when consuming.
Below, I leave you other delicious breakfast sweets.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 9-inch pan
- Cooking methods: Electric Oven, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 2/3 cup sugar
- 3 eggs
- 1 packet baking powder
- 3.5 oz milk chocolate
- 1/2 cup sunflower seed oil
- 3/4 oz dark chocolate chips
- 1/2 cup milk
Tools
- 1 Small Bowl
- 1 Microwave Oven
- 1 Spatula
- 1 Blender
- 1 Bowl
- 1 Pan
Steps
To make the Soft and Delicious Milk Chocolate Cake, first melt the milk chocolate in the microwave at 800w for about 3 minutes in several intervals, being careful not to burn it, and stirring it from time to time, in a small bowl.
Let it cool slightly.
In a larger bowl, beat the eggs with the sugar using an electric mixer for 2 minutes.
Add the milk and oil and continue to mix the ingredients for a minute before adding the melted chocolate.
Add the flour and sifted baking powder, and with the electric mixer, incorporate the ingredients together.
Lightly grease the chosen pan with sunflower seed oil (mine is a springform pan).
Flour well and pour the mixture, using a spatula to gather the batter well.
Add the dark chocolate chips now, gently mixing them into the mixture.
Bake in a preheated fan oven at 350°F for 45 minutes, checking doneness with a toothpick.
If it comes out dry, the cake is ready to be taken out.
Let it cool before removing it from the pan.
