chocolate chip cake

Layered with moist cake, chocolate chips, and a sprinkle of cinnamon-sugar, this Chocolate Chip Cake is bound to become a new favorite you'll be making again and again.

Chocolate Chip Cake

flour

baking powder

baking soda

salt

unsalted butter (softened)

sugar

brown sugar

eggs

sour cream

vanilla

cinnamon

milk chocolate chips

Begin by preheating the oven to 350 degrees F. Spray a 9x13-inch baking dish with baking spray. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter, sugar, and brown sugar, with an electric mixer until smooth. (This will take about three minutes.) Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla. Beat to combine.

Add the prepared dry ingredients to the wet ingredients. Beat to combine. (Usually, this takes about 2 minutes at medium speed.)

Pour half of the batter into the prepared baking dish. Spread in an even layer with a spatula.

In a small bowl, prepare the topping by whisking together the sugar and cinnamon. Sprinkle half of this mixture on the batter. Top with half of the chocolate chips.

Add the remaining batter and spread it into an even layer with a spatula. Sprinkle the batter with the remaining cinnamon-sugar mixture and chocolate chips.

Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Do not overbake.

Allow the cake to cool before serving. Cut into 12 pieces for larger servings or 18 pieces for smaller treats.

https://content.jwplatform.com/videos/ABWcCi9C.mp4

Layered with moist cake, chocolate chips, and a sprinkle of cinnamon-sugar, this Chocolate Chip Cake is bound to become a new favorite you’ll be making again and again.

Rich and tender, this Chocolate Chip Cake is perfect for any occasion. Full of chocolate chip and vanilla flavors, you&#039;ll love this delightful cake!

all-purpose flour ((280 grams))

2¼ tsp baking powder

sugar ((333 grams))

unsalted butter (room temperature (170 grams))

eggs (room temperature)

Tbsp vanilla ((15 milliliters))

buttermilk ((240 milliliters))

mini chocolate chips (or regular sized)

unsalted butter (room temperature)

cream (or milk plus more as needed)

mini chocolate chips (or regular sized. Plus more for decorating.)

Preheat oven to 350F and line three 6 inch or two 8 inch pans with parchment paper and butter the sides. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside.

Add the chocolate chips to a small bowl and toss with a tablespoon of the flour mixture then set aside.

Cream the butter in a stand mixer fitted with a whisk attachment or an electric hand mixer. Add the sugar and beat on high for 3-4 minutes, scraping the bowl down as needed. Add the vanilla, then eggs one at a time while mixing on medium speed, then scrape the bowl down and mix in high for a minute.

Reduce speed to low and add the flour in three batches alternating with the buttermilk. Once almost combined, remove the whisk attachment and fold in the chocolate chips. Do not over-mix the batter.

Divide batter equally between the pans, then bake at 350F for about 30 minutes or until the edges pull away from the pan, and a toothpick inserted in the center comes out clean.

Allow to cool in pan for about two minutes, then invert layers onto a cooling rack, remove the paper, and set aside to cool completely.

For the Cake:

Cream the butter and salt in a stand mixer fitted with a paddle attachment or an electric hand mixer. Add the sugar a few cups at a time while mixing on low. Drizzle in the cream and vanilla, then scrape the bowl down and increase speed to high. Mix for about three minutes, then reduce the speed to low and mix an additional minute. Reserve a 2/3 a cup of buttercream for the dolls then add the chocolate chips to the remaining buttercream and mix on low until distributed.

Once the cake layers are cool add a thin layer of buttercream onto the first layer and stack the second layer on top. Repeat until the cake is built then cover with buttercream and smooth. Pipe dollops on top and press chocolate chips onto the lower third of the cake.

For the Frosting

This delicious chocolate chip cake is made with a fluffy and moist vanilla cake filled with chocolate chips and covered in a luscious, creamy vanilla buttercream filled with even more chocolate Chips! Thanks to Ghirardelli for sponsoring this video!  Be sure to visit and find them at your local grocery store!

