A LITTLE FLOUR. A LOT OF HEART. Made with love (and a little mess).
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Baking · MILI’S PHOTO JOURNAL

Double Chocolate Snack Cake

A soft cocoa cake gets a generous scattering of chocolate chips and needs no frosting at all.

1 hr 30 minEasyOne 9 × 13-inch (23 × 33 cm) cake, cut into 15 pieces
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By Mili · Photo-inspired recipe

A dark chocolate-colored sheet cake topped with chocolate chips in a ceramic dish.
A LITTLE KITCHEN BACKSTORY

Let’s make something lovely.

The photograph shows a dark rectangular bake with chocolate chips across the top, but its exact base is unknown. This original version turns that idea into a straightforward yogurt snack cake.

Everything stays in one pan, from baking to serving. Chocolate chips supply little melted pockets while the cocoa flavors the entire crumb.

APRON OPTIONAL. APPETITE ENCOURAGED.

Double Chocolate Snack Cake

PREP15 minCOOK30 minREST / COOL45 minTOTAL1 hr 30 minMAKESOne 9 × 13-inch (23 × 33 cm) cake, cut into 15 pieces

What you’ll need

Cake

Let’s do this

  1. 1

    Prepare

    Heat the oven to 350°F (175°C), or 320°F (160°C) fan. Grease and line a 9 × 13-inch (23 × 33 cm) metal baking pan.

  2. 2

    Mix the dry ingredients

    Whisk the flour, cocoa, sugar, baking powder, baking soda and salt in a large bowl.

  3. 3

    Mix the wet ingredients

    In another bowl whisk the eggs, yogurt, milk, oil and vanilla until smooth. Pour into the dry ingredients and fold until just combined. Fold in 100 g of the chocolate chips. Do not taste raw batter.

  4. 4

    Fill and bake

    Spread the batter evenly in the pan and scatter the remaining 80 g chips over the top. Bake for 25–30 minutes, until the center springs back and a skewer inserted away from a chip has no wet batter.

  5. 5

    Cool

    Set the pan on a rack and cool for at least 45 minutes before cutting into 15 pieces.

Allergen heads-up

Wheat, Eggs, Milk, Soy may be present in chocolate chips; check labels. Check every ingredient and substitute for your own needs.

THE LITTLE THINGS THAT MAKE A DIFFERENCE

Before the happy first bite.

01

Use plain yogurt, not a sweetened fruit variety.

02

Stop mixing when the last flour streaks disappear to keep the crumb tender.

03

Check between chocolate chips when testing for doneness so melted chocolate does not confuse the result.

Save some for later

Cover the cooled cake and keep at cool room temperature for up to 2 days or refrigerate at 40°F (4°C) or colder for up to 5 days. Freeze wrapped portions for up to 2 months.

YOU MIGHT BE WONDERING

A few kitchen questions.

THE REAL-LIFE CAMERA ROLL

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the beautiful & the messy

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