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Chocolate Chip Cake recipe

Chocolate Chip Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate chip cakes

This cake is incredibly moist and delicious. A sponge batter is layered with chocolate chips, cinnamon and sugar, then baked to perfection.

2 people made this

IngredientsServes: 8

  • 125g butter, softened
  • 300g caster sugar, divided
  • 2 eggs
  • 250ml soured cream
  • 1 teaspoon vanilla extract
  • 250g plain flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 115g chocolate chips

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 180 / Gas 4. Grease and flour a 23cm x 33cm or similar sized tin.
  2. Cream butter and 200g sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in soured cream and vanilla.
  3. Fold in flour, baking powder and bicarbonate of soda. Mix well. Spoon 1/2 batter into prepared tin.
  4. In a bowl, mix together the sugar, cinnamon and chocolate chips. Sprinkle 1/2 of this over the batter in the tin.
  5. Pour remaining batter into the tin and sprinkle the remaining chocolate chip mixture.
  6. Bake in preheated oven for 30-40 minutes. The cake is done when a skewer inserted into the centre of the cake comes out clean.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

We just moved to the UK and I was having trouble converting my own recipes. I didn't have/know about caster sugar so just used regular granulated sugar and it was great. My husband needed a cake to take to work and this was perfect! His co-workers asked if I could make it again the next day, so it was a big hit! Thanks!-24 Sep 2013


Chocolate Chip Cake With Whipped Chocolate Buttercream

It’s April! Flowers are *finally* starting to bloom, and it looks like we have a magnolia tree on our front lawn that I had no idea about. So exciting!! I am SO over winter — and this year has been a particularly bad one. Getting through the January to March phase is always the worst for me. Nothing to look forward to for 3 dreary months. Thankfully we were able to break it up a bit with our February Sydney trip, but that’s not always an option.

So, to kick off April and the signs of spring and summer on the horizon, I bring you this bright and cheery Chocolate Chip Cake!

There was no special occasion for this birthday cake, it’s just one that I’ve wanted to do for a while. And really, does there need to be a special occasion to have cake? I didn’t think so.

The Ultimate Cake Collection

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

The chocolate chip cake is the same one I use in my Milk & Cookies Cake. It’s a buttermilk based cake, and tastes truly delicious. Ryan insists the cake tastes just like a chocolate chip muffin, and really, it totally does. I use the same “base” cake recipe for all of my vanilla cakes, but for some reason the addition of chocolate chips gives it a whole different kind of flavour.

This is Ryan’s new favourite cake, and I’ve been instructed to not give any of it out (lol). I managed to smuggle a few pieces away for some friends, but the rest of it has been squirrelled away into the freezer.

The chocolate buttercream did not turn out as I intended. My vision for this cake was not to have a whipped buttercream at all, but a rich, fudgey chocolate one. Apparently this is something I am incapable of achieving, as I have tried multiple times without success. Either the color is off or the texture isn’t right — I never quite get what I’m after.

This is an American style buttercream, which I don’t do very often. I typically stick to Swiss meringue buttercreams, but I knew that getting a rich chocolate color with a meringue would be all but impossible, so I went with a powdered sugar based buttercream instead. Maybe I should have added more melted chocolate, or cocoa powder, or milk instead of cream. Or maybe I whipped it for too long or at too high a speed. Regardless, it’s light and airy rather than rich and fudgey. Flavour-wise, it’s still perfectly delicious.

So, the chocolate fudge buttercream I was after turned into a whipped chocolate buttercream. I’m actually totally ok with this and think it looks perfectly pretty, it’s just not exactly what I had envisioned.

I wanted to try something a little different for the sides of the cake this time, and I would say that I’m about 80% happy with how it turned out. Again, it’s not exactly what I was going for, but I was lazy and I didn’t want to scrape it all off and start over. It was close enough. I used a large straight icing spatula, pressed it into the bottom of the cake and swiped upwards at an angle. I didn’t clean it between swipes, which helped to give the frosting the pronounced ridges. I think it would actually be a cool effect for a “wood” themed cake, as it kinda looks like bark.

Some classic rosettes and a mixture of pastel confetti and sprinkles top off this pretty Chocolate Chip Cake.

The cake is fairly dense but moist, and it pairs well with the fluffy whipped chocolate buttercream. Perfect as a birthday cake or for any special occasion.


Preheat oven to 350°F/180°C/Fan 160°C/Gas Mark 4.

