CHOCOLATE CHIP CAKE
Provided by judith
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan. Set aside.
- In a medium bowl sift together flour, baking powder, and salt. Set aside.
- Note: In this step it's possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more 'cakey', light texture. In this case there's no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter.
- Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack.
- Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.
CHOCOLATE CHUNK VANILLA CAKE
This quick no fuss cake travel very well, so it's a great one to make for those pot-luck family affairs.
Provided by Chef mariajane
Categories Dessert
Time P1m19D
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease an 8 or 9-inch square baking dish.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
- Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add Carnation milk and then remaining dry mixture. Add chopped chocolate.
- Spoon batter into prepared pan and spread evenly. Bake 45-50 minutes until a toothpick inserted in center comes out clean.
CHOCOLATE-CHUNK CHOCOLATE CAKE
Categories Cake Chocolate Dairy Egg Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan; dust with flour Stir 2 tablespoons water and coffee in small bowl until coffee dissolves; set aside.
- sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 1/2 cups sugar, beating until well blended. Beat in eggs, 1 at a time. Add coffee mixture, sour cream and vanilla extract and beat to blend. Stir in flour mixture. Fold in half of chocolate pieces.Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer cake to rack; sprinkle remaining chocolate pieces over hoe cake. Cool 10 minutes. Cut around pan sides to loosen cake; release pan sides. Cool cake completely.
- Sift powdered sugar over cake. Cut into wedges and serve.
VANILLA CHOCOLATE CHIP CAKE
I'm a teenager who loves to bake and have won several ribbons at the county fair. When we're asked to take a dish to a potluck, I often help my mom make it. This scrumptious cake is easy to transport and fun to serve because everyone likes it! -Abigail Crawford, Lake Butler, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake and pudding mixes, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and 3 tablespoons grated chocolate. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and remaining grated chocolate; sprinkle over cake.
Nutrition Facts : Calories 498 calories, Fat 30g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 417mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE CHIP CAKE
Cake recipe with simple ingredients in everyone's kitchen
Provided by fatou
Time 1h
Yield Makes 1 cake if a round tin is used
Number Of Ingredients 0
Steps:
- In a mixer, mix the sugar and butter until smooth
- Whisk the eggs until it is frothy and gradually incorporated in to the butter and sugar mixture. you will need to repeat whisking the eggs and scoping the froth until all the egg has been used up.
- Sieve the flour into the mixture and fold in with a metal serving spoon until smooth and add the vanilla extract and chocolate chips. Preheat oven to 200 degree centigrade
- Spread a knob of butter in a baking tin and then dust with flour. Pour in the cake mixture and set temperature to 160c and bake for 30 mins or until a tooth pick inserted into the cake comes out clean and not sticky
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4.7/5 (10)Category DessertCuisine AmericanTotal Time 1 hr 45 mins
- Grease and line three 6 inch round baking tins (or two 8 inch baking tins). Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.
- Add eggs, one at a time, beating after each addition. Sift in flour and baking powder. Add milk and sour cream and beat on a low speed until combined. Finally, chocolate chips and stir.
- Divide batter evenly between cake tins and bake in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cakes and set on a wire rack to cool completely.
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