Chocolate chip cake is the ideal dessert for those who love the combination of soft, moist cake with delicious pockets of chocolate chips. It brings together the flavors of a chocolate cake and cookie dough in one delightful dessert. Whether you’re baking for a special occasion or just craving a sweet treat, this cake will satisfy your chocolate cravings and impress your guests. This recipe is easy to follow and results in a decadent, flavorful cake that pairs wonderfully with a cup of coffee or a scoop of ice cream.
Ingredients
For the Cookie Dough:
- 110g sugar – Provides sweetness to balance the richness of the butter and chocolate chips.
- 80g melted butter – Adds richness and flavor to the cookie dough.
- A pinch of salt – Enhances the sweetness and brings out the flavors.
- 1 large egg – Acts as a binder in the cookie dough, giving it structure.
- 1 tsp liquid vanilla – Adds a warm, aromatic flavor to the dough.
- 150g flour – Forms the base of the cookie dough, giving it structure.
- ½ tsp baking soda – Helps the cookie dough spread slightly and rise during baking.
- ½ tbsp baking powder – Contributes to the fluffiness of the cookie dough.
- 1 handful chocolate chips – Adds chocolatey goodness to the dough.
For the Cake Batter:
- 3 large eggs – Provide structure and richness to the cake batter.
- 130g sugar – Sweetens the cake, balancing out the bitterness of the cocoa powder.
- 1 tsp liquid vanilla – Adds flavor to the cake batter.
- 100g oil – Helps keep the cake moist and tender.
- 150g Greek yogurt – Adds moisture and protein, making the cake lighter and fluffier.
- 250g flour – Forms the base of the cake batter, providing structure and texture.
- 40g cocoa powder (sugar-free) – Gives the cake its rich chocolate flavor.
- ½ sachet baking powder (about 8g) – Helps the cake rise.
- A pinch of salt – Enhances the flavors and balances sweetness.
- 100g chocolate chips – Provide pockets of melty chocolate throughout the cake.
Directions
Step 1: Prepare the Cookie Dough
- Combine the sugar and butter: In a mixing bowl, combine 110g of sugar with 80g of melted butter. Stir until smooth and well combined.
- Add the wet ingredients: Add a pinch of salt, 1 large egg, and 1 tsp of liquid vanilla to the butter-sugar mixture. Mix well until smooth and creamy.
- Incorporate the dry ingredients: Gradually stir in 150g of flour, ½ tsp of baking soda, and ½ tbsp of baking powder until fully incorporated.
- Add the chocolate chips: Gently fold in 1 handful of chocolate chips. The cookie dough should be thick and slightly sticky.
- Chill the dough: Place the dough in the fridge and chill for at least 15 minutes. This helps the dough firm up and makes it easier to swirl into the cake batter later.
Step 2: Prepare the Cake Batter
- Whisk the eggs and sugar: In a separate mixing bowl, whisk together 3 large eggs and 130g of sugar until light, fluffy, and pale in color. This process incorporates air into the mixture, making the cake light.
- Add the wet ingredients: Stir in 1 tsp of liquid vanilla, 100g of oil, and 150g of Greek yogurt. Mix until the ingredients are well combined.
- Sift the dry ingredients: In another bowl, sift together 250g of flour, 40g of cocoa powder, ½ sachet of baking powder, and a pinch of salt. Sifting helps prevent lumps and ensures an even distribution of dry ingredients.
- Combine the wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture. Stir gently until just combined – over-mixing can make the cake dense.
- Add the chocolate chips: Finally, fold in 100g of chocolate chips into the batter, ensuring an even distribution of chocolate throughout.
Step 3: Assemble and Bake
- Preheat the oven: Preheat your oven to 175°C (347°F).
- Prepare the cake pan: Grease and flour a round or square cake pan. This helps prevent the cake from sticking to the sides.
- Layer the cake batter: Pour half of the prepared cake batter into the cake pan, spreading it evenly across the bottom.
- Add the cookie dough: Spoon dollops of the chilled cookie dough onto the cake batter. Use a spoon to gently swirl the cookie dough into the batter, creating a marble-like effect.
