Chocolate Chip Cake With Chocolate Glaze Recipe

Name: Chocolate Chip Cake With Chocolate Glaze
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: Flour; 1 cup packed brown sugar; Sugar; Baking Powder; 1 teaspoon salt; 2 teaspoons baking soda; Shortening; Milk; 4 large eggs; 2 teaspoons vanilla extract; 1 cup semi-sweet chocolate chips (for glaze); 1 cup chopped walnuts; 2 tablespoons cornstarch; 1/2 cup water; 1/4 cup unsalted butter (for glaze); Light Corn Syrup

Indulge in this irresistible Chocolate Chip Cake, a family favorite recipe passed down through generations! This rich and decadent cake features a creamy butterscotch filling, generous chocolate chips, and a luscious chocolate glaze. Perfect for birthdays, celebrations, or any day you crave a truly special treat. Choose to bake it as a classic two-layer cake or a stunning bundt cake (without filling). Served best with a tall glass of cold milk or a scoop of vanilla ice cream. Prepare to be amazed!

Prep Time 45 mins

Cook Time 90 mins

Calories 568.3 kcal

Protein 13g

Rating 5.0 (1 Reviews)

Chocolate Chip Cake With Chocolate Glaze

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Chip Cake With Chocolate Glaze

Flour
1 cup packed brown sugar
Sugar
Baking Powder
1 teaspoon salt
2 teaspoons baking soda
Shortening
Milk
4 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (for glaze)
1 cup chopped walnuts
2 tablespoons cornstarch
1/2 cup water
1/4 cup unsalted butter (for glaze)
Light Corn Syrup

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How to Make Chocolate Chip Cake With Chocolate Glaze

Preheat oven to 350°F (175°C).
In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
Beat in 4 large eggs one at a time, then add 2 teaspoons vanilla extract.
In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in 2 cups semi-sweet chocolate chips and 1 cup chopped walnuts.
Divide batter evenly between two greased and floured 9-inch round cake pans.
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
**For the Butterscotch Filling:** In a medium saucepan, combine 1 cup packed brown sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1/2 cup water.
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat and let cool for at least 10 minutes.
Once cakes are completely cool, trim the tops to create flat surfaces.
Spread the cooled butterscotch filling evenly over the bottom layer of cake.
Top with the second cake layer.
**For the Chocolate Glaze:** In a double boiler or heat-safe bowl set over a pan of simmering water, melt 1 cup semi-sweet chocolate chips, 1/4 cup unsalted butter, and 1/4 cup light corn syrup, stirring constantly until smooth.
Let the glaze cool slightly before pouring over the top layer of the cake, allowing some to drip down the sides.
For a bundt cake (omitting filling): Follow steps 1-7, pouring batter into a greased and floured bundt pan. Baking time may vary; check for doneness at 50-60 minutes. Invert onto a wire rack to cool completely before glazing.