Grease a 22cm round tin and line with baking parchment

Cream the butter and sugar together. Add one egg at a time and beat thoroughly between addition. Add the flour and mix until just combined.

Stir through the chocolate chips and pour into the prepared tin

Bake for 30 mins. Cover loosely with foil and bake for a further 20 – 30 mins, or until a cocktail stick inserted in the centre comes out clean

Remove from the oven and allow to cool for 5 mins before transferring to a wire rack to cool fully.

Whilst the cake is cooling you can prepare the frosting. In a saucepan melt the butter. Add the chocolate and stir continuously until fully melted.

Remove from the heat and mix in the icing sugar and spread over the cake.


There are a few key tips and tricks that will keep your cake from drying out. The first is to watch your cooking time, to make sure you’re not over-baking.

The next thing is to measure your ingredients carefully, even weighing them if possible to make sure you’re not adding too many dry ingredients, which can dry out your cake.

You can also swap out the milk with buttermilk, which has more fat and higher acid naturally, so it will provide moisture to the cake while also help to make the texture really soft.


Chocolate Chocolate Chip Sheet Cake

Sheet cakes are one of my favorite to bake because they&rsquore easy and they&rsquoll serve a crowd. Who wouldn&rsquot get excited at the sight of a big pan of cake, cut into big squares, begging to be enjoyed?!

This chocolate chocolate chip sheet cake is all in the name and more! And by more, I mean amazing, irresistible, crave-able deliciousness. Pure chocolate goodness in every delectable bite&hellip

Incredibly moist chocolate chocolate chip cake with a rich and creamy chocolate frosting and more mini chocolate chips on top. I&rsquom telling you, cake dreams do come true!

The crowd goes crazy over this cake every time I bake it for a party or get-together. It gets such rave reviews that it&rsquos become one of those cakes I can&rsquot show up to the party without. Friends and family count on it and crave it. Oh, how I love a great recipe that brings others (and myself) so much enjoyment!

I hope you and your loved ones enjoy it as much as we do!

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Chocolate Chip Loaf Cake Details

  • Texture: This is basically a super moist butter cake scaled down to fit a loaf pan. I loosely adapted the recipe from our raspberry swirl pound cake, but made today’s version much lighter. You’ll notice fewer eggs and butter and the addition of milk to lighten up the batter. Consider this a VERY light-crumbed pound cake. We recommend slicing it while it’s still a little warm so the chocolate chips are extra melty.
  • Flavor: If you love butter and chocolate, you’ll enjoy this chocolate chip loaf cake. We recommend using mini chocolate chips so you get dozens of chips in every single bite. You can leave the loaf cake plain, but we certainly didn’t regret garnishing it with a glossy chocolate peanut butter topping. Yes, this loaf cake is nearly perfect.
  • Ease: We have a basic butter-based cake on our hands and the great news is that there’s no crazy assembly or complicated decoration required. All of the equipment (mixer, loaf pan) and ingredients are pretty standard for a baking recipe. We always appreciate an easy dessert that delivers big.
  • Time: Set aside a few hours to complete this recipe which includes preparing the batter, baking, and cooling.


More Chocolate Chip Cake Recipes

Chocolate Chip Snack Cake is a simple and delicious cake that is quick to mix and easy to love!

Ingredients

  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, softenend
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) sour cream
  • 1/2 cup (85g) + 3/4 cup (127g) chocolate chips*
  • 1/2 cup (60g) chopped pecans

Instructions

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. Whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, and mix well. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the sour cream. Stir in 1/2 cup chocolate chips and the pecans.
  5. Transfer the batter to the prepared pan. Bake 28-32 minutes, or until a pick inserted into the center comes out clean.
  6. Set the pan on a wire rack. Sprinkle 3/4 cup chocolate chips on top of the warm cake. Wait 5 minutes. Then, using an offset spatula, spread the chocolate to cover top of cake. Allow the cake to cool completely.

Notes

*Use any kind of chocolate chips you'd like. If you're going to frost the cake, I recommend semisweet chips in the cake and for the frosting. Without the frosting, milk chocolate chips work well in the cake.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

This recipe was originally developed for Go Bold with Butter, where I am a paid contributor.


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My family's favorite, have been making it since it was first published and they request it for their birthdays every year! Don't over bake it and it won't be dry. Definitely use the frosting recipe, that's part of what makes it great!

