Chocolate chip cake recipe | 100th blog post!
I made my first Love and Duck Fat post on July 27th of 2013, almost five months ago. Looking back, I was a new stay-at-home mom without a purpose besides caring for my little one. Lost in my new routine of baby feeding, housework and preparing meals; I needed something to funnel my creativity into – something that wasn’t all about baby. At my husband’s urging, Love and Duck Fat was born.
I’m still a stay-at-home mom, with a 14 month old little guy who makes messes faster than I can clean them up. Even so, a lot has changed in 5 months (that’s all?). I’ve learned a lot from writing this blog (like how to make a really good cake) and I look forward to my next big milestone: my 1 year anniversary post.
To celebrate my 100th post, I baked myself a chocolate chip cake. Yay me! It’s a simple cake recipe that reminds me of being a kid. I remember making chocolate chip cakes using yellow cake mix and store-bought chocolate fudge frosting. This cake is way better. The yellow cake batter has that perfect birthday cake smell and taste. The chocolate chips are rich and flavorful, and the frosting is to die for.
A quick note on the frosting: I originally made an American-style chocolate butter cream for this cake but tossed it because it was too sweet. Instead, I made a dark chocolate frosting that is so delicious (and easy to make) you will be licking the spatula like I did.
To celebrate my 100th post, I’m sharing ten of my personal favorite recipes to date, in no particular order.
- Fried green papaya
- Spanish octopus stew
- Prosciutto, Burrata cheese and fig crostini
- Roasted okra
- Kumquat upside-down cake
- Caribbean goat stew
- Duck fat roasted potatoes and shallots
- Chocolate cake with mousse filling, post wine frosting
- Pork rib chops, goat cheese polenta, roasted fennel, sautéed apple
- Challah French toast, Burrata, sliced peaches
Chocolate chip cake recipe
Yellow cake recipe adapted from Best Birthday Cake by Smitten Kitchen.
Chocolate frosting adapted from recipe by Marcia Kiesel.
Ingredients
- 4 cups plus 2 tablespoons (480 grams) cake flour (or all-purpose flour)
- 2 teaspoons (10 grams) baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon (5 grams) table salt
- 2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
- 2 cups (400 grams) sugar
- 2 teaspoons (10 ml) pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups buttermilk (475 ml), well-shaken (you can substitute whole milk + 2 tablespoons lemon juice or white vinegar)
- 1 1/2-2 cups mini semi-sweet chocolate chips
- 1 1/3 cups heavy cream
- 1 teaspoon espresso powder (optional)
- 1 cup sugar
- 6 ounces unsweetened chocolate
- 1 stick (4 ounces) plus 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Method
Preheat oven to 350° F/ 175° C
Butter and flour two 9-inch cake pans. For extra insurance, butter and line with parchment paper.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In a large bowl, cream the butter and sugar with an electric mixer at medium speed until light in color and fluffy. Add the vanilla extract and blend. Beat in the eggs, one at a time. With the mixer on low speed, slowly add the buttermilk. The mixture will look curdled at this point. Add the flour mixture in batches, mixing on low speed until completely incorporated. Scrape down the sides of the bowl and mix again, do not over mix.
You should have a nice, thick batter at this point. Fold in the chocolate chips.
Divide the cake batter evenly between the cake pans and tap on the counter to remove air bubbles. Bake 35-40 minutes until golden brown and a wooden pick (I like to use bamboo skewers) inserted into the center comes out clean of cake batter (melted chocolate is okay).
Allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely before frosting. You can make the layers a few days ahead, wrap in plastic wrap and store in the refrigerator.
In a heavy saucepan, bring the cream, espresso powder and sugar to a simmer over medium heat. Reduce heat to low and stir, about 6 minutes, until the sugar melts completely and the mixture thickens slightly.
Add the chocolate, butter, vanilla extract and salt to a mixing bowl. Pour the hot cream mixture on top. Allow to come to room temperature, stirring occasionally.
