Chocolate chip cake

Ingredients for 1 servings:

• 200 g wheat flour, type 405 or 550, or spelt flour type 630
• 2 tsp, leveled baking powder
• 100 g sugar
• 2 tbsp vanilla sugar
• 3 eggs
• 150 g butter, soft
• 70 ml milk, possibly more
• 70 g chocolate flakes
• e.g. fat, for the form
• 100 g chocolate coating or chocolate glaze

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Sponge cake with chocolate chips, simple all-in-one dough with variations

Preheat oven to 175-180°C (top/bottom heat). Mix together the flour, baking powder, and sugar. Then add the eggs, butter, and milk and mix thoroughly for 5-6 minutes until you have a creamy batter. Depending on the consistency of the flour or the size of the eggs, add 1-2 tablespoons of milk if necessary; the batter should be creamy and difficult to tear from a spoon. Now briefly mix in the chocolate flakes. Grease a 25-30 cm loaf pan or a 23 cm sponge cake pan. Pour the batter into the pan and spread it out, smoothing it out slightly. Bake for 50-55 minutes (use a skewer to test the surface!). If it is flatter, it can be done in as little as 20-35 minutes. Cover the cooled cake with the melted chocolate coating or glaze. Variations: * Pour the batter into a springform pan or a small baking sheet, arrange the cherries, apple, or peach slices on top, bake, and sprinkle with powdered sugar. * Bake the batter in a springform pan, spread thick cherry compote (25 g cornstarch in 250 ml cherry juice, add cherries) and heavy cream on top. * Pour the batter into muffin cups, divide the fruit between them, and bake. Sprinkle with powdered sugar or icing. * Instead of the chocolate flakes, freeze the remaining chocolate hollows, crumble them, and add them to the batter.