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Chocolate Chip Cake with Ganache Drip

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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.

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

  1. Preheat oven to 350°F (177°C). Grease and line two or three 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Alternately add the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined.
  6. Toss chocolate chips with a tablespoon of flour, then fold into the batter.
  7. Divide the batter evenly between prepared pans and smooth the tops.
  8. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. 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.
  11. 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.
  12. 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.

Nutrition

Find it online: https://cookibly.com/chocolate-chip-cake-with-ganache-drip/