Nesquik Chocolate Chip Cake

This Nesquik Chocolate Chip Cake is the perfect breakfast dessert to start your weekend or to enjoy a little break with your cup of coffee.

I had this fantastic idea of making a simple cake when I realized I had some Nesquik chocolate powder leftovers.

The final result? I got a soft and light Nesquik cocoa cake my family enjoyed!

This recipe is beginner-friendly, family-friendly, and delicious! It comes together in less than 50 minutes!

Ingredients:

Directions:

Preheat the oven to 150°C. Add the sifted flour, the baking powder, and the Nesquik powder to a large mixing bowl, and combine with a whisk.
Separate the egg yolk with the white one. Add the yolk, the Greek yogurt, and the sugar to another large mixing bowl and whisk together with a hand mixer until you get a liquid batter. Add in the room-temperature milk and stir for another few seconds to incorporate the ingredients. In a separate bowl beat the egg white with the hand mixer in a circular motion to create a firm peak.
Stir the dry ingredients into the wet and mix well, until you reach a creamy batter. Add in the firm egg white and gently fold together with a spatula.
Grease and flour a rectangular cake pan (about 32x20cm). Pour batter into the prepared pan, and decorate with some chocolate chunks.
Bake in the oven for 30-40 minutes until a toothpick comes out clean. Let cool for 10 minutes before flipping your cake out of the pan. Dust with powdered sugar, if desired, and then serve!

Notes

If your batter is dry, add a tablespoon of yogurt or milk and stir gently. Remember, the batter has to be slightly thick.
When transferring the dough to the cake pan, make sure you have greased and floured the cake pan to prevent the batter from sticking to the bottom or sides. You can also use a non-stick cooking spray.
The baking time varies from oven to oven. To make sure the cake is ready, use the toothpick test method.
Don’t overmix the batter. Mix just until everything is incorporated.

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