RECIPE: https://preppykitchen.com/chocolate-chip-cake/

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Amazing Chocolate Chip Cake Recipe

Chocolate Chip Cookie Cake

unsalted butter,

shortening

espresso powder

chocolate chips

Preheat the oven to 375° and lightly grease...

Preheat the oven to 375° and lightly grease a 6" pie plate.

In a medium bowl, cream the butter, shortening,...

In a medium bowl, cream the butter, shortening, brown sugar and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk and vanilla and beat until combined.

In a small bowl, whisk together remaining ingredients...

In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine.

Stir in the chocolate chips. Press the dough...

Stir in the chocolate chips. Press the dough into the pie plate and press it evenly flat. Bake for 30-33 minutes, until the middle is slightly underdone (it will set up as it cools).

This Chocolate Chip Cake is 2 layers of moist and delicious white cake with mini chocolate chips in it. Double down on the mini chocolate chips and make this sweet chocolate chip buttercream frosting! Definitely a must-make for any small party or gathering! Makes 2, 8 inch cake layers

Chocolate Chip Cake with Chocolate Chip Buttercream Frosting

All-Purpose Flour

Sugar

tsp Baking Powder

Salt

Whole Milk (1%

Water

Vegetable Oil

tbsp Vanilla Extract

Large Eggs (room temperature)

Semi-Sweet Mini Chocolate Chips (coated in 1 tbsp all-purpose flour)

Unsalted Butter (room temperature)

Sifted Powdered Sugar

tsp Vanilla Extract

Heavy Cream

Semi-Sweet Mini Chocolate Chips

Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.

Spray 2, 8 inch cake pans with a flour-based baking spray and set aside. You may also wish to add parchment paper circles and/or cake strips.

In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

In large size mixing bowl, whisk together the whole milk, water, vegetable oil, vanilla extract, and eggs.

Slowly whisk in the dry ingredients with the wet and mix until just combine, then fold in the flour coated semi-sweet mini chocolate chips. Do not over mix the cake batter.

Evenly pour into the 2 prepared 8 inch cake pans and bake side-by-side for 35-40 minutes at 350ºF or until an inserted toothpick comes out clean (my oven took 40 minutes).

When done, allow the cakes to cool for 10 minutes before inverting the cakes onto wire cooling racks. Make sure the cakes have cooled completely before frosting.

Cakes can be double wrapped tightly in plastic wrap and kept at room temperature or in the refrigerator for up 3 days. If planning to freeze, double wrap them tightly in plastic wrap and place them in a large freezer bag. Cakes can remain in the freezer for up to a month. When ready, take the cakes out of the freezer and frost.

Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until completely smooth (about 2-3 minutes).

Switching the speed to low, add in the sifted powdered sugar one cup at a time until blended. Then add in the vanilla extract and heavy cream. Stir the mini chocolate chips using a spatula. If making the frosting in advance, wait to add the chocolate chips until you&#039;re ready to frost the cake.

chocolate chip buttercream frosting

This Chocolate Chip Loaf Cake is wonderful with coffee in the morning or as a dessert.&nbsp;

Chocolate Chip Loaf Cake

butter

white granulated sugar

vanilla extract

all-purpose flour

chopped nuts (pecans

Cream butter, sugar, eggs and sour cream and vanilla extract with a mixer.&nbsp; Whisk together the flour, baking powder and salt.&nbsp; Add to the creamed mixture and continue mixing.&nbsp; Spray a 9 x 5 loaf pan with cooking spray and spread cake mixture in pan. Add Swirl.

Whisk together the brown sugar, cinnamon and chocolate chips.  Spread over cake mixture in pan.  Take a knife and swirl this into the cake mixture until totally incorporated.  Sprinkle on nuts.

Bake the cake for 45 to 50 minutes in a preheated 350 degree oven or until the center tests done.  Let cool for 10 minutes and remove from pan.  Drizzle on topping below.

Swirl Instructions:

Melt the two ingredients together in the microwave for about 45 seconds on high or until it is smooth when you stir it. Drizzle over cake.

