Soft Cake with Chocolate Pieces without Baking Powder

• At least an hour before starting the recipe preparation, remove the eggs and milk from the refrigerator because they need to be at room temperature.
  Butter and flour a 20-22 cm diameter cake mold.
  Melt the butter and let it cool down.
  Roughly chop the dark chocolate and set aside.

• In a bowl sift the flour with the baking soda and the pinch of salt and set aside.
  In another bowl, beat with electric beaters the eggs with the sugar and vanilla extract until pale and foamy.

  

• Add the flour mixture little by little, alternating with the milk and the cooled butter, and continue to beat with the electric beaters.

  Finally, add the chopped chocolate, mixing now with a spatula or wooden spoon.

• Pour the obtained mixture into the mold and level the surface.

• Bake in a preheated static oven at 356°F (180°C) for about 30-40 minutes, but always do the toothpick test: inserted in the center of the cake it should come out dry.
  If you have a convection oven, bake the cake at 338°F (170°C) for about 30 minutes, checking the cooking with the toothpick.

  

• The baking times for both types of ovens are indicative because not all ovens bake in the same way, so adjust according to your oven.

• Once the cake is baked, let it cool completely in the mold before removing it.
  
  You can serve the cake dusted with powdered sugar.