This cake was supposed to be easy. I was going to brag about how fast I whipped it out. Ha Ha Ha. Oh the irony. One thing got in the way. That stupid virtue. You know the one. Patience. I’m scowling at the word as I type.
This recipe is easy. You just have to be patient. Don’t worry—I was impatient for you. I’ll let you know when you’re about to derail this simple recipe, making it complicated.
I really needed this cake to be simple. I got home from work at 5:30 pm, and had to be somewhere by 7:43 pm—leaving me a little over 2 hours to make a cake. Not bad. So while I made the cake, graduate school husband went to the grocery store to pick up the goods for the icing. Made the cake, no problem. I was home by 11 and ready to whip up a quick icing. In my defense, the word ‘icing’ was deceiving. Ganache would have been a better word choice. Needless to say, I exercised impatience. The icing wasn’t thickening as fast as I wanted to go to bed. So, I whipped up a meringue and added it to the icing thinking it would help it to stabilize. It was a runny mess. However, I proceeded to pour it all over the cake. What was I thinking? Meanwhile I looked at the remnants of the bowl with the orignal chocolate icing. Guess what. It had thickened up. In an abnormally calm manner, I directed graduate school husband to make another batch of ganache. He normally doesn’t involve himself in my baking adventures, but he was so helpful. I proceeded to scrape the cake of the runny chocolate mess. No lie, I wiped it down with a wet paper towel. We let the ganache set overnight and went to bed. 12:30pm. By morning, the ganache was perfect, so I re-iced the cake. Sprinkled with powdered sugar and shaved dark chocolate.
I was so thankful the cake was still salvageable. I’m not sure if this congrats sign ended up being for me or for my graduate school husband, although it was intended for him. He and his coworkers just finished up their practicum for the year and had a BBQ to celebrate/say goodbye. I’m going to miss those guys. They welcomed me into the group as if I were one of them. They gave me a nickname. They ate my food.
And they devoured this cake. Thank the Lord it turned out. I promise to be more virtuous.
Chocolate Chip Cake
recipe from United Cakes of America
1/4 c. milk
2 tsp. vanilla extract
2 c. AP unbleached flour
1 tsp. baking powder
1/2 tsp. sea salt
1/2 c. semi-sweet chocolate chips
10 tbsp. unsalted butter, room temp
1 1/4 c. sugar
3/4 c. lightly packed brown sugar
1 large egg
1 egg yolk
1. Preheat oven to 335° and place rack in middle position. Line the bottom of two 9-inch round pans with parchment paper.
2. Combine wet ingredients in a bowl. Combine dry ingredients, except the chocolate chips, in separate bowl. Set aside.
3. Using a spatula, toss 2 tablespoons of the wet ingredients with the chocolate chips in a small bowl. Add 1/4 cup of the dry ingredients. Toss again to coat evenly. This will keep the chocolate chips from sinking to the bottom of the cake.
4. Mix butter and sugars in the bowl of a standing mixer fitted with paddle attachment until well creamed, about 3 minutes.
5. Add egg and egg yolk one at a time.
6. Alternately add dry and wet mixtures about a quarter at a time without pausing between additions.
7. Removed the bowl and fold in the chocolate chips with a spatula. The dough will be thick—more like cookie dough than cake batter.
8. Divide dough into prepared pans. It will be too thick to fill the pan to the edges, but will spread under the heat of the oven. Bake for 30-35 minutes or until edges crown and surface is browned.
9. Cool the cakes in pans to room temperature, then invert them using a small offset spatula to release edges.
10. Make ganache. Spread thick layer between the two cakes. Dust the top with confectioners sugar. Shave dark chocolate and sprinkle on top.
1 c. heavy cream
1/4 c. sugar
1 stick unsalted butter, softened
10 oz. bittersweet chocolate
2 tsp. vanilla extract
dash of sea salt
1. In a saucepan over medium heat, bring cream and sugar to a light simmer, stirring occasionally. Place the butter, chocolate, vanilla, and sea salt in a large bowl.