Chocolate Topping Instructions

Whether you call this coconut chocolate chip cake or chocolate chip sweet bread, the combination of coconut flakes, coconut milk and mini chocolate chips are perfect together creating tender crumbs.

Heavenly Coconut Chocolate Chip Cake

tsp baking powder

tsp salt

coconut milk (or whole milk)

coconut

+ 2 tbsp mini chocolate chips

Preheat the oven to 325˚F. Grease a 9x5 inch loaf pan and line with a parchment paper; set aside.

Whisk flour, baking powder, and salt together in a bowl; set aside.

In a large mixing bowl, beat butter and sugar for 4-5 minutes using an electric mixer on medium speed. Add eggs, one at a time, and beat until fluffy.

Stir in the flour mixture and coconut milk alternately, ending with the flour mixture. Add coconut flakes and 1/2 cup chocolate chips; stir until combined.

Put the cake batter in a prepared pan and sprinkle with more coconut flakes (I used coconut slices) and the remaining 2 tablespoon chocolate chips on top. Bake the cake in an preheated 325˚F oven for 1 hour. Let the cake cool in a pan for 10 minutes, then take out and cool on a wired rack completely.

This chocolate cake has a chocolate chip cookie crust, is filled with chocolate pudding, and is topped with a chocolate chip cookie mousse.

Chocolate Chip Cookie Poke Cake

Family Size Bag (18 ounces) Chips Ahoy Chocolate Chip Cookies

Chocolate Cake Mix, plus ingredients from the box: water, oil, eggs

chocolate pudding mix

milk

water

Gelatin

heavy whipping cream

15-18 chocolate chip cookies, crushed

hot fudge sauce

Preheat the oven to 350°F. Spray the bottom of a 9-inch by 13-inch pan with cooking spray.

Line the bottom of the pan with chocolate chip cookies.

In a large mixing bowl, combine the cake mix with the ingredients listed on the box: water, oil and eggs.

Beat the cake mix until it’s well combined. Pour the batter over top of the cookies.

Bake at 350°F for 18-22 minutes until the cake is cooked all the way through. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool for 20-30 minutes.

Take a wooden spoon or another round object and poke holes over the top of the cake.

In a small mixing bowl, combine the instant chocolate pudding with the milk and whisk together until the powdered mix is dissolved. Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix.

Refrigerate the cake until the pudding is firm, about 10 minutes or so. Make sure the cake is completely cooled before frosting.

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.

Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).

Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely! Let it cool. 

Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and liquid gelatin and continue beating at high speed until stiff peaks form. Set it aside

In a large Ziploc bag, roughly chop and smash the cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream, reserving about 1/2 cup or so for the garnish.

Heat the hot fudge according to instructions on the box and drizzle over top of the cake. Finish it off by sprinkling the remaining cookies on top. 

For the Topping:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1507530444/mbzuzy0eiae589m2jnyn.mp4

I am drooling over this Chocolate chip cookie poke cake! This chocolate cake has a chocolate chip cookie crust, it’s filled with chocolate pudding and topped with a chocolate chip cookie mousse.

This Chocolate Chip Ricotta Cake gives you a deliciously light and creamy dessert packed with mini semi-sweet chocolate chips. It&#039;s a wonderful treat to enjoy year-round!

Chocolate Chip Ricotta Cake

¼ tsp Baking Powder

Large Eggs

Milk Ricotta Cheese

Unsalted Butter (melted and cooled slightly)

Mini Semi-Sweet Chocolate Chips (coated in 1-2 tbsp all-purpose flour)

Powdered Sugar (for dusting/garnish top of cake)

Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray and (optionally) dust with powdered sugar.

In a small bowl, toss the mini semi-sweet chocolate chips with 1-2 tablespoons of all-purpose flour. Set to the side.

In a medium-sized mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. Set to the side.

In a large-size mixing bowl, whisk together the eggs, ricotta cheese, and vanilla extract until well combined.

With a spatula, fold in the whisked dry ingredients until just blended. Then stir in the melted butter and flour-coated mini semi-sweet chocolate chips. The batter will be thick and on the heavier side but airy.

