My mom has been making this cake for literally decades! I remember having it at many family gatherings and this past weekend was no exception. We celebrated my brother Jeff’s 32nd birthday and the cake he requested (an always requests) was mom’s Chocolate Chip Cake. It’s basically a pound cake with chocolate chips in it. It’s simple yet classic. For years my mom made it using all-purpose flour, but in the past few years switched to using cake flour which I feel makes the cake a little lighter and less dense. You can serve this cake plain or with the chocolate glaze…either way it’s delicious! J
Chocolate Chip Cake
For the Cake:
1 ¾ C sugar
1 C butter, softened
¾ C milk
1 ½ t vanilla
2 ¾ C cake flour
2 t baking powder
2 C chocolate chips
Preheat the oven to 350°F.
Grease and lightly flour a bunt pan and set aside.
In a medium bowl whisk together the dry ingredients and set aside.
In a large bowl or stand mixer beat the butter and sugar until well combined. Add in the milk, eggs, and vanilla and beat until well incorporated. Add in the dry ingredients and mix until well blended. Stir in the chocolate chips.
Pour the batter into a bunt pan and bake for 1 hour, or until a toothpick that is inserted into the center comes out clean. Let the cake cool completely in the pan and then remove it from the pan.
Source: My beautiful mother, Jessica Jankowski
For the Chocolate Glaze:
¾ C semisweet chocolate chips
3 T butter
1 T light corn syrup
¼ t vanilla extract
In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, and then add vanilla.
Pour the warm glaze over top of cake, letting it drizzle down the sides.
Source: Adapted from AllRecipes.com