Ingredients for Schokino Chocolate Chip Cake
- 2 ½ cups all-purpose flour
- ¼ cup cornstarch
- Baking Powder
- Sugar
- Vanilla Sugar
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 1 cup milk
- Mini Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Schokino Chocolate Chip Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Schokino Chocolate Chip Cake
- Preheat your oven to 350°F (180°C). Grease and flour a 10-inch bundt pan. This ensures easy release and prevents sticking.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup cornstarch, and 1 ½ teaspoons baking soda. Sift for a light and airy texture.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, then stir in 1 cup milk.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a hand mixer. Increase the speed and beat for 2 minutes until the batter is smooth and glossy.
- Gently fold in 2 cups chocolate chips. Don't overmix!
- Pour batter into the prepared bundt pan and place on a rack in the lower third of the oven for even baking.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents breakage.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
85g
Fat
64g
Carbs
16g
