Ultimate चॉकलेट चिप्स केक Recipe – A Must-Try Food for Every Dessert Lover.

Eggless Chocolate Chip Cake (moist and simple)

Ingredients (8-inch round or 9×5-inch loaf)
All-purpose flour: 1½ cups (190 g)
Baking powder: 1½ tsp
Baking soda: ¼ tsp
Salt: ¼ tsp
Sugar: ¾ cup (150 g)
Neutral oil (or softened butter): ½ cup (120 ml)
Thick yogurt (curd): ½ cup (120 g)
Milk: ½ cup (120 ml), room temp
Vanilla extract: 1½ tsp
Chocolate chips: ¾ cup (120 g), toss with 1 tsp flour
Optional: ½ tsp lemon juice or vinegar for extra lift

Method
1. Preheat oven to 175°C/350°F. Grease and line your pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar and oil. Add yogurt and vanilla; whisk smooth. Stir in milk (and lemon juice, if using).
4. Fold the dry mix into the wet just until combined; don’t overmix.
5. Fold in most chocolate chips; sprinkle a few on top.
6. Bake 30–35 minutes (loaf 45–55) until a toothpick comes out with a few moist crumbs.
7. Cool 10 minutes in the pan, then unmold and cool fully before slicing.

Tips
Coat chips in a little flour and use mini chips to prevent sinking.
If batter seems thick, add 1–2 tbsp milk.
Stovetop: preheat a heavy kadhai with a trivet for 10 minutes on medium; place the pan, cover, and cook on low-medium 40–55 minutes until set.

Storage
Airtight at room temp 2–3 days, fridge up to 5 days.