Set the mixing bowl with the chocolate inside a larger bowl with a layer of ice cubes on the bottom. Beat the chocolate, using a handheld mixer, until thick and glossy. Scrape the sides of the bowl with a spatula until combined.
Frost the cake layers right away. The frosting should have a lovely, spreadable consistency.
https://loveandduckfat.com/chocolate-chip-cake-recipe-100th-blog-post/
Happy 100th post! Your blog is so cute – so glad I found you.
I’m happy you found me too! Thanks Sarah!
they look delish!
Thank you Dina!
I haven’t ate breakfast yet and I LOVE chocolate. And now I want to make this cake. I pinned to my recipe board. YUMMY!
Oh wow…what a perfect post for your 100th post! Congrats:) Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.
Thank you Rachel!
This sounds absolutely amazing! Your photos are most fitting for you 100th post…
Thank you! It was really fun 🙂
Wonderful cake!!
I’d love a huge slice 🙂
Happy 100th post
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Congratulations on you 100th post. I am not a fan of cake, but this looks wonderful. Pictures are fabulous.
This cake is delicious! Super moist and rich, but not overly sweet. Received rave reviews at the party.
Would this make a good
Would this make a good cupcake? I want to make them for a baby shower with both vanilla and chocolate buttercream.
Yes, Sara! This will make a good cupcake as well. Just cook for less time (check with a toothpick for done-ness).
Do you ever have a problem with the chocolate chips sinking to the bottom of the cake with this recipe?
I would like to make it for my husbands birthday party, but want to make sure the chips don’t sink!
Courtney, I use mini chocolate chips in this recipe, but even with regular chocolate chips, they don’t sink to the bottom and are pretty evenly dispersed. The batter is nice and thick, so you shouldn’t have a problem! Good luck!
Looks delicious! I’m making a cake for my daughter’s birthday in 2 weeks and wanted something besides my usual (but oh so delicious) chocolate cake. Chocolate chip cake sounds perfect. Do you recommend increasing the recipe by 25% for a 10″ cake? Or 50%? I wouldn’t be upset by extra cupcakes or extra thick layers 😉
Thanks!
This recipe came out awesome! I made it today for an easter cakewalk n it came out perfect!
Turned out wonderful!
Thanks
This cake was delicious! I made it for my fiance who specifically requested a “yellow cake with chocolate chips with chocolate icing” for his birthday and he has now asked that I make it every year for his birthday. Fantastic!
Fantastic recipe! I made cupcakes and it made about 3 dozen! My whole family loved them. Paired them with a semisweet ganache. Will definitely make again and again. Thank you!
Hi! I just made this cake and was wondering if the leftovers need to be refrigerated?
Can’t wait to try this! I was wondering on the chocolate frosting, the 1 cup sugar in the recipe is white granulated sugar or confectioner’s sugar?
If white granulated sugar, it wont crystalize in the ganache when cooled?
This is one of the best cakes I have ever made! My son requested a chocolate chip cake for his birthday and this was perfect! My husband and I agreed this is the best frosting recipe we have ever had. I only had 8″ pans so it took and extra 15 mins to bake but came out great any ways. Thanks for the great recipe. This will be made again!
Cant beat this recipe. So delcious, thanks for sharing.
Simon
The best cake I ever had!! I love this recipe. I made it today. I left out 1/2 cup of flour because I used extra large eggs. I also added 1/4 cup of oil and 1 teaspoon of baking powder. I will never buy cakes again. Your recipe is great as it is and even better as a base for other flavors like strawberry!
Thank you so much!
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If you’ve tried this chocolate chip cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
The perfect cookie cake! I made this last week after googling for a cookie cake recipe at my daughters request for that as her Birthday cake. She told me it was better than the Great American cookie cakes! And today is my youngest daughters birthday and she also has requested it. So delicious and moist and chewy! Exactly how we all love our chocolate chip cookies. Thank you for the recipe, it’s already been written into my recipe book. ?? Suzi