A delight for chocolate lovers and a perfect dessert that balances the richness of chocolate, Choco Chip Cake is soft and fluffy. This cake has often been termed a favourite at birthdays and celebrations, as well as casual parties, for most chocolate lovers. The true hero here is the star ingredient, chocolate chips dispersed throughout the cake, making each bite an irresistible experience. Choco Chip Cake is a simple batter mixed with all the basic ingredients like flour, sugar, eggs, butter, and baking powder. What makes it mouth-wateringly scrumptious is adding chocolate chips, which consist of semi-sweet or dark chocolate chips that can melt a little in the oven for gooey pockets of chocolate. Alternatively, other versions might use milk chocolate or white chocolate chips for different flavours. A round shape is traditional, but the cake can be made in many shapes: round layers can make a layered cake, a loaf for a more rustic look, and even cupcakes for individual servings. Its versatility makes it fit right in with whatever occasion you have. It can be served plain, dusted with powdered sugar, or finished with a rich chocolate ganache or frosting for an extra indulgence after being baked. Choco Chip Cake is very scrumptious and the easiest cake to make, so whether you are a novice or a skilled baker, this cake will surely be on your list of the most loved cakes. The process is very simple: mixing all the ingredients and folding the chocolate chips. Whether with a cup of coffee, brought to a party, or enjoyed in the afternoon as an icy snack, Choco Chip Cake is sure to be to everybody's liking. Its sweet smell and luscious taste made it a traditional delight to be relished in any gathering or instance of indulgence.

• 200 gms maida
• 1 pinch salt
• 200 gms sugar
• 100 gms unsalted butter
• 2 large eggs
• 200 ml milk
• Parchment
• 1 tsp baking powder
• 1/2 tsp baking soda
• Vanilla essence

• Preheat your oven to 180 C (350 F) first. Now, it is fundamental to any chocolate chip cake that one will ensure that the right temperature is set for baking and proper rising of the cake in the oven. Then make sure it's preheated before you pour the batter inside and get the perfect results for your recipe of choco chip cake.
• Grease a 9-inch round cake pan with a pat of butter or oil so the cake won't stick to it. To make doubly sure, line the bottom of the pan with a round piece of parchment paper; that will make removing the cake so much easier after baking.
• Mix 200 gms of all-purpose flour in a large bowl, 1Tsp of baking powder, 1/2Tsp of baking soda, and a pinch of salt. To sift dry ingredients ensures that they are well incorporated and, hence, avoid lumps for a smooth batter.
• Now mix 200 gms of sugar and 100 gms of softened unsalted butter in another bowl.
• Whip it until it turns light and fluffy. Remember that air trapped in the softened butter means a lighter and fluffier cake.
• Once the butter is creamy, add sugar, and one Tsp of vanilla essence. This component adds further flavour to the cake and does not compete with the chocolate chips.
• 2 large eggs are added to the butter and sugar mixture, one after another. It is advisable to add the eggs one at a time; every addition of an egg, after whisking it, makes the mix smooth. Adding one at a time ensures better emulsification of the batter and contributes towards an even texture.
• Add dry ingredients gradually to the wet mixture, alternating with 200 ml of milk.
• First, add about one-third of the dry ingredients.
• Fold gently and add half of the milk. This way, repeat the above steps and finally finish with the dry ingredients. This helps retain all the airiness of the batter and, along with that, prevents lumps by not putting wet and dry ingredients directly together.
• Once the batter is smooth, mix in 150 gms of chocolate chips using a spatula. Do not overmix here; you don't want your cake to be too dense. Folding is very effective in distributing the chocolate pieces evenly in the batter without letting it deflate.
• Pour the batter into your prepared cake pan. Using the flat spatula, smooth the top so that it bakes evenly. Even out the top for no lumpy spots that could skew the rising of the cake.
• Place the cake pan in the oven and bake for 35-40 minutes. The cake is made when the top is golden brown, and when a toothpick or skewer is inserted into the centre, it comes out clean or with a few moist crumbs. If it comes out with wet batter, bake for a few more minutes and check again.
• When done, remove the cake from the oven and cool it in the pan for approximately 10 minutes. At this point, it will be only just set in the pan and it will be easy to get rid of the pan by turning it upside down without breaking up.
• After 10 minutes, loosen the cake from the pan edges with a knife, then invert the cake onto the wire rack. Remove the parchment paper and let cool completely before serving or frosting, which will help the cake hold up and intensify the flavour.