Chocoletto Cake

Chocolate simply puts a smile on our faces – that’s why our Chocoletto cake has an extra helping of chocolate chips.

What makes this chocolate chip cake the perfect cake for every occasion is very simple: a delicious dough that’s really quick and easy to make. Everyone enjoys the taste of sponge cake. So light and moist, it’s irresistible!

Encores

What else you’ll need

• 150 g soft margarine or butter
• 3 medium eggs
• 60 ml milk (approx. 5 tbsp) milk (1.5 % fat)
• a little wheat flour for the baking tin

Preparation

Make the dough

1. Preheat a conventional oven to around 180 °C (fan approx. 160 °C).
2. Put the baking mix, soft margarine or butter, eggs and milk into a mixing bowl and mix with an electric hand mixer (whisk) briefly on the lowest setting first of all, then on the highest setting for around 3 minutes, until creamy. Finally, add the chocolate chips and stir them in.

Bake

1. Grease a loaf tin (25 cm) and dust with flour. Add the dough and smooth out.
2. Now bake the cake on the middle shelf of the preheated oven for around 60 minutes.
3. After around 15 minutes’ baking time, make a cut around 1 cm deep lengthwise in the middle of the cake and use a wooden skewer to check whether the cake is ready before taking it out of the oven.

Cool and glaze

1. After baking, remove the cake from the tin and place on a wire rack to cool. When the cake has cooled, the sachet of glaze can be placed in boiling hot water and soak for 10-15 minutes. Cut open the aluminium sachet and spread the liquid glaze onto the cooled cake with a knife.