- Add the remaining cake batter: Pour the remaining cake batter over the cookie dough. Smooth the top to ensure even baking.
- Bake the cake: Place the pan in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. The cake should be firm on the edges and slightly springy to the touch in the center.
- Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 4: Serve
- Serve the cake: Once the cake has cooled, slice it into 12 pieces and serve. For an extra indulgent treat, serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar on top adds a decorative touch.
Cooking Tips
- Use quality chocolate chips: For the best flavor, use high-quality chocolate chips. Dark chocolate chips will provide a richer flavor, while milk chocolate chips will make the cake sweeter.
- Don’t skip the chilling step: Chilling the cookie dough helps prevent it from sinking into the cake batter during baking, ensuring the swirl effect stays intact.
- Add nuts for texture: If you like a bit of crunch, consider adding chopped walnuts or pecans to the cake batter. The nuts will provide a lovely contrast to the soft cake and gooey chocolate chips.
Nutritional Benefits
This chocolate chip cake offers more than just a delicious treat. Some of its key nutritional benefits include:
- Greek yogurt: Greek yogurt adds moisture to the cake while providing a good amount of protein and probiotics, promoting digestive health.
- Cocoa powder: Cocoa powder is packed with antioxidants, particularly flavonoids, which have been linked to improved heart health and reduced inflammation.
- Protein: The eggs in the recipe provide a good source of protein, which is essential for building and repairing tissues in the body.
- Fats: While the cake contains fats from the oil and chocolate, these fats are beneficial for maintaining energy levels and supporting cell function.
Dietary Information
- Vegetarian: This cake is suitable for vegetarians as it contains no meat.
- Gluten-Free Option: To make the cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.
- Dairy-Free Option: To make the cake dairy-free, use a non-dairy yogurt (such as coconut yogurt) and ensure that the chocolate chips are dairy-free.
Nutritional Facts (per slice, based on 12 slices)
- Calories: Approximately 210 kcal
- Protein: 4g
- Carbohydrates: 30g
- Fats: 9g
- Fiber: 2g
- Sugar: 20g
Storage
- Room temperature: Store the cake in an airtight container at room temperature for up to 3 days. The cake will remain soft and moist.
- Refrigeration: If you prefer your cake cold or want to extend its shelf life, refrigerate it for up to a week. To keep the cake moist, wrap it in plastic wrap or store it in an airtight container.
- Freezing: This cake can also be frozen for up to 3 months. Slice it into individual pieces and wrap each slice in plastic wrap, then place them in a freezer-safe container. To reheat, let it thaw at room temperature or warm it in the microwave for a few seconds.
FAQs
Can I use a different type of yogurt?
Yes, you can substitute Greek yogurt with regular yogurt or even non-dairy yogurt alternatives such as coconut or almond milk-based yogurts. The texture may vary slightly, but it will still provide moisture to the cake.
Can I make the cake ahead of time?
Yes, you can make the cake ahead of time. It can be baked and stored at room temperature for up to 3 days. It can also be refrigerated for up to a week or frozen for up to 3 months.
How can I make the cake more chocolatey?
For a richer chocolate flavor, you can add an extra tablespoon of cocoa powder or use dark chocolate chips instead of milk chocolate chips.
Can I add nuts to the cake?
Absolutely! Walnuts, pecans, or hazelnuts can be folded into the cake batter or sprinkled on top before baking to add texture and extra flavor.
How can I prevent the cookie dough from sinking into the cake batter?
To prevent the cookie dough from sinking, make sure to chill it in the fridge for at least 15 minutes. The cold dough will hold its shape better when added to the warm cake batter.
Conclusion
This delicious chocolate chip cake is a must-try for any dessert lover. Its unique combination of cookie dough and cake batter creates a mouthwatering swirl of flavors that will leave you wanting more. Whether you’re baking for a special occasion or just need a sweet treat, this cake is sure to impress. With its rich chocolate flavor, moist texture, and delightful pockets of chocolate chips, this cake will quickly become a family favorite.