Chocolate chip cake is perfect for those days when cookies just won't do, or whenever you want chocolate with your cake but not a full-on chocolate cake. Light, fluffy and filled with chocolate chips, this cake is easy to make and is the perfect treat when you don't want to spend too much time in the kitchen. The sprinkle of chocolate chips gives the cake a shimmer and a crunchy top.
Chocolate chip cake is the kind of treat you can't stop eating, as it's not too heavy and pairs nicely with a cup of coffee – which means it's ideal for breakfast – or as a midnight snack before bed. The cake tastes best warm, with its pockets of melted chocolate goodness inside. It’s even better when it’s served with ice cream.
Chocolate chip cake is so delicious that we are going to present you with three different recipes.
Chocolate chip cake recipe
Total time: 1 hour
225 g (2 sticks) butter, at room temperature
200 g (1 cup) sugar
1 tsp vanilla extract
4 eggs, at room temperature
240 g (2 cups) all-purpose flour
1 tsp baking powder
a pinch of salt
200 g (7 ounces) chocolate chips
Preheat the oven to 350ºF (180ºC). Grease a 24 cm (9 1/2 inch) springform pan.
Combine butter and sugar and beat until very fluffy and white, about 4 minutes.
Slowly add the eggs, one at a time, beating after each addition. Add the vanilla extract.
Combine flour, salt, and baking powder in another bowl.
Slowly add the flour mixture to the egg mixture. Stir well but do not over-mix.
With a spatula, fold in the chocolate chips. Reserve a few for decoration.
Pour batter into the pan and level the top. Sprinkle with the rest of the chocolate chips.
Bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Serve with a scoop of vanilla ice cream.
Vegan chocolate chip cake recipe
This easy vegan snack cake is soft, moist, and tender with a vanilla flavour and plenty of chocolate chips. It's a lovely, simple chocolate chip cake that is a perfect snack and indulgent enough to serve for a party or birthday. It is a tender vegan vanilla sponge cake filled with chocolate chips that melt in your mouth.
Total time: 40 mins
285 g (2 ⅓ cups) plain (all-purpose) flour
15 g (1 ½ packed tbsp) cornflour (cornstarch)
1 ½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
¼ tsp salt
180 ml (¾ cup) unsweetened non-dairy milk
90 g (6 tbsp) unsweetened non-dairy yoghurt
90 ml (6 tbsp) neutral flavoured oil
90 g (6 tbsp) vegan block butter melted
200 g (1 cup)⅓ caster or granulated sugar
2 tsps vanilla extract
1 ½ tsps vinegar
200 g (1 ¼ cups) chocolate chips
1 tablespoon plain all-purpose flour
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23cm/9in square cake tin and line it with baking parchment.
Combine the plain flour, cornflour, baking powder, bicarbonate of soda and salt in a large bowl.
Stir together the non-dairy milk, non-dairy yoghurt, melted vegan butter, oil, sugar, vinegar, and vanilla extract in a large jug.
Mix the chocolate chips with the tablespoon of flour until they are well coated.
Whisk the wet ingredients into the dry until no dry lumps remain, but do not over beat the batter. Fold in the chocolate chips.
Pour the batter into the prepared tin and spread it until level. Add extra chocolate chips if desired.
Bake the cake for about 30 minutes or until it feels firm to the touch and a skewer inserted in the centre comes out clean.
Allow to cool in the tin for about 20 minutes, then transfer to a wire rack to cool completely.
Gluten-free chocolate chip cake
Ready for one of the easiest desserts to make and one that will really wow you? This gluten-free cookie cake makes a great celebration dessert, and who doesn't love the idea of a giant chocolate chip cookie?
Total time: 32 mins
For the cake:
2 cups gluten-free flour blend
1 tsp baking soda
1/2 tsp salt
3/4 cup buttery spread, softened at room temperature
3/4 cup brown sugar, packed
1/4 cup sugar
1 egg yolk
2 tsps vanilla extract
1 1/4 cup dairy-free chocolate chips, 1 tbsp reserved
For the Icing:
3 cups confectioner’s sugar
1/2 cup buttery spread, softened at room temperature
1 tsp vanilla
1 tsp almond milk
To make the cookie cake:
Preheat the oven to 350ºF (180ºC). Cut a piece of parchment paper to fit a pizza pan.
Whisk the gluten-free flour, baking soda, and salt in a medium bowl. Set aside.
Cream together the buttery spread and sugars with a mixer. Add the eggs and vanilla.
Mix the flour mixture into the creamed mixture and combine thoroughly. Stir in the chocolate chips (less than one tablespoon).
Lay out cookie dough on the parchment-lined pizza pan with a spatula. Spread out to a couple of inches from the edge of the pan.
Flatten the top of the dough, take the tablespoon of chocolate chips and sprinkle them over the dough.
Bake for 22 minutes, then remove from oven and let cool on a wire rack.
You can decorate the icing on top once it's completely cooled.
To make the icing:
Combine the softened buttery spread, confectioner's sugar, vanilla extract, and almond milk.
The icing consistency needs to be thicker than thin to hold its shape when you decorate with it. So, mix thoroughly, and if the icing is too stiff, add one more tsp of almond milk.
Decorate the edge of the plate with a star tip decorating set.
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