Get ready to embark on a chocolate lover's ultimate fantasy! This Chocolate Surprise Cake is not just another dessert - it's a magical culinary experience that will transform your ordinary baking routine into an extraordinary adventure. With its rich, moist texture and unexpected chocolate chip surprises in every bite, this cake promises to be the star of any gathering, leaving your guests begging for the recipe. Whether you're a seasoned baker or a curious kitchen novice, this foolproof recipe guarantees a showstopping dessert that looks like it came straight from a professional bakery!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they are well combined and free of lumps.
- In a separate medium bowl, crack the eggs and whisk them lightly. Add whole milk, vegetable oil, and vanilla extract. Mix these wet ingredients until they are thoroughly blended.
- Pour the wet ingredient mixture into the dry ingredients. Using an electric mixer or a whisk, blend the batter until smooth and no dry streaks remain. Be careful not to overmix.
- Carefully add the boiling water to the batter, stirring gently until the water is fully incorporated. The batter will be thin, which is normal for this recipe.
- Fold in the chocolate chips, distributing them evenly throughout the batter. Reserve a small handful for topping if desired.
- Pour the batter into the prepared baking pan, ensuring an even distribution. If reserved, sprinkle the remaining chocolate chips on top of the batter.
- Place the pan in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out with a few moist crumbs but not wet batter.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to slice.
- Once cooled, cut the cake into 12 equal servings. Optional: dust with powdered sugar or top with whipped cream before serving.
Tips
- Always use room temperature eggs and milk for smoother batter integration.
- Sifting dry ingredients prevents lumps and ensures a more consistent cake texture.
- When adding boiling water, stir gently to maintain the batter's delicate structure.
- Don't overmix the batter - stop mixing as soon as ingredients are just combined.
- For extra indulgence, use high-quality cocoa powder and chocolate chips.
- Check cake doneness with the toothpick method, but remove it slightly before it's completely dry.
- Allow the cake to cool completely before cutting for cleaner, more defined slices.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 35mg
