If you like butter cake and chocolate, this buttery Chocolate Chip Cake is simply like heaven. It is extra moist and with every bite you taste the delicious combo of butter and chocolate. The ultimate highlight for me is the topping with a mix of chocolate and peanut butter.
The best part is that the cake is quick and easy to make, using simple ingredients that most of you have at home anyway. That’s why this cake is ideal when you have a spontaneous craving for a sweet treat or suddenly have friends over. Served with a cup of coffee, tea, milk or hot chocolate… this is a dream.
Tools & Equipment
- 23x13cm/9×5-inch loaf pan
- 2 small bowls
- Cooking spray
- Liquid measuring cup
- Parchment paper
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Chocolate Chips: I used regular chocolate chips for the cake and topping. The chocolate chips sank down a bit. To prevent this, you could use mini chocolate chips, they are a little lighter and probably won’t sink down as much.
Batter: It is a little thick and lumpy. During mixing you will notice that the wet ingredients do not quite emulsify together evenly, this is fine because once you add the dry ingredients it will all come together.
Peanut Butter: Use processed creamy or crunchy peanut butter to achieve the best results. Natural peanut butter does not work for this recipe, as it may cause the topping to separate.
Ingredients for Chocolate Chip Cake
Step by Step Guide – How to Make Chocolate Chip Cake
Make the Cake
Preheat the oven to 180°C/350°F and generously grease a 23x13cm/9×5-inch loaf pan. Whisk together the flour, baking powder and salt.
In the bowl of a stand mixer beat butter and sugar on medium until creamy, for about 2 minutes. Add the eggs and beat on high speed until combined, for about 1 minute. Beat in the sour cream and vanilla extract on medium, for about 30 seconds. The mixture will look curdled, that’s fine.
Add the dry ingredients and with the mixer running on low speed, slowly pour in the milk. Beat until combined, but be careful not to over mix. The batter will be a little thick.
Gently fold in the chocolate chips. Pour the batter into the loaf pan and smooth with a silicone spatula. Bake for about 55-75 minutes or until a toothpick inserted in the center comes out clean. If the top of the cake is browning too quickly, cover loosely with aluminum foil. Let the cake cool in the pan for at least 1 hour. Remove the cake from the pan and let cool completely.
Make the Topping
Melt chocolate chips and peanut butter in the microwave in 30-second intervals, stirring in between, until smooth. Drizzle over cake and let set at room temperature for about 1 hour.
Storing and Freezing Instructions
Storage: Cover leftovers tightly and store the cake with or without the topping at room temperature for up to 3 days or in the fridge for up to 1 week.
Freezing Instructions: You can freeze the cake, with or without the topping, in an airtight container or a zipper bag for up to 3 months. Thaw overnight in the fridge, then bring to room temperature or serve cold.
My Summary for Chocolate Chip Cake
Difficulty: Simple.
Taste & Texture: This chocolate chip cake has a buttery, wonderful chocolatey flavor with a lovely touch of peanut butter thanks to the topping. The cake is extra moist and the chocolate and peanut butter topping adds a little crunch.
Time: Making the batter takes about 30 minutes and the baking time lies between 55-75 minutes. After that, the cake should cool in the pan for at least 1 hour. Remove the cake from the pan and let it cool completely or drizzle the topping directly over the cake. Plan on another hour or so for the topping to fully set.
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