Baked this cake for my fathers 71st. I needed to use 9" pans, refrigerated the 2 cakes overnight and had no problem cutting the layers in half. I decided to crumb coat and refrigerate then add the final frosting. Used minichips between layers and they did add a nice dimension to the cake. The cake tasted great and was dense, very chocolatey and yummy. The frosting is good, but it's really just chocolate whipped cream. FYI - frosting is light in color - not a dark chocolate frosting. Was asked if it was cool whip since it's light and fluffy.

The ratio of wet ingredients to dry seemed a little off in this recipe almost as if the liquids were compensating for a lack of fat. I was unable to cream the ingredients to achieve the beautiful lift that comes from slowly emulsifying the fats/eggs. As a result, my cake ended up slightly soggy and sagged in the middle after cooling. The cake was also too crumbly - fell apart when I tried to transfer from the cake pan to a plate. The Double Chocolate Layer Cake on this site remains undefeated as my ultimate chocolate cake.

We followed the instructions exactly, although we made it into cupcakes (about 18 minutes of baking time) instead of a cake. They were awesome! I couldn't find mini-chips at our local store, so I chopped up regular ones and it worked fine. Don't leave out the chips from the icing -- they're really great. We used Hershey's to make it peanut-safe, and they're still really good!

My family loved this cake, with my husband even calling it "perfect". I layered the chocolate chips between each layer instead of adding to the frosting. I also added a tsp of vanilla to the batter just because I had too! Both of my kids said they wouldn't have liked the chips in the frosting as frosting should be smooth.

This cake was easy and delicious! I used dental floss to slice through the cake layers and it worked great. I sprinkled the mini chips between the layers but didn't put any on top. There was some leftover icing and my daughter and I decadently each had a bowlfull.

This is a great recipe. Don't deviate at all from the recipe given here. It's perfect the way it is. Chocolatey goodness. I made it as a birthday cake and everyone loved it.

This is a good, simple, quick chocolate cake. I've made it 4+ times and never changed anything about the recipe. Every time the reviews have been raves. The cake is moist. The chocolate chips in the icing work don't be scared of them. As a basic chocolate cake, this recipe is really, really good. Highly recommend it.

The frosting was great although I did add the mini chips and my discriminating (read-opininated) family thought they should have been left out. We made this cake for Father's day and are always searching for the lovely moist chocoalte cake, but this is not it. A bit too dry even thought followed the recipe except added a drizzle of Italian Almond Roca syrup to a few layers before adding the frosting.

FEB: Great! For cake, followed directions exactly except added 2 t Penzeys cake spice (a remarkable spice blend), a nice addition. Very moist and texture/weight made it a breeze to cut and frost. The icing is WONDERFUL! Also added 1 t cake spice, and sprinkled a few MINI chips on top as well along with a few tiny red/pink/white valentine's hearts so quite festive. Great fun with a six-year old assistant! MARCH UPDATE: Used the fabulous whipped cream icing with a bit of lavender added on the Devil's Food Cake (BA Mar 04, not yet online) and also mixed 10 oz frozen raspberries (miked and drained a bit) with big dollops of whipped cream for the middle layers. VERY grown-up for anyone worried about a 'kid' factor. But the kids loved it this way too .

It was awsome! Moist, dense, chocolatey, and the frosting was really a dessert all onto itself. I do think the chocolate chips should be reserved for a child's cake. Hands down the best chocolate cake I've made--and eaten!

Great recipe for chocolate cake when you are looking to make a more traditional cake. Very moist and the frosting is T-A-S-T-E-Y!

The frosting definitely makes this cake, and that it's so simple to make, makes it that much more delectable. Looking for a short-cut? I've subtituted a devil's food box cake mix and got equally rave reviews. Can't wait to make it again.

Yummy cake and frosting! Added about 1 cup of mini chocolate chips and wasn't overwhelming. Do try and refrigerate at least 1 hour to get the best texture of the frosting. I didn't have time the first time and tasted like chocolate whipping cream instead of mousse!

I make the cake only and frost with coconut pecan frosting. The cake is delicious!

