Desserts/ Sweet Snacks/ Breakfast

Chocolate Chip Cake

Hello my dear food lovers!

Today I will share a recipe that I used to make during my teenager years (which means yesterday obviously… 😉 ).

Here is my chocolate chip cake.

It’s an old recipe that I’m finally sharing with you. I’m pretty sure that I’ve eaten this cake more than a hundred times!!

So why wait so long before writing down this chocolate chip cake recipe?? I’m asking! Why?? I honestly think that I forgot about this recipe until now… What’s wrong with me? And this will sound even more questionable once you’ve tried it.

This cake is super easy to make. It’s soft, heavenly moist and super delicious! You can keep it at room temperature and have it for breakfast or your afternoon snack. You get it, this chocolate chip cake is fantastic!!

So it’s not a “chocolate chip” cake so to speak, it’s more a cake made with crushed chocolate. You can serve it with a scoop of vanilla ice cream or a chocolate one for instance or with creme anglaise if you like.

The only thing to pay attention to is the mold size and shape. The best option is to go for a 26 cm diameter savarin mold, if possible with removable bottom. The hole of the savarin will help with a more uniform cooking than with a regular cake mold and the 26 cm diameter is simply necessary because your cake is going to grow, hence a large mold.

At the end of cooking, the chocolate chip cake will be lower than during cooking. This is normal. Yet, if it is too hollow that means that your oven was too hot. The next time, reduce the temperature by 10 degrees.

The utensils:

A 26 cm savarin mold (De Buyer as always for me),

A large bowl,

A good whisk,

A food processor with whisk for the egg whites

And a blender or Thermomix to crunch the chocolate.

You can put chocolate chips if you don’t want to crunch the chocolate, though I really recommend it. The smaller parts of chocolate will “conglomerate” with the batter and the large parts will remain and give the great chocolate taste.

And now the recipe, Chef!

Chocolate Chip Cake

1 Star2 Stars3 Stars4 Stars5 Stars ( Vote !)
Serves: 10 - 12 Difficulty: Easy Price: $
Prep Time: 15 min Cooking Time: 1 hour


  • 4 eggs
  • 220 g sugar
  • 220 g flour
  • 10 g baking soda
  • 160 g vegetal oil
  • 160 g milk
  • 100 g chocolate



Preheat your oven at 160 degrees.


Separate the egg whites and yolks.


Whisk the egg whites until firm and set aside.


Whisk the egg yolks and sugar until foamy and white.


Add half of the flour. Mix.


Add half of the milk, mix.


Add the rest of the flour and baking soda. Mix.


Finally, pour the rest of the milk and the oil, mix well until you get an homogeneous batter.


Add gently the egg whites with a spatula.


Crunch the chocolate with your Thermomix or blender.


Add it to the batter and pour into to the buttered mold.


Cook for one hour (check with a knife at the end of cooking).


Let cool down on a grid.

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  • Reply
    Wednesday September 16th, 2020 at 03:41 PM

    Merci !! ça sera testé ce we pour le retour des enfants !!

    • Reply
      Wednesday September 16th, 2020 at 03:45 PM

      Excellent ! vous ne serez pas déçue Priscille 😉

  • Reply
    Thursday September 17th, 2020 at 09:36 AM

    Ce beau gâteau tigré a du faire des heureux…

    • Reply
      Thursday September 17th, 2020 at 10:07 AM

      Oh oui !! et c’est pas fini ! 😉

  • Reply
    Friday November 13th, 2020 at 11:12 PM


    Peut-on remplacer l’huile par du beurre fondu ? Je viens de le tester mais je n’aime pas le goût de l’huile qui ressort. Par contre, qu’est-ce qu’il est moelleux !!!

    • Reply
      Saturday November 14th, 2020 at 09:18 AM

      Bonjour Ariane, oui c’est tout à fait possible !

  • Reply
    Yasmina Belbachir
    Friday November 27th, 2020 at 07:51 AM

    Excellent gâteau, moelleux, il n’est pas sec du tout. Mon fils m’a dit pourquoi tu dis qu’il est tigré, les tigres ont des rayures, donc’est un gâteau léopard, et il a tout mangé , j’ai réduis le sucre j’ai mis 100 grammes cela était suffisant pour nous. Merci pour le partage

    • Reply
      Friday November 27th, 2020 at 08:36 AM

      Merci Yasmina !! Votre fils a raison, c’est plus léopard que tigré !!

  • Reply
    Tuesday March 8th, 2022 at 02:01 PM

    Bonjour ! Merci pour cette recette, je suis très tentée je vais tester rapidement. Je vais mettre des pépites de chocolat car j’en ai beaucoup en stock. J’ai une question : conseillez-vous de les fariner ou de les mettre au congélateur pour ne pas qu’elles tombent au fond, SVP?
    Merci d’avance de votre réponse. Hélène

    • Reply
      Tuesday March 8th, 2022 at 03:26 PM

      Merci Hélène. Alors pour que les pépites ne tombent pas il faut une pâte peu fluide. Le mieux ici est de les déposer sur la pâte une fois versée dans le moule. Elles descendront un peu mais la pâte va prendre à la cuisson et du coup limiter “la chute” ! 😉

  • Reply
    Helene Guigui
    Wednesday March 9th, 2022 at 02:46 PM

    Merci Emma ?

    • Reply
      Wednesday March 9th, 2022 at 03:57 PM

      avec plaisir !

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