Chocolate Chocolate Chip Dream Cake

Rich, velvety chocolate cake filled with dark chocolate chips and a hint of sweetness – this dreamy cake is a chocoholic’s paradise! Moist and decadent, with a tender crumb, every bite is a delight.

Perfect for special occasions or just because, this cake is sure to satisfy any sweet tooth.

Ready Time

2 hrs

Yields

7 servings

Ingredients

2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup unsweetened cocoa powder
1 cup whole milk, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ¼ cups semi-sweet chocolate chips
1 cup vegetable oil

Instructions

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

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

Set aside. In a large mixing bowl, combine sugar and cocoa powder.

Whisk until well combined.

In a separate bowl, whisk together milk, eggs, and vanilla extract. Add this mixture to the sugar mixture and whisk until smooth.

Gradually add the flour mixture to the sugar mixture, whisking until just combined.

Do not overmix. 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.

Add the melted chocolate to the cake batter and whisk until smooth. Finally, add the vegetable oil and whisk until fully incorporated.

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. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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

Notes

Use high-quality cocoa powder for the best chocolate flavor. Don’t overmix the batter, as it can lead to a dense cake.

If you’re not comfortable using a double boiler, melting the chocolate chips in the microwave is a great alternative – just be careful not to overheat it! When preparing the pans, make sure to grease them thoroughly to prevent the cakes from sticking.

If you’re not planning to serve the cake immediately, you can store it at room temperature for up to 3 days or wrap it tightly and freeze for up to 2 months. This cake is perfect for special occasions, so don’t be afraid to get creative with your frosting and decorations!