CHOCOLATE CHIP BUNDT CAKE
This is a rich chocolate chip bundt cake is filled with chocolate chips and frosted with a perfectly smooth chocolate ganache glaze. It is a dream come true for any chocolate lover.
Provided by Christi Johnstone
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 12-cup bundt pan and set it aside.
- Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and vanilla extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the chocolate chips and pecans.
- Pour the batter into the prepared pan. Bake for 60-65 minutes, until deep golden brown and a toothpick inserted comes out clean or with moist crumbs. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- To make the frosting, combine the chocolate chips and butter in a small glass bowl. Microwave at 50% POWER for 90 seconds. Stir to combine. Microwave an additional 30 seconds at full power and stir again. Microwave 30 seconds more, if needed, and stir until the chocolate has melted.
- Pour the frosting over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!
Nutrition Facts : Calories 511 kcal, Carbohydrate 61 g, Protein 6 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 73 mg, Sodium 205 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving
CHOCOLATE CHIP CRUMB CAKE
Provided by Hedy Goldsmith
Time 2h30m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand. Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs. Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight. (The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.)
- For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish.
- Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix in the butter 1 tablespoon at a time. Mix in the almond paste. Add the eggs and yolks one at a time. Mix in the vanilla bean paste. Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes. Fold in the chocolate chips by hand.
- Scrape the batter into the buttered baking dish. Smooth the top, tap the dish on the countertop and top evenly with the crumbs. Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer. (After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.)
- Remove the baking dish from the oven and set it on a cooling rack for 20 minutes. Eating this cake warm from the oven is one of the best memories I have. The smell of cinnamon and sugar drives me crazy. Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert.
- The cake will keep for 2 to 3 days if stored in an airtight container at room temperature.
CHOCOLATE CHIP LOAF CAKE
This super moist and buttery chocolate chip loaf cake uses basic baking ingredients and tastes unbelievable with a 2 ingredient fudge-like glaze on top.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C) and generously grease a 9×5 inch loaf pan.
- Whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled- that's ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
- Pour and spread batter evenly into prepared loaf pan.
- Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline- all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
- Cool cake in the pan set on a wire rack for at least 1 hour before removing from the pan. Feel free to continue cooling it directly on a wire rack or slice and enjoy then. (It will still be slightly warm.) You can drizzle the topping on the cake when the cake is still slightly warm after that 1 hour of cooling or wait until the cake has cooled completely to top it.
- Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. We usually use the microwave and melt in 30 second increments, stirring after each until smooth. Drizzle over cake. Topping sets into a fudge-like consistency after several hours.
- Cover leftovers tightly and store cake (with or without topping) at room temperature for 3 days or in the refrigerator for up to 1 week.
CHOCOLATE-CHOCOLATE CHIP POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 slices of pound cake
Number Of Ingredients 9
Steps:
- Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
- Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
- Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
- Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
- Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.
CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS
This sour cream coffee cake shows off a rich, dark chocolate topping and conceals a layer of decadent chocolate chips.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
CHOCOLATE CHIP CRUMB POUND CAKE
This delightful pound cake features a sweet topping and swirl flavored with chocolate, cinnamon, and sugar.
Provided by Jennifer McHenry
Categories cakes
Time 2h
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, sugar, and cinnamon.
- Stir in the melted butter until the mixture is moistened. Stir in the chocolate chips. Set aside.
- Preheat oven to 325°F. Grease a 10-inch fixed bottom tube pan. Line the bottom with parchment paper and grease the paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the eggs in 3 portions, mixing well after each addition. Mix in the vanilla and almond extract.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Transfer half of the batter to the prepared pan. Sprinkle half of the crumb mixture evenly over the batter. Top with the remaining cake batter. Sprinkle the remaining crumb mixture on top of the cake batter and press gently into the batter.
- Bake 1 hour 35 minutes, or until a pick inserted in the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
- Run a knife around the sides of the pan. Invert the cake onto a flat plate or cutting board. Place another plate or cutting board on the bottom of the cake and invert again.
CHOCOLATE CHIP CRUMB CAKE
I just made this for the first time and it's fabulous. It has to be the most moist crumb cake I've ever had. I found this in a issue of Womans World.
Provided by Boca Pat
Categories Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350.
- Butter and flour 9 x 3 springform pan; combine first 5 ingredients.
- At med-hi speed beat butter and sugar until fluffy; on low, beat in eggs; alternately beat in flour mixture and milk; beat in sour cream; stir in chips; spoon into pan Bake 40 minutes CRUMBS: meanwhile stir together flour, br.
- sugar, butter& cinnamon until large crumbs form; sprinkle over cake Bake 35-40 minutes, cover with foil if browning too quickly; cool in pan; remove side of pan; drizzle cake with frosting, if desired.
Nutrition Facts : Calories 718.2, Fat 34.7, SaturatedFat 21, Cholesterol 144.7, Sodium 423.3, Carbohydrate 95.4, Fiber 2.5, Sugar 49.1, Protein 9.7
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