Chocolate Chocolate Chip Cake
Indulge in the ultimate chocolate lover's dream with this decadent Chocolate Chocolate Chip Cake! This rich and moist cake combines the deep flavors of Dutch-processed cocoa powder with bursts of gooey semi-sweet chocolate chips both inside and on top, creating a double hit of chocolate in every bite. The easy-to-make batter is elevated with a touch of boiling water for a perfectly tender crumb, while a sprinkling of chocolate chips on top adds an irresistible texture and visual appeal. Ready in under an hour, this 9x13-inch cake is perfect for birthdays, gatherings, or simply satisfying a chocolate craving. Serve it on its own or with a dollop of whipped cream or a scoop of ice cream for the ultimate dessert experience. Perfect for chocolate cake enthusiasts, this recipe will quickly become a favorite in your baking repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder (preferably Dutch-processed)
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon unsalted butter (for greasing the pan)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch cake pan with 1 tablespoon of unsalted butter or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2-3 minutes, until smooth.
Carefully pour in the boiling water and mix on low speed until fully incorporated. The batter will be thin, but this is normal.
Fold in 1 cup of the semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it out evenly.
Sprinkle the remaining 0.5 cups of chocolate chips over the top of the batter for added texture and chocolate flavor.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are fine, but it shouldn't be wet).
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve as-is, or top with ice cream, whipped cream, or a dusting of powdered sugar for an extra touch. Enjoy!
Nutrition Facts
Calories |
4959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.9 g | 293% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 5181 mg | 225% | |
| Total Carbohydrate | 780.1 g | 284% | |
| Dietary Fiber | 87.8 g | 314% | |
| Total Sugars | 452.3 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 606 mg | 47% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 2626 mg | 56% | |
*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.