What makes this cake absolutely delectable is the frosting the cake itself is terrific as well, but I did make some modifications to both cake and frosting. Small thing to the cake: after buttering the pans, I used dutch process cocoa to dust, rather than flour. With the frosting, I skipped the mini-chocolate chips and did not fold any chocolate into the frosting. Instead, after frosting each layer, I sprinkled a lavish amount of JUST white chocolate shavings (use a vegetable peeler on room temp chocolate). Then frosted the whole cake and threw a bunch more shavings all over it, some spilling around the edge of the cake and it was gorgeous and scrumptious. The only thing I would modify about that treatment is that the layers did not stay stuck together as reliably as usual, once a slice was cut, b/c of the white shavings. So next time, I'll either just use shavings on the final application of frosting, or fold in shavings to some of the frosting, reserved for application to the inner layers of the cake. The frosting itself is very "mousse-like", as another reviewer mentioned, and would easily work as a dessert (in a very tiny dish -very rich!) all by itself! I will be using this recipe 20 years from now for family birthdays and any other excuse I can conjure up to make it again and again. Fantastic! p.s. the mini chips or some other tiny candies would make for a great modification for a child's bday cake! I decided that the shavings gave it a little more sophistication and better quality chocolate bits (buying a chunk of high quality white chocolate).

What a wonderful cake! I made this for my husband's birthday and he just loved it. The frosting is so good and easy to make. I did cut back on the amount of mini chocolate chips that I added to the frosting though . just 1 cup. I'll definitely make this again.

I made this for my dad's 82nd birthday. He's eaten a lot of chocolate cakes, and he declared this one the BEST!

Wonderful, Wonderful cake. Incredibly moist and delicious. Received rave reviews and my sister said it was the best cake sheɽ ever had. It is easy, light, beautiful, elegant all around excellent. A keeper-- I can't wait to make it again!

This cake is amazing.Everyone loves it and is requested often.A true keeper

I forgot to slice the layers in half (that portion of the recipe printed out on a 2nd page, which I missed), so my cake turned out just slightly dry. I believe cream frosting between additional layers would solve the problem, so I still give this recipe 4 forks. I also used the mini chips as a garnish instead of folding them into the frosting (and sprinkled some between layers as someone else suggested). The simple chocolate cream frosting recipe is a definite keeper, I know I'll be making that one again and again! This cake was the hit of the party, and I know that next time I make it with the correct number of layers it will be even better. I also wouldn't hesitate to make this recipe without the chocolate chips, they are completely optional.

Absolutely amazing. I follow the directions exactly, though sometimes with less chocolate chips (the texture and taste of the frosting doesn't need them) and there are never any leftovers.

This cake was absolutely delicious. It was a really big hit. I have already made it twice. The first time I folded the chocolate chips into the frosting as per the instructions. It was great but a little too chocolatey for my taste. The next time I sprinkled chocolate chips between the layers as one of the other reviewers recommended. I liked it better that way.

Good cake-dense and chocolatey, which is just fine with me. I used a 13x9 pan, and it worked out okay. It was too thin for me to cut it horizonally, so I just cut it in half, and it worked out for me. The frosting works really well with this cake (minus the choc. chips)-nice and light, so a good balance for this intense and rich cake.

very pleased with the results. a tasty and wonderfully moist cake and the frosting was amazing. i followed the recipe exactly, without any modifications. delicious!


Preparation

Preheat the oven to 350°F. Grease and flour a (14-cup) Bundt pan.

Place the cake mix, pudding mix, sour cream, oil, water, and eggs in large bowl of a stand mixer fitted with paddle attachment beat at low speed until just blended, about 30 seconds. Increase the speed to medium, and beat 3 minutes, scraping down sides of bowl as needed.

Fold in the chocolate chips, and pour into a prepared pan.

Bake in the preheated oven until a long wooden pick inserted in center comes out clean, about 45 minutes.

Cool in the pan 10 minutes remove from the pan to a wire rack to cool completely, about 1 hour. Lightly sprinkle with powdered sugar.


A cookie cake is kind of like a giant, thick cookie. It takes a classic cookie and makes it even more decadent. Some people aren’t huge fans of cake, but still want something sweet and special on their birthday. This chocolate chip cookie cake is a great celebration dessert. You can add all sorts of fun toppings or you can keep it casual. It’s an easy treat for every ocassion!


Recipe: Make this chocolate chip pound cake for your Valentine or Galentine — or for yourself

Chocolate Chip Pound Cake. Sheryl Julian

A buttery chip-studded pound cake baked in a loaf pan is a confection for any spontaneous craving any hour of the day. The cake is a classic sour cream pound cake beaten in an electric mixer just before baking, you fold in mini chips. Instead of buttering and flouring the loaf pan, which takes a minute, rub it very lightly with vegetable oil and line it with a sheet of parchment, which takes seconds. The paper comes above the top edges of the pan so you can use it as a sling to remove the cake after baking. The batter is easy and straightforward, the results wonderful. Maybe this is the cake you'll make every year, for a Valentine, a Galentine, or yourself.

