Lactose-Free Chocolate and Mixed Berry Cake
If you're not lactose intolerant you can still make this recipe using cow's milk and it's really nice. Soy milk can also be used.
If you add some chocolate chips, usually 1/2 to 1 cup will be sufficient (depending on how chocolaty you like things).
You can also use fresh berries - I often use raspberries and morello cherries.
You can bake the batter in a muffin pan as well. Batter should be enough for 12 large or 18 small muffins. Bake at 375 degrees F (190 degrees C) until a skewer inserted into the center comes out clean, 18 to 20 minutes. Leave in the tin for 5 minutes to cool after removing from the oven, then turn out onto wire racks. They are delicious served warm.