Chocolate Chip Cake

Overview

Chocolate chip cake on a wooden chopping board

Chocolate Chip Cake

By Amy // Posted Feb 19, 2022 // Category Cakes

My Chocolate Chip Cake is the perfect tea cake. It’s not too sweet, just what I want with my tea in the afternoon.

I think if you combine a butter cake and a chocolate chip cookie, this is the kind of cake you’d get. I love how buttery, crumbly and moist it is! 

The chocolate drizzle is optional, but the subtle added decoration is worth the extra little trouble. Plus, who doesn’t want a little more chocolate right?

Love chocolate? Browse my favourite chocolate recipes.

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tips

1. Ingredients

The butter, eggs and cream need to be at room temperature. For more nutty complexity in the cake, you can toast the almond meal before using it. Place the almond meal into a pan and toast it at a medium heat until lightly browned. Make sure you stir often. 

2. Equipment

I used a Pyrex loaf tin (21x11cm/8x4in) for this cake. You also need a stand mixer or a hand mixer as you need to cream the butter and sugar together. You also need a large and medium mixing bowl, whisk, spatula and cooling rack. To make the ganache, you need a heat proof bowl or a measuring jug. 

3. Room temperature ingredients

Your eggs, butter and cream need to be at room temperature. Simply leave them on the counter for a few hours before baking. Room temperature ingredients help the creaming (see next tip), the process where butter and sugar is beaten create air pockets that expand during baking.

4. How do you cream sugar and butter? 

Firstly, you really need butter that is completely at room temperature for it to cream well. You should use a hand mixer or stand mixer as they can produce the most consistent aeration. I’d recommend creaming at a medium speed so that the air bubbles are uniform and stable. When is the creaming done? Your sugar and butter mixture will become a pale yellow and will appear for light and fluffy. This can take a few minutes to reach this stage. You should also remember to scrape the sides and bottom occasionally while you cream. If you feel like the butter is still too cold, you can wrap a warm tea towel over the outside of the bowl to gently warm up the butter. 

RatingDifficultyIntermediate

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Yields10 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Chocolate Chip Cake
 85 g unsalted butter, at room temperature
 85 g white sugar
 2 eggs, at room temperature
 1 tsp vanilla extract
 155 g self-raising flour, sifted
 57 g almond meal
 115 g milk chocolate chips
 90 ml cream, at room temperature
Chocolate Drizzle
 50 g milk chocolate chips

Chocolate Chip Cake
1

Preheat the oven to 175C (350F), then butter and flour a medium sized loaf tin (21x11cm/8x4inch).

2

Using a stand mixer or hand beater, beat the butter and sugar at medium speed until light and fluffy. Add 1 egg at a time and mix well with each addition. Add the vanilla extract and mix well.

3

Prepare the dry ingredients. Place the flour, chocolate chips and almond meal into a medium sized mixing bowl and mix well with a whisk.

4

Add half of the flour mixture into the wet ingredients and gently fold in. Add the cream and mix until just incorporated. Fold in the remaining flour mixture and add the cream and mix. Place the cake batter into the prepared baking tin.

5

Bake for around 40 minutes or until a skewer comes out clean. Transfer to a cooling rack. Serve at room temperature. Store in an airtight container at room temperature for up to 3 days and in the fridge for up to 5 days.

Chocolate Drizzle (optional)
6

Place 50gr of chocolate in a heatproof bowl and microwave in 30 seconds bursts. Mix well before microwaving again. When the chocolate has fully melted, place the chocolate into a small Ziploc bag. Cut one small end off the bag and drizzle the chocolate over the cake.

Ingredients

Chocolate Chip Cake
 85 g unsalted butter, at room temperature
 85 g white sugar
 2 eggs, at room temperature
 1 tsp vanilla extract
 155 g self-raising flour, sifted
 57 g almond meal
 115 g milk chocolate chips
 90 ml cream, at room temperature
Chocolate Drizzle
 50 g milk chocolate chips

Directions

Chocolate Chip Cake
1

Preheat the oven to 175C (350F), then butter and flour a medium sized loaf tin (21x11cm/8x4inch).

2

Using a stand mixer or hand beater, beat the butter and sugar at medium speed until light and fluffy. Add 1 egg at a time and mix well with each addition. Add the vanilla extract and mix well.

3

Prepare the dry ingredients. Place the flour, chocolate chips and almond meal into a medium sized mixing bowl and mix well with a whisk.

4

Add half of the flour mixture into the wet ingredients and gently fold in. Add the cream and mix until just incorporated. Fold in the remaining flour mixture and add the cream and mix. Place the cake batter into the prepared baking tin.

5

Bake for around 40 minutes or until a skewer comes out clean. Transfer to a cooling rack. Serve at room temperature. Store in an airtight container at room temperature for up to 3 days and in the fridge for up to 5 days.

Chocolate Drizzle (optional)
6

Place 50gr of chocolate in a heatproof bowl and microwave in 30 seconds bursts. Mix well before microwaving again. When the chocolate has fully melted, place the chocolate into a small Ziploc bag. Cut one small end off the bag and drizzle the chocolate over the cake.

Chocolate Chip Cake
Nutrition Facts

Servings 10


Amount Per Serving
Calories 289
% Daily Value *
Total Fat 16.1g25%
Saturated Fat 6.6g33%
Cholesterol 56mg19%
Sodium 77mg4%
Potassium 137mg4%
Total Carbohydrate 31.7g11%
Dietary Fiber 1.7g7%
Sugars 17.6g
Protein 5.3g11%

Calcium 4%
Iron 8%
Vitamin D 39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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