CHOCOLATE CHIP LOAF CAKE
This super moist and buttery chocolate chip loaf cake uses basic baking ingredients and tastes unbelievable with a 2 ingredient fudge-like glaze on top.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C) and generously grease a 9×5 inch loaf pan.
- Whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled- that's ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
- Pour and spread batter evenly into prepared loaf pan.
- Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline- all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
- Cool cake in the pan set on a wire rack for at least 1 hour before removing from the pan. Feel free to continue cooling it directly on a wire rack or slice and enjoy then. (It will still be slightly warm.) You can drizzle the topping on the cake when the cake is still slightly warm after that 1 hour of cooling or wait until the cake has cooled completely to top it.
- Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. We usually use the microwave and melt in 30 second increments, stirring after each until smooth. Drizzle over cake. Topping sets into a fudge-like consistency after several hours.
- Cover leftovers tightly and store cake (with or without topping) at room temperature for 3 days or in the refrigerator for up to 1 week.
CHOCOLATE CHIP DATE NUT CAKE
This was my favorite birthday cake growing up as a young boy. Everytime my Grandma Laura would come to visit us in Taos, NM, she'd pick one up from Dory's Bakery and bring it over. I was able to get ahold of Dory long after she'd sold the place and surprisingly she still remembered me and my mother, Joan, who was her friend. She gladly gave me the recipe although the measurements were obviously for multiple cakes, I quartered it and came up with the right increments for just one really large one or a couple regular ones. This cake doesn't include frosting but was sprinkled with powdered sugar and served. Believe me when I tell you the frosting is not missed! This coming from a former little boy with a hell of a sweet tooth!
Provided by Ian Magary
Categories Dessert
Time 55m
Yield 2 cakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Grease (2) 9" x 13" cake pans.
- Combine flour, coco powder, baking soda, salt and sugar whisk, then add eggs and margerine in electric mixer bowl and combine.
- Add water and dates.
- Combine walnuts and chocolate chips and reserve 1/2 for cake topping.
- Add the other half to the batter and mix inches.
- Spread batter into pans and add the reserved nuts and chocolate chips as a topping for the cakes.
- Bake for 40 minutes.
- Sprinkle with powdered sugar after cakes are cool and before serving.
MOIST CHOCOLATE CHIP DATE CAKE
"I remember begging my mother to make this moist cake back in the '50s," says Kathy Frees from Fergus Falls, Minnesota. "Instead of sticky frosting, it's covered with sugar and nuts and is a wonderful treat to take along on picnics."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Place dates and 1 teaspoon baking soda in a large bowl. Stir in boiling water; cool completely. , In another large bowl, cream shortening and 1 cup sugar. Beat in egg. Combine the flour, salt and remaining baking soda; add to creamed mixture alternately with date mixture., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining sugar; top with chocolate chips and nuts. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 299 calories, Fat 15g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE CHIP & NUT CAKE
You know how we all love those choccy chip nut cookies? Well, imagine that idea in a CAKE! Hmmmmmmmmmmm......I DO love cake, and this one in particular as you can vary the amount of chocolate or nuts, or even the type of nuts - go on - make your OWN version of this recipe. It's also rather unusual as it uses the 'rubbed in' method more usually associated with pastries. As written, this is a lovely 'English Tea Loaf' - you know, slice thin and serve with afternoon tea; but add more chocolate and nuts and it becomes an 'afternoon delight' that you'd be lucky to divide into 8 servings!
Provided by franja
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Sieve flour into bowl.
- Rub in fat until mixture resembles breadcrumbs.
- Add sugar, choc chips, nuts, egg and enough milk to make a sticky consistency.
- Pour into a loaf tin and bake.
- Cooking time: 60 - 75 minutes.
- Oven Temp: Gas 4 (325-350F / 160-180C).
CHOCOLATE CHIP SOUR CREAM SNACK CAKE
In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.
Provided by Joy Cho
Time 1h45m
Yield 16 servings (one 8-inch square cake)
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
- Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
- Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.
CHOCOLATE CHIP CAKE
It's hard to believe this wonderfully moist chocolate cake starts with a cake mix and is so easy to make!
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine cake and pudding mixes, eggs, sour cream, oil and water. Beat until well blended and creamy. Stir in chocolate and nuts. Spread into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool. Serve with ice cream if desired.
Nutrition Facts :
BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
- Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
- Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
- Stir in 100g chocolate chips or dried fruit if using.
- Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE CHIP DATE CAKE
Make and share this Chocolate Chip Date Cake recipe from Food.com.
Provided by Tom Lambie
Categories Dessert
Time 1h
Yield 1 9x13 cake pan, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Pour boiling water over dates and set aside to cool.
- Mix 1 cup sugar, oil, eggs, cocoa, dates with water, baking soda, salt and vanilla together and blend well.
- Stir in the flour until well blended.
- Pour into a greased and floured 9x13-inch cake pan.
- Sprinkle the topping ingredients on top of cake mixture in this order: chocolate chips, walnuts and sugar.
- Bake for 35-40 minutes. Cool.
Nutrition Facts : Calories 752.6, Fat 46.9, SaturatedFat 9.9, Cholesterol 46.5, Sodium 199.2, Carbohydrate 83.6, Fiber 4.9, Sugar 58.8, Protein 8
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