Ultra Choc Chip Cake
Decadently rich and irresistibly moist, the Ultra Choc Chip Cake is the ultimate indulgence for chocolate lovers. Packed with 300 grams of semi-sweet chocolate chips that melt into pockets of gooey goodness, this cake boasts a deep chocolate flavor thanks to a blend of cocoa powder and brown sugar. A touch of sour cream adds a luxurious texture, while the balance of baking powder and soda ensures a perfect rise for a tender crumb. With just 20 minutes of prep time, this show-stopping dessert is surprisingly easy to make, and the finishing dusting of powdered sugar gives it an elegant flair. Perfect for birthdays, celebrations, or simply satisfying your sweet tooth, this chocolate chip cake pairs beautifully with a glass of milk or a scoop of vanilla ice cream.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 120 milliliters whole milk
- 120 grams sour cream
- 300 grams semi-sweet chocolate chips
- 30 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and grease a 23cm (9-inch) round cake pan. Line the base with parchment paper for easy removal.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the milk and sour cream until smooth.
Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk-sour cream mixture. Begin and end with the dry ingredients, mixing just until combined.
Fold in the chocolate chips gently with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optionally, dust the top of the cooled cake with powdered sugar before serving for a decorative finish.
Slice and enjoy this rich, chocolatey delight with a glass of cold milk!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 42.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 126 mg | 3% | |
*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.
