Chocolate Chip Cake with Chocolate Frosting
Indulge in the ultimate chocolate lover’s dream with this decadent Chocolate Chip Cake with Chocolate Frosting. Moist and tender, this two-layer cake is studded with rich semisweet chocolate chips for bursts of melty sweetness in every bite. A silky-smooth chocolate frosting made with cocoa powder, powdered sugar, and heavy cream takes this dessert to the next level, enveloping the cake in luscious, chocolatey perfection. Perfectly balanced with hints of vanilla and crafted without overpowering sweetness, this cake comes together effortlessly with simple pantry staples. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving dessert, this crowd-pleasing recipe is destined to impress. Decorate with extra chocolate chips for a delightful finishing touch, and serve up slices of pure bliss!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1.5 cups Semisweet chocolate chips
- 0.75 cup Cocoa powder (unsweetened)
- 3 cups Powdered sugar
- 0.5 cup Heavy cream
- 0.5 cup Salted butter, softened
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set the mixture aside.
Using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Gently fold in the semisweet chocolate chips using a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely before frosting.
To prepare the chocolate frosting, sift the cocoa powder and powdered sugar into a large mixing bowl.
Using a stand mixer or hand mixer, beat the salted butter on medium speed until creamy, about 2 minutes.
Gradually add the sifted cocoa powder and powdered sugar to the butter, alternating with heavy cream to reach your desired consistency. Beat until smooth and fluffy.
Mix in the vanilla extract until fully incorporated.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread an even layer of frosting on top.
Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.
Decorate with extra chocolate chips or sprinkles, if desired. Serve and enjoy!
Nutrition Facts
Calories |
9100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 475.3 g | 609% | |
| Saturated Fat | 291.7 g | 1458% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 1225.9 g | 446% | |
| Dietary Fiber | 98.2 g | 351% | |
| Total Sugars | 861.9 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 974 mg | 75% | |
| Iron | 53.8 mg | 299% | |
| Potassium | 4923 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