2. Pour hot cream over ingredients in the bowl and let stand for a few minutes to melt the chocolate. Whisk until smooth and set aside to cool, but do not refrigerate. Here’s the part where you may derail if you neglect that virtue. Be patient. It will set up.
3. Once the icing has thickened, stir it with a flexible spatula to a spreadable consistency.
For a downloadable PDF of the cake banner and instructions, click here.
I made this cake for my husband’s birthday since his favorite flavor is always chocolate chip cookie. But I made an eggless chocolate chip cookie dough frosting and put that between the layers and it was so good. He said it was my best cake ever, and I try to outdo myself every year! Major success.
Made this cake tonight for my niece’s bday. She adores chocolate chip cookies and detests “real cake”. She also dislikes dark chocolate so I made a simple ganache of milk chocolate and heavy cream (no butter or sugar). Ironically enough, although it was not this recipe’s ganache I still had trouble with it setting. I’ve made ganache plenty before and it never took this long to firm up. I made it while the cake baked and let it sit in the freezer for almost an hour. It was still a runny mess when I sandwiched it between the two cookie layers (completely cooled). Oh well, it still tasted great and was liked by all. Next time I’d pull the cake out a lil sooner as the edges did become a lil too hard and chewy as I suspect they might. But the rest was a perfectly soft chocolate chip cookie center.
hello! I’m going to try making this cake on Saturday for the simple reason that I want some cake but i had a few questions:
1. Do you think if i use milk chocolate for the ganache instead of 10oz bittersweet chocolate, will that make a huge difference or even be a negative difference? my hubby isnt a huge fan of non milk chocolate. If i do that, will using milk chocolate chips work well with it?
2. Does using regular salt instead of sea salt make a difference either?
thank you! Im very excited to try this cake! it looks marvelous! 🙂
Hope you love the cake! Milk chocolate will work just fine as will the regular salt. I prefer sea salt, but it can easily be swapped for regular salt. Happy baking!
Made the cake and it came out divine, even when I forgot to put salt in the cake batter! thank you for the wonderful recipe! 🙂 trying the hazelnut tart next!
Quick question – do you leave the paddle attachment on the mixer the whole time or switch after you cream the butter and sugar?
You will use the paddle attachment the whole time for this recipe. Hope you love it!
Came across your blog from TheKitchn and saw this recipe. It is exactly what I’m looking for. I always make cupcakes for friends’ birthdays. One of my best friends requested chocolate cookie cake flavors. How do you think this would work baked as a cupcake? I’m not sure if it would be too sticky to do in liners … but I love the idea of this as a cupcake with the tops dipped in ganache …
Hello! Cupcakes would be so cute! You could do parchment paper for a different look if you want—like these cinnamon rolls and do ganche on top. Or no liners, baked, cut in half, and ganache in the middle. Would love to see what you come up with!
I would LOVE the template! That would be amazing! Thanks so much! I am making a cake for my best friends wedding party and I think this would love superb on top. 🙂 You are one creative lady. haha
Amazing! Love the congrats sign too! Did you do that by hand? Super cute!
Thanks! I did do it by hand. I meant to make a downloadable sign, but threw it away! I still have my template. Let me know if you want it and I’ll do it!
Hmmmm….so that’s what I needed to do…Bribe people for votes!! I’ll remember that for next time! lol
btw…did you see that The Wedding Chicks included your Chocolate Chip Cookie cake in an inspiration board?
You caught me! 🙂 I saw that they included my cake. I was sooo honored!
Yay! I love it. Great story and scrumptious-looking cake. I can’t let you get away without telling me what nickname they gave you. Confess!
Confession—they nicknamed me Chili. Back in January, I entered my chili recipe in a contest. My husband made them all vote for me and I made them chili in return.
It looks wonderful and delicious. I love it
This cake looks and sounds so yummy. I wonder though, if the batter is so thick, are the layers a cake or cookie texture? I cannot wait to make this. I am afraid that my temptation will be to eat the ganache whilst waiting for it to set up. Thanks for posting this recipe.
It’s a perfect mixture between a cookie and a cake! My weakness was the ganache too. I had so many tastes, I felt like I smelled of chocolate the entire next day.
Whoa. This cake looks like a dream come true.