This quick and decadent chocolate cake transforms the traditional dessert into a breakfast-worthy treat. Inspired by the classic “tres leches” technique of soaking a warm cake in milk, this recipe creates an incredibly moist and satisfying cake that’s perfect for both morning indulgence and after-dinner dessert.
Why This Recipe Works
The genius of this cake lies in its versatility and simplicity. The batter comes together in just 5 minutes, while the milk-soaking technique ensures a moist, tender crumb that stays fresh for days. The brown sugar adds depth and caramel notes, while the chocolate chips create pockets of melty goodness throughout.
Ingredients
Dry Ingredients
- 220g (1¾ cups) all-purpose flour
- 125g (⅔ cup) brown sugar
- 30g (⅓ cup) unsweetened cocoa powder
- 10g (2½ teaspoons) baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs, room temperature
- 60ml (4 tablespoons) milk
- 60ml (4 tablespoons) neutral vegetable oil
- 125ml (½ cup) water
Topping & Finishing
- 90g (¾ cup) milk or dark chocolate chips
- 125ml (½ cup) cold milk for soaking
Step-by-Step Instructions
- Prepare Your Pan
- Preheat oven to 180°C (350°F)
- Line a 20cm (8-inch) round cake pan with parchment paper
- Lightly grease the sides
- Mix Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Brown sugar
- Cocoa powder
- Baking powder
- Salt
- Break up any sugar lumps with your fingers
- Combine Wet Ingredients
- Add eggs, milk, oil, and water to the dry mixture
- Whisk until you have a smooth, glossy batter
- Ensure no dry pockets remain
- Bake the Cake
- Pour batter into prepared pan
- Spread evenly with a spatula
- Sprinkle chocolate chips uniformly over the surface
- Bake for 35 minutes or until a toothpick comes out clean
- The Milk Soak
- While cake is still hot, poke holes all over with a skewer
- Pour cold milk evenly over the surface
- Let stand 30 seconds to absorb
- Milk should disappear completely into the cake
Pro Tips
- For best results:
- Use room temperature eggs for better incorporation
- Don’t overmix the batter once wet ingredients are added
- Poke plenty of holes for even milk absorption
- Variations:
- Add 1 teaspoon vanilla extract for extra flavor
- Use different chip varieties (dark, milk, or white chocolate)
- Sprinkle with powdered sugar before serving
Storage & Serving
- Room temperature: Up to 3 days in airtight container
- Refrigerated: Up to 5 days
- Best served:
- Warm for breakfast
- Room temperature for snacking
- Slightly warmed for dessert
Nutritional Information
(Per slice, based on 8 servings)
- Calories: 325
- Protein: 6g
- Carbohydrates: 48g
- Fat: 14g
- Fiber: 2g
- Sugar: 26g
Prep Time: 5 minutes
Bake Time: 35 minutes
Total Time: 40 minutes
Servings: 8-10 slices
This versatile cake bridges the gap between breakfast and dessert, offering a quick solution for both morning cravings and after-dinner treats. The milk-soaking technique ensures each bite is perfectly moist, while the chocolate chips add bursts of sweetness throughout. Whether enjoyed with morning coffee or as an afternoon pick-me-up, this cake delivers comfort and satisfaction in every slice.
