The panettone cake with chocolate chips without leavening, super soft and super tasty, immediately looks like a panettone but in reality, it is a soft cake rich in chocolate chips, an excellent alternative to the classic panettone.
The panettone cake is perfect for children who love chocolate, it’s very easy to prepare and guaranteed to succeed.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the panettone cake with chocolate chips without leavening:
- 1 3/4 cups all-purpose flour
- 1 packet baking powder
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/4 cup whole milk (at room temperature)
- 3 medium eggs (at room temperature)
- 1 orange (grated zest)
- 1 pinch fine salt
- 2/3 cup chocolate chips
- as needed chocolate chips
- as needed sugar pearls
- as needed powdered sugar
Tools for the panettone cake with chocolate chips without leavening:
- 1 Mold
- 1 Bowl
- 1 Electric whisk
Steps for preparing and baking the panettone cake with chocolate chips without leavening:
In a bowl, place the eggs, granulated sugar and a pinch of salt, and using the electric whisks, beat the two ingredients until you get a frothy and almost white mixture, add the milk and vegetable oil and mix them into the egg and sugar mixture.
Add the grated orange zest, sifted flour with baking powder, and work the mixture until it is smooth and homogeneous.
Add the chocolate chips and incorporate them into the mixture with a spatula.
Pour the mixture into a 500-gram paper panettone mold, add some chocolate chips and sugar pearls, and bake in a preheated oven at 356°F for 45/50 minutes (always do the toothpick test), after the first 20 minutes you can cover the cake with aluminum foil if it seems to be browning too much.
Let the panettone cake with chocolate chips cool, sprinkle with powdered sugar, and serve.
Notes
As an alternative to chocolate chips, you can use 80 grams of raisins previously soaked in warm water for 15 minutes and then well dried, and 50 grams of candied fruit.
In this case, decorate the panettone cake with almond flakes and after baking with powdered sugar.
If you do not have a paper mold, you can use a pan with a diameter of 6-7 inches and line the circumference with parchment paper 4 inches higher than the height of the pan.
