Chocolate Lovers Favorite Cake

Moist, rich, and utterly decadent, this cake is every chocolate lover’s dream come true! With a velvety smooth batter infused with dark chocolate, this showstopper is sure to impress at any celebration. Whether you’re a seasoned baker or a newbie, this cake is a must-try for anyone with a sweet tooth.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup whole milk, at room temperature
• 1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (180°C) and grease two 9-inch (23cm) round cake pans, then line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to beat the butter until it’s creamy, about 2 minutes.

Gradually add the sugar to the mixing bowl and continue beating until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the mixing bowl in three parts, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Allow the chocolate to cool slightly.

Fold the chocolate into the cake batter until well combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

Make sure to use room temperature eggs for a lighter texture and better incorporation into the batter.

Don’t overmix the batter, as it can result in a dense cake.

When adding the flour mixture and milk, mix just until combined – you’ll know it’s ready when there are no visible streaks.

If using a double boiler to melt the chocolate, be patient and gentle, as high heat can seize the chocolate.

For an intense chocolate flavor, use high-quality chocolate chips.

To ensure even baking, make sure the pans are at the same height in the oven.

If you’re not using the cakes immediately, you can store them at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

Nutrional Value

• Calories: 532
• Total Fat: 34g
• Saturated Fat: 22g
• Cholesterol: 100mg
• Sodium: 350mg
• Total Carbohydrates: 51g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g