Step 1: Prepare the Cookie Dough
In a mixing bowl, combine 110 g of sugar and 80 g of melted butter.
Add a pinch of salt, 1 egg, and 1 tsp of liquid vanilla. Mix well until smooth.
Gradually incorporate 150 g of flour, 1/2 tsp of baking soda, and 1/2 tbsp of baking powder.
Fold in 1 handful of chocolate chips.
Chill the cookie dough in the fridge for 15 minutes.
Step 2: Prepare the Cake Batter
In another mixing bowl, whisk together 3 eggs and 130 g of sugar until light and fluffy.
Stir in 1 tsp of liquid vanilla, 100 g of oil, and 150 g of Greek yogurt until well combined.
In a separate bowl, sift together 250 g of flour, 40 g of cocoa powder, 1/2 sachet of baking powder, and a pinch of salt.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in 100 g of chocolate chips.
Step 3: Assemble and Bake
Preheat your oven to 175°C (347°F).
Grease and flour a cake pan.
Pour half of the cake batter into the prepared pan, followed by spoonfuls of the chilled cookie dough. Use a spoon to swirl the cookie dough slightly into the cake batter.
Pour the remaining cake batter over the cookie dough.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Serving Suggestions
Serve the chocolate chip cake warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Dust with powdered sugar for a decorative touch.
Cooking Tips
For a richer flavor, consider using dark chocolate chips.
You can also add nuts, such as walnuts or pecans, for extra texture.
Nutritional Benefits
Greek yogurt adds protein and moisture to the cake, reducing the need for additional fats.
Cocoa powder provides antioxidants, which can contribute to heart health.
Dietary Information
This recipe is vegetarian and can be made gluten-free by substituting the flour with a gluten-free blend.
Nutritional Facts (per slice, based on 12 slices)
Calories: Approximately 210 kcal
Protein: 4 g
Carbohydrates: 30 g
Fats: 9 g
Fiber: 2 g
Storage
Store the chocolate chip cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Why You’ll Love This Recipe
This chocolate chip cake is moist, decadent, and filled with melty chocolate goodness. It’s an easy recipe that brings joy to any gathering and is perfect for satisfying your sweet tooth!

Conclusion
This chocolate chip cake is a delightful dessert that brings the perfect balance of flavors and textures. With its rich chocolate chips and soft cake base, it’s a treat that everyone will love. Enjoy baking and sharing this delicious cake with your friends and family!

Frequently Asked Questions
Can I use margarine instead of butter?
Yes, margarine can be used as a substitute for butter in this recipe.
What if I don’t have Greek yogurt?
You can substitute with regular yogurt or sour cream.
Can I make this cake ahead of time?
Absolutely! The cake keeps well and tastes even better the next day.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few crumbs.
Can I add nuts to this recipe?
Yes! Feel free to mix in your favorite nuts for added crunch.
How can I make it vegan?
Substitute eggs with flax eggs and use plant-based yogurt and oil.
Can I use whole wheat flour?
Yes, whole wheat flour can be used, but it may alter the texture slightly.
What can I serve with the cake?
It pairs well with ice cream, whipped cream, or fresh berries.
Can I reduce the sugar?
Yes, you can reduce the sugar amount to suit your taste, but it may affect the cake’s texture.
How should I store leftovers?
Store in an airtight container at room temperature or refrigerate for longer freshness.
Enjoy your delicious chocolate chip cake!