Vegetable oil (for the pan)
2cups flour
½teaspoon baking soda
¼teaspoon salt
¾cup mini semisweet chocolate chips
10tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
cups granulated sugar
3 eggs
1teaspoon vanilla extract
cup sour cream
Confectioners' sugar (for sprinkling)

1. Set the oven at 350 degrees. Rub the inside of a 9-by-5-inch loaf pan very lightly with vegetable oil. Line the pan with a sheet of parchment paper long enough to come above the edges by a couple of inches. You'll use this overhang later to lift the cake out of the pan. Press the paper with your fingertips into the corners of the pan so the parchment fits tightly.

2. In a bowl, whisk the flour, baking soda, and salt to blend them.

3. In another bowl, toss the chocolate chips with 1 teaspoon of the flour mixture.

4. In an electric mixer on medium speed, beat the butter for 2 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each one. On medium-low speed, blend in the eggs, one at a time, followed by the vanilla. The batter may look curdled at this point that's OK.

5. With the mixer set on low speed, blend in the flour mixture in 3 additions alternately with the sour cream, beginning and ending with flour. Mix just until the flour is absorbed. Scrape down the sides of the bowl often with a rubber spatula. Remove the bowl from the mixer stand. With a large metal spoon, fold in the chips and any flour in the bowl.

6. Spoon the batter into the pan, mounding it slightly down center. Bake the cake for 60 to 70 minutes, or until it is set and a skewer inserted into the center of the cake is clean when withdrawn.

7. Set the loaf in the pan on a wire rack to cool for 20 minutes. Carefully lift the loaf using the parchment paper and set it on the rack to cool completely. Peel back the parchment paper, dust the top with confectioners' sugar, and use a serrated knife to cut the loaf into slices.

A buttery chip-studded pound cake baked in a loaf pan is a confection for any spontaneous craving any hour of the day. The cake is a classic sour cream pound cake beaten in an electric mixer just before baking, you fold in mini chips. Instead of buttering and flouring the loaf pan, which takes a minute, rub it very lightly with vegetable oil and line it with a sheet of parchment, which takes seconds. The paper comes above the top edges of the pan so you can use it as a sling to remove the cake after baking. The batter is easy and straightforward, the results wonderful. Maybe this is the cake you'll make every year, for a Valentine, a Galentine, or yourself.

Vegetable oil (for the pan)
2cups flour
½teaspoon baking soda
¼teaspoon salt
¾cup mini semisweet chocolate chips
10tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
cups granulated sugar
3 eggs
1teaspoon vanilla extract
cup sour cream
Confectioners' sugar (for sprinkling)

1. Set the oven at 350 degrees. Rub the inside of a 9-by-5-inch loaf pan very lightly with vegetable oil. Line the pan with a sheet of parchment paper long enough to come above the edges by a couple of inches. You'll use this overhang later to lift the cake out of the pan. Press the paper with your fingertips into the corners of the pan so the parchment fits tightly.

2. In a bowl, whisk the flour, baking soda, and salt to blend them.

3. In another bowl, toss the chocolate chips with 1 teaspoon of the flour mixture.

4. In an electric mixer on medium speed, beat the butter for 2 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each one. On medium-low speed, blend in the eggs, one at a time, followed by the vanilla. The batter may look curdled at this point that's OK.

5. With the mixer set on low speed, blend in the flour mixture in 3 additions alternately with the sour cream, beginning and ending with flour. Mix just until the flour is absorbed. Scrape down the sides of the bowl often with a rubber spatula. Remove the bowl from the mixer stand. With a large metal spoon, fold in the chips and any flour in the bowl.

6. Spoon the batter into the pan, mounding it slightly down center. Bake the cake for 60 to 70 minutes, or until it is set and a skewer inserted into the center of the cake is clean when withdrawn.

7. Set the loaf in the pan on a wire rack to cool for 20 minutes. Carefully lift the loaf using the parchment paper and set it on the rack to cool completely. Peel back the parchment paper, dust the top with confectioners' sugar, and use a serrated knife to cut the loaf into slices. Lisa Yockelson