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 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 CHOCOLATE CHIP CAKE
This is a chocolate lover's dream! It will definitely satisfy any chocolate craving you may have. I often make this cake for birthdays or other special occasions.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 924 calories, Fat 44g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 468mg sodium, Carbohydrate 133g carbohydrate (101g sugars, Fiber 5g fiber), Protein 10g protein.
CHOCOLATE CHIP CAKE
A timeless layer cake, inspired by one of our favorite ice cream flavors! For a showstopping look and the perfect balance of chocolate and vanilla flavors, we've added shaved chocolate to the cake batter and the marshmallow buttercream frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 69 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 49 g, TransFat 1 g
LINDY'S CHOCOLATE CHOCOLATE CHIP CAKE
From Betty Crocker. This recipe is dairy free. I can make this all by myself. You can also make this as cupcakes. It makes 12.
Provided by Lindy Chef
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees.
- mix flour, sugar, cocoa, baking soda, and salt in mixer.
- stir in all remaining ingredients.
- pour into ungreased 8x8x2 square pan.
- bake 35 to 40 minutes.
- use any icing you like or none at all.
Nutrition Facts : Calories 295.9, Fat 11.3, SaturatedFat 2.7, Sodium 271.1, Carbohydrate 47.1, Fiber 1.6, Sugar 27.4, Protein 3.2
LISA'S CHOCOLATE CHOCOLATE CHIP CAKE
Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.
Provided by Lisa S.
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake for 1 hour. Allow to cool.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 49.5 g, Cholesterol 70.4 mg, Fat 35.2 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 9.4 g, Sodium 520.6 mg, Sugar 30.7 g
CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE
This is my absolute favorite cake, which I request every year for my birthday. It comes from a lovingly-used, almost-falling-apart Betty Crocker cookbook that my mother owns. It is very rich and somewhat dense with bits of chocolate chips throughout, creamy butterscotch filling and decadent chocolate glaze. It is best served with a large glass of milk or scoop of vanilla ice cream. It can be made as a layer cake or bundt cake (omitting the filling) with or without the glaze. (Note: Preparation time does not include time required for cooling cake or filling.)
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
- Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
- Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
- For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
- Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
- For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
- For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.
Nutrition Facts : Calories 568.3, Fat 24.2, SaturatedFat 10.4, Cholesterol 73.8, Sodium 416.9, Carbohydrate 86.3, Fiber 2.4, Sugar 58.6, Protein 6.7
CHOCOLATE CHOCOLATE CHIP CAKE
This is the moistest, easiest cake to make. So delicious and goes in the oven in a matter of minutes. You can't go wrong with this one, it even won my husband a cooking prize in the Hubby Desert Bake-Off at church.
Provided by dtgadgetgirl
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients EXCEPT chocolate chips with a mixer.
- Add in chocolate chips and stir to distribute.
- Spray a bundt pan with cooking spray.
- Pour batter into pan and bake 325 degrees for approximately 1 hours.
Nutrition Facts : Calories 727.8, Fat 44.5, SaturatedFat 13.6, Cholesterol 93.2, Sodium 641.1, Carbohydrate 79.9, Fiber 2.8, Sugar 49.7, Protein 7.5
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