OK so basically chocolate chip cookies are my favorite thing. So I thought I’d make you guys a Chocolate Chip Cake. As in, a moist as heck vanilla cake with mini chocolate chips, brown sugar frosting, and a chocolate ganache drizzle that tastes JUST like a chocolate chip cookie.
This cake is SO good. And it’s perfect for all ages. Kids will love that it’s a cookie cake, and… well, I mean adults will too.
I’m currently on the plane back from teaching #napaworkshop2017. It was an incredible weekend filled with food and learning in an absolutely epic location.
My co-host Bella put together the most incredible staff to help us with the weekend, and it went off without a hitch.
Tips on how to frost a layer cake
Assembling a layer cake is a fairly straightforward process, but there are a few things you should do to make everything go smoothly.
The key to frosting any layer cake is to have a really fabulous, creamy frosting. To achieve this, you’ll need to whip the butter and sugar together for a solid 4-5 minutes. The mixture should become super fluffy and will turn a little pale in color. If the frosting is too stiff once you’ve mixed in the other ingredients, add in milk 1 tablespoon at a time until you’ve achieve a good consistency.
Then comes the part most bakers are nervous about: actually frosting the cake. Fear not, dear readers, I’ve got your back. Before you begin frosting the layers, first add a spoonful of frosting to the cake stand or plate you’ll be using to frost the cake on. This will help hold the bottom layer in place and keep it from sliding around!
Then, place the first cake layer on the plate and dollop a generous amount of frosting on top of it. Spread it out evenly on top of the cake layer, but don’t take the frosting down the sides. Repeat this process with the rest of the layers, adding slightly less frosting to the very top of the cake.
Then, take the rest of the frosting and spread it out evenly over the sides of the cake.
If you find it difficult to achieve a smooth layer of frosting, spread only a small amount of frosting over the entire cake and then let it hang out in your fridge for 30 minutes to firm up (you’ll have made what’s called a crumb coat if you go this route).
Once the chocolate chip cake has chilled, spread on the rest of the frosting—it should go on smoothly this time! Chilling the cake during the frosting process is totally optional, but it’s useful if your cake is giving you difficulties.
Once you’ve frosted your cake, prep the chocolate ganache and drizzle it over the sides. The ganache will hide any rough spots on your cake, and it just tastes so good!
I’m super tired and need about 12 hours of sleep, but I couldn’t wait to post this Chocolate Chip Cake for you all, so here it is. It’s really lovely and you should go make it now.
possibly 1–2 tablespoons milk, to texture preference
for the ganache
1 cup chocolate chips
1 tablespoon coconut oil
Preheat oven to 350°F. Grease and line two 8-inch or three 6-inch pans with parchment paper. Set aside.
In a standing mixer, whip butter and both sugars until light and fluffy, about 2 minutes. Add in eggs one at a time, mixing between each addition. Add in vanilla extract.
In a separate bowl, mix together flour, baking powder, and salt. Working in three batches, alternate pouring flour and buttermilk into wet ingredients until fully combined.
Toss chocolate chips in 2 tablespoons flour, then gently fold into batter. Pour batter evenly into prepared pans and bake for 20 minutes for 8-inch pans or 25 mins for 6-inch pans. Allow to cool completely while making frosting.
To make frosting, whip butter on high speed until fluffy, about 1 minute. Add in powdered sugar and beat on high speed for 2-3 minutes more. Add in vanilla extract, salt, and milk if the frosting is too stiff.
Frost each layer, then the outsides. Place in fridge while you melt ganache.
To make ganache, melt chocolate chips and coconut oil in a microwave in 30 second increments. Remove cake from fridge and drizzle with ganache!