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Square image of cake cut up in pan.
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Chocolate Chip Cake

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 399kcal
Author: Tornadough Alli

Ingredients

Cake:

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup sour cream
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 12 ounce bag mini semi-sweet chocolate chips divided

Ganache:

  • 1 cup cold heavy whipping cream
  • 8 ounces semi-sweet chocolate chips
  • 1 tablespoon light corn syrup

Optional Topping:

  • 5-6 ounces ½ bag of mini chocolate chips

Instructions

  • First, preheat the oven to 375°F. Grease a half sheet pan (13”x18"x1”) 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 bowlcombine cold heavy cream, 8oz 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.

Notes

  1. Instead of unsalted butter, you can use salted butter- just reduce the amount of salt in the cake to only ½ teaspoon.
  2. I used whole milk and full fat sour cream to keep the cake moist and help to activate the baking soda.
  3. Heavy cream can be used as well, instead of heavy whipping cream. Use cold cream or else the microwave times will vary greatly.
  4. You can use less chocolate chips, but I feel using this amount really brings this Chocolate Chip Cake to life! 
  5. You may need to rotate your pan s this bakes if your oven doesn't bake evenly.
  6. 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.
  7. You can freeze this cake, see my tips above. 

Nutrition

Calories: 399kcal | Carbohydrates: 44g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 187mg | Potassium: 185mg | Fiber: 2g | Sugar: 31g | Vitamin A: 473IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg