Imagine a rich, moist Chocolate Chip Cake with Ganache Drip that melts in your mouth, filled with chocolate chips and topped with a luscious ganache. After multiple test batches in my kitchen, perfecting the balance of each ingredient, I can confidently say this cake is a delightful hug in dessert form. The aroma of freshly baked chocolate wafts through the air, inviting friends and family to gather around. You can pair it with my Chocolate Chip Cookie Dough Ice Cream Cake for a sweet feast.
About Chocolate Chip Cake with Ganache Drip
This Chocolate Chip Cake with Ganache Drip is a wonderful way to celebrate any occasion or simply enjoy a cozy evening at home. As a dessert enthusiast, I took on the challenge of crafting this cake, drawing inspiration from classic recipes while adding my unique twists. Each layer is soft and fluffy, with the ganache providing an indulgent finish that’s hard to resist. This dessert remains a family favorite, bringing smiles and sweet memories at gatherings.
- Quick prep – it can be ready to serve in under two hours.
- Budget-friendly – simple ingredients without compromising on taste.
- Family favorite – a hit with kids and adults alike for any season.
- Chocolate chips add a rich, gooey texture throughout.
Key Ingredients & Their Roles
- All-Purpose Flour: the base for structure; feel free to replace with a gluten-free alternative for a lighter texture.
- Granulated Sugar: adds sweetness and moisture; a dark brown sugar can give a richer taste.
- Unsalted Butter: ensures creaminess in both cake and ganache; room temperature butter mixes more smoothly.
- Chocolate Chips: bursts of chocolate goodness; use a mix of semi-sweet and dark for depth.
How to Make Chocolate Chip Cake with Ganache Drip
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. The anticipation builds as the aroma of the preheating oven fills your kitchen.
- In a mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy, about 4-5 minutes.
- Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next, creating a rich and smooth mixture.
- Gently fold in 3 cups of all-purpose flour along with 1 tablespoon of baking powder, alternating with 1 cup of milk until just combined. Add in 1 cup of chocolate chips, stirring to distribute them evenly.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
- For the ganache, heat 1 cup of heavy cream until it just begins to simmer, then pour it over 8 ounces of chopped semi-sweet chocolate. Whisk until smooth and glossy.
- Once the cakes have cooled, drizzle the ganache over the top layer, letting it cascade down the sides for that indulgent drip effect.
Pro Tips & Troubleshooting
- To ensure even baking, rotate your cake pans halfway through the baking time; cakes can sometimes bake unevenly in different oven sections.
- Common mistake to avoid: Overmixing the batter once flour is added can lead to a dense cake; mix just until combined for a light texture.
- If you want a burst of flavor, add a teaspoon of vanilla extract to the batter, giving it a warm aroma.
- For a larger gathering, this recipe can be doubled easily into 9×13-inch baking trays.
Storage & Make-Ahead Guide
This cake stores in the refrigerator for up to 5 days in an airtight container, maintaining its moisture. You can freeze the cake (without ganache) for up to 3 months; thaw it in the fridge overnight before serving. During my testing, I noticed that cooling the cake completely before decorating keeps the ganache from melting.
Serving Suggestions
Delightfully pair this Chocolate Chip Cake with Ganache Drip alongside a scoop of vanilla ice cream or a light fruit salad. Additionally, consider enjoying it with my Homemade Fig Jam for a unique twist on flavor.
Frequently Asked Questions
- Can I use dark chocolate instead of semi-sweet? Yes, dark chocolate provides a more intense flavor.
- How should I store the ganache? Store leftover ganache in the fridge for up to a week; reheat gently before using.
- Can I make this cake gluten-free? Absolutely! Simply substitute all-purpose flour with a gluten-free blend.
- How long does this cake last? It stays fresh in the fridge for up to 5 days.
- Can I prepare the cake ahead of time? Yes, you can bake the cake a day in advance and frost it the next day.
Final Thoughts
This Chocolate Chip Cake with Ganache Drip has quickly become a cherished recipe in my home. It’s not just about the delightful flavors, but the joy it brings to those who share it. Whether you’re celebrating a special occasion or simply enjoying a cozy night in, I hope you try this recipe and create sweet memories. Feel free to share your results with me!
More Recipes You’ll Love
- Chocolate Chip Cookie Dough Ice Cream Cake – a delightful combination of chocolate and cake
- Classic Chocolate Chip Cookies – a timeless treat that pairs beautifully with any dessert
- Chocolate Crinkle Cookies – rich chocolate flavor with a different texture
- No-Bake Chocolate Cheesecake – a creamy, rich dessert that complements chocolate flavors
- Chocolate Torte – a rich, indulgent cake to elevate any occasion
Chocolate Chip Cake with Ganache Drip
Ingredients
Cake Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1 cup chocolate chips semi-sweet
Ganache Ingredients
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chopped
Instructions
Baking the Cake
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and granulated sugar until fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Mix in the flour and milk alternately until just combined; fold in the chocolate chips.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Making the Ganache
- Heat the heavy cream until it simmers, then pour it over the chopped chocolate and whisk until smooth.
- Once the cakes are completely cool, drizzle the ganache over one layer, letting it drip down the sides.