Chocolate Chip Cake with Ganache Drip is a rich, moist dessert that combines the beloved flavors of a classic chocolate chip cookie with the elegance of a layered cake. Filled with melty chocolate chips and topped with a glossy ganache drip, this cake is the perfect centerpiece for birthdays, celebrations, or when you’re simply craving a decadent treat.
Why You’ll Love This Recipe
This cake delivers the best of both worlds—tender vanilla cake dotted with chocolate chips and a luxurious ganache topping that adds a dramatic, bakery-worthy finish. It’s easy to prepare but looks impressive, making it ideal for both novice and experienced bakers. The flavor is warm, nostalgic, and universally loved, making it a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder baking soda salt unsalted butter granulated sugar brown sugar eggs vanilla extract buttermilk or whole milk mini chocolate chips heavy cream semi-sweet or dark chocolate (for ganache)
Directions
Preheat your oven to 350°F (177°C). Grease and line two or three 8-inch round cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Alternate adding the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the mini chocolate chips, reserving a few for sprinkling on top.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the ganache, heat heavy cream in a saucepan or microwave until just boiling. Pour over the chopped chocolate and let sit for 1–2 minutes, then stir until smooth and glossy.
Assemble the cake by stacking the layers with frosting or buttercream in between, if desired. Pour the ganache over the top, gently nudging it toward the edges to create the drip effect.
Top with extra mini chocolate chips or sprinkles if desired.
Servings and timing
This recipe makes one 8-inch layer cake, serving 10–12 people. Prep time: 25 minutes Cook time: 30 minutes Cooling and decorating time: 1 hour Total time: about 2 hours
Variations
Stuffed layers: Add a layer of cookie dough or chocolate fudge between the cake layers.
Frosting filling: Use vanilla buttercream, cream cheese frosting, or chocolate mousse between layers for extra richness.
Cupcake version: Divide the batter into muffin tins for chocolate chip cupcakes with ganache topping.
Add-ins: Mix in chopped walnuts or pecans for a nutty twist.
Flavored chips: Use white chocolate, butterscotch, or peanut butter chips for flavor variations.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If chilled, allow the cake to come to room temperature before serving for the best texture. To freeze, wrap individual slices or whole layers tightly and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature. Reheating is not necessary but can be done briefly in the microwave for a warm slice.
FAQs
Can I use regular chocolate chips instead of mini?
Yes, but mini chips distribute more evenly and are less likely to sink in the batter.
How do I get the perfect ganache drip?
Let the ganache cool slightly before pouring. Use a spoon or squeeze bottle to control the drip.
Can I make the cake layers in advance?
Yes, bake the layers ahead and wrap them tightly. Store at room temperature for 1 day or refrigerate for up to 3 days.
What type of chocolate is best for the ganache?
Use good-quality semi-sweet or dark chocolate for a rich, glossy finish.
How do I keep chocolate chips from sinking?
Toss them in a bit of flour before folding into the batter to help suspend them.
Can I use sour cream or yogurt instead of buttermilk?
Yes, both are good substitutes and help keep the cake moist.
Do I need to frost the layers?
Frosting between the layers is optional but adds extra flavor and structure.
Can I turn this into a sheet cake?
Yes, bake the batter in a 9×13-inch pan and adjust the baking time to about 35–40 minutes.
How long should the ganache cool before using?
Let it cool for about 10–15 minutes until slightly thickened but still pourable.
Is this cake overly sweet?
The ganache adds richness, but the balance of brown sugar and semi-sweet chips keeps the sweetness in check.
Conclusion
Chocolate Chip Cake with Ganache Drip is the ultimate dessert for those who love classic flavors with a gourmet twist. It’s indulgent without being too heavy, visually impressive yet easy to make. Whether for a birthday, holiday, or just a weekend bake, this cake is sure to satisfy chocolate chip lovers and cake fans alike.
Chocolate Chip Cake with Ganache Drip combines the nostalgic taste of a chocolate chip cookie with the elegance of a layered cake. Soft vanilla cake layers studded with mini chocolate chips are topped with a glossy ganache drip for a showstopping dessert perfect for celebrations.
Author:Catherine
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:2 hours
Yield:1 8-inch layer cake (serves 10–12)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk or whole milk
1 1/2 cups mini chocolate chips (plus more for garnish)
1 cup heavy cream
8 oz semi-sweet or dark chocolate, chopped (for ganache)
Instructions
Preheat oven to 350°F (177°C). Grease and line two or three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Alternately add the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined.
Toss chocolate chips with a tablespoon of flour, then fold into the batter.
Divide the batter evenly between prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To make the ganache, heat the cream until just boiling, pour over chopped chocolate, let sit for 1–2 minutes, then stir until smooth and glossy.
Assemble the cake: place one cake layer on a serving plate, spread frosting (if using), stack the next layer, and repeat. Pour ganache over the top, nudging it toward the edges to drip down.
Garnish with extra mini chocolate chips or sprinkles if desired.
Notes
Add a layer of cookie dough or fudge between layers for extra indulgence.Frosting between layers is optional but adds flavor—try vanilla buttercream or chocolate mousse.To make cupcakes, bake for 18–22 minutes in a muffin tin.Use white, butterscotch, or peanut butter chips for flavor variety.Ganache should be pourable but not hot—let it cool 10–15 minutes before using.
