Dig into a decadent and family-friendly Chocolate Chip Cake recipe that gets all hands on deck. Just 10 ingredients turn into a sweet treat that’s like a chocolate chip cookie and a cake all in one. Then, we add a ganache drizzle over the top that adds a rich, extra dose of chocolate. You can even let the kids each have their own little piping bag to decorate their slice of the cake as they would like.
About the Chocolate Chip Cake Author
Jenn Clark of CRATE Kitchenware and Cooking School knows her way around the kitchen. She also knows how to teach others to get to know their kitchens better – kids included. Besides the classes, she also takes orders for kitchen gear and key ingredients (like the Callebaut chocolate and Nielsen and Massey almond extract called for in this recipe.) Today she shares with TABLE Magazine readers a time-tested favorite that’s great to get the kids in the kitchen for some family fun.
Chocolate Chip Cake
Description
The whole family will fall in love with this easy-to-make dessert.
Ingredients
- 2 cup semisweet Callebaut chocolate chips
- ½ cup heavy cream
- ½ cup unsalted butter at room temp, plus 2 tbsp for the cake pan
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup light brown sugar, packed
- 1 tsp pure vanilla extract
- ½ tsp pure almond extract (preferably Nielsen and Massey)
- 1 large egg
Instructions
For the ganache:
- Put ¾ c of the chocolate chips in a small heat-proof bowl. Bring the cream to a heavy simmer over medium heat and pour it over the chocolate.
- Cover with plastic wrap and set aside for three minutes. Whisk from center of the bowl out to the edges until smooth.
- Cover again with plastic wrap sitting directly on the surface and set aside at room temperature for at least 4 hours or overnight.
For the chocolate chip cake:
- Position a rack in the center of the oven and preheat the oven to 350 F. Grease a 10-inch removable bottom cake pan with 1 ½ tbsp of softened butter, then press a round of parchment into the pan. Grease the top of the parchment with ½ tbsp butter.
- In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer with the paddle attachment, cream the remaining 4 oz butter with brown sugar and vanilla and almond extracts on medium speed until well combined, about 1 min.
- Increase the speed to high and beat for 15 seconds. Stop the mixer, scrape the bowl, and add the egg. Blend on medium speed for 30 seconds. Add the dry ingredients and combine on low speed until just combined.
- Add the chocolate chips that remains after you’ve made the ganache and mix for a few seconds until combined.
- Scrape the batter into the prepared cake pan. Dip a rubber spatula in water, shake off excess, and use it to press the batter into a smooth and even layer in the pan.
- Bake until lightly golden and puffy around the edges (the center should feel quite soft)…about 18 to 22 minutes. Let cool for 10 minutes and the run a paring knife around the edge of the pan to release the cake. Let cool for at least 2 hours before removing the parchment, then invert back onto a cake plate or stand. Can be made a day ahead.
- Use a rubber spatula to fill a pastry bag fitted with a tip with ganache. Pipe the ganache back and forth across the cake, or as you will!
Recipe by Jenn Clark
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