The Chocolate Chip Cake That Unexpectedly Changed Zac’s Life

I assure you that if you will not save yourself a slice, you will not see even the shadow of this one once you put it in the dessert table. This is so delicious! Plus, it has that classic taste of everyone’s favorite chocolate chip!


Our friend over at the Faux Martha has this to say about this recipe:

“This recipe is easy. You just have to be patient.”


I was patient. Because it meant I will be able to eat this delightfully sinful creation. I am a fan of chocolate chip cookies. I love to dip them in a glass of warm milk or cold milk depending on my mood. This recipe just made chocolate chip harder to resist. But then again, who’s complaining?




For the cake:


1/4 c. Borden milk

2 tsp. McCormick vanilla extract


2 c. AP unbleached flour

1 tsp. Clabber Girl baking powder

1/2 tsp. sea salt

1/2 c. Trader Joe’s semi-sweet chocolate chips


10 tbsp. Land O Lakes unsalted butter, room temp

1 1/4 c. Domino sugar

3/4 c. lightly packed Domino brown sugar

1 large Eggland’s egg

1 egg yolk (Eggland’s)

For the ganache:

Chocolate Icing/Ganache

1 c. Borden heavy cream

1/4 c. Domino sugar

1 stick Land O Lakes unsalted butter, softened

10 oz. Trader Joe’s bittersweet chocolate

2 tsp. McCormick vanilla extract

dash of sea salt


For the cake:

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..

For the ganache:

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.






Quick Tip: Serve with a glass of milk; warm or cold.

Thanks again to The Faux Martha for this amazing recipe.

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