The next time that you have in mind to bake a light cake that is chocolatey, do give this recipe a try. I created the recipe as I went along in the baking process. 
My personal verdict? The inclusion of the chocolate chips complemented the lightness of the cake. However, I would have preferred that the cake itself be more chocolatey. If I were to bake this cake again, perhaps I will add some Hersheys cocoa powder or substitute the Milo totally with Hersheys cocoa powder.
INGREDIENTS1 1/2 cups self-raising flour
1/4 tsp salt
1/3 cup Milo
1/2 cup castor sugar
1/2 cup vegetable oil
1 cup water
1/3 cup Hersheys mini chocolate chips
METHOD1. Preheat the oven to 180 degrees celsius.
2. Grease and flour an 8" round cake pan. Set aside.
3. Sift the self-raising flour, salt and Milo in a bowl. Set aside.
4. Mix the castor sugar, oil and water in a bowl using a hand whisk.
5. Fold in the flour mixture using a wooden spatula and stir until blended.
6. Stir in the chocolate chips.
7. Pour the batter into the prepared pan.
8. Bake for 35 minutes or until a skewer inserted in the middle of the cake comes out clean.
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