Preparation: Preheat your oven to 180°C (356°F). Line a baking dish with parchment paper to ensure easy removal after baking.

Mix the wet ingredients: In a mixing bowl, crack 2 eggs and add 60g granulated sugar. Pour in 60g corn oil and slowly add 300g milk while whisking. Mix thoroughly until the liquid is smooth and free of lumps.

Combine the dry ingredients: Sift 300g glutinous rice flour, 25g cocoa powder, and 6g baking powder into the wet mixture. Whisk until the batter is smooth and no traces of dry flour remain.

Layer the batter and chocolate: Pour half of the batter into the prepared baking dish. Place 2 pieces of chocolate (about 40g each) in the center of the batter. Pour the remaining batter over the chocolate, filling the dish to about 80% full to allow room for the cake to rise. Smooth the surface with a spatula.

Top with chocolate chips: Sprinkle 50g chocolate chips evenly over the top of the batter for decoration.

Bake: Place the baking dish on the middle rack of the preheated oven. Bake at 180°C (356°F) for 45 minutes, adjusting the time based on your oven's power and the size of the dish. When the cake rises and turns golden brown, insert a toothpick into the center. If it comes out clean, the cake is ready. If the surface browns too quickly, cover it with aluminum foil to prevent overbrowning.

Cool and serve: Remove the cake from the oven and let it cool for a few minutes. Slice and enjoy warm or at room temperature.