Enjoy a slice of this Chocolate Chip Cake that is so moist and buttery. Each decadent bite is loaded with chocolate chips and homemade ganache topping!

This delicious Chocolate Chip Cake is perfection, it is a moist, buttery cake that’s loaded with chocolate chips. Then it’s generously covered in this decadent, thick chocolate ganache.

Clearly chocolate is the star of the show and this was made for Chocolate lovers, am I right? If you are a chocolate fan, then this cake is absolutely for you!

You all know baking is my jam! Anything dessert related I’m all for it, especially when it comes to cake, you all know cake is hands down one of my favorite desserts.

Well, when I started thinking of this recipe, I used a Texas sheet cake recipe from a family cookbook and then revised it to turn it into this decadent, phenomenal Chocolate Chip Cake.

It would also make a great bake sale recipe since it makes quite a few servings and it slices nicely and with the chocolate topping you can easily wrap them up!

Some of our other favorite cake recipes we have on our site include: Triple Chocolate Cake, Flourless Chocolate Cake, and Marble Cake Recipe.

WHY THIS RECIPE WORKS:

Enjoy your favorite chocolate chip cookies, but in cake form!
Makes 2 dozen servings, which is a lot but you can scale this easily to make more.
Classic flavors that comes together so simply to form a moist and tasty cake.
Great for potlucks, parties, celebrations, bake sales, etc.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)

Unsalted butter
Granulated sugar
All-purpose flour
Baking soda
Salt
Eggs
Sour cream
Milk
Vanilla extract
Mini semi-sweet chocolate chips
Heavy whipping cream
Semi-sweet chocolate chips
Light corn syrup

HOW TO MAKE CHOCOLATE CHIP CAKE, STEP BY STEP:

First, preheat the oven to 375°F. Grease a half sheet pan (13x18x1-inch) with baking spray.
Using a microwave safe bowl, melt the butter in the microwave in intervals then set aside to cool.
In a separate large bowl add the sugar, flour, baking soda, and salt and whisk together until well combined.
Then, add the eggs to the cooled, melted butter and whisk until combined.
Combine the sour cream, milk, and vanilla in another large mixing bowl. Then add the butter mixture to this and whisk until combined.
Add the dry ingredients to the butter mixture and whisk until just combined. You may need to add in sections to make combining easier.
Add half of the mini chocolate chips to the batter and stir so they end up well-dispersed.
Pour batter into the prepared baking pan and sprinkle the rest of the mini chocolate chips on top.
Bake cake for 20-25 minutes or until it’s golden brown. Then allow it to cool completely before frosting with homemade ganache.
To make the homemade ganache: In a microwave-safe bowl combine cold heavy cream, 8 ounces semi-sweet chocolate chips, and corn syrup.
Heat in the microwave on high for 30 seconds. Stir well until the cream starts to turn brown from the chocolate. Heat for about 30 more seconds. Stir until smooth.
Frost cooled cake with freshly made ganache. Sprinkle half a bag of mini chocolate chips on top, if desired.
Cut and eat cake immediately or refrigerate until ready to serve.

WHAT OTHER ADDITIONS CAN I USE?

Try folding in chopped nuts, such as pecans or walnuts, you can use other flavors of chocolate chips as well, candy pieces, etc.

If you are looking for a holiday flavored cake, make it peppermint flavored by replacing the vanilla extract with peppermint extract and for the topping use peppermint candy pieces.

DO I HAVE TO USE CHOCOLATE GANACHE?

Nope! Instead, try using a can of chocolate frosting. Heat the frosting up a little before spreading it to make it easier to spread. This makes a great ganache alternative.

You can also make your favorite chocolate buttercream for this recipe as well, just use what you like!

CAN I CUT THIS RECIPE IN HALF?

Yes you can, you will want to make this in a quarter sheet pan which measures about 9×13-inches. You can just halve everything in this recipe to serve a smaller crowd.

HOW TO STORE:

This homemade Chocolate Chip Cake must be refrigerated because of the ganache. Store leftovers in an airtight container or in the baking pan covered with the lid or plastic wrap, in the refrigerator where it will keep for up to 7 days.

You can also freeze this cake Once it’s cooled completely, place it in an airtight freezer-safe container and it will keep for up to 3 months.

To defrost, place the cake in the refrigerator overnight before serving. The ganache may change texture a bit after thawing.

TIPS AND TRICKS:

Instead of unsalted butter, you can use salted butter- just reduce the amount of salt in the cake to only ½ teaspoon.
I used whole milk and full fat sour cream to keep the cake moist and help to activate the baking soda.
Heavy cream can be used as well, instead of heavy whipping cream. Use cold cream or else the microwave times will vary greatly.
You can use less chocolate chips, but I feel using this amount really brings this Chocolate Chip Cake to life!
You may need to rotate your pan s this bakes if your oven doesn’t bake evenly.
Make sure to stir really well when making the homemade ganache. The chocolate can easily be overheated and seize up. Stir it for up to a minute to incorporate the melted chocolate after each 30 seconds of heating before returning it to the microwave to try to melt more chocolate.
You can freeze this cake, see my tips above.

Cake lover or a chocolate chip lover? You’re going to adore every bite of this super simple Chocolate Chip Cake recipe, buttery, moist and absolutely heavenly.

If you like this recipe you might also like:

If you’ve tried this CHOCOLATE CHIP CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Chocolate Chip Cake