Spoon the batter into the prepared 9-inch springform pan and top with additional mini semi-sweet chocolate chips.

Bake for 45-50 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean. The top of the cake should be light golden brown in color and puffy with golden brown sides that have slightly pulled away from the sides.

Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, dust with powdered sugar (optional), and serve.

Keep the chocolate chip ricotta cake stored in an airtight cake dome container or wrapped in plastic wrap at room temperature for up to 3 days. To keep it fresh longer, you can store the cake for up to a week in the refrigerator.

https://www.youtube.com/watch?v=9Xx0RJj15as

This Chocolate Chip Ricotta Cake gives you a deliciously light and creamy dessert packed with mini semi-sweet chocolate chips. It's a wonderful treat to enjoy year-round!

Full Printable Recipe ► https://beyondthebutter.com/chocolate-chip-ricotta-cake/

Ingredients ►
  • 1 1/4 cup Granulated Sugar
  • 1 2/3 cups All-Purpose Flour
  • 2 ¼ tsp Baking Powder
  • 1 tsp Salt
  • 3 Large Eggs
  • 1 2/3 cups Whole Milk Ricotta Cheese
  • 3 tsp Vanilla Extract
  • 3/4 cup Unsalted Butter 
  • 1 cup Mini Semi-Sweet Chocolate Chips 
  • Powdered Sugar (for dusting/garnishing the top of the cake)

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#chocolatechipricottacake #ricottacake #chocolatechips #beyondthebutter #cake #chocolatechipcake #cakerecipe #dessert #dessertrecipes

Easy & Delicious Chocolate Chip Ricotta Cake!

This Chocolate Chip Shortbread Cheesecake is filled with mini chocolate chips, shortbread and a chocolate chip shortbread crust. It's topped off with whipped cream, mini chocolate chips and more shortbread!

Chocolate Chip Shortbread Cheesecake

Chocolate Chip Shortbread*

tbsp (56 grams) butter, melted

(678 grams) cream cheese, softened

(104 grams) sugar

(90 grams) brown sugar

tbsp (25 grams) all purpose flour

(240 milliliters) sour cream

tbsp vanilla extract

mini chocolate chips

(120 milliliters) milk

8-9 Walkers Chocolate Chip Shortbread

(180 milliliters) heavy whipping cream

tbsp (44 grams) powdered sugar

tsp vanilla extract

Walkers Mini Chocolate Chip Shortbread

Mini Chocolate Chips

Chocolate Sauce

Preheat oven to 325°F (162°C) . Grease a 9 inch springform pan and line the bottom with a parchment circle.
2

Place shortbread for the crust into a food processor and pulse until you have about 3 cups of crumbs. In a small bowl, combine the crumbs and melted butter.
3.

Press mixture into the bottom and up the sides of the springform pan.
4.

Bake crust for 10 minutes then remove from oven. Allow to cool for a few minutes.
5.

Cover the outsides of the pan with aluminum foil and set aside.
CHEESECAKE FILLING AND TOPPING

id=&#8221;instruction-step-7&#8243;>1. Reduce oven to 300°F (148°C).
2. I

a large bowl, mix the cream cheese, sugars and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. A

d the sour cream and vanilla extract. Beat on low speed until well combined.
4. A

d eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. S

ace the milk into a small bowl. Dip the shortbread rounds into the milk and line the bottom of crust with them.
7. P

ur the cheesecake filling into crust, covering the shortbread.
8. P

ace springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9. B

urn off heat and leave cheesecake in oven with door closed for 30 minutes.
11.

rack oven door and leave the cheesecake in the oven for about 30 minutes.
12.

emove cheesecake from oven and chill until firm, 5-6 hours or overnight.
13.

o finish off the cheesecake, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and vanilla extract and continue to whip on high until stiff peaks form.
14.

ipe the whipped cream around the top edge of the cheesecake, then top with mini chocolate chip shortbread rounds and mini chocolate chips for decoration.
15.

efrigerate until ready to serve. Serve with chocolate sauce, if desired.

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