If you like chocolate chip cookies, you will love this upgrade to a full double-layer cake with frosting and everything. This cake is moist and rich, and the addition of the chocolate chips just adds a nice bite to it. Pairing it with whipped chocolate ganache is perfect since it’s silky and smooth and is not as rich as a buttercream alternative. It is best to prepare the chocolate ganache the night before and whip it an hour before you are read to fill and frost your cake.
- 2 sticks of butter-room temperature
- 1/2 cup tightly-packed brown sugar
- 1/2 cup white sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup of full-fat milk
- 2 1/4 all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups of semi-sweet chocolate chips
Chocolate ganache ingredients:
- 1 1/2 cup whipping cream
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla
- Heaped tbsp of icing sugar (optional)
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- Mix the butter with the sugar until you reach a wet sand consistency.
- Add the eggs one by one until fully incorporated.
- Then add the vanilla extract.
- Add the milk and mix.
- In a separate bowl, mix all the dry ingredients.
- Start adding the dry ingredients gradually while mixing, be careful to not over mixing the batter.
- Last step, add the chocolate chips and fold in with a silicone spatula.
Chocolate ganache directions:
- In a sauce pan, heat the whipping cream until slightly simmers, be careful to NOT boil.
- Add in the chocolate chips and allow to melt while stirring
- Add in the icing sugar if you want a sweeter ganache, I personally prefer it less sweet to balance the sweetness in the cake.
- Remove from the heat and add in the vanilla extract.
- Allow to cool down completely then refrigerate for at least 4 hours, preferably overnight.
- Whip the ganache with an electric mixer until it forms stiff peaks.
- Preheat the oven to 175 °C.
- Butter 2 (20 cm) baking pans and line with parchment paper.
- Divide your cake batter on the 2 pans and bake for 35-45 minutes or until a skewer comes out clean and the top is golden brown.
- When the cakes are completely cooled down, start slicing the top of each layer using a serrated knife to yield evenly leveled cakes.
- Add about a cup of the ganache on the bottom layer.
- Slowly place the top layer.
- Start with crumb coating your cake.
- Place in the fridge for an hour then continue with the icing.
- Garnish your cake with your favorite garnish. Crushed nuts, sprinkles, chocolate chips or melted chocolate drip go very well with this cake.