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As other answers have said, the result will NOT be (3). The chocolate may melt somewhat during baking, but it will solidify again as it cools. How much it sinks will depend on the thickness of the cake batter -- in some cases it may end up on the bottom, and in other cases it may not sink very much. To achieve your desired result (a "semi-liquid state"), ...


Sorry, but it certainly won't be Nr 3. It may be edible, but I don't see why you'll do that instead of making a delicious chocolate cake instead. I have dabbled in high-chocolate recipes, and one of them was for chocolate muffins filled with chopped chocolate (not chocolate chips, but a chopped bar) and glazed with chocolate. The pieces of chocolate were ...

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