📝 Ingredients
For the Cake
- 2½ cups (315 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- ¾ cup (180 ml) whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup (170 g) semi-sweet chocolate chips
- 2 tablespoons all-purpose flour, for coating the chocolate chips
For the Top
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 tablespoons shredded coconut, optional
- Powdered sugar, for dusting
👩🍳 Instructions
- Prepare the oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round springform pan with parchment paper.
- Prepare the chocolate chips: Toss the chocolate chips with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the eggs and sugar: In a large bowl, beat the eggs and sugar for 2–3 minutes, until lighter and slightly fluffy.
- Add the wet ingredients: Gradually add the melted butter, milk, vanilla, and lemon zest. Mix until smooth.
- Combine: Add the dry ingredients gradually and mix just until combined. Do not overmix.
- Add the chocolate: Gently fold the chocolate chips into the batter.
- Fill the pan: Pour the batter into the prepared springform pan and smooth the top.
- Bake: Brush the top lightly with melted butter and sprinkle with granulated sugar and shredded coconut if desired. Bake for 40–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10–15 minutes, then carefully remove the springform ring and transfer the cake to a wire rack.
- Finish: Once slightly cooled, generously dust the top with powdered sugar.
- Serve: Slice and serve warm or at room temperature. The center should be soft, tender, and packed with chocolate chips.